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Sukkot Dinner 9/20/2021 Outdoor Dining Done Right!

What an epic non stop month this is.

What better way to celebrate the holidays than food, wine and friends?

Thinking of all of you who are quarantining or staying-at-home.

Enjoy Sukkot! Keep it light, focused and tasty.

To add to that, may it be happy, healthy and wealthy.

Chag Sameach!!!!

Virtual hugs,

Love, Mushky

Easy, Pretty Sukkah Links:

Sugarcane compostable set of disposables

My favorite palm leaf plates- they have 2 options 50 7" or 25 7"/25 10"

Outdoor Tablecloth, waterproof to handle the spills and the rain.


Rose Chai Cocktail

Rose chai tea is a beautiful rosewater infused tea, and is so delicious chilled and in a cocktail! Thx Talia!

Per Cup (or multiply for a pitcher / dispenser)

2 oz vodka

4 oz rose chai tea, brewed and cooled (use tea of choice!)

3/4 oz fresh lemon juice

1/2 oz simple syrup (equal parts boiling water and sugar)


Mix all the ingredients in a glass, and top with ice.

Spelt Challah with Rosemary and Kalamata olives

Thank you Shibolim for your incredible gift! Their flours are super. This one used here is 100% fine spelt. This recipe works with whole wheat and all purpose flour too. Work the flour in slowly, and add more until you get a smooth workable dough.

2 1/2 cups warm water

2 tbsp yeast

3/4 cup honey

1/2 cup oil

2 eggs

1 1/2 tbsp fresh chopped rosemary

1 cup pitted kalamata olives

1 tbsp salt

9-10 cups 100% whole spelt shibolim flour

In a large bowl, proof the yeast with the water and honey. Add the oil, eggs, rosemary and olives. Mix to combine. Add the salt, and the flour, mixing every 1 - 2 cups. Knead well by hand, adding flour as needed. Cover and rise for 30 minutes. Shape. Rise for 1 hour.

Bake at 375 degrees for 35 minutes, until deeply golden.

For best results, eat warm!

Harissa Cashew Dip

2 cups raw cashews

1 cup warm water

1/4 cup prepared Harissa

1 tsp salt

5 tbsp water

Soak the raw cashews in warm water for 30 minutes. Drain the water.

Blend the cashews with the harissa and salt. Adding the water slowly, as needed.

Red Swiss Chard and Tahini Dip

from bon appetit

2 swiss chard bunches

oil for frying

5 garlic cloves, minced

1/3 cup oil

1/2 cup tahini

1/3 cup lemon juice


Separate the stems from the leaves of the chard. Heat the oil and fry the stems first, for 5 minutes. Add the garlic, mix in for 30 seconds, and add the chard leaves. Let cook for 10 minutes. Cool completely.

In a food processor, blend the fried swiss chard mixture, with the oil, tahini, lemon juice and salt to taste.

Serve with a drizzle of olive oil.

Heirloom Lentil and Root Vegetable Salad with Apple Cider Honey Vinaigrette

Apple Cider and Honey Vinaigrette by Sarale Fradkin:

1/2 cup oil

1/4 cup apple cider vinegar

1 tbsp dijon mustard

2 tbsp honey

1/2 peeled green apple, cut into chunks

1 tsp salt

1/4 cup fresh cilantro (optional- or switch out for mint/dill/parsley)

Blend well using a food processor or immersion blender.



Heirloom Lentils -Autumn blend by Pereg

Butternut Squash



Cook the lentils according to package instructions, careful not to overcook them.

Peel and cube the butternut squash and roast at 400 degrees with olive oil and salt for 35 minutes.

Peel and cube the beets and roast at 375 degrees with olive oil and salt for 35 minutes.

Slice the onions and roast at 375 degrees with olive oil and salt for 20 minutes.

Layer up all the vegetables and drizzle the vinaigrette over it all.

*Alternatively use any grain instead of the lentils: quinoa, farro, barley... etc.

Caesar Salad with Grilled Chicken and Shiitake Bacon with Avocado Dressing

Yes, the pic is missing the sliced grilled chicken... try to picture it :) !!

2 heads romaine lettuce

1 cup cherry tomatoes, halved

1/2 lb. shiitake mushrooms, sliced

1/2 lb. chicken breast (optional)

Prepare the sliced shiitake mushrooms on a sheet pan and roast with olive oil, salt, paprika and smoked paprika at 350 degrees for 20 minutes.

Prepare the chicken breast by rubbing a tbsp olive oil, 1 tsp salt, a dash of pepper, 2 tsp mustard, 2 tsp lemon juice, 2 cloves fresh garlic minced. Let marinate for 20 minutes, and grill or fry at 5-6 minutes per side.

Layer the romaine lettuce, cherry tomatoes, mushrooms and sliced chicken.

Drizzle with avocado vinaigrette.

Avocado Vinaigrette:

1 ripe avocado

2 tbsp lime juice

2 tbsp olive oil

2 tbsp almond milk or water

1 garlic clove

1/2 tsp salt

a sprinkle of pepper

Blend well, if too thick add more almond milk.

This dressing lasts 1-2 days refrigerated.

Cabbage, Leek and Kale Soup

1 medium green cabbage

3 medium leeks, sliced

1 tbsp oil

12 cups water (or broth)

1 tbsp salt

1 tsp pepper

6 cups (1/2 a bunch) kale

Slice the cabbage and the leeks, and place into a large stock pot. Add the oil and a sprinkle of salt. Cook at medium heat. mixing often for about 30 minutes. Add the water, salt and pepper and bring to a boil. Cook for an additional 30 minutes. Add the kale and cook for 10 more minutes.

Tortilla Crisps:

2 wheat wraps

1 tsp oil

1/2 tsp salt

Thinly slice the tortillas into sticks and place on a sheet pan. Season with oil and salt. Bake at 325 degrees for 10-15 minutes until crispy.

Place over soup just before serving.

Sous Vide Skirt Steak with Chimichurri Sauce

1 1/2 lbs skirt steak



3 fresh garlic, minced

2 tbsp olive oil

2 tbsp coconut aminos

Season the skirt steak on both sides lightly with salt and pepper, place in the sous-vide bag. Add the garlic, olive oil, and coconut aminos (or soy sauce). Seal the bag and let it marinate for 30 minutes.

Heat the sous-vide to 130 degrees, and cook for 3 hours.

Heat a frying pan to really hot. Sear on both sides for 1-2 minutes. Let rest for 10 minutes and serve with chimichurri.

Chimuchurri sauce:

1/2 cup fresh parsley, finely chopped

1/2 cup cilantro, finely chopped

1/4 cup mint, finely chopped

3 cloves fresh garlic, minced

1 tsp salt

1/2 tsp pepper

1/4 cup olive oil

Combine all the herbs, garlic, salt and pepper. Slowly drizzle in the olive oil while mixing.

(I do this by hand, not blending the mixture.)

Broccoli and Onion Puffs

5"x5" puff pastry squares, or sheets of puff pastry

2 onions, diced

1 tbsp oil

2 lbs. broccoli florets fresh or frozen

1/2 cup water

2 tbsp nutritional yeast

2 tsp salt

1/2 tsp pepper

1 egg for egg wash

Fry the onion in the oil for 10 minutes on high heat, mixing a few times so it doesn't burn.

Place the broccoli in a pot with the water, with a sprinkle of salt and steam the broccoli until soft, for 15 minutes.

Drain the water, and transfer the broccoli to a bowl. Break down the florets with a fork. Mix in the fried onions, nutritional yeast, salt and pepper. Cut down each puff pastry square into 4 for mini puffs- for larger puffs use a puff pastry sheet and cut it to size.

Fill the center with a spoon of the broccoli filling and bring all the corners to the middle, pinching the lower ends tightly, and the top loosely, so that it will open in the oven. Brush with the egg wash, sprinkle with kosher or maldon salt.

Bake at 375 degrees for 25 minutes.

Sticky rice with pickled fresno chile and fresh turmeric vinaigrette

Fresno chiles are HOT. Very very hot. Skip if you want!

This dish highly requires gloves- between the fresh turmeric and the chiles, please protect your hands, and eyes!


1 cup calrose or sushi rice

2 1/4 cup water

Combine rise and water in a pot. Bring to a boil, cover and cook on lowest temp for 20 minutes. Let rest for 10 minutes, and fluff with a fork.

Pickled Fresno Chiles

5 fresno chiles, sliced

1/4 cup boiling water

1/4 cup vinegar

1 tbsp salt

1 tbsp sugar

Combine all the ingredients in a jar, seal and pickle. Keep refrigerated.

Mushroom Topper:

16 oz crimini and/or button mushrooms

2 tsp olive oil

1 tsp salt

1 tsp herbes de provence

Heat and mix in a frying pan on high heat for 2 minutes total. A super quick sear is all that is needed. Drain the mushrooms from it's juices when serving.

Fresh turmeric vinaigrette

1/4 cup olive oil

1/4 cup rice vinegar

1 fresh turmeric, peeled

1/2 tsp salt

Blend all ingredients.

Mix the fresh turmeric vinaigrette with the sticky rice for the look pictured, or drizzle it over everything. Top with the mushrooms, and the fresno's.

Chocolate Shortbread Cookies with Chocolate Drizzle or Mango Fruit Spread

serve with tea or whip cream, the cookies are very dry.

1 cup nondairy butter

1/2 cup sugar

1/4 tsp kosher salt

1/2 cup cocoa powder

1 1/2 cups flour

1/4 cup mini chocolate chips

In a mixer, cream butter and sugar. Add the salt and cocoa. Finish off by adding the flour and chocolate chips and mixing until just mixed.

Spread a layer of plastic wrap and roll the dough into a log. Refrigerate for 1 hour minimum. Slice and bake at 325 degrees for 16 minutes.

Top with a melted chocolate drizzle and maldon salt, or a mango fruit spread, or as is with tea/coffee/or milk!


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