This can all be prepared on Thursday night or Friday!
- Preheat oven to 400 and place BNS, sweet potatoes and leeks inside
- On stove top, cook quinoa
- On stove top, cook mango chutney, swiss chard salad and Moroccan beef stew
- Make sundried tomato dressing
- When squash comes out of oven, turn down to 350 and put beef stew in.
- Prepare chicken to grill (same chicken for mango chicken and for black quinoa salad)
Grill chicken - Grill mushrooms
- Finish prep of sundried tomato salad, sweet potato salad and black quinoa salad
- Make apple salsa
- Make salad dressing for sweet potato salad and quinoa salad
Butternut squash with Granny Smith salsa
This dish is so simple yet so unique. Apples and butternut squash have forever been best friends and this is a new way to introduce them! You can make the butternut squash up to three days in advance and the apple mixture the day before, just be sure to keep them separate until serving time.
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Ingredients:
- 1 butternut squash
- 2 granny smith apples cut into small cubes
- 4 scallions chopped
- 1/8 cup rice wine vinegar
- 3 tablespoons extra virgin olive oil
- 3/4 tablespoons honey
- 1 teaspoon salt pink Himalayan
Directions:
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Cut the butternut squash in half horizontally and scoop out seeds. Drizzle and rub with 1 tablespoon of olive oil and 1/4 teaspoon salt. Place face side down on baking sheet and place in oven for 45 minutes or until insides are extremely soft.
- In the bottom of a bowl, add the vinegar, oil, honey and remaining salt. Whisk it well with a fork and then add the apples and scallions.
- Place on top of warm butternut squash.
Notes & Tips:
Make extra of the apple salsa and add it to thinly sliced purple or green cabbage for an amazing coleslaw!
Grilled chicken with mango chutney
This is the quickest way to make caramelized onions and it is just so unique and flavorful, it tastes like it took hours to make. If you want to make this even quicker, saute the chicken first in the saute pan (instead of a separate grill pan) and then add a few tablespoons of water and use a wooden spoon to deglaze the pan (scraping up all the brown bits) then add the onions and proceed with regular recipe! (it will taste almost the same but you just won’t get those beautiful grill marks.
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Ingredients:
- 4 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 11/2 teaspoon salt pink Himalayan
- 4 chicken breasts diagonally sliced, making 8 chicken breasts
- 2 purple onions sliced
- 1 onion sliced
- 1 teaspoon garam masala spice blend
- 1 teaspoon curry powder
- 2 mangoes cut into cubes
- 2 teaspoons silan date honey
- 1 red chili pepper seeds removed, finely diced
- 1/2 cup fresh mint stems removed, chopped
Directions:
- Marinate chicken with 2 tablespoons olive oil, 2 teaspoons garlic powder, 1 teaspoon of salt and set aside.
- Prepare a large saute pan on high heat and add 2 tablespoons of olive oil. When hot add onions and mix. Let cook for 8 minutes, mixing periodically. Add ½ cup of water and the garam masala, curry powder and ½ teaspoon of salt and mix well. Cook for 5 more minutes, mixing periodically. Add another ½ cup of water and cook for 10 more minutes, mixing periodically until golden brown.
- Remove from heat and add mangoes,silan and chili pepper.
- Prepare a grill pan on high heat. Add chicken breasts and grill for 3-4 minutes per side. Remove from heat, top with mango chutney and fresh mint right before serve.
Swiss chard salad
You can use any dark green for this dish; kale, beet greens, mangold or spinach. This is so quick with such deep flavor and color!
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Ingredients:
- 2 pieces potatoes red skinned, chopped into small
- 1 bunch Swiss chard chopped, green parts and white parts separated
- 1 beet thinly sliced
- 1/4 cup extra virgin olive oil
- 1/2 cup yellow raisins
- 1/2 cup Balsamic vinegar
- 2 tablespoons silan date honey
- 1/2 teaspoon salt pink Himalayan
Directions:
- Prepare a large skillet on high heat. Add 4 tablespoons of olive oil and get hot. Add potatoes, trying not to overlap them and let cook for ten minutes, mixing periodically until golden brown on the outside and soft on the inside.
- While potatoes are cooking, in a small jar add remaining oil, vinegar, silan and salt and mix well.
- Remove potatoes from pan and set aside in serving dish. Add the white parts of Swiss chard and the marinade from the jar and and cook for 3 minutes, mixing periodically. Add the green parts and cook for 1 minute until soft. Pour into serving bowl, add potatoes, beets and raisins and serve warm.
Notes & Tips:
Add grilled chicken or fresh mozzarella cheese to take it to a whole new level!
Sundried tomato salad
This salad dressing makes the salad! If your sundried tomatoes come in olive oil use that oil instead of regular olive oil and it will be even more flavorful. Make double the amount of dressing and use it as a marinade for chicken or in a cold pasta salad!
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Ingredients:
- 4 ounces dark mixed greens
- 1/2 can chickpeas
- 8 cherry tomatoes cut in half
- 1/2 purple onion thinly sliced
- 1/4 cup sundried tomatoes in oil
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt pink Himalayan
- 1 cup fresh basil stems removed
- 1/2 cup Balsamic vinegar
- 2 tablespoons brown sugar
Directions:
- Add sundried tomatoes, oil, salt, basil, vinegar and sugar into a food processor and mix until smooth.
- In a large bowl add the mixed greens, chickpeas, tomatoes, and onion. Dress right before serve.
Notes & Tips:
Taste for salt at the end, sometimes the sundried tomatoes come with salt and sometimes not.There are three things that when in a time pinch I will use from a can instead of fresh : canned chickpeas, canned corn and canned tomatoes. That's it!!!
Moroccan beef stew
If you are making this dish for Shabbat or Chag, skip the oven step and place it on the hotplate or in a crockpot on low for 24 hours before you are eating it. This is Moroccan inspired, but instead of using cumin I use garam masala.
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Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 pounds beef chuck cut into medium sized pieces
- 1 red pepper seeds removed, roughly chopped
- 1 onion peeled, roughly chopped
- 1/2 long spicy green pepper roughly chopped
- 2 carrots peeled, roughly chopped
- 8 cloves garlic peeled
- 3 teaspoons garam masala spice blend
- 2 teaspoons sumac powder or paprika
- 2 teaspoons turmeric
- 1 can tomatoes peeled and crushed
- 1/2 cup cilantro roughly chopped, save for garnish
- 1/2 cup parsley roughly chopped, save for garnish
- 1 lemon for garnish
- 1 1/2 teaspoons salt pink Himalayan
Directions:
- Prepare a large low pot on high heat. Sprinkle the meat with salt and pepper. Add olive oil to pot and get hot. Add meat, trying not to overlap too much and sear for 5 minutes per side.
- Add the rest of the ingredients and mix well. Add 2 cups of water, cover and place in the oven for 4 hours. Add additional salt to taste.
- Remove and serve with fresh herbs and freshly squeezed lemon
Notes & Tips:
If you are going to a butcher, any cut of meat that can be slow cooked works for this recipe. The better the cut, the tastier it is but depends on your budget. If you live in Israel you can ask for #2, #4, or #5 or any stew meat.
Sweet potato apple salad
This is a great base salad, if you want to turn it into a meal, add chicken, tuna, sliced steak, grilled tofu, goat cheese, brie cheese, or even cottage cheese. Adding turmeric to the salad dressing, doesn't change the flavor, but creates a golden yellow color to the dish and lots and lots of health benefits even in that small amount!
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Ingredients:
- 4 ounces butter lettuce
- 1 sweet potato sliced
- 1 leek sliced
- 1 red apple sliced
- 1 Granny Smith apple sliced
- 3 scallions sliced
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine vinegar
- 1 tablespoon honey
- 2 tablespoons dijon mustard
- 1 teaspoon turmeric powder
- 1 teaspoon salt pink Himalayan
- 1/8 cup Brazil nuts (optional) slightly crushed
- 1/8 cup walnuts (optional) slightly crushed
Directions:
- Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Add sweet potatoes and leeks to sheet pan with 2 tablespoons of olive oil and ½ teaspoon salt. Roast for 35 minutes or until golden.
- In a jar, mix together remaining olive oil, white wine vinegar, sugar, mustard, turmeric and remaining salt.
- Add lettuce, scallions, apples, sweet potatoes and leeks to a salad bowl. Add nuts. Mix dressing well and pour right before serve.
Black quinoa salad
The bold colors of this dish match the bold flavors! This recipe is amazing if you have leftover chicken too! Feel free to use any color of quinoa, I just think the black one is cool!
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Ingredients:
- 1 cup black quinoa or any color
- 4 chicken breasts very thin
- 3 teaspoons garlic powder
- 2 teaspoons salt pink Himalayan
- 1 pomegranate seeds removed
- 1 box shimeji mushrooms
- 4 scallions chopped
- 1/2 cup Balsamic vinegar
- 2 tablespoons raspberry jam or honey
- 1/4 cup extra virgin olive oil
- 1 tablespoon freshly ground black pepper
- 1/2 cup fresh cilantro roughly chopped (optional)
Directions:
- Rinse the quinoa. Add quinoa and 2 cups of water to a medium sized pot on high heat and bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.
- Prepare a grill pan on high heat. Marinate chicken with 1 tablespoon olive oil, garlic powder and half the salt and place on grill pan. Grill for 3 minutes per side. Remove and add mushrooms to the grill pan for 1-2 minutes, until golden.
- In a large serving dish add the remaining olive oil and salt. Add the vinegar and jam (or honey) and whisk well with a fork. Add quinoa and mix well.
- Place chicken, mushrooms, pomegranate and scallions (and cilantro if using) on top and mix only right before serve.
Notes & Tips:
If you can’t find black quinoa you can use black rice, or regular quinoa - it will taste almost the same just not be as bold in color! If you want to serve this salad as a side dish or vegetarian option, feel free to leave out the chicken! Shimeji mushrooms are beautiful unique mushrooms that are intense in flavor only when cooked. If you cant find them then use any mushrooms instead!
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. Please try and ask on Wednesday to ensure you get your answer on time!
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!
- Make extra of the apple salsa and double the dressing, add cabbage and make an amazing coleslaw!
- Keep your black quinoa salad separate from the chicken and add leftovers to your sweet potato leek salad with goat cheese for a whole new dish!
- Make extra of the sundried tomato dressing and add it to pasta with kalamata olives and Parmesan cheese
- Slice the leftover butternut squash and add it to the Swiss chard salad with fresh mozzarella for a whole new dish!
Hi Chef Zissie,
I’d like to make this menu this Shabbat. But how can I make it good for the 9 days?
Hi Betty! You are permitted to eat meat during the 9 days on Shabbat. Is this what you meant?