Shabbat Menu- Perfect Room Temperature Recipes

I have unusually strong feelings about serving reheated food for Shabbat meals. You work so hard to make delicious food (I’m looking at you, chicken, ‘rare’ meats, and roasted vegetables), and it is such a shame to compromise on the flavor if you don’t absolutely have to.

Chicken and fish in particular have noticeably different flavors when reheated (thanks to the chemical reaction that occurs as soon as the polyunsaturated fats start to deteriorate). Rare meats can sometimes be quasi-reheated by putting them on a very top layer on a hot plate or similar, where it will pretty much just take the chill out of the meat, but won’t heat it to the point that you’re losing that perfect rareness and vegetables just lose their bite. It’s as simple as that!

My approach is to make food for Shabbat that either A. does not need to be reheated or B. reheats beautifully, like braised meats and such. We created this week’s newsletter with this in mind — plan your meals right so you don’t run into this issue, and thank us later!

Shabbat Shalom!
Chanie

Sweet Potato and Dried Cranberry Quinoa by Erin Grunstein

This is a super flavorful and unique salad that has so many delicious components from nuts to quinoa and so much more!

Beef Poke Bowls by Faigy Grossman

These poke bowls taste out of this world! They are easy to prepare and are super customizable to your personal veggie preferences! You can even choose which meat to use, with three different options!

Grilled Chicken Kale Salad by Michal Frischman

This salad is super summery and delicious! The chicken marinade/dressing features the unique flavor of grapefruit all topped over the hearty and healthy green kale.

Asparagus with Orange Vinaigrette by Elizabeth Kurtz

This dish features blanched asparagus coated with an orange citrus vinaigrette. It’s a fresh and light side dish and the perfect complement to a heavy Shabbat meal!

Oreo Ice Cream Pie from the Dining In Cookbook