Reading other food publications is part of my job (sounds rough, doesn’t it?), and lately I find myself bombarded with a lot of the same ideas in different secular food magazines and websites: summer is for simple – spend less time in the kitchen.
While that’s great advice, it’s a little bit harder to follow when you’re hosting company for Shabbat or, you know, looking ahead to all of the upcoming holidays!
So I think our challenge is to find a middle ground, which is what we’ve done for this week’s Shabbat menu. A few cold salads and apps round out a meal with simple dishes perfectly.
And of course, there’s always room for dessert.
Happy cooking!
Chanie
Rainbow Salad by Esther Ottensoser
Summer is the perfect time to keep it simple and bright. Crisp, crunchy veggies and a simple vinaigrette make this tomato salad sing.
Good Ol’ Guac by Avigail Maizlik
Everyone loves a good guac’. Get back to basics with this essential guacamole, and enjoy!
Sticky Chicken Drumettes by Zehava Krohn
You can keep the napkins handy, but if we’re being honest about this spicy sweet chicken, you’re going to be licking your fingers.
Broccoli 2 Ways by Elky Friedman
Jazz up your classic broccoli with this broccoli slaw mixed with florets. A dash of cayenne pepper is just what it needs for that extra punch of flavor.
Sweet-and-Succulent Ribs by Rivky Kleiman
No matter how far we stray from the classics, we always come back to tasty, sweet ribs. And this recipe comes with a knockout BBQ sauce.
Chocolate Chip Cookie Dough Ice Cream by Estee Kafra
If the title alone doesn’t call to you, let us help. Cookie dough. Ice Cream. PIE. We’ll be having seconds.
