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!
This can all be prepared on Thursday or Friday!
- Cook the chicken soup
- Make the brisket
- Make the olive chicken
- Make the green bean chicken
- Make butternut squash dish
- Make white bean dish
- Make burgers
- Make salsa
- Make salad and dressing
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.
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Ingredients:
- 1 whole chicken fat trimmed
- 4 red onions cut in half
- 10 cloves garlic peeled
- 1 tablespoon fresh ginger
- 2 carrots peeled, cut in half
- 2 tomatoes cut in half
- 1 sweet potato peeled, cut into quarters
- 2 tablespoons salt pink Himalayan
- 2 stalks lemongrass cut in half
- 1 cup fresh cilantro finely chopped, stems included (optional)
- 1/2 cup fresh basil finely chopped
- 4 ears corn broken in half
Directions:
- Prepare a large pot on high heat. Add all the ingredients.
- Add 5-7 cups of water.
- Cook on medium-high for at least 3 hours or on simmer for 8 hours. Salt to taste.
- 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.
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.
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Ingredients:
- 1 tablespoon extra virgin olive oil
- 4 chicken bottoms skin and bones in
- 2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 6 cloves garlic peeled and roughly chopped
- 8 dates pitted
- 1 cup Olives pitted
- 1 chili pepper thinly sliced
- 2 tablespoons silan date honey
- 1 cup white wine
- 4 sprigs Fresh thyme stems removed
Directions:
- Preheat oven to 375°F. Sprinkle the chicken evenly with 1 teaspoon of salt and pepper.
- Prepare a large skillet (that is oven proof) on high heat. Add the olive oil and get hot.
- 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.
- Cover and place in oven for 1 hour.
- Remove from oven and add the fresh thyme. Serve hot or warm.
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!
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Ingredients:
Salsa
- 3 nectarines chopped
- 1 green spicy pepper finely chopped (seeds removed for less spice)
- 2 cloves garlic peeled and zested
- 1 teaspoon fresh ginger peeled and zested
- 1/2 purple onion finely chopped
- 1 lime juice of very juice lime (or 2 tablespoons)
- 3 tablespoons fresh basil chopped
- 2 tablespoons fresh mint chopped
- 1 teaspoon extra virgin olive oil
- 1.5 teaspoons salt
Directions:
Salsa
- Mix all ingredients and serve on top.
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.
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Ingredients:
- 1 can chickpeas drained
- 5 cloves garlic peeled and zested
- 1/2 cup extra virgin olive oil
- 2 teaspoons zaatar spice blend
- 1 1/2 teaspoons salt pink Himalayan
- 2 shallots finely chopped
- 1/2 cup fresh basil stems removed, chopped
- 1/2 cup red wine vinegar
- 1 tablespoon honey
- 1 teaspoon freshly ground black pepper
- 4 ounces frisee lettuce
- 1 box purple sprouts bottoms cut off
Directions:
- 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.
- In the meantime, add the remaining olive oil, salt, shallots, vinegar and honey to a jar and shake well.
- 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
Melt in your mouth rosemary brisket
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Ingredients:
- 2 pounds brisket
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 onions chopped
- 1 chili pepper thinly sliced
- 8 cloves garlic peeled and cut in half
- 1 mango sliced
- 6 sprigs rosemary
- 1/4 cup tomato paste
- 2 tablespoons silan
- 3 cups chicken stock
Directions:
- Preheat oven to 350°F.
- Prepare a large skillet or Dutch oven on high heat.
- 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.
- 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.
- 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!
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!
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Ingredients:
- 1 tablespoon extra virgin olive oil
- 4 chicken bottoms skin and bones in
- 2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 8 in shallots cuthalf and peeled
- 8 cloves garlic peeled and roughly chopped
- 1 box green beans stems removed
- 1 1/2 cups chicken stock
- 1 cup fresh basil stems removed, roughly chopped
Directions:
- Preheat oven to 375°F. Sprinkle the chicken evenly with 1 teaspoon of salt and pepper.
- 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.
- Add half the chicken stock and use a wooden spoon to scrape up all the brown bits, deglazing the pan.
- Add the shallots, garlic and let cook for 5 more minutes, mixing once or twice.
- Add the chicken back in and the remaining chicken stock, cover and place in oven for 55 minutes.
- Add the green beans and cook uncovered for 10 more minutes.
- Remove and add fresh basil right before serve.
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!
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Ingredients:
- 2 cups White beans or 2 cans of white beans
- 1/4 cup extra virgin olive oil
- 2 boxes cherry tomatoes
- 10 cloves garlic peeled and roughly chopped
- 1 can crushed tomatoes
- 1 cup fresh basil stems removed, chopped
- 1/2 cup fresh mint stems removed, chopped
- 1/4 cup soy sauce
- 1 teaspoon honey
- 2 teaspoons salt pink Himalayan
Directions:
- 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.
- 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.
- Add the rest of the ingredients including the white beans.
- 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!
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.
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Ingredients:
- 2 butternut squash
- 1/2 cup extra virgin olive oil
- 1 1/2 teaspoon salt pink Himalayan
- 1 green spicy pepper finely chopped, seeds removed for less heat
- 3 limes juiced
- 1 cup cilantro finely chopped
- 2 scallions finely chopped
Directions:
- Preheat oven to 425°F.
- 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.
- In the meantime add the rest of the ingredients including the remaining olive oil and salt to the serving dish and mix well.
- Add the butternut squash to the mixture and serve warm or room temperature.
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!
- 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!
- 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
- If you have salad leftover, add some Bulgarian cheese, lentils and roasted red peppers for an upgraded salad you will have to repeat!
- If you have leftover salsa from the mini burgers, serve it on grilled chicken, on fish or just as a dip with tortilla chips!
- 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!
Hi Zissie,
What vegetarian substitutions would you recommend for this menu?
Hi Betty! The chicken soup can be made with vegetable stock, the tomato olive chicken can be made with tofu or cauliflower/ potatoes as the base, the sliders can be made with any starch or (potatoes, sweet potato, cauliflower – just add 2 eggs and 1/4 cup of flour to the recipe (can be whole wheat or spelt), brisket can be made with any starch vegetable or protein (tofu, setan, potatoes, sweet potatoes, cauliflower, barley…) Green bean chicken can be made with just green beans and no chicken!