Please enter the email you’re using for this account.
Another total cheat… I either use Shabbos leftovers for the meat part or go to my local takeout counter and buy some delicious cooked roast slices (no one’s the wiser) and serve it cold. I love a good cold roast. Make some fresh chimichurri. Steam up some long-stem asparagus. Bake a few hasselback potatoes. Make some boxed mashed potatoes. Sauté a little onions and mushrooms…and voila! A crazy-good meat and potato sheet board is done! Oh, and sometimes I throw some really good, expensive mustard and mayo together with a little maple syrup and I make a killer potato dressing. So this is a semi-cook board, but still super fast.
1 (8-ounce) bag sliced almonds
1 bunch fresh, cleaned parsley
6 cloves garlic or 6 cubes Gefen Frozen Garlic
3 tablespoons Tuscanini Olive Oil
salt, to taste
pepper, to taste
deli roast (or Shabbat leftovers)
steamed asparagus
baked or hassleback potatoes
sauteed mushrooms
instant mashed potatoes
Blend it all up and your meat condiment is done and delicious!
Photography by Sara Goldstein
How Would You
Rate this recipe?
Please log in to rate
Reviews