Shabbat Dinner 8.2.19
Rhubarb Simple Syrup:
In a saucepan, add 3 stalks of rhubarb, washed and chopped, 1/2 cup sugar and 2 cups water. Bring to a boil and simmer for 20 minutes. Strain the rhubarb from the syrup- and cool down.
In a large pitcher combine 1 part rhubarb simple syrup, 1 part lemon juice, 2 parts gin, ice and top with 2-3 parts of cold club soda.
Multi Grain and Mixed Seed Challah
Mixed into dough and underneath loaf and topped over it.
Blended Edamame Dip
1/2 lb. frozen shelled edamame, boiled according to package instruction and drained.
In food processor, blend the edamame with
3 tbsp tahini
3 tbsp lemon juice
2 tbsp olive oil
2 tbsp water
1 tsp salt, sprinkle pepper
1 tsp cumin
Serve with drizzled olive oil.
Deconstructed Fish Tacos
Red Snapper- sprinkled with salt, and chile lime spice- bake at 350 for 20 minutes
Mango + cabbage slaw- cubed mango with chopped red cabbage, seasoned with olive oil, lime juice and salt.
Tomato and Sweet Onion Salad
key here is the fresh herbs! So refreshing and delicious.
Heirloom cherry tomatoes- sliced in half
1 sweet onion, chopped finely
1 bunch fresh chives- chopped finely
1 bunch fresh basil- chopped finely
Season with olive oil, white wine vinegar, salt and pepper.
For best results, serve COLD!
Pea and Cucumber Mint Cold Soup
Soak 1 cup of raw cashews in water for 3 hours.
Saute 4 shallots in a large pot, add 3 persian cucumbers and the raw cashews, 1 lb. frozen peas, 1 handful fresh mint, keep mixing until the peas soften. Add 6 cups water, and heat through, and remove from heat. Season with salt and pepper, and a squeeze of lemon juice. Strain, refrigerate until cold. Garnish with toasted cashews and peas.
Cube about 3 lbs. chicken breast, for skewers and place in a ziploc bag.
1 tsp cumin, 1 tsp coriander, 1 tsp ginger, 1 tsp salt, 1/2 tsp turmeric, 1/2 tsp garam masala, sprinkle cayenne pepper, sprinkle black pepper, 1 cup coconut yogurt, 4 garlic cloves- minced, 2 tbsp olive oil, juice of 1 lime.
Refrigerate for at least 2 hours, and grill.
Oven Roasted Cauliflower Couscous
2 boxes instant couscous- Moroccan style- not the Israeli pasta kind. Cooked to package instructions.
Keep covered so it does not dry out.
Roasted cauliflower: Cut 1 or 2 heads of cauliflower into florets, spread on a baking sheet, toss with olive oil, salt and pepper and roast at 450 degrees for about 30 minutes until really crispy edges.
Roasted chick peas and onions: spread 1 can of chick peas and 1 sliced onion on a separate baking sheet, toss with olive oil, salt and pepper- and here i also used Trader Joes mushroom umami spice. Roast at 450 until onions begin to crisp (the onions will cook faster than the chick peas.
Bourbon Nectarine Ice Cream
In a large, heat 2 tbsp oil. Add 6 sliced nectarines. Cook for 5 min. Add 1/4 cup brown sugar and 1/3 cup bourbon. Mix and cook for another 10 minutes until sauce comes together nicely.
(that smell is good!!)
Refrigerate, and serve over vanilla ice cream.