This can all be prepared on Thursday night or Friday!
- Marinade chicken breast
- Preheat oven to 425°F and place spaghetti squash and sweet potatoes inside
- Prepare grill pan, grill green beans, mushrooms, baby peppers and chicken breast (don’t clean in between)
- On stove top, cook lentils, Mediterranean chicken, citrus meat sauce and mexican beef stew
- Turn down to 375, place garlic in (for chicken and dressing), place in Mediterranean chicken and beef stew
- Finish lentil salad prep, prepare other two salads
- Prepare 2 salad dressings
- In food processor, prepare chimichurri and then (without cleaning in between) prepare salsa
- Sear fish
Red snapper with jalapeno mango salsa
This is a great way to use mangoes when they are in their prime! Try and not be intimidated by the spicy pepper- it adds such flavor and once you get used to it you will find yourself craving it!
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Ingredients:
- 4 filet red snapper
- 1 teaspoon salt pink
- 1 tablespoon coconut oil
- 2 ripe mangos pit and peel removed, roughly chopped
- 1/2 Jalapeno pepper seeds removed, roughly chopped
- 1/4 purple onion peeled, roughly chopped
- 2 limes squeeze to get juice
- 1 inch fresh ginger grated
- 1/4 cup fresh mint
- 1/4 cup fresh basil
- 1/2 teaspoon salt
- 1 teaspoon coconut oil
Directions:
- Place all ingredients in a food processor. Pulse 5-6 times until roughly chopped, don’t turn to mush! Serve cold or room temperature.
- Bring non stick saute pan to high heat. Add coconut oil. Pat fish dry with towel. Sprinkle with salt on front side. Place front side down in pan for two minutes on each side. Use a fish spatula to turn.
- Serve warm or room temperature. (try to avoid refrigerating in between cooking and eating time) Top with salsa and serve.
Chicken with Mediterranean olive topping
Chicken on the bone is much juicier than boneless - so even if you don’t typically love chicken on the bone, or you think it doesn’t look as nice- try it once and you will be shocked at how few leftovers there will be!
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Ingredients:
- 8 Chicken legs
- 2 teaspoons extra virgin olive oil
- 2 teaspoons salt pink Himalayan, 1 per side
- 1/2 cup white wine vinegar
- 1.5 tablespoons soy sauce
- 1/2 onion peeled and finely chopped
- 4 tomatoes, plum finely chopped
- 1/2 spicy pepper seeds removed, finely chopped
- 1 garlic head top cut off, drizzled with olive oil, wrapped in tin foil
- 12 Olives halve, for garnish
- 1/4 cup sundried tomatoes finely chopped, for garnish
- 1/4 cup fresh basil chopped for garnish
- 1/4 cup fresh parsley chopped for garnish
Directions:
- Preheat oven to 375°F.
- Place large saute pan on high heat. Add olive oil and let heat up. Sprinkle salt on chicken on both sides and add to pan in batches if have to, 4 minutes per side.
- Pour wine into pan and using a wooden spoon, deglaze by scraping all the brown bits from the bottom of the pan. Add remaining ingredients and mix well.
- When onions are browned, cover and place in oven for 40 minutes.
- Turn chicken pieces to other side to mix in juices, sprinkle in garnish (remaining olives, sundried tomatoes, fresh basil and parsley) and serve.
Spaghetti squash with citrus meat sauce
Spaghetti squash is a squash that makes it’s own spaghetti without any fancy kitchen gadgets. It will fulfill your pasta craving without any of the carbs. It is such a delicious simple flavor and will soak up anything flavorful you put with it!
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Ingredients:
Spaghetti squash
- 1 Spaghetti squash cut in half seeds removed
- 1 teaspoon coconut oil or olive oil
Citrus meat sauce
- 1 kilo ground beef room temperature, seasoned with salt and pepper
- 1 teaspoon coconut oil or olive oil
- 1 teaspoon salt pink Himalayan
- 1 onion finely chopped
- 1 can whole peeled tomatoes in its liquid
- 1/2 spicy red pepper finely chopped (seeds removed for less spice)
- 8 cloves garlic chopped
- 3 teaspoons honey
- 2 teaspoons garam masala spice blend or any meat spice blend
- 1 orange juiced, slice 2 small slivers for garnish
- 1 cup fresh chives chopped, for garnish
- 1/4 cup fresh mint chopped, for garnish
Directions:
Spaghetti squash
- Preheat oven to 425°F. Prepare sheet pan with pan with parchment paper. Rub just enough oil on spaghetti squash to get them moist. Place spaghetti squash face side down on sheet pan and place in oven for 40 minutes.
- Remove from oven and scrape with fork, creating spaghetti but leave inside peel, using the peel as a bowl.
Citrus meat sauce
- Place a medium sized pot on high heat. Add the oil and when hot add the meat. Let meat brown on both sides for 5 minutes each.
- Add the onions, pepper, garlic, tomatoes, honey and garam masala and juice one orange and mix well. Let cook on medium-high heat for 15 minutes, stirring occasionally.
- Turn down to a simmer, cover with lid and let cook for 20-30 more minutes, mixing occasionally.
- When ready to serve, place hot meat on hot spaghetti squash , add oranges, mint and chives as garnish.
Lentil salad with grilled peppers and fresh spinach
Keep this recipe parve and use the leftovers to make a great dinner! Add chicken, feta cheese or pulled salmon and you have a meal. It also happens to be beautiful!
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Ingredients:
- 3 cups lentils
- 2 cups baby peppers cut in half, seeds removed
- 1/2 cup soy sauce
- 1 tablespoon Balsamic vinegar
- 2 tablespoons sesame oil
- 1/2 teaspoon chili flakes
- 1 inch fresh ginger grated
- 2 cups spinach packed cups
Directions:
- Place lentils in a pot and cover with 3 inches of water. Boil for 20-30 minutes until al dente.
- In a serving bowl, add soy sauce, balsamic vinegar, sesame oil, chili flakes and ginger and mix well.
- Add peppers and mix.
- Prepare a non stick grill pan on high heat. Add peppers, leaving liquid in the bowl, and grill for five minutes, mixing once.
- Add lentils and spinach and mix well.
- Serve warm, room temperature or even cold!
Grilled shiitake mushroom and fig salad
Besides being a visually beautiful dish, this salad’s combination of salty and sweet will have you going back for seconds and thirds! Roast a few extra heads of garlic to spread on crackers, breads or challah!
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Ingredients:
Lettuce
- 1 cup fresh basil
- 8 shiitake mushrooms separated
- 1 handful green beans stems removed
- 2 teaspoons extra virgin olive oil
- 2 teaspoons Balsamic vinegar
- 4-6 figs cut into fourths
- 1 garlic head top cut off
Vinaigrette
- 2 lemons very ripe, squeezed
- 1 teaspoon whole grain mustard
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions:
Lettuce
- Preheat oven to 400°F. Place garlic head in tinfoil purse and drizzle with olive oil, close purse and place in oven for 1 hour.
- Prepare a grill pan on high heat. Place green beans in serving bowl and drizzle with olive oil and balsamic vinegar. Place on grill pan. While grilling, place mushrooms in same bowl with leftover dressing. Grill green beans for two minutes and then add the mushrooms for 1 more minute turning once. Return to bowl and let cool.
- Add lettuce, basil and figs. Add dressing right before serve
Vinaigrette
- Squeeze the head of the garlic into a jar. Add remaining ingredients and shake well. Shake well before serve.
Mexican beef stew
This is such a fun alternative to cholent! Especially in the summer when lighter flavors are welcome (as opposed to winter comfort food) this fresh lime flavor will wake your taste buds right up and may even encourage you to take a walk after lunch instead of a long nap! No one likes a leftover cholent, but I am sure there will be requests for this stew’s leftovers.
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Ingredients:
- 1 kilo flanken without bones cut into squares
- 1 tablespoon extra virgin olive oil
- 1 purple onion roughly chopped
- 1 onion yellow, roughly chopped
- 1 leek (large) white part roughly chopped
- 1 chili pepper roughly chopped (seeds removed for less spice)
- White beans soaked overnight or at least a few hours
- 8 cloves garlic roughly chopped
- 1/2 cup tomato paste
- 1 can chopped tomatoes in natural juice
- 5 limes 4 squeezed and 1 cut into fourths for garnish
- 4 tomatoes, ripe vine cut into fourths, for garnish
- 1/2 cup fresh mint chopped, for garnish
- 1 bunch fresh chives chopped, for garnish
Directions:
- Preheat oven to 350°F.
- Bring large saute pan on high heat. Add olive oil. When hot, add meat. Add salt and pepper to meat let brown on each side for 5 minutes, in two batches if needed.
- Add the rest of the ingredients.
- Add 1 cup of water and using a wooden spoon to scrape up the brown bits from the bottom of the pan and mixing all the contents of the pot.
- When water is reduced and vegetables begin to brown, add 5 more cups of water and bring to a boil. Cover and place in oven for 4 hours. (Or in a crock pot on low for 8 hours and then warm until the next day, adding water if needed).
- Serve hot with garnish.
Lettuce with beets, zucchinis, oranges, grapefruits, pistachios and grilled chicken drizzled with a citrus honey dressing
If you get invited last minute to a meal and want to bring something, this salad is the answer! If you have leftover chicken from the night before, the rest of the ingredients are fresh and can be prepared on the spot!
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Ingredients:
Grilled chicken
- 2 chicken breasts
- 2 cups white wine
- 1 bunch fresh basil roughly chopped
- 2 teaspoons garlic powder
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt pink Himalyan
- 2 teaspoons turmeric
Lettuce salad
- 4 ounces butter lettuce
- 1 small beet peeled and cut into thin strips
- 1 large zucchini peeled into strips
- 1 orange cut into thin slices
- 1 grapefruit cut into thin slices
- 1 cup peeled pistachios
Citrus honey dressing
- 1 grapefruit juice squeezed
- 1 orange juice squeezed
- 3 tablespoons rice wine vinegar or regular vinegar
- 1/8 cup extra virgin olive oil
- 1 teaspoon salt pink Himalyan
- 1/2 cup fresh mint chopped
Directions:
Grilled chicken
- Prepare all chicken and ingredients in a baking dish and mix well. Marinade overnight (or at least a few hours!).
- Place a grill pan on high heat, grill for seven minutes per side but turning after 4 minutes to get diamond grill marks.
- Don’t slice until ready to serve! Serve warm or room temperature
Lettuce salad
- In a bowl, add lettuce, beets, zucchini, oranges, grapefruits and pistachios.
- Add chicken and dressing right before serve.
Citrus honey dressing
- Prepare all ingredients in a jar.
- Bring to room temperature and shake before serve.
Roasted Sweet potatoes with chimichurri
This combination is one of my favorites of all time. I could eat chimichurri with every meal. It goes so well with fish, chicken, eggs, beef, lamb….or even just simple roasted sweet potatoes.
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Ingredients:
- 3 large sweet potatoes
- 1 cup fresh basil stems removed and finely chopped
- 1/4 cup fresh mint stems removed and finely chopped
- 1/2 cup fresh cilantro stems removed and finely chopped
- 1/2 chili pepper finely chopped
- 2 cloves garlic crushed
- 1 lime juice squeezed
- 1/4 cup extra virgin olive oil plus more for preserving
- 1/4 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 425°F. Prepare a baking dish with parchment paper. Place sweet potatoes in tinfoil and wrap tightly closed. Place in oven for 1 hour.
- Place remaining ingredients in a bowl or jar. Only mix right before serving
- When ready to serve sweet potatoes, serve warm or room temperature. Cut into fourths, leaving the skin on and drizzle with chimichurri.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Wednesday to ensure you get your answer on time!
Leftover tips for Seudat Shlishit or Sunday:
I find its always nice to have one new thing at Seudat Shlishit but why resort to egg salad and tuna? Who decided that those foods were the way to end Shabbat and start your week? Try these tips for a more exciting, easier and healthier way to end Shabbat, leaving you feeling ready to conquer the week ahead!
- Make the lentil salad pareve if you can.
- Add Bulgarian or feta cheese and extra spinach for a new and unique salad.
- Serve with a side of Baked salmon (Make up to two days in advance. Preheat oven to 350°F. Prepare sheet pan with parchment paper. Place filet of salmon with fresh herbs, salt, garlic powder and a drizzle of white wine vinegar. Cover and cook in oven for 25 minutes. Serve room temperature. Don’t reheat!)
What other fish can I use?
This salsa goes well with all fish (and meat and chicken too!!)
I don’t have mangoes, what can I use instead for the red snapper recipe?
Peaches, nectarines or oranges.
What if i only have chicken thighs – does it matter?
Thighs are great too! Do everything the same and enjoy!
If I can’t find spaghetti squash is there another vegetable that creates spaghetti?
Not that I know of! But you can always make zucchini noodles if you have the right tools. Or just use rice pasta, whole wheat pasta or regular pasta – thin noodles are the best!
Would dry figs work?
They would work but would not give nearly the flavor and color that this dish has to offer! I would sooner substitute a different fresh fruit, such as peaches, plums or nectarines.
I couldn’t find shiitake mushrooms, do other mushrooms go?
Yes! You can use any mushrooms. If you use small button mushrooms, keep them whole.
The green beans in the supermarket don’t look so fresh, is there something else I could use?
Of course! Try asparagus or sugar snap peas!
Why do I need to put a sheet pan under the potatoes in the oven?
When the sweet potatoes are roasted in this way, they tend to drip liquid that can leave little burn parts on the bottom of your oven. So be sure to use a pan and line it with foil or parchment paper for an easy clean up.
Which lettuce is best for this dish?
I love butter lettuce, its flavor and look is my favorite. But this goes great with all lettuces and greens.
my family eats sweet potatoes too often and we are sick of it, what else can we use here?
You can roast butternut squash, pumpkin or acorn squash!
How long does the dressing for the lettuce with chicken salad last?
Up to three days, be sure to refrigerate!
If I am adding the Mexican stew to a crock pot, when do I add water and how much?
Add water just to cover it and turn it to warm overnight.
If I don’t want to add fresh herbs to the stew on Shabbos, will this still taste good?
Add everything before Shabbos and it will lose its color but still be great in flavor.
If i want to make the lettuce salad with pistachios nut free, will it still be good? Is there something else crunchy I can use?
It will still be delicious! You can add slices of celery for an extra crunch and freshness!
I would like to make the Roasted Sweet potatoes with chimichurri but am unable to see the directions for the recipe
Fixed! Thank you for bringing it to our attention!
Awesome ideas and recipes, Zissie! Looking forward to a yummy Shabbat!
Thank you!!!! Let me know how it came out!
Yum! If I wanted to make the stew vegetarian would you recommend just more white beans or something else? And would tofu work for the chicken or would you recommend something else?
I wouldnt add tofu to this. I would add chickpeas, potatoes, cauliflower or satan to make it heartier and still bursting with flavor.
Yum! Thanks.