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Shabbat Dinner 1.30.2020- the DIP Shabbat

It's a special farewell Shabbat to a dear friend of ours who really watched MaMenu evolve to what it is today. He's been to countless Shabbat meals at our home, and the only appropriate way to see him off to a foreign land is with a special hand-curated Shabbat menu.

Full of dips, with a pescatarian touch.

Shabbat shalom!

Crispy Thyme Breadsticks

adapted from tasteofhome- these will be served in addition to Challah

Breadstick dough:

In a food processor, combine

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

3 tbsp oil

pulse until it looks crumbly, slowly add 1/2 - 3/4 cups ice water to form a dough.

Roll dough onto floured surface, and cut into approx 16 strips.

Twist each strip around itself and place on baking sheet.

Brush with oil and make a mixture of coarse salt and fresh or dry thyme and sprinkle over strips.

Bake at 350 degrees for 20 minutes.

Pepita Cilantro Dip

omg this one is gooood :)

In a food processor, place

2 cups pepitas- pumpkin seeds, can be raw or toasted

4 scallions

1 serrano chili - or jalapeno- add slowly to heat tolerance

1 garlic clove

1 cup mayonnaise (or non dairy sour cream, or yogurt)

1/4 cup water

1/4-1/2 cup fresh cilantro

salt and pepper to taste

Blend well.

Smoked Shiitake and Fried Onion Hummus

2 cans chickpeas- cooked an additional 30 minutes and drained

1/3 cup lemon juice

1/3 cup tahini

2 garlic cloves

2 tsp salt

2-4 tbsp water- add slowly

Blend very well.

Garnish with smoked shiitake mushrooms (slice and roast with oil, salt and smoked paprika at 350 degrees for 30 minutes) and fried onions.

Sour Cream and Onion Dip

Chop 2 onions real small, and saute in 2 tbsp oil until browned. Let cool.

Combine the onions with 1.5 cups non dairy sour cream, 2 tsp soy sauce or coconut aminos and 1 tsp garlic powder, 1 tsp salt.

Refrigerate and serve cold.

Spinach Roasted Red Pepper Dip

So delicious!

The color comes out quite festive, and the taste is amazing.

3 red peppers- cut into chunks, roast with oil and salt at 450 for about 20-25 minutes until softened and beginning to char at edges.

In a food processor,

combine the roasted peppers with 2 large handfuls of fresh spinach (about 5 oz), 2 garlic cloves, 1/3 cup nutritional yeast, 1/3 cup oil, 2 tsp salt.


Baby Kale and Fennel Salad

Wash and trim 4 anise bulbs, and slice into sticks. Season with olive oil, and salt and roast at 450 for approx 30 min, until the edges are crisp and the anise has softened.

Salmon Herring

Thank you Chaya Sperlin.

Cube only the freshest salmon to desired/ bite size. Season well with kosher salt, and let sit for 30 minutes to 1 hour up to a few days.

Rinse off the salt well and place in a jar with sliced onions and jalapeno, cover with oil and refrigerate until serving.

Curried Cauliflower Soup

2 heads of cauliflower - break down into florets and roast with oil, salt and pepper at 400 degrees for 30 minutes.

In a large soup pot, saute 2 diced onions, for 5 minutes. Add 1/4 cup tomato paste and 2 tbsp curry powder, zest of 1 lemon - mix and cook for about 5 minutes. Add 1 cup dry wine and let boil for another few minutes. Add 1 can coconut milk, the roasted cauliflower and water to the top of the pot. Season with salt and pepper. Bring to a boil and cook for 30 minutes. Blend well, serve and garnish with sliced scallions and basil.

Maple Roasted Rutabaga

Bangers + Mash with Yorkshire Pudding (vegetarian)

Traditional English Trifle

Delicious layers of vanilla cake, whipped cream, strawberries and raspberries.


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