Summer Shabbat Menu! 7/3/20

Hello first week of summer 2020!

Shabbat out here is still fairly low-key. As pandemic numbers have spiked once again here in Los Angeles, we are doing our part to stay safe and stay home.

One goal I set once we started staying home - and accomplished - is running a 5K!

I love my smart watch that tracks my steps, distance, speed, calories, music and all... there are newer models, but this works great, and good battery life too. https://amzn.to/3dNAfwQ

Once I started, I was so highly motivated to reach that point, I couldn't stop. It is thrilling!

Wishing you all a beautiful Shabbat, and set goals, and reach them!!! Love, Mushky

Blueberry + Thyme Gin &Tonic

Per cup:

2 oz gin

4 oz tonic water

lime wedge

a handful of frozen blueberries

1 sprig thyme as garnish

ice to top off.

Onion + Dill challah

Add dried minced onion, and fresh dill to the Challah dough .

Use some to garnish on top.

Charred Eggplant Dip

4 medium large eggplants

Pierce eggplants with a fork and place on a grill over medium heat for one hour.

This gives a great smoky flavor.

Removes skins and mash with fork, season with salt.

Separately, caramelize a finely chopped onion.

Add it into the eggplant,

mix in 1/2 cup of prepared tahini sauce, and 1 minced garlic, and salt to taste.

To plate, spread on a flat style dish, drizzle olive oil and sprinkle an even layer of Zaatar.

Arugula and peach salad with pickled red onions and cashews

topped with maple bourbon vinaigrette

*Plate individually for best results.

Salad:

Fresh arugula

2 fresh peaches, thinly sliced

pickled red onions

Thinly slice 1 red onion, and place in jar covered with vinegar, and a sprinkle of salt, refrigerate for 30 min before using.

Roasted, salted cashews

Vinaigrette:

1/2 cup olive oil

2 tbsp maple syrup, or agave

2 tsp bourbon

1 garlic clove

1 tsp onion powder

1/2 tsp salt

pepper

Blend.

Oven-baked chicken stir fry with onion, mushroom, zucchini and pepper.

with a side of cracked garlic baby potatoes.

Stir Fry:

1 lb. sliced chicken breast, cubed or cut into chunks

1 onion, chopped into chunks

2 zucchini, chopped into chunks

1 8 oz box of mushrooms, halved

2 peppers, chopped into chunks

Season generously with olive oil, salt, pepper, coconut aminos/ soy sauce, ginger powder, trader joes coffee rub (optional)

Bake at 400 degrees for 25- 30 minutes (uncovered)

Cracked Garlic Baby Potatoes:

2 lbs baby potatoes

8 garlic cloves (use a knife to press onto clove to open the skin from clove, and keep skin mostly attached)

On a sheet pan spread potatoes and cracked garlic. Season with olive oil, salt, pepper and fresh rosemary.

Bake at 450 for approx 30-40 minutes.

Lemon bars with non-dairy cream cheese frosting

Base:

1 c flour

½ c margarine

¼ c confectioners sugar

Press into 8x8 Pan and bake at 350 for 20 min.

Fill:

2 eggs

¾ c sugar

2 tsp lemon rind

2 tbsp fresh lemon juice

½ tsp baking powder

Beat for 2 minutes, pour over base and bake for an additional 25 min.

Frosting:

Beat:

4 oz non dairy cream cheese

1 tbsp oil

1 cup confectioners sugar

pinch salt

dash vanilla

Spread on cooled cake, and cut into bars.