Last Shabbes, our synagogue’s Rabbinical Intern was spending the weekend with us and my husband had the day off from grad school so we thought it was a great opportunity to have friends over for Shabbes lunch. With the snow falling outside, we sat down with 8 adults in the dining room and 8 kids in the kitchen (the only time I think we’ve ever had the same number of adults as kids and only because I didn’t count the 6-week old sleeping in the corner!). Here was our menu:
- Homemade Hummus – I’ve been asked for my recipe several times and I don’t really have one but here’s how I put it together: 1 can of chickpeas (rinsed), 1 clove of garlic, tahini, olive oil, kosher salt and the juice of 2 lemons. I put everything in my blender and pulse until it has the right consistency and taste I’m looking for. If needed, I add a little more salt and olive oil.
- Challah (I cheated and went with store bought…don’t tell anyone)
- Carrots, celery, cucumbers, cherry tomatoes, red and yellow peppers
- Peanut Butter and Jelly Rolls on whole wheat bread for the kids table
- Butternut Squash Soup – a new recipe that will be posted shortly under Soups We Love
- Baked Steelhead – it costs less than Salmon, has a less-fishy taste and the kids gobbled it up. I sprinkle it with olive oil and seasoned salt and bake on 350.
- Pineapple Kugel (my mother-in-law’s recipe)
- Corn, cilantro, tomato, hearts of palm salad
- Roasted Mushrooms with Garlic
- Chocolate Chip Cookies
- Red Velvet two-layer birthday cake for a dear friend and lunch guest
While it may seem like a lot of work, almost all of the food was made by Thursday so that come Saturday, all I needed to do was warm it up. For me, the up until 11:30 a couple nights in a row cooking is all worth it when I sit down in my dining room with great friends and family.