If you are used to a cholent, try this new braised short ribs recipe for shabbos lunch instead. It is filled with fresh ingredients and not to mention healthier, prettier and more flavorful! If you are cooking both meals this Shabbat, the Schnitzel chicken for Friday and night and Shabbat lunch are spiced and grilled the same way to save you time. (yet they will taste so different!) These recipes look fancy but are surprisingly quick and deep flavored.
This can all be prepared on Thursday or Friday!
- Make the short ribs and get them in the oven
- Make the orzo salad
- Cook the beats and make the rest of the salad (except chicken)
- Prep the koftas
- Roast the potatoes
- Prep salad and make dressing
- Grill chicken for Friday night and lunch
- Make crunchy onion topping
- Make asparagus
- Cook Koftas
Grilled chicken with a crunchy onion topping
I love the crunchiness of this recipe! Feel free to grill the chicken instead of searing in a pan for an even better flavor and prettier display! If you don’t like olives feel free to leave them out, and add dates instead or in addition!
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Ingredients:
- 8 chicken schnitzels
- 2 teaspoons salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
- 4 onions sliced
- 1/4 cup Balsamic vinegar
- 1/2 chili pepper seeds removed for less heat, sliced
- 2 teaspoons silan date honey
- 1/2 cup kalamata olives pitted
- 1 orange skin removed, sliced
- 1/8 cup Fresh thyme stems removed
Directions:
- Season chicken with 1 teaspoon of salt and pepper. Prepare a skillet on high heat, add 1 tablespoon of olive oil and get hot.
- Add the chicken and sear for 2 minutes per side.
- Remove and add remaining olive oil and get hot.
- Add the onions and chili pepper and cook for 3 minutes. Add the balsamic vinegar and cook for 2 more minutes.
- Remove from heat, add the remaining salt and silan.
- Add the orange, olives and thyme right before serve. Place on top of chicken when serve.
Perfect asparagus
This recipe is so easy and leaves you with the perfect asparagus. They are vibrantly green, crunchy, sweet and spicy. Just to warn you, there will be no leftovers!
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Ingredients:
- 2 bunches asparagus bottoms broken off
- 6 cloves garlic zested
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt pink Himalayan
- 2 tablespoons Balsamic vinegar
- 1 tablespoon silan date honey (optional)
Directions:
- Prepare a large skillet on high heat. Add the olive oil and get hot. Add the asparagus and cook for 2 minutes.
- Add the balsamic vinegar and salt and cook for 1 more minute.
- Add the garlic and mix well so it evenly coats the asparagus and cook for 2-3 more minutes.
- Remove from pan and drizzle with silan. Serve hot or room temperature.
Notes & Tips:
You can also use this recipe for green beans and sugar snap peas!
Turkey koftas
These are so juicy and healthy! It is ideal to make these in advance and only put them in the oven right before you serve them.
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Ingredients:
- 2 pounds ground turkey
- 1/2 cup fresh basil stems removed, chopped
- 1/2 cup fresh mint stems removed, chopped
- 1 onion finely chopped
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt pink Himalayan
Directions:
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper.
- In a large bowl, add all the ingredients and mix well. Using the palms of your hands, form small oval (or circle) shaped balls.
- Prepare a large skillet on high heat, add 1 tablespoon of olive oil and get hot. Sear the koftas for 1 minute per side or until browned and add them to the baking sheet.
- Place baking sheet pan in oven uncovered for 10 minutes or until cooked through.
Notes & Tips:
Serve with warm tomato sauce or techina ( in a jar add tahini paste, ⅓ cup white wine vinegar, ¼ cup water, ¼ cup olive oil, ¼ cup fresh basil and 1 teaspoon of salt. Mix well.) If you are making them for Friday night, try to put them in the oven as close to Shabbat as possible, don’t refrigerate them, and reheat them gently in order for them not to dry out!
Salad with potatoes, oranges, and pickled onions
Everyone craves a potato dish at their Shabbos table, so here is one that will get you feeling healthy and good about eating potatoes in moderation, while getting so many other incredible nutrients and superfoods!
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Ingredients:
- 4 potatoes cut into large wedges
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 1 teaspoon turmeric powder
- 2 purple onions thinly sliced
- 1/2 box sprouts optional
- 2 tablespoons sugar
- 1/2 cup white wine vinegar
- 2 oranges skin removed, sliced
- 4 ounces butter lettuce
Directions:
- In the bottom of the serving bowl (or a jar if you are making this in advance) add the remaining olive oil and salt, the white wine vinegar, sugar and purple onions. Let them sit and marinate for at least an hour and up to 3 days!
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the potatoes, ¼ cup olive oil, 1 teaspoon of salt and the turmeric powder. Bake for 45 minutes or until crunchy on the outside and soft on the inside.
- Add the potatoes and the rest of the ingredients to the serving bowl when ready to eat and mix well.
Butternut squash and lemongrass short ribs
There is one rule with short ribs; they should melt in your mouth. This easy recipe leaves the short ribs with a buttery and falling off the bone consistency that is both sweet and spicy. Side effects include never being able to eat them in a restaurant again, because yours were just so much better.
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Ingredients:
- 1 butternut squash peeled and cubed
- 1/4 cup extra virgin olive oil
- 2 1/2 teaspoons salt pink Himalayan
- 1 1/2 teaspoons freshly ground black pepper
- 2 pounds short ribs
- 1 onion finely chopped
- 1 chili pepper sliced, seeds removed for less heat
- 2 stalks lemongrass cut in half
- 6 cloves garlic chopped
- 1 can crushed tomatoes
- 1 tablespoon silan date honey
- 1 tablespoon curry powder
- 2 teaspoons garam masala powder
- 1/4 cup fresh mint stems removed, chopped
- 1/4 cup fresh basil stems removed, chopped
Directions:
- Preheat the oven to 350°F. Prepare a baking sheet with parchment paper and add half the butternut squash. Add 3 tablespoons of olive oil and a teaspoon of salt. Bake for 40 minutes or until golden on the outside and soft on the inside.
- Sprinkle the ribs with 1½ teaspoons of salt and pepper. Prepare a Dutch oven on high heat. Add the remaining 1 tablespoon of olive oil and get hot. Add the ribs, in batches if have to and sear for 6 minutes per side. Remove from pan.
- Add the rest of the ingredients (except half of the mint and basil) and mix well, using a wooden spoon to scrape up all the brown bits from the bottom of the pan.
- Add ribs back in and with a spoon place them under the mixture. Add water until ribs are just covered. Cover with lid and place in oven for 4-5 hours, until glazed and falling off the bone.
- Serve with the roasted butternut squash on top and fresh mint and basil.
Notes & Tips:
Lemongrass is a type of grass grown most commonly in Thailand and Vietnam. It has a mild citrus flavor and is used as an herb flavoring in curries. If you can’t find it fresh, try finding it dried, but many supermarkets do carry it in the fresh produce section. Besides of its incredible and unique flavor, lemongrass has a whole list of health benefits, including anti-inflammatory and antidepressant qualities.
Orzo celery salad
This is such a fun pasta salad and can be prepared up to two days in advance, just try to assemble it close to when you are ready to serve, so the fresh herbs and celery maintain their fresh flavors!
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Ingredients:
- 1 box orzo pasta cooked according to box instructions
- 6 portobello mushrooms stems removed
- 1/2 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 2 tablespoons silan date honey
- 1 1/2 teaspoons salt pink Himalayan
- 4 stalks celery sliced
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint stems removed, chopped
- 1 peach finely chopped (optional)
Directions:
- Preheat oven to 425°F. Prepare a large baking sheet pan with parchment paper. Add the mushrooms and drizzle with ¼ cup of olive oil and 3 tablespoons balsamic vinegar. Cook for 12 minutes or until soft. Remove from oven and slice to your liking.
- In a large bowl add the remaining olive oil, balsamic vinegar and the salt and silan. Whisk well.
- Add the pasta.
- Add the remaining ingredients right before serve. Serve room temperature.
Chicken chutney beet salad
This dish can be made in advance, but is best to add the fresh herbs right before serving it! If you use pargiot for this recipe it will be juicier and easier to reheat!
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Ingredients:
- 4 chicken schnitzels
- 2 teaspoons salt pink Himalayan
- 2 teaspoons freshly ground black pepper
- 4 beets
- 1/4 cup extra virgin olive oil
- 1/2 cup apricots chopped
- 2 onions chopped
- 1 chili pepper sliced, seeds removed for less heat
- 1 cinnamon stick
- 1/2 teaspoon sumac powder optional
- 3 limes juiced
- 2 tablespoons silan date honey
- 1/2 cup fresh mint chopped
- 1/2 cup fresh basil chopped
- 1/4 cup Fresh thyme chopped
Directions:
- In a large pot add the beats and cover in water. Let boil for 40 minutes or until cooked through. Run under cold water and peel. Slice to your liking and add to serving bowl.
- Prepare a large skillet on high heat. Spray with olive oil and add the chicken for 2 minutes per side. Remove and slice when cooled and add to serving bowl.
- In same skillet add 1 tablespoon of olive oil and get hot. Add the apricots, onions, chili pepper, cinnamon stick and sumac and mix well. Let cook for 7 minutes. Remove from pan and add to serving bowl.
- Add the rest of the ingredients, including remaining salt and pepper and mix well. Serve hot, 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!
- Keep the aspragus pareve and put them in a tuna salad to vamp up the flavor!
- If you have leftover chicken from Friday night, slice it very thin and add it with its crunchy topping to fresh lettuce and a dressing and you will have a wow worthy salad
- Put the leftover koftas into soup right before serving for a new twist on regular chicken soup
- Save the extra sauce from the ribs and use it as a base to create another soup
Hey Zissie, I can never find lemongrass! What’s a good substitute?
Lemongrass IS hard to find if you live in certain areas! There isn’t really a substitute to get its unique flavor but it might be worth it to go to a spice shop or Asian shop and buy dried lemongrass. If you can’t do that you can use dehydrated limes or lemons for a different, yet equally unique flavor. Or just leave it out of the recipe and use fresh lime juice instead at the end of cooking time!