As Shabbos hours stretch longer, serving a filling Shalosh Seudos becomes more of a necessity than before. Believe it or not, there is much more to Shalosh Seudos fare than challah and dips! Read on to see how.
This is a cross between a salad and a side — super easy and yummy, with surprising flavor combinations. It’s a personal favorite dish I make every Shabbos.
Defrost 1 package of frozen green beans (I like the whole, thin ones) by placing in a foil pan in the oven for just a few minutes. Toss with a little olive oil, lemon juice, salt, pepper, granulated garlic, and a few drops of soy sauce. Add roasted slivered almonds. Before serving, rewarm on a grate on the hotplate or blech (or serve room temperature), and drizzle with techinah.
I make my own techinah blend before Shabbos: 1 part raw tahini paste, 1 part water, fresh lemon juice, granulated garlic, and a bit of dried ground coriander.
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