This recipe is relatively easy to make and a great appetizer for Shabbos lunch. It looks pretty and tastes delicious, and is definitely a crowd-pleaser.
Props and Styling by Shiri Feldman
Photography by Felicia Perretti
I grew up in a large family, so having guests wasn’t a regular occurrence. My mother did open our home to those who could really use the company, though, and they became our regulars. While I love having company, my schedule as a part-time teacher and part-time home organizer doesn’t always allow it. Some weeks it’s just us, and I really enjoy those weeks too.
Our “just us” Shabbos menu is very basic and generally on the healthy side. My go-to’s are what we call “green chicken” (the herb-marinated grilled chicken from The Bais Yaakov Cookbook) or lemon-garlic chicken on the bone. I always make two or three vegetable sides. Roasted asparagus is a fave, but I also love making roasted baby zucchini. I don’t like to mess too much with my veggies. They’re delicious with just some herbs and garlic. My kids love them too.
My family is obsessed with chicken soup! Apparently it’s a crime worthy of jail time if I serve any other soup on a Friday night. I make it about once every six weeks. It’s a whole process, but it comes out amazing!
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