On Friday, I surprised Cameron with a “nice” dinner. It was something that I planned to do in the month of July, and even wrote it in my Powersheets. Last week, I realized I had only one more weekend to make it happen so Friday was it.
Though I am not Jewish, I do have a deep appreciation for the traditions and celebrations of the Jewish faith, and so because millions around the world observe Shabbat on Friday evening, I thought we would do the same in our home. I was given a book years ago called Celebrating Biblical Feasts: Experiencing the New Testament Significance of Old Testament Celebrations. The observation of Shabbat is truly sacred. A time to pray, a time to reflect, a time to be thankful, a time to be present, and a time to eat. I hope it is a tradition that we can continue to observe as a family.
Shabbat Dinner Menu
Author | Gabi Grogan
Crispy Salmon | Serves 2
- 10-12 oz. salmon, cut into 2 pieces
- kosher salt and freshly cracked pepper
- 1/4 cup olive oil
1. Fifteen minutes or so before starting the salmon, take it out of the refrigerator and bring to close to room temperature.
2. After 15 minutes, bring oven to 400 degrees.
3. Heat cast-iron skillet over high heat.
4. While pan is preheating, pat the salmon with a paper towel to dry.
5. Generously, brush the fish evenly with olive oil on both sides and add salt and pepper on flesh side.
6. Drop some water on cast iron to be sure the cast iron is very hot, then add more olive oil.
7. Place fish into cast iron, flesh side down and allow to sear for approx. 6 minutes. You should see the golden crust forming on the bottom. Once you see that, carefully loosen fish up, but if it is still sticking, give it a couple more minutes.
8. Pop in the oven for another 9 minutes.
Buttery Thyme Cauliflower Pureé | Serves 4
- 1 head cauliflower, cut into pieces
- 1/2 cup chicken broth
- 1/2 cup full fat coconut milk
- 1 tsp salt, plus more to taste
- 4 Tbsp Salted Kerrygold Butter
- 2 Tbsp chopped fresh thyme
- Ground pepper to taste
In a large pot, bring the chicken broth,
coconut milk, and salt to a boil. Add the cauliflower, cover, and reduce heat to medium low heat. Steam for 20 minutes or until fork tender. Transfer cauliflower to a food processor. Add the liquid from the pot and butter. Process until silky smooth. Add thyme and process until combined. Taste and adjust seasoning with salt and pepper.
Kale and Tricolor Quinoa Salad | Serves 4
- 1.5 cup tricolor sprouted quinoa
- 5 cups chopped raw Lacinato kale, stems removed
- 1/2 cup dried cranberries
- 1/2 cup chopped raw walnuts
- 4 Tbsp Balsamic Vinegar
- 1/2 cup Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1 Tbsp Honey
- 1/4 tsp salt, plus more to taste
Cut kale into thin pieces, then massage kale in olive oil. Once kale has softened up, mix in cooked quinoa, cranberries, and walnuts in large bowl. In separate bowl, whisk together dressing ingredients, then pour over quinoa and kale mixture. Taste and adjust the seasoning.
Gluten Free Challah | Serves 12
You will need 3 eggs, Apple Cider Vinegar, Olive Oil, and water. Follow the instructions on the box. I hope to create a legitimate Gluten Free Challah bread recipe for our next Shabbat dinner. Stay Tuned!