Who can believe Rosh Hashana is over? It’s crazy, to think that, but that also means that Yom Kippur and Sukkot are just around the corner. 

 

Question: anyone else have tons of leftover from Rosh Hashana just sitting there in their fridge? I did try to pass them as dinner, but that did not go over as well as I hoped. So while planning Shabbat this week, I thought, why not make food and reuse it for Seudat Hamafseket (the meal that we eat right before Yom Kippur begins)? Yom Kippur starts Sunday night, so that means either I can spend time cooking on Sunday or, why not just use my Shabbat food? 

So not only are these foods going to be delicious on Shabbat – they will save me time and make my Seudat Hamefseket a success on Sunday too! 

Happy Cooking,

Elisheva

 

Glazed Corned Beef by Brynie Greisman

 

Sweet, tangy, and unique. This glazed beef is a combination of sweet jam, a little hot sauce, and cider vinegar for the perfect balance of flavor.

 

Spatchcocked Roasted Chicken with Preserved Lime by Danielle Renov

If you, like us, would like to decrease how much sugar you use in your cooking, this recipe is for you. Using a few simple ingredients and upgraded preparation methods, this is a roast chicken with unique zest to impress.

 

Sweet Noodle Kugelettes by Brynie Greisman

 

Lukshen kugel is a staple in many homes on Friday night. Why not serve up a healthier version without telling anyone? Honestly, it tastes better than the original! 

 

Maple Cinnamon Carrots by Erin Grunstein

This is a quick and delicious side dish — perfect for a Shabbat or weeknight meal. You can use rainbow carrots for a little more color and fun!

 

Chocolate Chip Crumb Cake by Brynie Greisman

 

We all have our tried-and-true cake recipes. But we like to expand our repertoire and try something new, one that we know will come out amazing. This cake is that, plus. Each component of it is so good — the cake itself, the crumbs, and the frosting. Enjoy them all!