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Spring Shabbat 2.0 ~

My menu is out on a Wednesday!#goals

Enjoy it, it's much too good.

Lechaim and Shabbat Shalom!!!!

Love, Mushky

Whiskey Sour

Per Glass:

2 oz bourbon or your fave whiskey

1 oz lemon juice

1 oz simple syrup


1 Orange slice

Mix or Shake all ingredients in a cocktail shaker.

Serve in an old-fashioned glass.

Herbes de Provence Challah with Hemp and Sesame

Classic challah dough

Braid and let it rise.

Brush with egg wash, top with an even/heavy sprinkling of Herbes de Provences, hemp seeds and sesame seeds.

Bake at 375 until deeply golden.

Crispy Baby Oyster Mushroom Chummus

Start with a 16 oz dry chick peas.

Soak in a bowl of cold water overnight.

In large pot, fill with clean water and add the soaked chickpeas.

Add 1 tbsp salt, 1/2 tsp pepper, 4 garlic cloves, 3 bay leaves and 1 jalapeno (washed and top removed, optional but gives amazing flavor and heat) and 1 tsp baking soda.

Cover and place at medium heat for 1.5 hours, until chickpeas are super tender and falling apart.

Discard the jalapeno, bay leaves and garlic, drain and cool.

In a food processor blend:

16 oz cooked chickpeas (as explained above)

2 lemons, juiced

1/2 cup tahini

2 tsp olive oil

3 garlic cloves

2 tsp salt (add more as needed)

1/2 tsp pepper

1 tsp cumin

Ice water

Begin by blending everything until the ice water, until very smooth. Add ice water by the tablespoon, to reach desired creaminess, I like mine on the looser end, not too thick. the chummus also firms up in the fridge.

Crispy Oyster Mushrooms- Chummus Topper

1/2 - 1 lb. oyster or baby oyster mushrooms

2 tbsp oil

2 scallions, chopped

salt and pepper

Separate the mushroom, clean them. Heat oil in a frying pan and spread the mushrooms in an even layer. Let cook untouched for 3 minutes until crisp. Add the chopped scallions and cook another 3-5 minutes. Remove from heat and season with salt and pepper.

Make a well in the chummus, fill with mushroom mixture, garnish with olive oil and fresh herbs.

Fennel and Tarragon White Trout

1 1/2 lbs white trout


2 tbsp olive oil

Citrus Garlic Spice or your fave fish spice blend

2 small fennel bulbs, sliced into sticks

1 cup grape tomatoes. halved

1 tbsp fresh tarragon, chopped

1 tsp fresh parsley, chopped

1 lemon

In a large saute pan, heat the olive oil and add the fennel, tarragon and parsley, and half the lemon, juiced. Saute for 10 minutes.

While the fennel cooks, prepare the fish, wash and pat dry, and season with salt and citrus garlic spice. Cut into portion sized pieces and nestle in the fennel mixture. Top with cherry tomatoes and the other half lemon, juiced.

Cover and cook for 15 minutes on low heat.

Spicy Peewee Potato Salad with Chives

A 3 lbs. bag peewee potatoes



6 spicy kosher dill pickles, finely chopped (trader joes, these pickles are small)

1 bunch fresh chives, finely chopped

1/2 cup mayonnaise

1/4 cup pickle juice

1.5 tbsp old country Dijon mustard

1 tsp yellow mustard

1 tsp salt

Rinse the potatoes and place in a pot. Cover with cold water, add 1 tbsp of salt and bring to a boil. Cook for 15 minutes. Drain.

Blend the dressing ingredients.

Mix the potatoes with the dressing, chopped pickles and chives.

Baby Kale Salad with Truffle Dressing


3 tbsp truffle oil

2 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp agave

1 tbsp water

2 garlic cloves

1 tsp salt


Baby kale

Green or purple cabbage

1 corn on the cob, boiled in water for 3 minutes, then sliced

1 avocado, cubed

Pickled red onion slices as garnish (thinly slice and place in jar covered in white vinegar)

*Dressing is good for approx 6 servings of salad, a little goes a long way.

30 Hour Sous Vide Roast with Rosemary and Sage

1 Roast (any size)

4 sprigs fresh rosemary

8 sage leaves



Coffee Spice Rub (Trader Joes, or your favorite rub, or a mix of paprika, cumin, garlic, and onion powder)

Pat roast dry.

Season well on all sides with salt and pepper.

Sear 5 minutes on each side.

Rub with TJ BBQ coffee rub on a all sides.

Slide into zip bag and top with rosemary sprigs and sage leaves.


Sous vide 145 degrees for 30 hours.

Slice, top off with an even sprinkle of kosher salt and serve with its juices.

Sweet Mini Peppers with Cashew Mint Sauce

2 lbs mini peppers, halved

2 tbsp olive oil

2 tsp salt

1 tbsp nutritional yeast

1/2 cup sundried tomatoes

Combine the peppers with the olive oil, salt and nutritional. Spread on a sheet pan and roast at 450 degrees for 20 minutes. Add the sundried tomatoes and roast an additional 10 minutes.

1 cup roasted salted cashews

1/2 cup fresh mint

1/2 cup fresh parsley

1 garlic clove

1 tsp salt

1/4 cup oil

Blend well and serve with roasted peppers.

Blackberry Cobbler

12 oz fresh blackberries

1 tbsp lemon juice

2 eggs

1 1/2 cups sugar

1 1/2 cups flour

1/2 cup oil

Vanilla ice cream for serving

Grease a 9x13 dish. Layer the blackberries first.

Combine the remaining ingredients and evenly spread over blackberries.

Bake at 375 degrees for 45 minutes.

Serve with a scoop of ice cream.


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