This is one of those recipes that I need to tell you, not give as a precise recipe. For every pound of liver, coarsely chopped, sauté 1 extra-large onion or 2 medium onions. The onion gives a ton of flavor, so don’t skimp here! After the onions are deeply golden, add the chopped liver to the heat. Then add 2–3 chopped hard-boiled eggs to the skillet. (I usually like to grate them on a box grater.) Add 2 Tbsp of mayo, a small splash (a scant 2 Tbsp-ish) of very concentrated chicken soup, and generous seasonings of salt and pepper. Delicious, and it’s even better the next day!
Dips can drain the most time when it comes to Shabbos prep, and they can easily be store bought. I am usually able to extend the dips for two weeks, which defi nitely helps save time week to week. Here are some of our favorites.
PRESERVED LEMONS
I almost always have a batch of pickled lemons in the fridge. I love adding them to techinah or mixing them into my salad, and they last a long time.
CAULIFLOWER SALAD
This is the cauliflower salad I put in the Pesach supplement, which in a nutshell is Israeli salad + cauliflower rice + chopped cilantro. It’s always welcome.
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