When we moved to Chicago, my roommate and I decided we wanted to have a dairy-only kitchen. We had a whole bunch of reasons, but, as it turns out, there aren’t too many hecksher kosher dairy kitchens. People around here give us a pretty hard time for it.
Over the next few days, we’ll be posting all kinds of dairy recipes–from appetizers to entrees to desserts.
In the mean time, here are some of our old favorites:
Its the Shabbat before the Superbowl, and it’s probably time to make sure you get in a few extra servings of veggies before the snackfast on Sunday. This week I put together some recipe ideas that are chock full of colorful vegetables so that at least you get some vitamins in before the chili dogs and nachos.
Blood oranges, one of my favorite fruits, are still in season right now, and so I jumped when I saw this Blood Orange Salsa, with avocado and cilantro. I would serve this with some tortilla chips and cut up veggies as a refreshing and satisfying starter.
I am loving this recipe for Baked Chicken with Cannellini Beans from The Food Yenta! Not only is it super easy, but it uses my favorite type of beans, plus fresh herbs and cherry tomatoes. This is a perfect, throw-together dish for an easy Shabbat entree.
Well, you have to eat something for dessert, so why not finish the meal with a healthy dose of apples. I like this simple recipe for an Apple Gallette, as the author describes, the “no fear apple pie.” Just swap out the butter in the crust for margarine, or use your dough of choice.
Shabbat Shalom, and happy cooking!