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This Shabbat menu has so many great side dishes! So many people struggle with wondering what else to serve besides chollent and kugel. Well, here you go! Enjoy these mid summer Shabbos recipes that are both sweet and spicy and extremely flavorful!

Your multi-tasking guide
This can all be prepared on Thursday or Friday!

  1. Cook the chicken soup
  2. Make the brisket
  3. Make the olive chicken
  4. Make the green bean chicken
  5. Make butternut squash dish
  6. Make white bean dish
  7. Make burgers
  8. Make salsa
  9. Make salad and dressing

Friday Night

Corn chicken soup
Feel free to add beans and fresh lime to this soup to make it a real Mexican chicken soup! The longer you cook this soup, the more flavor it will have.
Course: Soup
Cuisine: Poultry, Soup
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a large pot on high heat. Add all the ingredients.
  2. Add 5-7 cups of water.
  3. Cook on medium-high for at least 3 hours or on simmer for 8 hours. Salt to taste.
  4. You can either remove the corn and serve it on the side, or you can put it directly in the serving bowl and can be eaten when soup is done, or you can remove the corn and cut it off the core and put it back in the soup.
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Tomato olive chicken
I love chicken on the bone and you should too if you don’t already. This tomato olive chicken is just the perfect, easy go to recipe to make the juiciest, mouth watering recipe.
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 375°F. Sprinkle the chicken evenly with 1 teaspoon of salt and pepper.
  2. Prepare a large skillet (that is oven proof) on high heat. Add the olive oil and get hot.
  3. Add the chicken and sear for 3 minutes per side. Add the rest of the ingredients except the thyme and including the extra teaspoon of salt and mix well.
  4. Cover and place in oven for 1 hour.
  5. Remove from oven and add the fresh thyme. Serve hot or warm.
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Smokey mini burgers (sliders) with spicy nectarine salsa
Sliders are an American way of saying mini burgers. You can double these and make them regular sized burgers, they are just so much cuter this way! If you want to serve these with bread, I love using mini whole wheat pitas, but you can use whatever you wish. In the last minute or two of the burgers grilling, throw the bread on the grill too!
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
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Ingredients:
Burgers (sliders)
Salsa
Directions:
Burgers (sliders)
  1. In a large bowl mix all ingredients together and form the meat into sliders with the palms of your hands and place on parchment paper
  2. Place grill pan on high heat and spray with olive oil. Wait one minute before placing burgers on grill.
  3. Grill for 3-4 minutes per side, depending on thickness of sliders
Salsa
  1. Mix all ingredients and serve on top.
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Salad with chickpeas and purple sprouts
I highly recommend adding a protein to this chickpea purple sprouts salad if it not a side dish to many other dishes. It would go so well with grilled steak or chicken.
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425°F. Prepare a large baking dish with parchment paper. Add the chickpeas, ¼ cup of olive oil, zaatar and ½ teaspoon of salt. Mix well, cover and place in oven for 15 minutes.
  2. In the meantime, add the remaining olive oil, salt, shallots, vinegar and honey to a jar and shake well.
  3. Add the Lettuce, sprouts, chickpeas (and steak) and dressing right before serve.
Notes & Tips:

Click here to learn how to grill the perfect chicken and slice it for a salad. If you are serving this at a meal with many other ingredients, then leave it as is and enjoy the simple light flavors. Click here to add the perfect steak to this salad

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Shabbat Lunch

Melt in your mouth rosemary brisket
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 350°F.
  2. Prepare a large skillet or Dutch oven on high heat.
  3. Season your brisket with salt and pepper. Add the olive oil to your pan and get hot but not smoking. Add the meat (be careful it will splatter a bit) Leave in pan without touching and let sear for 8 minutes per side.
  4. Remove and add the rest of the ingredients except the chicken stock. Mix well. Add ¼ cup of chicken stock and use a wooden spoon to scrape up all the brown bits from the bottom of the pan. Add the meat back in and the rest of the chicken stock.
  5. Cover and place in oven for 2 hours. Remove from oven and turn the brisket over, cover and place back in oven for 2-3 more hours until brisket is falling apart from a fork.
Notes & Tips:

Feel free to add fresh thyme and sage to amp up the flavor a bit!

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gr
Green bean chicken
This chicken is so simple and comforting. The trick is to make it when you have a pot of chicken soup cooking so you can use that stock directly. If you use homemade chicken soup or stock for this recipe you will love it ten times more!
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 375°F. Sprinkle the chicken evenly with 1 teaspoon of salt and pepper.
  2. Prepare a large skillet (that is oven proof) on high heat. Add the olive oil and get hot. Add the chicken and sear for 6 minutes per side. Remove and set aside.
  3. Add half the chicken stock and use a wooden spoon to scrape up all the brown bits, deglazing the pan.
  4. Add the shallots, garlic and let cook for 5 more minutes, mixing once or twice.
  5. Add the chicken back in and the remaining chicken stock, cover and place in oven for 55 minutes.
  6. Add the green beans and cook uncovered for 10 more minutes.
  7. Remove and add fresh basil right before serve.
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White bean salad
Large white beans are filled with good nutrients and are extremely filling. You can also blend half of this and turn it into a bean dip!
Course: Salad, Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Soak the white beans in water over night. Place in large pot of water and cook for 1 hour or until soft on the inside and then drain.
  2. Prepare a large skillet on high heat. Add the olive oil and get hot. Add the tomatoes and garlic and mix well. Let cook for 4 minutes, mixing often.
  3. Add the rest of the ingredients including the white beans.
  4. Cover and turn the heat down to medium. Let cook for 15 minutes, mixing often, until the flavors are fragrant. Salt to taste.
Notes & Tips:

If you have leftovers of this dish; add raw chicken and water and turn it into an AMAZING soup!

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Spicy butternut squash
I love butternut squash, but i love even more when there is a spicy component to amp up its sweet flavor! If you like spicy Mexican food, this dish was invented for you. If you don't, you can leave out half the spicy pepper, take out the seeds and remove the cilantro and this would still be incredibly delicious, just more subtle.
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat oven to 425°F.
  2. Prepare 2 large baking sheet pans with parchment paper. Using a knife cut the top and bottom off the butternut squash. Cut it in half again and cut the skin off. Remove seeds and finely slice. Place on parchment paper with ¼ cup of olive oil and 1 teaspoon of salt. Mix well and place in oven for 40 minutes or until golden on the outside and soft on the inside.
  3. In the meantime add the rest of the ingredients including the remaining olive oil and salt to the serving dish and mix well.
  4. Add the butternut squash to the mixture and serve warm or room temperature.
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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. 

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!

  1. Strain the remaining liquid from the soup and cook it with the white bean dish for 20 minutes for a full flavored new soup. Add fresh basil and serve!
  2. If you have leftover tomato olive chicken, pull the pieces off the bone and make pasta with olive oil, lots of garlic and the remaining chicken and olive topping. Add fresh basil and serve
  3. If you have salad leftover, add some Bulgarian cheese, lentils and roasted red peppers for an upgraded salad you will have to repeat!
  4. If you have leftover salsa from the mini burgers, serve it on grilled chicken, on fish or just as a dip with tortilla chips!
  5. If you have leftover brisket, pull it apart and add it to wrap with avocados and with the butternut squash salad all inside one wrap!