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  • Writer's pictureMushky

Summer Shabbat Menu of 6/23

Happy first day of summer!!!!

Enjoy this menu of light, refreshing, deliciousness.



Strawberry Basil Rum Smash

3/4 cup sugar

4 cups water

2 cups strawberries

1 cup lemon juice

1/2 cup fresh basil

6 oz rum

1 can seltzer


Serves 6

Dissolve sugar and water. Blend with strawberries, lemon and basil. Blend until very smooth. Strain the mixture.

Per cup: Fill cups with ice, 1/2 cup of strawberry mixture, 1 oz rum, and top with seltzer.

Garnish with strawberry slice and basil leaf.

Oregano Infused Challah

Remove the leaves of a fresh oregano bunch. Add a large handful to the dough before putting in the flour.

Top some oregano leaves and sesame seeds after egg wash and braiding.

Cucumber Dill Dip

1 large onion, diced

1 tbsp oil

2 Persian cucumbers

8 oz non dairy cream cheese

1 bunch fresh dill

1 lemon, juiced

1 tsp hot sauce

1 tsp salt

Sauté onion in oil, on high heat for 15 minutes, stirring often so it doesn't burn. In a food processor, add cucumbers, cream cheese, dill, lemon, hot sauce, salt, and sautéed onions. Blend.

Crunchy Cabbage and Glazed Mushroom Salad

8 oz sliced crimini mushrooms

1 tbsp olive oil

1 tbsp soy sauce

1 head green cabbage, sliced

3 cups fresh spinach leaves

2 cucumbers, diced

1 box cherry tomatoes, halved


1/4 cup oil

2 tbsp sweetened rice vinegar

1/2 tsp mustard

1 garlic clove, minced

1/2 tsp salt

Sprinkle of pepper

Sauté the mushrooms in oil for 5 minutes, add the soy sauce and cook an additional 3 minutes, and let cool. Blend dressing and combine with all salad ingredients.

Kale, Peach and Jicama Salad

Kale or baby kale

2 peaches, sliced

1/2 jicama, cut in a small dice

Balsamic Vinaigrette:

1/2 cup oil

1/2 cup balsamic vinegar

1 tbsp honey

1 garlic clove

1 tsp salt

Blend well.

Ahi Tuna Tartar with avocado, ginger and lime

1 lb. ahi tuna*, diced

2 cubes frozen ginger

2 garlic cloves, minced

1 tbsp olive oil

2 limes, juiced

2 tsp salt

1-2 avocados, sliced

Toasted sesame seeds for garnish

Combine ginger, garlic, olive oil, lime and salt, set aside until 15 minutes before serving. Combine fresh tuna with sauce and plate it, top with avocado slices, and sesame seeds.

*I serve this is tiny glass bowls, individually. 1 lb. of tuna goes a long way here. I plated the tuna, topped it with one slice of avocado and garnished with sesame. This makes for a beautiful starter to the shabbos meal.

Sous Vide Pickled Brisket

Heat sous vide to 150 degrees, and place vacuum pack of pickled brisket for 6-8 hours.

Slice and serve!

Caramelized Sweet Potato with Green Tahini

Greatest and easiest way to prep a sweet potato!

5 sweet potatoes, scrubbed (don't peel)

2 tbsp olive oil

2 tsp salt

1 tbsp Herbes de Provence or other herby blend

Preheat oven to 425 or convection roast 425.

Halve the sweet potatoes lengthwise. Prepare a lined baking sheet. Drizzle with half the olive oil, salt and Herbes de Provence. Put the sweet potatoes on the oil and spices, cut side down, pour remaining oil over the sweet potato skins and give it all a good rub.

Roast for 45 minutes or more, depending on size, until the skin side gets a pretty, golden caramelization and the sweet potato feels softened. Drizzle with green tahini before serving.

Green Tahini

1/2 cup tahini

1 bunch fresh parsley

1 lemon, juiced

1 tsp agave or honey

1 tsp slat

1 garlic clove

1/3 cup ice water


Roasted Market Vegetable Medley

1 cabbage, cut into wedges

5 carrots, cut into wedges

1 onion, cut into wedges

2 peppers, cut into large chunks

Olive oil


Preheat oven to 425 or convection roast 425.

Prepare 3 sheet pans- 1 for the cabbage, another for the onions and carrots, and lastly for the peppers.

Drizzle with olive oil and salt.

Start with roasting for 25 minutes, and check every 10 minutes following, until vegetables are roasted and browned on edges.

Pistachio and Cranberry Biscotti

with Tea and Watermelon

1/2 cup sugar

1/2 cup brown sugar

1 1/2 cups flour

2 tsp baking soda

2 tsp vanilla

1 egg

1/2 cup oil

sprinkle salt

1/2 cup pistachios

1/2 cup dried and sweetened cranberries

Combine all ingredients in 1 bowl. Create 2 even logs with the dough, bake at 350 degrees for 20 minutes and slice immediately.


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