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I usually don’t make kugel, but here is a fun recipe that can be made on Pesach too! It’s vegan and gluten free and also delicious.  IF you have leftover chicken from Friday night be sure to put it into your cabbage salad for Shabbat lunch for a more flavorful and filling twist! Make extra of the garlic confit and serve it with the challah at the first course!  These recipes  for Shabbos look fancy but are surprisingly quick and deep flavored.  Enjoy your healthy and flavorful Shabbat recipes and menus!

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

  1. Make corn beef (can boil potatoes for kugel in this)
  2. Make potato kugel
  3. Make mashed potatoes (can boil potatoes for kugel in this)
  4. Make chicken and get it in the oven
  5. Boil beets (can also boil potatoes for kugel in this) and prepare dressing and cabbage
  6. Cook orzo and prep rest of the salad and dressing

Friday Night

Pan roasted whole chicken
If you have a cast iron skillet or Dutch oven or saute pan that goes into the oven, skip the baking dish step and then it will be a one pan wonder!
Course: Main Dish
Cuisine: Poultry
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Cut the tops off of the heads of garlic and place onto small pieces of tinfoil. Drizzle with 1 tablespoon of olive oil and wrap up like a purse, set into baking dish.
  2. Preheat the oven to 375°F. Prepare a baking dish with parchment paper. Add the chicken and season evenly with the salt.
  3. Prepare a large saute pan on high heat, add 1 tablespoon olive oil and get hot. Add the chicken, breast side down and let sear for 3 minutes. Add the onions around the chicken and saute for 3 more minutes, mixing the onions often.
  4. Turn over the chicken and add the chili pepper and tomatoes and ginger into the onions and mix well. Add 1/2 cup of wine and cook on high heat for 8 more minutes, mixing periodically.
  5. Place chicken in baking dish, breast side up and add 1 tablespoon of olive oil, evenly coat with the rest of the spices, rubbing it into the chicken skin.
  6. Add the rest of the ingredients around.( leave a small amount of fresh basil for garnish) Cover and place in oven for 1 hour or until evenly cooked through. Carve when cooled, cover in juice, toppings and fresh basil and serve!
Notes & Tips:

If your garlic isn't really soft, leave it in the oven for longer.  Feel free to substitute the basil with some sprigs of fresh rosemary and thyme for a different flavor!

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Tangerine sweet potato mash
I love this recipe because it’s a fancier more unique version of mashed potatoes.
Course: Side Dish
Cuisine: Vegan, Vegetarian
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Place potatoes in a large pot and cover in water. Boil on high for 35-45 minutes until extremely soft.
  2. Drain and place back in pot or serving dish. Mash with wooden spoon.
  3. Add the rest of the ingredients and mix well. Serve hot or warm.
Notes & Tips:

Feel free to add fresh basil or mint right before serving to enhance the flavors even more!

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Orzo cucumber salad
This dish is SO refreshing! Feel free to use whole wheat orzo or any other pasta instead! Feel free to add in fresh mint, a half a chili pepper and dates for an even more interesting flavor!
Course: Salad, Side Dish
Cuisine: Pasta, Vegan, Vegetarian
Special Diet: Dairy Free, Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Cook the pasta according to the box directions, make sure not to overcook.
  2. Meanwhile, in a large serving bowl, add the olive oil, vinegar, silan, salt, pepper and fresh herbs. Mix well.
  3. Add the rest of the ingredients and mix well. Salt to taste.
Notes & Tips:

This pasta goes so well with crumbled cheese or leftover chicken and it lasts surprisingly well in the fridge for at least 4 days. You can make this dish up to 4 days ahead.  Just keep the cucumbers, avocado and fresh herbs separate and add in as close to serving as possible.

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Shabbat Lunch

Glazed corn beef with garlic mustard confit
I used non pickled corn beef for this but pickled would work too just don't add salt to the water. If you have chicken stock you can make this recipe and not add in the tomatoes, salt and white wine.
Course: Main Dish
Cuisine: Meat
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat the oven to 375°F. Add parchment paper to a small baking dish. Add the garlic, olive oil, balsamic vinegar, mustard, 1 tablespoon of silan and 1 teaspoon of salt. Bake for 30-45 minutes until bubbling and the garlic is really soft. Set to the side to cool.
  2. Place the corn beef into a pot and almost cover in water. Add the cans of tomatoes, silan, white wine, salt and onions. Cover with lid and boil on high for 3-4 hours, until the liquid is ALMOST gone and the meat is caramelized.
  3. Remove and cover the beef in its own glaze and slice. Add garlic topping, salt to taste.
Notes & Tips:

Be sure not to burn the meat, watch it towards the end and set yourself a timer so that you don’t burn it, because there is a very small window between it caramelizing and burning! Make sure you put the garlic in a small dish WITH parchment paper because it will be really hard to clean. Be sure to soak your pot right away with hot water and baking soda and it will be much easier to clean!

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Vegan gluten free potato kugel
If you are making a thin soup during the time of making this recipe, boil the two potatoes in the soup instead of creating a whole additional pot situation. They will taste better and no mess!
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Preheat the oven to 350°F. Prepare a baking dish with parchment paper.
  2. Boil 2 of the red skinned potatoes until soft, and then mash and add to the baking dish.
  3. Grate the rest of the white and sweet potatoes and squeeze out any additional liquid. Add them and the remaining ingredients to the baking dish. Mix well and then flatten.
  4. Bake for 1 ½ hours until golden and crispy on top.
Notes & Tips:

Feel free to play around with this recipe, instead of scallions you can add fried onions. Instead of sweet potatoes you can use all regular potatoes.

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Cabbage beet salad
This recipe holds up for 5 days in the fridge! You can make it ahead, just remember the cabbage will soften more each day!
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Peel the beets and cut them into small chunks and place them in a pot covered in water. Place pot on high heat and let cook for 25 minutes. Remove and drain.
  2. While beets are cooking place all ingredients except the cabbage into a large bowl. Mix well.
  3. Add cabbage and beets. Salt to taste. Serve cold or room temperature.
Notes & Tips:

Make sure your beets are large and your cabbage is small for this recipe! If you the beets are small, use 6 and if the cabbage is large use half. If you don’t like cilantro, leave it out!

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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!

  • Save the carcass of the whole roasted chicken (and any leftover chicken and toppings and turn it into an amazing soup)
  • Use any leftover chicken in the beet or orzo salad
  • Keep orzo and beet salad parve and add feta or fresh mozzarella or goat cheese to them
  • Use leftover corn beef to make an amazing sandwich or pulled apart into a salad