Overwhelmed? Schedule Yom Tov Efficiently With Ida Levy

By: Ida Levy @KitchenAccomplished

Since the popularity of Instagram (and maybe before), I have found that it’s become a competition to see who can offer the best holiday tips, trendiest recipes, fanciest tablescapes, organization concepts, and menu ideas. In my nearly 20 years of marriage, I have always felt that the month of Tishrei should not be a cooking marathon, where holiday stress coincides with back-to-school stress. Let’s take it one hurdle at a time!

I try to keep most of my shopping/prep/cooking and baking to the one week leading up to the holidays in order to cut down on prolonged planning. I understand that it may not work for some, but when is anything ever one-size-fits-all? I try not to set the bar so high that I can’t provide consistent meals for my family the week before the holiday because the people that I want to enjoy the holidays with are the same people I’d be neglecting the week before due to stress! I don’t see Tishrei as a month of holidays; I take it one holiday at a time.

Coming after Rosh Hashanah and Yom Kippur (which isn’t food-focused but presents its own difficulties), Sukkot is the time I like to get creative with meals and will spend a little more time prepping and in the kitchen. Since eating outdoors presents its own set of challenges, I try to keep my menus simple, yet impressive, delicious, and unique. A meat-based soup for chilly evenings and a crowd-pleasing one-pan meal (like chicken and spaghetti or pepper steak) with a few sides. This year, the Yom Tov days fall out over the weekend, so there’s a lot less to think about.

In general, I like to write a menu when I have some free moments two weeks before the holiday, then make the grocery list based off that. I’ll make myself a more detailed to-do schedule for the 5-7 days before, including things to be done on the holiday, for example:

Sunday- bake lotus brownies, gluten free cookies, challah (freeze all), order hostess gifts or flowers

Monday- shop for proteins and round 1 of produce, feed sourdough starter, tuna borekas, mac & cheese, roast (freeze all)

Tuesday- main grocery shop, sourdough, apple cobbler (freeze all)

Wednesday- artichokes, cauliflower, muddy buddies, kibbe mushroom

Thursday- last shopping trip, string beans, cut fruit, mushrooms, defrost for tomorrow

Friday- potato kugel, chicken, rice, fennel salad

Saturday- assemble fruit salad, defrost for tomorrow

Sunday- assemble flatbread, make fresh salads

Each of these lists is written on a small separate paper so I can add/adjust as needed.

Having a neat menu (I always offer my followers a unique free menu printable) helps a lot. There is nothing like highlighting things as they’re prepared and seeing my accomplishments. I also know exactly what needs to be defrosted/heated up for the following day.

If I’m invited out for a meal, I try to make it after I host a big meal so I can take a well-deserved break. Trying not to host two big meals in one day when possible will also help ensure the stress levels stay low.

I also make sure that I don’t pressure myself to have plans for every meal. It’s more than okay to just have immediate family for a meal.

Additionally, I take as many shortcuts as I can. That could mean Duncan Hines brownies, store-bought stuffed vegetables, or meals I prepare in large quantities and freeze in smaller portions (like macaroni & cheese or meatballs).

I also try to use my time in the kitchen as double duty – when my kids are eating dinner the week before the holiday, I’ll talk to them about their day while preparing an item on my to-do list. If I have a small pocket of time before a bus comes or an appointment, I’ll prepare just a part of a recipe so it’s a little quicker later (peel the potatoes, chop the onions, etc).

I hope these tips help you have an enjoyable and stress free month of Tishrei!

About the author

Ida Levy

2 articles • 5 recipes

Ida Levy is the foodie behind the @kitchenaccomplished instagram account. She is a mostly self-taught cook who attended the recreational division of the Institute of Culinary Education in NYC and holds a Bachelors degree in psychology. She has been known for her elaborately decorated cakes and her kale granola, but mostly for the healthy, yet attainable culinary journey she has been on for the last 8 years. She loves menu planning, kitchen organizing, recipe development, and of course—entertaining! Her greatest pleasure is being the mother of two fabulous kids and a super supportive (and hungry) husband who motivate her every step of the way. Follow along @kitchenaccomplished to get in on the fun.

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