Shabbat menu 7.12.19

Pinot Grigio

water challah (vegan) with maple glaze

Glaze: (works on all challah's, and leaves a nice crunch, and a beautiful sticky sweetness!)

1 1/2 tsp maple syrup

1 1/2 tsp almond or soy milk

Mix until combined, and brush over braided and risen challah dough.

Roasted Tomatillo and Poblano Salsa

Remove paper, and rinse about 10 tomatillos, place on baking sheet.

Remove seeds of 2 poblano peppers, and place on baking sheet. (can also use jalapeno- to desired spiciness).

Add 5 peeled garlic cloves and add to baking sheet.

Pour about 2 tbsp olive oil, and a sprinkle of salt and roast at 450 for 20 min.

Place all roasted veggies in food processor- you may discard the remaining juices on the pan.

Add 1 bunch of fresh cilantro, juice of 1 lime, a sprinkle of salt and pepper.

Blend, and refrigerate until use.

blueberry avocado hemp seed salad

Layer spinach (or any greens of choice)

sliced cucumber

cubed avocado

approx 6 oz of blueberries

a generous sprinkling of hemp seeds (I bought at Trader Joes.)

Tahini Dressing:

1/4 cup tahini

juice of 1 lemon

2 fresh garlic cloves

1/4-1/2 cup water to desired thickness

*add dates or maple syrup to sweeten, optional

seared tuna canapes

first, slice cucumbers on an angle for the base of the canape.

Next, make a simple aioli-

I combined mayonnaise, sesame oil, coconut aminos, and sriracha. Spread a small spoonful over the cucumber.

Tuna: Season a piece fresh tuna with salt, and cayenne pepper. Heat a frying pan with sesame oil, and very quickly sear the tuna for 1 minute on each side (time definitely depends on thickness, but you want the outside to be seared and the middle to be rare.)

Slice the tuna, and place over aioli.

Garnish with toasted sesame seeds or everything bagel seasoning.

tangy tamarind rice

Cook 2 cups brown basmati rice with 4 cups water, for approx 40 minutes or time it says on the package.

Once ready, spread onto baking pan or sheet to cool. Sprinkle 1 tbsp of oil, and season with salt, turmeric and coriander. Mix well.

Mix 1 tbsp of tamarind paste with 1 tbsp honey and 2 tbsp boiling water. Mix until well combined and mix into rice.

*You can definitely skip the tamarind part and just spice the rice.

Pickled Red Cabbage

Slice 1 red cabbage head, and place in a large mason jar- stuff it since the cabbage will shrink when pickled.

Heat 2 cups of rice vinegar in a saucepan with 1 tbsp salt and 1 tbsp sugar. Pour over cabbage, seal and refrigerate.

peach balsamic chicken

Slice 1 red onion and place at the bottom of the roasting pan. Add chicken legs or thighs in a single layer over onions. Season well with salt and pepper- (I did 12 thighs in 2 9x13 pans).

Cover the chicken with 1 cup balsamic vinegar, and 4 chopped peaches. Cover well, and bake at 350 degrees for 3 - 4 hours for the most tender chicken.

(I don't uncover at all.)

garlic and nutritional yeast roasted broccoli

Prep broccoli into florets, toss heavily with olive oil, garlic powder, salt, pepper and nutritional yeast (my fave!) Roast - not crowded- on a baking sheet - at 450 degrees for about 30 minutes, until the edges are beginning to char.

watermelon granita

So fun and summery!!

Fill your food processor or blender full with cubed watermelon, juice of 1 lime, 1/4 cup sugar- optional- and 1 tbsp salt.

Blend well.

Run the mixture through a strainer to separate, only reserving the liquid watermelon juice.

Place it in a 9x13 baking dish and freeze. About 2 hours minimum.

Take out of freezer 15 min before serving, and shave into small bowls. Garnish with mint leaf or Tajin chile spice.