Shabbat is here, and time to plan your meals! While some of you might be trying to lighten your cooking these days in honor of the New Year, I know a lot of you are not. So for the non-calorie counting cooks out there, this week’s Shabbat Recipe Roundup is for you.
I saw this recipe for Lemony Chickpea Bruscetta, and my interest was immediately piqued. I would definitely use canned chickpeas instead of dried chickpeas to save myself an extra step and serve it with a large crusty baguette.
What a fantastically easy and healthful one pot dish for an easy Shabbat main dish: Roasted Chicken Legs with Potatoes and Kale.
But if you’re looking for something a little more ambitious or adventurous – try this kosher version of Julia Child’s Boeuf Bourguignon from The Jew and the Carrot which I cannot wait to try! Any recipe that encourages the use of schmaltz is truly a recipe for me. Julia may not approve, but I would serve this over wide egg noodles. Yum.
Keep the kitchen humming and the recipes coming. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food accessible to all.
In the spirit of hearty dishes and schmaltz, I am salivating over this recipe for Duck Fat Potato Galette with Caraway and Sweet Onions.
And for a sweet finish, try these chewy and flavorful Triple Ginger Cookies.
Shabbat Shalom, and happy cooking!
kosher
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
