And just like that, we’re cooking for Shabbat again!
Shavuot just ended and we’re back in the kitchen cooking for Shabbat. I don’t know about you, but all I want this week are quick, easy, and refreshing dishes. Nothing too heavy, saucy, or overpowering.
The menu below is all of that! To me, it screams summer and now that Shavuot is over, it means summer is finally here. Make a cold glass of coffee and get cooking, with this menu, you’ll have Shabbat ready in no time!
Citrus Teriyaki Salmon from the Dining In Cookbook
A medley of fabulous flavors in the easiest fish dish ever! Don’t tell anyone what a cinch it is to make – just accept the raves with thanks and a smile.
Tahini Grilled Chicken by Faigy Murray
Nothing says summer like a delicious grilled chicken on a skewer. These tahini marinated chickens won’t disappoint!
Bright and Fresh Slaw by Michal Frischman
This quick and easy slaw can be prepped and ready in a few minutes.
Couscous with Fresh Spinach, Mushrooms, and Tomato by Elky Friedman
This side dish is great served warm or room temperature. And it will still be great the next day when it’s served cold after being refrigerated.
No-Mayo Potato Salad by Dalya Rubin
This No Mayo Potato Salad is quite simple to make and relies on a combination of quartered small potatoes, a blend of crispy veggies and herbs, a hard-boiled egg, and a tasty oil-vinegar-lemon dressing!
Fruit Soft Serve by Rorie Weisberg
We all love our summer ice cream! Here’s a delectable healthy, frozen treat everyone can enjoy.
This Shabbat menu was sent out earlier today in our email newsletter. To get access to menus like this sign up for our Shabbat newsletters HERE.