Another week, another round of recipe ideas for your Shabbat table.
Last month I had the most delicious Caesar Brussel Sprout Salad at Almond in Bridgehampton, New York. Ever since I’ve been looking for a similar recipe, but in the meantime, I came across this Food Network Brussel Sprout Salad with a light dressing, and dried fruit. If you’re making this with a meat meal, just leave out the manchego cheese.
This Citrus and Rosemary Roast Chicken recipe is pretty similar to my own go-to chicken recipe for Shabbat dinner. My favorite tip? Marinate the chicken on Thursday night in a plastic bag, and let sit overnight in the fridge. By the time you roast your Shabbat chicken, it will be infused with flavor, and super moist.
I love roasted potatoes, but sometimes you want something a little more special. This “Potatoes a la Bakery” has a wow factor, yet is super simple to prepare. Just replace the butter in the recipe with olive oil, or my favorite, duck fat (chicken fat would work great too).
My mother-in-law made this recipe for Roasted Fennel with Olives and Garlic recently and it was delicious!
Here are a few recipe ideas to warm up your Shabbat dinner this week!
One of my very own, Tunisian Spice Butternut Squash Soup has just enough spice to make it a little more special than your average butternut squash bisque.
Shabbat Shalom, and happy cooking!