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First Winter Shabbat Menu of 2022!

Happy 2022! This brand new winter menu is pretty pretty magically delicious. Fun part about this menu, is it is really simple to put together. I do hope you'll give some dishes a try!

Shabbat Shalom!!!



My new favorite way to drink my coffee!!


Cinnamon Sour

by Martha Stewart

Cinnamon Simple Syrup:

1 cup water

2 cinnamon sticks

1/2 cup sugar

Bring water and cinnamon sticks to a boil, add sugar and stir until dissolved. Let cool completely.


2 oz bourbon

3/4 oz lime juice

1 tbsp dry red wine optional

3/4 oz cinnamon simple syrup

Combine in a shaker or glass, mix with ice.

Also works well in a large pitcher.

Coconut Sugar and Ginger Challah

Braid your Challah and brush with egg. Then evenly sprinkle with coconut sugar and a few dashes of ginger spice. Bake according to Challah recipe.

Date and Almond Dip

Tu bishvat perfection and quite creamy and delicious. Watch the reel here:

8 dates, pitted

1 cup raw, peeled almonds

3 garlic cloves

1 1/2 tsp salt

1/4 cup nutritional yeast

1 lemon, juiced

1/2 cup oil

3 - 4 tbsp water

Combine all the ingredients until and including the oil in a food processor. Blend. Slowly drizzle in the water, 1 tbsp at a time, until you reach a thick but creamy consistency.

This dip/spread is so tasty, and sweetish, and makes a great base for any toast or sandwich.

Caramelized Cabbage Salad


4 cups shredded cabbage

2 tbsp oil

2 tsp salt

Combine the cabbage with the oil and salt and spread on a sheet pan. Roast at 350 degrees for 30- 35 minutes, until the edges are crispy.



Caramelized Cabbage

Cherry tomatoes, halved


3/4 cup oil

3 gloves roasted garlic or 2 tsp garlic powder

1/2 cup fresh parsley

1/4 cup rice vinegar

1 tsp salt

Blend well.

Niçoise Salad and Pan Fried Fish

Salad Elements:

Chopped Romaine Lettuce

Halved cherry tomatoes

Hard boiled eggs

Steamed green beans

Boiled small red potatoes

Sliced radishes

Black olives


1/2 cup olive oil

1 tbsp Dijon mustard

1 lemon, juiced

1/2 tsp salt

Blend with an immersion blender.


1 - 2 lbs white fleshed fish with skin on

2 tbsp oil

1 tsp salt

1 lemon, juiced

2 tsp date syrup

Heat the oil in a large frying pan to hold the fish. Season the fish with salt, lemon and date syrup. Fry on low-medium heat for 10-15 minutes until the top of the fish is cooked through.

Top the salad with the fried fish, letting it naturally break apart.

Root Vegetable Soup

1 onion, diced

2 tbsp oil

1 sweet potato, diced

1 turnip, diced

2 parsnips, diced

4 carrots, diced

1 fresh turmeric, finely chopped

2 sprigs of thyme*

Fresh dill, chopped*

Fresh parsley, chopped*

8 cups water

1/2 cup pearl barley

1 tbsp salt

Heat an 8 qt soup pot with oil. Add the onions and saute for 5 minutes. Add the sweet potato, turnip, parsnips, carrots, turmeric, thyme, dill, and parsley. Saute for 10 minutes. Add water, barley and salt. Cover and cook, simmering, for 1.5 hours.

Maple and Mustard Chicken

Incredibly easy, and wow delicious!

4 chicken legs

2 tbsp maple syrup

2 tbsp spicy brown mustard

1/2 tsp salt + more for seasoning

1 tbsp olive oil

Sprinkle of dry thyme or a few sprigs fresh thyme

Preheat oven to 350 degrees.

Evenly salt the chicken on both sides and place in a baking dish. In a bowl combine maple syrup, spicy brown mustard, 1/2 tsp salt, and olive oil. Brush this mixture over the chicken.

Evenly sprinkle the thyme over the chicken.

Seal tightly with foil and bake for 2 1/2 hours, covered.

Oyster and Cremini Mushroom Rice

A fabulous spin on DamnDelicious one pot mushroom rice.

2 tsp oil

1 onion, diced

3 garlics, minced

4 oz oyster mushrooms, roughly chopped

8 oz cremini mushrooms, diced

1 tsp coconut aminos

2 sprigs thyme

1 tsp salt

3/4 cup brown jasmine rice

1 1/2 cups broth or water

Heat oil in a large pot and cook onions for 5 minutes. Add garlic, both mushrooms, coconut aminos, thyme and salt. Mix for 6 minutes. Add rice and water. Bring to a boil, the cover and simmer for 45 minutes. Fluff the rice and add salt to taste.

Chocolate Bark and Dried Cherries and Walnuts

9 oz chocolate chips

1 cup dried cherries

1 cup raw walnuts

Preheat oven to 350 degrees. Toast raw walnuts for 10 minutes. Roughly chop.

Melt the chocolate in a microwave, or in a stainless steel bowl over a pot of water.

Mix in the walnuts and dried cherries (or craisins)

Spread it onto a parchment paper lined baking sheet.

Refrigerate for 1 hour and cut into small chunks. about 2" squares.


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