If you are used to a cholent, try this new minestrone beef stew recipe for shabbos lunch instead. It is a Persian/Italian inspired dish and is just as meaty as a regular chollent but much lighter, healthier, prettier and more flavorful! If you are cooking both meals this Shabbat, the pargiot chicken for Friday and night and lunch are spiced and grilled the same way to save you time. (yet they will taste so different!) Feel free to grill the asparagus too (3 minutes) for an even better flavor. These recipes look fancy but are surprisingly quick and deep flavored.
This can all be prepared on Thursday or Friday!
- Prepare minestrone stew and get it in the oven.
- On 3 separate sheet pans, prepare roasted peppers, sweet potatoes, and potatoes and get them in the oven
- On stove top, cook noodles.
- On stove top, prepare grill pan and grill chicken for Friday night and lunch (spiced and grilled the same way)
- Place fish in oven. Place garlic in oven.
- Make pesto.
- Make all salad dressings
- Prep rest of salads.
Persimmon chicken
Persimmons originated in Japan and can now be found around the world. They are a beautiful bright orange fruit with a delicate sweet taste.
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Ingredients:
- 8 pargiot cut into thirds
- 1 teaspoon turmeric
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 5 tablespoons extra virgin olive oil
- 2 red peppers thinly sliced
- 2 orange peppers thinly sliced
- 1 yellow pepper thinly sliced
- 1/2 long spicy green pepper thinly sliced, seeds removed for less heat
- 2 tablespoons Balsamic vinegar
- 1 tablespoon honey
- 1 lemon squeezed
- 1/4 cup fresh mint chopped
- 2 persimmons thinly sliced
Directions:
- Preheat oven to 425°F. Place peppers, balsamic vinegar, two tablespoons of olive oil and honey on the parchment paper and mix well. Place in oven for 15 minutes. Mix again and let cook for another 15 minutes.
- In the meantime add salt, garlic powder, paprika and 3 tablespoons of olive oil to chicken and mix well. Place grill pan on high heat and get hot. Place chicken on grill for 3-4 minutes per side. Remove from heat and put on serving plate.
- Add sliced persimmons, roasted peppers and drizzle with lemon juice and fresh mint before serve.
Notes & Tips:
Be sure the persimmons are very bright in color and ripe when eating them to avoid bitterness. They are very high in vitamins and antioxidants and also make this dish pop in both flavor and color!
Pear salad
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Ingredients:
- 4 ounces mixed greens
- 3 sweet potatoes peeled, cut into small cubes
- 1 cup dried cherries
- 2 pears cut into cubes
- 3 scallions chopped
- 1/2 tablespoon garlic powder
- 1/2 tablespoon zaatar spice blend (Optional)
- 1/2 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 1/2 cup Balsamic vinegar
- 2 tablespoons whole grain mustard (optional)
- 2 tablespoons brown sugar
Directions:
- Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Place sweet potato cubes on and add ¼ cup olive oil, the garlic powder, zaatar and 1 teaspoon of salt. Place in oven for 40 minutes. Remove and place in salad serving bowl.
- Add lettuce, dried cherries, pears and scallions.
- In a separate jar, add the remaining ¼ cup of olive oil, balsamic vinegar, mustard, brown sugar and 1 teaspoon of salt. Shake well and add right before serving.
Notes & Tips:
Add Roquefort cheese to this dish for a restaurant flavor!
Pesto potatoes
I never use pine nuts in pesto. I find them a waste of money and that many other nuts or even no nuts at all makes an equally amazing pesto! This recipe is amazing with roasted sweet potatoes and butternut squash!
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Ingredients:
- 4 red skinned potatoes skin on, cut into pieces
- 1 cup extra virgin olive oil
- 2 teaspoons salt pink Himalayan
- 1 1/3 cups fresh basil
- 1 clove garlic
- 1/4 cup toasted almonds optional
Directions:
- Preheat oven to 350°F. Prepare a sheet pan with parchment paper. Add potatoes, ¼ cup of olive oil and ¼ teaspoon of salt and mix well. Place in oven for 30 minutes.
- At 30 minutes give them a good mix and cook another 30 minutes until golden.
- For pesto add remaining olive oil, salt, garlic, fresh basil and almonds to a food processor and blend until smooth. Or chop by hand for a more fresh and large chopped version. Add pesto to potatoes when ready to serve.
Notes & Tips:
If you make your pesto in advance drizzle a bit of olive oil on top before covering with a lid to maintain its beautiful bright green color. Make extra and add it to your eggs in the morning, a cheese sandwich or to top on grilled chicken.
Salmon fettuccine
You can use any pasta for this recipe! My top picks would be orzo, Israeli couscous or thin spaghetti. If you want to make this without pasta, use a spaghetti squash instead!
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Ingredients:
- 1 box fettuccine pasta
- 12 ounces salmon filet no skin or bones
- 1 bunch asparagus bottoms broken off
- 1 red chili pepper seeds removed for less heat
- 1 tablespoon coconut oil
- 1 head of garlic peeled and roughly chopped
- 1/4 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 3 tablespoons honey
- 11/2 teaspoon salt pink Himalayan
Directions:
- Preheat the oven to 375°F. Cook pasta according to directions on box (be sure to add lots of salt to water and not to overcook!)
- Prepare a small baking dish or oven safe bowl with parchment paper add garlic, olive oil, balsamic vinegar and honey. Bake for 45 minutes. Remove from oven.
- Prepare a baking dish with parchment paper, add the salmon, coconut oil, chili pepper and ½ teaspoon of salt. Cover and place in oven for ten minutes. Remove from oven, add asparagus, cover again and cook for 15 more minutes. When fish cools, pull apart into large pieces.
- In a serving dish add the pasta, balsamic glazed garlic, 1 teaspoon of salt and the whole baked fish dish. Serve warm or room temperature.
Minestrone beef stew
Minestrone soup is so popular, here is my version of it in a meat stew form. Be sure to watch my knife skills video on how to chop all these ingredients, so it takes you no time at all!
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Ingredients:
- 2 pounds beef stew meat
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 onions chopped
- 8 cloves garlic peeled and chopped
- 1 cauliflower chopped
- 2 carrots peeled and chopped
- 1/2 green spicy pepper chopped
- 2 tomatoes chopped
- 1/2 cup fresh dill chopped
- 1/2 cup fresh basil chopped
- 1/2 cup fresh mint chopped
Directions:
- Pat meat dry and sprinkle with salt and pepper. Prepare a Dutch oven on high heat. Add olive oil and get hot. Add meat and sear for 5 minutes per side, in batches if have to.
- Place all meat in pot and add onions, garlic, cauliflower, carrots, pepper and tomatoes. Mix well and cook for 7-8 minutes.
- Add the fresh herbs and spices and cover with water.
- Cover with lid and place in oven for 4 hours.
Notes & Tips:
If you are using this for Shabbat lunch, add a bit more liquid and you can place it in a crock pot on warm/low or in a pot on your hot plate all night long!
Grilled zucchini chicken salad
This salad seems like a to do but really it’s very quick with very little clean up! The sweetness of the pomegranate with the charred flavor of the zucchini and chicken will make you feel like you're at an upscale barbecue! If you can't find pomegranates, feel free to substitute sundried tomatoes or cherry tomatoes.
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Ingredients:
- 4 ounces mixed greens
- 4 pieces pargiot cut into thirds
- 1 teaspoon turmeric
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt pink Himalayan
- 1 zucchini large, cut into strips
- 1 pomegranate seeds removed
- 3 scallions chopped
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon dried thyme
- 2 tablespoons honey
Directions:
- Prepare a large baking dish with the zucchini strips and add ½ teaspoon of turmeric powder, 1 teaspoon of garlic powder, ½ teaspoon of paprika and two 2 tablespoons of olive oil. Mix well. Prepare a grill pan on high heat. Grill on each side for two minutes. Place in salad bowl.
- Without cleaning the original dish, add the pargiot, turmeric powder, 1 teaspoon of garlic powder, ½ teaspoon of paprika, ½ teaspoon of salt, and two 2 tablespoons of olive oil. Mix well. Place on grill pan for 3-4 minutes per side. Slice when cool and add to salad bowl.
- Add lettuce, pomegranates and scallions.
- In a jar add ¼ cup of red wine vinegar, ⅛ cup olive oil, ½ teaspoon salt, 1 tablespoon of thyme and 2 tablespoons of sugar. Shake well and dress salad right before serve.
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!
- Any leftover Persimmon chicken can be chopped up (with topping) and added to kale, spinach or any lettuce for an amazing new salad!
- Leftover pesto can last up to two weeks in the fridge and is a great addition to sunny side up eggs, omelettes, sandwich, pasta, fish or anything really!
- If you have just a little bit of the minestrone beef stew leftover, add water and cook for 30 minutes and it becomes a lighter full flavored soup. (finish off with fresh herbs for it to taste like it was just prepared)
- Keep the salmon fettuccine pareve when cooking it and add feta cheese and fresh basil for a new dish! (don’t reheat just serve room temperature)
