This past week I discovered kale chips, and truly, I am an addict! I simply cannot get enough. They are super easy to make, delicious and I don’t have any guilt eating them by the bowlful. So, why not whip up some super simple kale chips as a starter to your shabbat dinner this week. PS – no reason you can’t make these for a fun snack or appetizer during Passover too!
Spring is definitely in the air, so why not make this Roast Chicken with Spring Vegetables for your main dish and help usher in the warmer weather. Oh yeah, and you could totally make THIS recipe for Passover.
I love adding zaatar to roast potatoes and other dishes, so I am loving this recipe for Zaatar Roasted Cauliflower from the Sassy Radish. You know when else you could make this recipe? You guessed it – totally Passover-friendly!
Enough veggies – how about a little more indulgent side dish with this Crispy Zucchini Potato Tart from More Quiche Please. And if you caught onto the theme, good for you…yes you can also make this tart recipe for Passover!
For your sweet ending, try these Hazelnut Cookies from The Kosher Foodies. I would serve these sweet treats with some soy vanilla ice cream and raspberries for a well-rounded dessert. Ok, you can’t make these for Passover, but I promise – we have lots of other tasty and easy Passover dessert recipes coming.
Shabbat Shalom and Happy Cooking!
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!