Chol hamoed is a little tricky in the fact that is both a chol– we can do melacha– but it’s a moed– we wear nicer clothes and try not to write. Dinners can also get complicated. What do we serve? We don’t want to cook Yom Tov foods for an extra five days – that’s beyond the capabilities of most of us. But we do want to up it a little more than a regular weeknight.
Don’t worry, we’re here to help! Here’s a full menu for four nights of dinner- each including a main, side, and an appetizer that are just a step up from the usual! Enjoy your Chol Hamoed dinners and celebrate these days properly.
Day 1
Appetizer: Parve Stuffed Mushrooms by Esther Ottensoser
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Soup: Zucchini and Roasted Garlic Soup by Avigail Karash
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Salad: Sushi Salad by Estee Kafra
Tomato Basil Meat Lasagna by Chanie Nayman
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Day 2
Appetizer: Potato Thumbprints with Fried Shallots by Esther Ottensoser
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Fish: Maple Glazed Salmon by Kiki Fisher
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Main: Heavenly Pepper Steak by Rivky Kleiman
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Dessert: Caramel Chocolate Pie with Fried Chestnut Topping by Chaia Frishman
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Day 3
Appetizer: Meat Empanadas by Vera Newman
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Salad: Portobello Salad by Michal Frischman
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Main: Creamy Chicken and Broccoli by Michal Frischman
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Dessert: Blueberry Pie Cupcakes by Nechama Fiddle
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Day 4
Appetizer: Cauliflower Fries by Leah Schapira
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Soup: Potato Basil Soup by Chef Zissie
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Salad: Fried Sweet Potato and Grilled Pastrami Salad by Zehava Krohn
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Main: Barbecued Spare Ribs from the Nitra Cookbook
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