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Shabbat Dinner 7.19.2019

Emerald Riesling Wine

Soft onion challah

Finely chop 1 onion and 1 red onion, saute for 10 minutes.

2 1/2 cups warm water

4 1/2 tsp yeast

2/3 cup sugar

1 cup oil

2 eggs

2 tsp salt

2/3's of the sauteed onion mixture

8 cups flour

Mix dough in mixer, and allow to rise.

Shape into Challah loaves. Brush with egg and top with remaining third of sauteed onions.

Bake at 350 degrees for 30 minutes.

Spicy Garlic Aioli

2 heads of garlic, top sliced off, drizzle with oil and wrap in foil. Bake at 400 degrees for 30 minutes.

Squeeze roasted garlic out of the head and blend with:

1 cup mayonnaise

2 tbsp sriracha sauce

1 tbsp coconut aminos (or soy sauce)

1 tbsp lemon juice

A sprinkle of salt

Roasted Branzino with basil pesto

Season branzino fish fillets (skin on) with olive oil, salt and pepper. Bake at 350 degrees for approximately 12 minutes.

Pesto: Blend 2 cups basil, 1/4 cup olive oil, 2 cloves garlic, 1 orange- zest and juice, 1 lemon- zest and juice, salt.

Spread pesto over roasted branzino and garnish with lemon slices.

Sprouts and cabbage salad


Red cabbage

Sprouts- any variation

Shredded carrots

Chopped red pepper



1/4 cup tahini,

2 garlic cloves,

1/2 cup fresh lemon juice,

2 tbsp nutritional yeast,

2 tbsp olive oil,

salt and pepper,

2-3 tbsp water to thin.

Cucumber Mint Salad

Combine about 30 min. before serving:

cucumbers- chopped

a small red onion- chopped

a handful of fresh mint- chopped

Season with olive oil, white wine vinegar, salt and pepper.

Sous Vide Beef Roast

Rub with 2 fresh, minced garlic cloves, salt, pepper, smoked paprika, mustard powder, onion powder. Seal.

Sous Vide at 136 degrees for 24 hours.

Sear on all sides before serving.

Hot Italian Plant-Based Sausage Stir Fry

1 onion cut into bug chunks

Hot Italian Beyond plant-based sausage, cut into slices

Zucchini, cut into big chunks

Mushrooms, halved

Yellow, orange and red bell peppers, sliced

Start with sauteing the onion in sesame oil in a large hot frying pan, then add sausages, and the rest of the vegetables. Season with salt and pepper, and add a touch of coconut aminos and red wine vinegar.

Mashed potatoes with creamed spinach-

Thanks Chayale!

Steam 1 bag chopped frozen spinach, and drain thoroughly. Add a little oil, a sprinkle of flour, salt, pepper, paprika, garlic powder, onion powder.

Serve over fresh mashed potatoes.

Chocolate Chia Pudding Pops

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