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Summery Shabbat Dinner Menu 2.0 (7/17/20)

These summer weeks slip through my fingers, much too quickly. It's Friday before I turn around! Enjoy this healthy, light and tasty Shabbat dinner menu. Have a joyous, healthy and safe Shabbat Shalom!


PS Stay tuned for an epic road + camping trip- will post about it here eventually, and always at This will be our 4th summer doing a family camping trip, and I can't wait!

Summer Margarita

Per cup:

1 oz lime juice

1 oz cointreau

2 oz tequila

Stir together, add ice and lime wedge

Sourdough Challah

Buy it or bake it! #goodluck!!!

I figured I'd give it a try with it being a massive trend during Covid-19 stay at home days.

It requires lots + lots of love and care. I used a mix of info from everywhere. King Arthur Flour's website was super helpful, as well as Youtube videos :) I'm no pro, but this picture is on point.

You need a kitchen scale ( I have )

and I used my Tagine (I have ) instead of a dutch oven to bake it in.

Hummus from scratch

1 lb. dry chickpeas

Cover with water and soak overnight.

In a pot, place soaked chickpeas, covered with water.

Add 1 tbsp salt, 1 bay leaf, 3 cloves garlic, an onion wedge, sprigs of fresh parsley or cilantro, a dash of cayenne pepper.

Bring to a low boil, cover and cook for 1 hour.

*Adding these aromatics to the cooking water, gives the chick peas so much delicious flavor, that the hummus ingredients are very simple.

Drain, and cool.


3 cups cooked chickpeas

1/4 c tahini

2 garlic cloves

1 tsp salt

1/2 tsp cumin

1/4 c water

Plate as a well, fill with olive oil and fresh herbs.

Pan Seared Halibut with Chili Gremolata

Season halibut fish (skin on) with olive oil, salt and pepper.

Sear the skin side in hot oil in a frying pan- without moving it for 4 minutes. Finish baking in the oven at 350 degrees for 10 minutes.

Alternatively- if there's no skin bake at 400 degrees for 15 minutes.

Once baked, top with gremolata-

Blend or finely chop:

1 small bunch parlsey,

1 minced garlic,

juice of 1 lemon,

1/2 jalapeno pepper

and 2 tbsp olive oil

Crispy roasted mushroom and heirloom tomato salad

Slice 8 or 16 oz of mushrooms (any variation, I used button)

Season with olive oil, salt and pepper.

Bake on a sheet pan at 400 degrees for 25 minutes.

Once it comes out of the oven give it a light drizzle of balsamic vinegar and cool.

Layer greens (romaine or spinach, or arugula)

Crispy mushrooms

Halved or quartered heirloom tomatoes


1/4 cup olive oil

2 tbsp lemon juice

3 tbsp coconut aminos (or 2 tbsp soy sauce + 1 tbsp maple syrup)

1 tbsp dijon mustard

1 clove garlic,minced

1 tsp salt

Miso Chicken and Vegetable soup

In an 8 qt pot- cook together for minimum 3 hours:

2 chicken legs or breast bone in




Fresh Ginger

1 tbsp salt

3 tbsp miso

Scallions for garnish

Can drizzle sriracha for added heat.

3 layer (healthy-ish) almond butter caramel bars

Thank you Sarah! These are SO good! I used regular flour - oops :)


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