It can feel like a huge burden when you have to cook four meals’ worth of food all at once. But there’s a way to do it that doesn’t feel like such a huge mountain to climb.
When I do my advance holiday prep this way, future-me always appreciates my foresight! What I do is, I double a few recipes that I make for Shabbat each week leading up to the holiday, and I put half away in the freezer to take out during Yom Tov season. It works super well with raw chicken and meat, and somewhat well with some side dishes. My favorite is doing this for desserts.
The key is to start early enough so that you don’t feel like you have so much to do all at once right before the holiday. When you are in the kitchen doing your Shabbat prep, double the things you’re making, and you’ll set yourself up for a season of success! This week’s recipes all freeze extremely well, so we hope this will help you prepare and save you some stress down the road.
Cream of Summer Squash Soup by Rorie Weisberg
If you’re looking for a hearty soup filled with nothing but nutrients, this soup will hit the spot. Delicious, nutritious, and elegant, a perfect appetizer.
Apples & Honey Mustard Chicken by Danielle Renov
This chicken is perfect for preparing early and freezing. It uses minimal ingredients but still has that wow factor for any table you put it on!
Coffee-Rubbed London Broil by Daniella Silver
This dish is packed with flavor and looks gorgeous on the Shabbat table. It’s also simple to make and freezes beautifully.
Savory Vegetable Strudel by Faigy Grossman
Light and delicious, this is a wonderful and tasty side to add to your Shabbat or Yom Tov repertoire!
Vanilla Lukshen Kugel from the Dining In Cookbook
This kugel is a real crowdpleaser, and it’s easy to make – which is always a bonus!
S’mores Brownies Bars by Sarah Botwinick
These s’mores fudgy brownie bars are a super yummy and easy dessert or after-dinner treat!