Shabbat Menu- Going Green
I love herbs.
As someone who loves to cook with herbs, there is nothing like them. They add so much depth and flavor to any recipe.
After a week of donuts, latkes, and anything fried, we want to bring you a green and clean Shabbat menu.
Filled with tons of herbs, broccoli, and asparagus, this menu is bursting with tons of zing.
Olive and Basil Leaf Tapenade by Adina Silberman
This dip is so easy to make and can be eaten on so many occasions. Serve with challah on Shabbat or with breakfast during the week – it will definitely wake up your taste buds!
Asparagus-Pea Soup by Brynie Greisman
A combination of silky smooth and chunky, this versatile, well-seasoned soup can be made to suit your needs — it will enhance any meal.
Baby Kale Salad with Lemon-Sesame Dressing by Faigy Grossman
The baby kale in this salad really works nicely with the delicious combination of ingredients with spicy coated peanuts and creamy dressing.
Green Grilled Chicken by Michal Frischman
This marinade is the perfect dressing and a dip. You can easily substitute fresh herbs for this and blend it all up with an immersion blender.
Broccoli Pastrami Sauté by Chanie Nayman
For all those broccoli lovers, this dish will become a favorite at your table.
Limonana Sorbet by Brynie Greisman
This sorbet is a sweet and tangy dessert made with lemon and mint and a perfect way to end your Shabbat meal!