I love leftovers!
I know this is a controversial topic, the kind of thing you either love or hate. But to be honest, they’re my favorite. Especially leftovers from Shabbat! I make the best food for Shabbat, so the fact that we can enjoy that same food on Sunday is a win-win for me.
What we’re focusing on in this week’s newsletter are foods that can be enjoyed this Sunday. Since it’s the 9 days, we won’t be able to eat any meat or chicken leftovers. Which is why we brought you some of our favorite, filling, and nutritious parve sides to enjoy!
Happy cooking!
Raquel
Garlic Smashed Potatoes by Michal Frischman
/Roundup%20Images/Frischman_Garlic_Smashed_Potatoes.jpg)
Prepare these in advance to serve as a tasty side for Shabbat lunch.
Eggplant Baladi by Orly Ziv
/Roundup%20Images/1Eggplant-Baladi36-W.jpg)
This surprising flavor combination is a success for the whole family.
Savory Mushroom Boureka by Estelle Chait
/Roundup%20Images/IMG_9813_-_Estee_Chait.jpg)
Savory, hearty, and downright delicious, this recipe has become Estelle Chait’s family recipe.
Barley Summer Salad by Gil Marks
/Roundup%20Images/barley_salad.jpg)
This chilled summer barley salad is perfect for these hot Shabbats.
Marinated “Grilled” Vegetables from the Dining In Cookbook
/Roundup%20Images/marinated-grilled-vegetables-09677-D.jpg)
Elevate your Shabbat with these roasted vegetables.
Spiced Carrots with Chickpeas and Herbs by Adina Silberman
With carrots, chickpeas, and herbs, this is an easy side dish that pairs well with any main at your Shabbat table.
Asian-Style Couscous from the Dining In Cookbook
This side dish is a perfect pair with a pepper steak or Chinese chicken Friday night.
