• Mushky

Spring Shabbat Menu! 4/23/21

Spring Shabbats!! Spring basically means summer, the best, most fun time of the year.

Enjoy this new spring menu, I loved bringing this one together. I know I say this every time, but this one is special. For example, the Toum, it's the greatest.


This shabbat is also the 17th Yartzeit, the anniversary of passing of my grandfather, Rabbi Raskin of Casablanca, Morocco. This Shabbat menu is dedicated to him, for all the love, joy and care he passed on to everyone he knew in his Jewish community in Casablanca. We extend blessings of long life, and health, and nachat to my incredible "Bubby Morocco"!


Shabbat Shalom!!

Love,

Mushky



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French 75

It's probably been a year and a half since I proper went out to eat.

They served this lovely lovely cocktail with gin and champagne, and of course it goes on my menu!


Classically made as follows:

1 oz gin

1/2 oz lemon juice

A dash maple syrup or simple syrup

2 oz champagne

Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice. Shake vigorously and strain into an iced champagne glass. Top up with Champagne. Stir gently.




Red Pepper and Cumin Challah

2 red peppers, grilled on all sides until charred, skin removed and finely diced.

1 1/2 tsp cumin seeds


I added the above 2 ingredients, before kneading, into my classic- small 4 cup challah batch. It made 2 medium-large challahs and baked for 40 minutes at 350 degrees.



Black Garlic Red Snapper

Fabulous fish, has a good crispy top


4 red snapper fillets ~ approx 1.35 lbs

Salt

Pepper

Garlic powder

Onion powder

Paprika

Black garlic (trader joes)

1 lemon, cut into wedges

Evenly season the top of each fillet with the list of spices above (can alternatively use your favorite fish, adjust cooking time according to thickness, red snapper is fairly thin).

Heat a large frying pan with a little oil to coat the bottom, to medium heat. Place top seasoned side down into the oil and crisp, unmoving, for 5 minutes, and it develops a nice crispy char.

Flip it over and cook the other side for 30 seconds - to 1 minute to ensure the fish is fully cooked.

The fish may fall apart, or separate, but this is fine and adds to its rustic, charred look.


Garnish with fresh thyme and lemon wedges, the fresh squeezed lemon adds the perfect finishing touch.




Toum- Lebanese Garlic Dip

Cool beyond words. The texture, flavor is incredible. The way it whips into a vegan mayo is unreal. Thanks to thelemonbowl.com for the recipe! Watch the Reel here.

Warning!!! It is strong! A very powerful garlic flavor, but you will love it! It makes a lot, but holds up well in the fridge.


1 cup garlic cloves peeled

1 tsp salt

3 cups oil (canola, vegetable etc not olive)

1/4 cup fresh lemon juice

a food processor or blender


Begin by pureeing the garlic and salt until well broken down, scrape down if needed.

Next juice your lemon, and prepare it near the 3 cups of oil. While the machine is on, slowly drizzle in about a half cup of the oil, then alternate to about a teaspoon of the lemon juice, continue to alternate the oil and lemon juice until you use it all. Give it the time, it will take about 10 minutes. It will emulsify into a magic thick texture.

It is so tasty. I have not yet tried tried this, but I plan to add additional herbs or olives to pop the flavor even more.


*The lemon bowl says this holds up to a month, refrigerated.






Red Leaf Lettuce Salad with Date Dijon Vinaigrette

You know my date syrup obsession, thanks Dvash! This dressing, and full package deal of a salad is awesome.

1 head chopped red leaf lettuce

1 lb. brussels sprouts

1 bunch asparagus

3 scallions, thinly sliced

handful of shelled pistachios

Steam the brussels sprouts: In a pot, add enough salted water to cover just the bottom, add the brussels sprouts and cover the pot, steam for 10-12 minutes and slice.

Steam the asparagus for 5-8 minutes, same as above. Cut into thirds.

Layer the salad with the lettuce, brussels sprouts, asparagus and scallions, top with pistachios and drizzle the dressing.


Dressing:

1/2 cup oil

2 tbsp Dijon mustard

2 tbsp date syrup

2 garlic cloves

1 lemon, juiced

1 tsp salt

Shake of pepper

Blend with hand blender or food processor.




Bok Choy Caeser salad with Smoky Tempeh Croutons

Fabulous, fresh and fun salad.

4 baby bok choys, thinly sliced

1 pack tempeh, thinly sliced and then cubed


Tempeh croutons:

On a sheet pan, toss the tempeh with 1 tsp coconut aminos, 1 tsp apple cider vinegar, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1 tbsp olive oil, 1 tbsp maple syrup.

Bake at 350 degrees for 25 minutes.


On the same pan, in a corner, place 4 peeled garlic cloves with a little oil to cover in a silver foil packet, and seal shut for roasted garlic in the dressing.


Dressing:

4 roasted garlic cloves- see above

2 tbsp nutritional yeast

1 lemon, juiced

1 tsp salt

1 cup mayonnaise

Blend well.

Toss the bok choy with the dressing, and add the smoky tempeh on top as croutons.



Thyme Roasted Portobello and Shiitake Mushrooms

1 lb portobello mushrooms, cleaned and sliced

1/2 - 3/4 lb. shiitake mushrooms, cleaned and sliced

3 handfuls fresh spinach

1/4 cup olive oil

2 tbsp white wine vinegar

4 fresh garlic cloves, minced

1/2 cup chopped fresh parsley

2 tsp salt

2 sprigs fresh thyme, chopped

4 sprigs fresh thyme, keep on stem

Toasted sesame seeds, for garnish


Prepare 3 sheet pans, for each mushroom and for the spinach. Preheat oven to 350 degrees.

Combine the olive oil, vinegar, garlic, parsley, salt and chopped thyme.

Place the sliced portobellos on one sheet pan, and pour half the above mixture over it and gently toss it.

Do the same with the shiitakes and the other half of the mixture.

Trim and place the loose thyme sprigs over the mushrooms.

Bake the portobello mushrooms for 30 minutes.

Bake the shiitake mushrooms for 20 minutes.

Spread the spinach onto the sheet pan, season with 2 tbsp olive oil, 1 tsp salt, and squeeze 1/4 lemon over it (really a little for the citrus punch, but not to overpower.)

Bake for 10 minutes.

To plate, layer the spinach on a large flat serving plate, and top with the mushrooms. Garnish with toasted sesame seeds.



Tomatillo Salsa Braised Chicken

10 medium sized tomatillos (1.25 lbs)

1 jalapeno, seeded

1 bunch/ 1 cup fresh cilantro

3 garlic cloves

2 limes, juiced

2 tsp salt

1/4 cup olive oil

1 chicken, cut in 8s (or 4 chicken legs)

Salt

Season chicken evenly with salt on both sides.

Heat up a large sauté pan with a lid, with a little oil. Sear the chicken, skin down, for 15 minutes.

Blend the salsa: tomatillos, jalapeno, cilantro, garlic, lime and salt.

Flip the chicken, spoon on 1 1/2 cups of the salsa over the chicken, cover, and simmer on low for 1 hour.

Spoon some additional fresh salsa when plating.


Green Pea "Farfalle"


1 cup farfalle

2 cups water

2 tsp salt

1 tsp oil

1 1/2 cups frozen green peas

1/2 cup panko crumbs

1 tbsp oil

1 tsp salt

pepper

1 lemon, juiced


Cook the farfalle and water in a saucepan, add the salt and oil, and bring to a boil, cook for 5 minutes, and the frozen peas, and cook an additional 5 - 10 minutes, stirring so it doesn't stick.

Panko topping:

In a small frying pan, combine the panko, oil, salt, pepper and lemon on low heat. Gently mix it a few times until the panko looks toasted. Takes about 5 minutes.

*Can swap the farfalle for rice or quinoa.



Dessert

Sunflower Butter Chocolate Oatmeal Cookies + Fruit

2 tbsp sugar

1/4 cup brown sugar

1 tsp vanilla

1/4 cup oil

1 egg

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup oats

1 cup flour

1 pack sunflower seed butter cups chopped (alternatively, chocolate chunks or chips)

Preheat oven to 350 degrees.

Combine sugars, and vanilla with oil. Mix to combine. Add egg and mix. Add baking powder, baking soda, salt, oats and flour, mixing until well combined. Chop chocolate butter cups and fold into dough.

Shape into balls and bake for 10 - 11 minutes.


Yields: 20 cookies