It’s the question that has crossed our minds a lot lately – and for good reason!
Preparing for Passover is hard enough, but thinking about cooking for Shabbat without the use of any chametz or matzo ingredients can leave one scratching their heads...
So, what’s our answer to, “What should I cook this Shabbat?”
Keep it simple and quick!
See our top picks below.
Appetizers
- Baked Gefilte Fish by OU Kosher
- Potato Cauliflower Soup by Sara and Yossi Goldstein
- Citrus Baked Salmon from the Dining In Cookbook
- Cream of Parsnip Soup from the Dining In Cookbook
- Fish-Optional Lettuce Tacos by Michal Frischman
Mains
- Tomato Chicken by Michal Frischman
- Three-Ingredient Spare Ribs by Michal Frischman
- Ratatouille Stew by Jeffrey Eisner
- Chicken with Red Wine BBQ Sauce by Miriam (Pascal) Cohen
- Sweet and Sour Meatballs with Spaghetti Squash by Chavi Sperber
- Almond Flour Schnitzel by Rena Tuchinsky
- Spatchcock Onion-Salt Chicken by Michal Frischman
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Sides
- Sweet Potato and Dried Cranberry Quinoa by Erin Grunstein
- Cauliflower Israeli Salad by Chanie Nayman
- Roasted Delicata Squash by Rorie Weisberg. (You can also use other types of squash, such as butternut squash).
- Crispy Onion-Coated Potatoes by Miriam (Pascal) Cohen
- Glazed Sweet Potatoes from the Nitra Cookbook
- Creamy Beets and Dill by Alison Gutwaks
Desserts
- Chocolate Quinoa Cake by Paula Shoyer
- Jam Bars by Faigy Grossmann
- Chocolate Lava Cakes by Rochelle Daniel
- Raspberry Jam Bars by Molly Hagler
- “Nutella” Crunch Brownie Ice Cream Sandwiches by Ida Levy
- Rich Fudgy Flourless Brownies by Leah Nagel
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