Shabbat Dinner Menu 10/27/2023

Hot Rum and Ginger Cocktail

Zaatar Sesame Challah

Prepare a bowl with water, and a bowl with zaatar, sesame seeds, and kosher or maldon salt.

Roll your strands, dip into water, dip into seeded mixture, and shape.

Muhamarra Dip

My way!

4 peppers, sliced into large chunks

olive oil

salt

3 cups walnuts, lightly toasted

1 lemon, juiced

3 garlic cloves

2 tsp salt

1/2 tsp cumin

1/4 tsp cayenne pepper

1/4 cup nutritional yeast

Roast peppers with oil and salt at 400 degrees for 30 minutes. Add all ingredients to food processor. Process until smooth!

Hawaij Roasted Carrot, Corn and Sweet Greens Salad with Smoky Maple Dressing

3 carrots, peeled and diced

1 tbsp of olive oil

1 tsp salt

2 tsp Hawaij or your favorite Mediterranean blend

2 corn on the cob, sliced down (or canned)

Sweet greens or spring mix

Roast the carrots with oil, salt and spices at 400 degrees for 30 minutes until lightly browned and softened.

Layer salad with greens, corn and carrots.

Smoky Maple Dressing:

1/2 cup oil

1/4 cup vinegar

3 tbsp maple syrup

2 tsp mustard

2 garlic cloves

2 tsp smoky and hot chile powder (Trader Joe's- it's spicy, but has a a fabulous smokiness to it) Alternatively use smoked paprika

2 tsp salt

Blend.

Kale, Cabbage, Cherry Tomato and Pecan Salad with Apple Cider Vinaigrette

Baby kale

Red cabbage, shredded

Halved cherry tomatoes

Chopped pecans (either roasted or flavored)

Apple Cider Vinaigrette

1/2 cup oil

1/4 cup apple cider vinegar

2 tbsp honey

2 garlic cloves

1 tbsp Dijon mustard

1 tsp salt

Sprinkle of pepper