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Shabbat + Fall Menu 10/30/2020

Hello 2020 Fall Edition of a Shabbat Dinner Menu!

I'm finally back to making Shabbat at home, and it's been an incredible Sukkot on the East Coast, I got some amazing foliage fix, followed by some Bat Mitzvah partying out West.

May we always celebrate joyous occasions, with the people we love.

Shabbat Shalom :)

Love, Mushky

It's good! And Kosher certified.

Link here.

Sunflower and flax whole wheat challah

Mom's recipe, with my seed addition. The seeds are 100% optional.


2 tbsp yeast

1 cup warm water

1 tsp sugar

In large bowl or mixer:

3 cups warm water

1 tbsp salt

1/2 cup oil

1/2 cup honey

4 eggs

activated yeast mixture

3 tbsp sunflower seeds

3 tbsp flax seeds

12- 13 cups whole wheat flour

Knead until smooth.

Rise for 1 hour in a warm place in the kitchen - near the stove.

Separate a small portion of dough, and say the Bracha for Lehafrish Challah.

Shape., and egg wash, top with sesame seeds.

Rise again for 1 hour.

Bake at 375 degrees for 15 minutes, lower to 350 degrees for 20 minutes, until deeply golden.

Edamame Miso Tahini Dip

12 oz shelled edamame boiled or microwaved to package directions

2 tbsp miso

2 tbsp tahini

1 tsp salt

1/4 c olive oil

Blend until very smooth in a food processor or blender.

Portobello Crunch Salad


1 cup oil

1/4 cup apple cider vinegar

1/4 cup Dvash date syrup (or sweetener of choice)

2 tsp. salt

2 garlic cloves

1/2 red onion

Blend well with an immersion blender or food processor.


Fresh spinach

Green cabbage, shredded

Cherry tomatoes

Crunchy portobello mushrooms

Crunchy Portobello Mushrooms

4 Portobello Mushroom caps, cleaned and sliced

Dip and coat in a light layer of mayonnaise

Dip on all sides into a mixture of corn flake crumbs and salt.

Bake at 400 for 25 minutes.

I use these crumbs-

Chili + Oregano Salmon

In a bowl, combine

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp chili powder

1 tsp coconut sugar

1 tsp salt

1/2 tsp dried oregano

Evenly sprinkle over fish.

Bake at 400 degrees for 12 minutes for a thinner salmon fillet, or 15 minutes for thicker or bigger pieces.

Chopped salad with date mustard vinaigrette



chopped tomato

chopped cucumber

chopped crimini mushroom

chopped red pepper


4 medjool dates

2 tbsp yellow mustard

Juice of 1 lemon

1 garlic clove

1 tsp salt

1/4 cup olive oil

1/4 cup water

(it's a thick-ish dressing, add 1 or 2tbsp water as needed)

cabbage chicken soup

In a large pot add,

chicken bones

1 lb. chicken breast

5 carrots

2 celery ribs

1 onion, peeled and keep whole

1/2 green cabbage head thinly sliced

1 can diced tomatoes

1 tbsp salt

Black pepper

Fill with water to the top. Cover. Bring to a boil, and lower to a simmer and cook for about 6 hours. Shred the chicken breast and serve.

pineapple chicken

In a pan, place

4 chicken thighs, 6 drumsticks

Rub in Salt, pepper, paprika, garlic, onion into the chicken.

Pour a 20 oz can crushed pineapple with juice over it all.

Bake 350, covered, for 4 hrs.

tagine fried brussels sprouts

Heat the tagine pan or any cast iron. Add oil to coat the bottom.

Place 1 - 2 lbs. Brussels Sprouts, halved side down.

Cook without moving them in the hot oil for 8 minutes, getting a nice char.

Cover, and cook for an additional 10 minutes, to steam.

Remove from heat and season with salt, pepper, and garnish with fresh chopped herbs.


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