3 Shabbat Lunch Menus

Perfect for picnics or enjoying at home

Hi everyone! It’s been a long time. I’m not gonna say sorry for my absence, because I know you’ve all been getting along just fine without my little newsletter, but what I will say is, I’m happy to be back! 

It’s been a busy past couple of months. It was an intense Passover season and I just started a new job (it’s temporary though, don’t freak out!). I’m still figuring out what I want this blog to be. Do I want every post to have Torah wisdom, do I want to be sharing my own recipes, do I want to be exploring ideas that have been floating around my brain?

Committing to one thing is not my strong suit. So, instead of resisting my natural way of being, I am going to lean in and let each week be what it needs to be. So…. this week the theme is: Shabbat lunch menu inspiration!

As I’ve written about before, Shabbat lunch is challenging for me. I don’t have a hot plate so I pretty much only cook cold dishes, aside from the occasional crock pot mush. I want to make the cold dishes feel intentional and not just like I’m restricting everyone from the microwave. I’ll share a few menu ideas, but I’d love to make it a conversation. I need ideas, too!! Post a delicious menu you’ve made in the comments! 

Menu #1: Easy summery, tropical vibe 

1. Coconut rice - you can keep this warm in a rice cooker/instant pot

2. Jerk tofu 

   1. Cut tofu into cubes and coat with neutral oil and jerk paste, cook at 425 

   2. If you don’t want to turn on the oven fry it plain with cornstarch and oil, add jerk paste once it is slightly crispy, add water-diluted paste, and cook a little longer

   3. P.S. If you only use hechsher ingredients but want to explore jerk paste, hmu I have a great recipe to make your own 

3. Summery salad   

   1. Corn, cherry tomatoes, slices of green onions 

   2. Vinaigrette (you’re the chef you can experiment with ratios!)

      1. Soy sauce 

      2. Fish sauce (if you have) 

      3. Lime

      4. Sesame oil 

      5. Sriracha 

      6. Minced garlic 

      7. Maple syrup 

4. Soy marinated eggs 

   1. Soft boil eggs and let them sit in the fridge in a mixture of soy sauce, sesame oil, mirin, garlic cloves and rice wine vinegar

5. A Hawaiian bread from the grocery store would be a fun option instead of Challah

Menu #2: Colorful + Veg forward 

1. Zingy Lentil Salad from Bon Appetit

2. Beet Hummus (roast a beet whole and add it to the food processor in your fav hummus recipe) 

3. Sweet potatoes with tahini butter (Plus add a little olive oil zaatar topping)

4. Fresh tomato salad with Basil leaves and a drizzle of balsamic, olive oil and crunchy salt 

5. Crusty bread + a fun cheese 

Menu #3: Quirky Mediterranean

1. Sweet, salty, and tangy couscous salad

   1. Cook small pearl couscous, fry small pieces of halloumi, roast roughly chopped pistachios, and chop mint and dried sour cherries – mix together 

   2. Make a light dressing of olive oil, honey, and lemon and mix in to coat everything 

2. Dino leaf kale salad with cumin roasted chickpeas, avocado, artichoke hearts + lemon olive oil vinaigrette 

3. Confit tomatoes and garlic cloves on a bed of labneh with parsley sprinkled on top 

4. Pitas 

Feel free to do whatever you want with this list! Mix and match! Text me if you want more details! Send me your ideas! 

Wishing you a healing first Shabbat of Iyar!