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Shabbat Menu 8.23.2019

Summer Shabbats are still going strong here! We are using the grill and the sous-vide to the max, along with the freshest berries, herbs and seasonal tomatoes and figs.

Rosh Hashana is in the air, and my favorite feature of this site, is the menu archives that can display the last 3!! years of holiday menus. Check it out!


Sauvingnon Blanc Wine

Blueberry Challah

(it's still summer right?!)

Add fresh or frozen blueberries to the dough just before kneading. Glaze with egg wash mixed with something sweet like brown sugar or maple syrup, and vanilla extract.

Grilled Fig and Portobello Arugula Salad


1 cup oil

1/4 cup balsamic vinegar

1/4 cup apple cider vinegar

1/4 cup agave

1 chopped shallot (or 1/4 ish red onion)

1 tbsp dijon mustard

2 tsp salt

Clean 3 portobello mushroom, and drizzle with a little bit of dressing and marinate for 20 minutes. Clean 10 figs (any variation) slice in half, and marinate with some dressing.

Grill or roast for a few minutes per side.

Assemble salad with arugula, thinly sliced mushrooms, halved figs, toasted almonds and balsamic dressing.

Carrot and Vegan Chive Yogurt Salad

1 cup coconut milk yogurt

2 garlic cloves

2 lemons, juiced

1 tsp salt

1 bunch chives

Blend all together.

Peel 2 lbs carrots and cut down until even sized sticks. Coat with oil and salt and roast at 450 degrees for 30-45 min. until cooked and crispy.

Let cool and toss with chive yogurt dressing.

Herb Avocado + Bean Dip

In a food processor, blend

2 avocados

2 tbsp olive oil

2 garlic cloves

zest, and juice from 1 lemon

1 can white beans

1 tsp salt

1 bunch chives and 1 bunch cilantro


*Make day of serving, since it browns quickly from the avocados.

Lemon and shallot fish

On a baking sheet, spread 4 branzino fillets, salt them well.

Cover with

4 shallots, sliced thinly

1 can large pitted olives

1 can canenllini beans

1 lemon, sliced thinly

1/4 cup drizzled olive oil throughout the pan

and 1/2 cup water around the edges of the pan

Bake at 300 degrees for 35 minutes.

Roasted Asparagus and cherry tomatoes

On a baking sheet, place 2 bunches asparagus, 1 pint cherry tomatoes and 6 garlic cloves thinly sliced. Drizzle with olive oil. salt and nutritional yeast.

Roast at 400 degrees for 25 minutes.

Crispy Smashed Rosemary Potatoes

I used a beautiful variety of fingerling, red and purple potatoes.

Sliced in half, tossed with olive oil, salt, pepper and put 5 sprigs of rosemary directly on top ( I didn't chop it down at all).

Sous Vide Shoulder Roast

2-3 lbs shoulder roast

Season with salt and pepper, place in ziploc bag, and I surrounded it with a few sprigs of Rosemary. Seal and sous vide at 140 degrees for 18 hours.

Remove from water, and sear on the grill for a few minutes per side.



Pear and Hazelnut Chocolate Babka

I used 1 lb. challah dough per loaf, filled with a mixture of chocolate flavored JELLO, brown sugar and cocoa and a little oil to bring together.

Chopped hazelnuts and chopped pears.



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