Shabbat Menu- Last Licks of Summer

We’re about to enter that no-man’s-land between camp and school where many parents are scrambling to create structure and keep kids happy. I do dream of quiet, bickering-free moments, but also, you’ll have plenty of that in the dead of winter.

Now is the time to turn up the music, let bedtime loosen for an extra few days, and create wonderful moments to remember in November. Oh, and because we are a food site, savor the last of the summer fruits (yes, tomatoes are officially a fruit!).

Happy Cooking!

Chanie

Fruit Soup Smoothie by Chaia Frishman

This dish is so simple to make and so good for you, too. It yields a lot, so feel free to freeze some for later. 

Bruschetta Chicken by Elky Friedman

This delicious chicken breast dish is an upgrade from your run-of-the-mill schnitzel supper.

Maple-Herb Split Minute Roast by Michal Frischman

This minute roast was highly recommended by our butcher. We took the expert’s word for it and we weren’t disappointed. This is officially kicking skirt steak, London broil, and hanger steak off our menus for a while!

Marinated “Grilled” Vegetables from the Dining In Cookbook

The colors in this roasted vegetable dish will make your entire dinner more enticing.

Couscous with Fresh Spinach, Mushrooms, and Tomato by Elky Friedman

This side dish is great served warm or room temperature. And it will still be great the next day when it’s served cold after being refrigerated.

Peach and Cherry Cobbler by Rivky Kleiman

This cobbler uses summer’s bounty to its fullest. Tossing the fruit with maple and cinnamon add a subtle sweetness. A sprinkling of crunch topped with homemade strudel “cookies” add a touch of exotic. Final result — spectacular!

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