Shabbos Recipes

This sophisticated salad uses one of my favorite, hard-to-find fruits - the mighty fig. Pare that with the freshest kale you can find and this awesome dressing and you'll keep coming back to this recipe! 

Perfect for a summer barbecue or picnic, or Shabbos lunch. Serve with fish, deli, or burgers! 

A fresh, tangy salad with plenty of texture and flavor! Use fresh grapefruits and oranges for best results - none of that canned stuff from overseas here! 

This colorful, tasty dish incorporates naturally derived sweetness - rich, thick maple syrup and golden carrots. Combined with freshly ground black pepper and fresh citrus, it makes for a fabulous, flavorful bite. 

Sea bass is one of my favorite foods - and this recipe is perfect. Paired with simple, unfussy vegetables it makes a beautiful meal. Serve with a creamy dipping sauce to keep your condiment-loving customers happy! 

I don't fry food very often, but for croquettes with lemon dill sauce I'll break my own rules. These are just so good. Try not to eat them all hot out of the pan. There are other people to feed. 

This is comfort food and nutrition rolled into one, and takes about 20 minutes start to finish! 

We can eat these every Shabbos and not tire of them - especially drizzled with freshly prepared tahini! Roasted veggies are a big hit, and these are a nice change-up from the usual squash, onions, and peppers. 

Rich, hearty, and oh-so good for you! The aroma of this sop will draw crowds, I promise. 

The aroma that permeates the kitchen when you bake these cinnamon and coffee-infused cookies will have friends, family, and neighbors flocking to your side asking for a taste. And it all starts with a good old Duncan Hines mix! 

Two minutes, two ingredients, two tools - a melon baller and a knife - and you have a sticky, sweet, healthy dessert ready to go. Fill with a scoop of vanilla ice cream, a drizzle of caramel, and a smattering of toasted pecans to up your culinary visual. Or eat them hot off the tray, as they are. 

What happens when a tart and delicious bundt cake gets turned over too soon (while still warm)? This hot mess, which tasted no less scrumptious. Stock up on those Meyer lemons when they're in season for a sweeter flavor! 

Search no more - this is the foolproof challah recipe of your dreams! It's enough flour to separate challah with a bracha, and makes 6 nice sized loaves. If you don't need 6 challahs, you can use a portion of the dough to make a babka, a pizza dough, babka muffins, rugelach, or calzones. The options are limitless!

This quick and easy olive and pepper relish adds fabulous flavor and freshness to any dish. It’ll transform a simple fish or chicken recipe to gorgeous gourmet, or yield a wonderful topping for crackers or toast appetizers at a party.

The first time I came across purple kale at my local farmer’s market I knew it would turn into
something wonderful and nutritious. Kale is a super food with the highest ratio of nutrients to
calories. Adding raw walnuts and garlic takes the nutrient levels up a few more notches, and
then olive oil and sea salt pull it all together with flavor and texture. Use as a spread on sandwiches, pasta and crackers – it’s versatile, and will keep in your fridge for at least a week.