This can all be prepared on Thursday night or Friday!
- Roast garlic for roasted garlic salad
- Roast sweet potatoes and onions for kale salad
- Roast peppers and leeks and garlic for lentil salad
- Prepare corn beef and get it in oven
- Prepare chicken and get it in the oven
- Prepare osso buco and get it in oven
- Boil lentils
- Make three salad dressings and prepare three salads
Date braised chicken
This chicken is divine. The secret is high quality soft dates. It makes all the difference. It is sweet and spicy and everything in between, the chicken is so soft, dripping with flavor and falling off the bone. This dish is even better reheated!! Invest in a Dutch oven, you wont regret it!
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Ingredients:
- 6 pieces dark meat chicken skin on and bone in, cut into individual
- 2 teaspoons salt pink Himalayan
- 1 tablespoon extra virgin olive oil
- 1 kabocha squash or sweet potatoes, peeled, seeds removed and cut into chunks
- 1 purple onion cut into chunks
- 8 cloves garlic peeled
- 2 cups dates
- 2 cups cherry tomatoes
- 1 bunch fresh oregano or 2 tablespoons of dried thyme
- 1 bunch fresh basil
- 1 red chili pepper cut in half, seeds removed
- 4 tablespoons tomato paste
- 2 teaspoons curry powder
- 2 teaspoons garam masala spice blend
Directions:
- Preheat oven to 350℉. Place a Dutch oven on the stove top on high heat. (or a low pot that can go in the oven)
- Drizzle the olive oil into the Dutch oven or pan and working in batches add the chicken, searing for five minutes per side. Sprinkle both sides with salt while searing.
- Remove chicken and add 1 cup of water mixed with the tomato paste and the rest of the ingredients. Mix well, using a wooden spoon to scrape up all the brown bits from the bottom of the pot and mixing it into the vegetables and spices. Cook for five minutes.
- Place chicken back in and spoon vegetables on top. Add water to almost cover everything. Place lid on and put in oven for 3 hours.
Notes & Tips:
Kabocha squash is found in most super markets, google it for a picture and you will know exactly what I am talking about! Most people don't know what to do with it and it adds such richness and comfort to this dish.
Corn beef with figs
Corn beef is such a treat and I only buy it on special occasions but if you are going to buy it and make it, make it right! It should be moist and juicy and pink and falling apart in the best of ways!
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Ingredients:
- 2 1/2 pounds pickled corn beef
- 1 tablespoon extra virgin olive oil
- 1 onion chopped
- 6 fresh figs cut in half
- 1 leek cut into chunks
- 6 cloves garlic peeled
- 1 tablespoon fresh ginger zested
- 1/2 chili pepper chopped
- 1 cup white wine
- 2 tablespoons tomato paste
- 1 tablespoon silan
- 1 teaspoon curry powder
- 3 tablespoons whole grain mustard
- 6 fresh figs cut in half
- 1/2 cup fresh basil stems removed
Directions:
- Place corn beef in a large pot, cover with water and boil for 1 hour.
- Preheat oven to 350℉. Prepare a wok or large skillet on high heat. Add olive oil and then the onions, garlic, leeks, ginger, spicy pepper, 3 figs and basil. Mix well and let cook for five minutes. Add the rest of the ingredients and mix well.
- Add the corn beef WITH it’s water that it has been cooking with until corn beef is covered at least half. Mix well, cover and place in oven.
- Cook for 30 minutes and then using metal tongs, turn corn beef over and cook for another 30 minutes. Slice and serve with fresh figs for garnish.
Notes & Tips:
You can also use dried figs for this recipe. The fresh ones are just much more beautiful!
Roasted garlic salad
This recipe is great if you can buy already peeled garlic, because time is money! Make extra of the garlic and it to EVERYTHING. Trust me this roasted garlic becomes an addiction!
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Ingredients:
- 4 ounces frisee lettuce or any lettuce
- 10 cloves garlic peeled
- 1/8 cup Balsamic vinegar
- 2 tablespoons honey
- 1/2 teaspoon salt pink Himalayan
- 1/4 cup extra virgin olive oil
- 1 orange peeled and sliced, core saved for dressing
- 1 avocado sliced
- 1 purple onion thinly sliced
Directions:
- Prepare oven to 400°F. Prepare a small bowl (that is oven safe) with parchment paper and add the garlic, vinegar, honey salt and olive oil. Place in oven and cook for 45 minutes or until garlic is soft.
- Place lettuce, orange and avocado in a salad bowl. Remove garlic from the oven and squeeze in the juice from the orange core and mix. Let the garlic cool a bit. Pour onto salad and mix well.
Smokey osso buco
Osso Buco is a veal shank. It is an incredible cut of meat that has a flavorful marrow bone attached to it. Go to any butcher and ask for Osso buco and they will know what you are talking about. This recipe goes great with a brisket, short ribs or a shoulder roast too!
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Ingredients:
- 2 pounds osso buco meat can cut in half if wish
- 1 teaspoon salt pink Himalayan
- 1 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 onion finely chopped
- 1 head garlic top cut off
- 2 mangoes (fresh or frozen) chopped, save half for garnish
- 1 red chili pepper cut in half, seeds removed for less heat
- 1 tablespoon ginger finely chopped
- 1 cup white wine or water
- 3 tablespoons natural smoke flavoring (optional)
- 3 tablespoons tomato paste
- 1/2 bunch Fresh thyme or dried
- 2 tablespoons honey
Directions:
- Preheat oven to 350℉. Prepare a large saute pan or dutch oven on high heat. Sprinkle meat evenly with salt and pepper.
- Add olive oil and get hot. Add meat and sear for 5 minutes per side.
- Add the rest of the ingredients and mix well. Cover and place in oven for 2 hours, turning meat over once halfway through cooking time. Garnish with fresh mangoes.
Notes & Tips:
Natural smokey flavoring comes in a bottle usually in the vinegar section of the supermarket or in specialty spice shops. I use the brand Colgin but you can use any you find. I promise it makes the biggest and best difference in this dish! If you dont have fresh or frozen mango you can use dried apricots or dried mango.
Kale salad
If you are a cilantro hater, make this anyways and just leave out the cilantro! If you are a cilantro lover, you don't even need to remove the cilantro from its stems, just roughly chop it at the top part and embrace the stems!
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Ingredients:
- 1 sweet potato large, cut into thin wedges
- 1 onion sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 teaspoon salt pink Himalayan
- 2 tablespoons honey
- 4 ounces kale cut into bite size pieces
- 1 mango cut into cubes, or craisons
- 1/2 cup slivered almonds
- 1/4 cup fresh cilantro roughly chopped
Directions:
- Preheat oven to 450°F. Prepare a sheet pan with parchment paper. Place sweet potatoes, onions, garlic powder, curry powder, ½ teaspoon salt and 3 tablespoons olive oil and mix well. Place in oven and bake for 35 minutes, or until golden on the outside and the sweet potatoes are soft on the inside
- In a large bowl whisk together the rest of the olive oil, vinegar, honey and salt. Add the kale and mix with your hands until the kale gets softer, about 1 minute.
- Add mangoes, almonds, sweet potatoes, onions and cilantro. Mix well. Serve warm or room temperature.
Notes & Tips:
If mangoes are not in season, feel free to substitute them with papayas, oranges, persimmons, red delicious apples or just leave them out! The crunchy onions add such a nice deep flavor to this dish but feel free to add a protein to it and make it more filling (grilled tofu, smoked turkey, pulled chicken, sliced steak)
Black lentil salad
Lentils are high in protein and filling! This salad is so good leftover too. Feel free to add a leafy green and turn it into a lettuce salad too! Or add pulled chicken or fish and its a one dish dinner!
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Ingredients:
- 1 1/2 cups black lentils
- 1 cup Balsamic vinegar
- 2 tablespoons brown sugar
- 1/2 cup extra virgin olive oil
- 1/4 cup soy sauce
- 1 red pepper sliced
- 1 spicy green pepper sliced, seeds removed for less heat
- 1 orange pepper sliced
- 1 leek chopped
- 6 cloves garlic roughly chopped
- 1/2 bunch Fresh thyme
- 1 cup fresh basil chopped
Directions:
- Preheat oven to 375℉. Mix together the balsamic vinegar, brown sugar olive oil and soy sauce in a large bowl. Prepare a baking sheet with parchment paper.
- Place peppers, leek, garlic and thyme on pan and pour half of the marinade on top. Mix well and place in oven for 30 minutes.
- Pour lentils into a small pot and cover with water. Boil for 25 minutes. Drain and place in large bowl with marinade.
- Remove pepper mixture from oven and add to bowl. Add fresh basil right before serve. Serve 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. 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!
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Pull apart corn beef and add it to the roasted garlic salad
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Pull apart the date chicken leftovers and add it to the kale salad
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Keep your lentil salad parve and add baked salmon or tuna and lettuce!
Hey Zissie, do you have any cooking/reheating tips if i want to make corned beef for lunch on shabbat?
I think it is best to keep it in its liquid until it is ready to be sliced! If you have a crockpot, cover it with chicken stock or water or the liquid you cooked it in on low or warm and keep it there until ready to serve!
Thanks! Should I just cook it entirely in the crockpot then?
If it is a corn beef or something that has to be boiled than for sure, but if it is a different kind of meat that has to be seared first, then for sure don’t skip that step because that is where the flavor comes in!