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The Whole Foods Kosher kitchen

My Latest Shabbat Menu: Cool and Playful Summer Recipes

Posted on 30th of June, 2013 by Lévana

My Latest Shabbos Menu: Cool and Playful Summer Recipes

My Latest Shabbat Menu: Cool and Playful Summer Recipes: On impossibly hot days, rather than make up a menu and try to stick to it, I decide to look around me, and let the produce displays surprise me and inform my menu. Since going this route guarantees nothing but the best and freshest, it is a totally calculated risk.

I knew I wanted to use a very good bulghur I had just bought, and some great looking beef cheeks I had just received. I also wanted to make the best possible use of some tilapia fillets, tuna steaks and mock crab I had in my freezer.

At Fairway Market I saw gigantic and sizzling fresh bunches of mustard greens and Swiss Chard. That decided my dinner menu: I would make a tajine of Swiss Chard and Mustard Greens. I was sending dinner for two to two friends who just had a baby: What better gift, I thought, than a treat strictly to Mom and Dad?

Friday Night: So my two couples’ dinner was the same as ours: Although I didn’t just have a baby, I still thank Gd every day for the three wonderful children He Gave me, and celebrate with a nice dinner, entre nous, just my husband and I, every chance I get (we only had the tajine, saving the rest for Shabbos lunch and later in the week): Cold Wild Mushroom Soup, with a little of my magical Porcini Oil drizzled on; Cornmeal-Crusted Tilapia with Green Goddess Sauce;  Chicken, Lamb, Swiss Chard and Mustard Greens Tajine; Tabouleh (I saved some of the mustard greens I had and ground them with the parsley and mint, and loved the added kick and bright color); Tiramisu; Biscotti (ginger, and anise-sesame).

Saturday Lunch: Big First Course, Small Main Course, that’s my motto: Tilapia fillets (same as above); Spicy Tuna Mock Crab Salad; Antipasto (Roasted Beets, Artichoke Hearts, Assorted Cerignola Olives, Roasted Red Peppers,  Galil Vegetarian Stuffed Leaves, Giant Caper Berries, assorted Mini Campari Tomatoes); Whole grain Breads (all from Fairway) served with Basil Olive Oil; Baby Arugala, Fennel, Fresh Corn and Avocado Salad; Tabouleh (same as above)  Mushrooms and potato cholent (using beef cheeks, tiny potatoes, lots of cremini mushrooms, saffron, turmeric. No liquid whatsoever). I had a captive audience, and passed some samples of Dried Salami (Saucisson Sec) Gourmet Butcher  had given me for review (delish!). Dessert: Lemon Curd Blueberry Tart , Biscotti, Chocolate Salami.

Filed under: Antipasto Recipes, Artichoke Hearts Recipes, Arugala Recipes, Biscotti Recipes, Chicken Recipes, Chocolate Recipes, Cholent Recipes, Cold Soup Recipes, Dairy-Free Tiramisu, Dark Leaves Recipes, Dessert Recipes, Entertaining Made Easy, Entertaining Tips, Fish Recipes, Healthy Cooking Recipes, Kosher Food, Kosher Ingredients, Kosher Natural Foods, Kosher Poultry Recipes, Kosher Recipes, Mock Crab Recipes, Moroccan Chicken Recipes, Moroccan Food, Moroccan Recipes, Mushroom Recipes, Mustard Greens Recipes, Natural and Kosher Recipes, Natural Foods Recipes, Olives Recipes, Preserved Lemons Recipes, Recipes, Seaweed Recipes, Stories, Swiss Chard Recipes, Tajines Recipes, Tuna Tartare Recipes

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