Here's Chanie's menu for this Shabbat! Enjoy!

Mediterranean Quinoa Salad by Nechama Norman

This, minus the feta (unless it’s for shalosh seudos), because quinoa plus chickpeas is a great combo. Filling and wholesome, and the lemony Israeli salad vibes makes it irresistible.

Salmon Scoops with Red Cabbage Slaw by Michal Frischman

Because there is inevitably going to be leftover salmon from the week, this is the absolute best way to use it.

Stuffed Chicken Breast by Tammy Carmona

I love making spinach stuffed chicken. Somehow I find chicken breast to be the most light yet filling protein and a spinach stuffing makes it even more packed. I make a similar chicken to this one, so you can totally wing it and go rogue. I would skip the potato starch here and make sure the spinach drains well.

Best Shabbos Chulent by Raizy Fried

Definitely chulent.

Mine is a little less sweet (I do less ketchup) but it’s actually quite similar to this recipe.

Crispy Oven Fried Chicken by Esty Wolbe

I often make this with chicken breast. See above regarding my thoughts on chicken breast. I plan on having a lot of chicken around throughout Shabbos this week. 

Smokey Green Beans by Chanie Nayman

Family favorite. We never make enough. And if there is, it’s a great leftover.

Marinated Chickpea Salad by Chanie Nayman

This is an oldie, which I find I go back to during this time of year. Simple, tried and true, and the older the better.

Yussi’s Yerushalmi Kugel by Yussi Weisz

Make this with a better-for-you flour pasta. It gets hidden in the dark color of the kugel anyway!

Easy Coffee Cake by Linda

A cake like this always hits the spot.

This is a very moist, yummy coffee cake that is a snap to make and looks nice straight out of a bundt with some icing sugar dusted on top, or a glaze if preferred.