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  • Writer's pictureMushky

Summer of '22 Shabbat Menu

Hello there summer of '22.

This new Shabbat menu brings on summer love with blue lagoon cocktails and easy, fun, green and bright dishes.

It feels GOOD to finally post another new fresh summer menu.

Enjoy the pool, beach and all that summer bliss.




Blue Lagoon Cocktail

1 cup lemonade

1/4 cup vodka

1/4 cup blue curacao

Combine vodka and blue curacao, and top with lemonade and ice.

Braided Challah Bagel

Divide 1 ball of dough into 3 parts, roll into 3 very long narrow strands, braid, then connect the ends to form a bagel.

Optional: top with everything bagel spice

Garlic Herbed Vegan Butter

1 cup (2 sticks) vegan butter

4 garlic cloves

1 tsp salt

2 tbsp fresh rosemary

1 tbsp fresh thyme

In a food processor, combine everything and process until smooth. Spread it in the dish it will be served in and refrigerate.

Blackened Cod

1 - 2 lbs cod fish fillets

salt, pepper, garlic powder, onion powder, paprika, thyme

2 tsp olive oil

Season the fish evenly with the above spices. Heat a pan with the olive oil. Fry the fish on both sides for 3 - 5 minutes.

Shiitake and Portobello Mushroom Salad

Roasted mushrooms:

1 cup shiitake mushrooms, sliced

2 portobello mushrooms, sliced

1 tbsp olive oil

1 tsp salt

1 tsp garlic powder



1 large tomato, diced

roasted mushrooms


1/2 cup olive oil

1/4 cup apple cider vinegar

2 tsp Dijon mustard

1 tsp honey

1 tsp salt

1/4 cup fresh parsley

Blend well and pour evenly over salad.

Mint and Pea Salad with Zaatar

2 cups frozen peas

Spring mix

1 cup fresh mint

2 tbsp zaatar

1 tbsp olive oil

1 lemon, juiced

1 tsp salt

Sprinkle pepper

Begin by bringing 3 cups water to a boil in a saucepan. Boil frozen peas for 2 minutes until bright green. Drain and cool.

Layer spring mix with fresh chopped mint and top with peas. Garnish with zaatar. Drizzle with olive oil, lemon juice, salt and pepper.

Overnight Roast Beef

5 lbs roast

2 large onions, sliced

1 tbsp salt


2 cups wine

Combine all ingredients in a large baking dish, seal tightly with cover or foil. Roast at 200 degrees for 10 hours.

Tempeh and Sesame Broccoli over Quinoa

1 cup quinoa

2 cups water

Cook 1 cup of quinoa in 2 cups of water. Bring it to a boil, cover and lower to lowest heat setting for 15 minutes. Rest for 5 minutes, and fluff with fork.

2 packs tempeh

2 tsp olive oil

2 tbsp coconut aminos

2 tsp agave

2 tsp garlic powder

1 tsp ground ginger

1 tsp salt

2-3 broccoli heads, chopped into florets

Toasted sesame seeds for garnish

Slice tempeh into sticks, heat a frying pan with the olive oil and cook tempeh for 4 minutes on each side until golden. Add the broccoli and cook for 1 minute. Add sauce ingredients and mix well. Cook for 5 minutes. Serve over quinoa. Garnish with toasted sesame seeds.

Zucchini Panko Sticks

3 zucchinis, cut into sticks

olive oil

Adjika spice blend (or blend of your choice)

1 tbsp nutritional yeast

1/2 cup panko crumbs

Toss the zucchini sticks with the remaining ingredients. Spread on a sheet pan in an even layer. Bake for 45 minutes at 400 degrees.

Tahini Blondies

So so delicious!! By Adeena Sussman


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