I serve a variety of salads with vibrant-colored techinah: golden techinah made with turmeric, pink techinah made with beets, and green techinah made with fresh parsley or mint
* Charred eggplant, Israeli salad, chummus, and chickpeas
* Pepper-crusted tuna with diced avocado
* Chicken soup with chicken dumplings
* Whole chicken slathered with chopped garlic, fresh thyme, and lemon
* French roast with herb crust
* Roasted cauliflower
* Potato kugel
* Apple crisp
* Colored techinah. Along with the fish, I serve a variety of salads with vibrant-colored techinah: golden techinah made with turmeric, pink techinah made with beets, and green techinah made with fresh parsley or mint (inspired by the Sababa cookbook). I add complementing flavors of roasted vegetables as a garnish in the center, like crispy smoky Brussels sprouts and roasted baby yams. As a shortcut, I buy store-bought prepared techinah and add the fresh ingredients into it.
* Beet-and-horseradish cured salmon. This makes a beautiful presentation and has an amazing flavor. The bonus is that whatever’s left over you have as lunch for the next week.
* Personalized menu and seating cards. My friends all make fun of me for this, but they secretly love it. Besides making my guests feel like the meal was specifically tailored to them, it also forces me to be super organized, since I need to know exactly what I’m serving well in advance.
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