Chol hamoed is a little tricky in the fact that is both a chol– we can do melacha– but it’s a moed– we wear nicer clothes and try not to write. Dinners can also get complicated. What do we serve? We don’t want to cook Yom Tov foods for an extra five days – that’s beyond the capabilities of most of us. But we do want to up it a little more than a regular weeknight.

 

Don’t worry, we’re here to help! Here’s a full menu for four nights of dinner- each including a main, side, and an appetizer that are just a step up from the usual! Enjoy your Chol Hamoed dinners and celebrate these days properly.

 

Day 1

 

Appetizer: Parve Stuffed Mushrooms by Esther Ottensoser

Soup: Zucchini and Roasted Garlic Soup by Avigail Karash

Salad: Sushi Salad by Estee Kafra

Tomato Basil Meat Lasagna by Chanie Nayman

 

Day 2

 

Appetizer: Potato Thumbprints with Fried Shallots by Esther Ottensoser

Fish: Maple Glazed Salmon by Kiki Fisher

Main: Heavenly Pepper Steak by Rivky Kleiman

Dessert: Caramel Chocolate Pie with Fried Chestnut Topping by Chaia Frishman

 

Day 3

 

Appetizer: Meat Empanadas by Vera Newman

Salad: Portobello Salad by Michal Frischman

Main: Creamy Chicken and Broccoli by Michal Frischman

Dessert: Blueberry Pie Cupcakes by Nechama Fiddle

 

Day 4

 

Appetizer: Cauliflower Fries by Leah Schapira

Soup: Potato Basil Soup by Chef Zissie

Salad: Fried Sweet Potato and Grilled Pastrami Salad by Zehava Krohn

Main: Barbecued Spare Ribs from the Nitra Cookbook