The Shabbos lunch menu must feature make-ahead dishes that can withstand the oven-to-fridge-to-hot-plate-to-table cycle with leftovers returning right back to that revolving refrigerator door. Follows are a few of my secrets to Shabbos lunch success.
First thing’s first, the first course. I sometimes serve a bang it out starter akin to the last supper. You’d think that I think that we’re never gonna eat again. But I feel the first course is the most Shabbos lunch-friendly and when done right allows to you to satiate the hungry humans around your table and simplify the main – which by all accounts is certainly the trickier of the two.
The Fish Course
Some elegant and creative non-traditional ways to feast on fish.
Tuna Tartar with Honey Sesame Wonton Crisps
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Signature Dish
Everyone should have one. (Not really a rule, but it’s cool if you do). A side of salmon surrounded by seared lemons and tomato salad served on a nice big beautiful platter is my Shabbos lunch signature dish.
Serve Persimmon Salsa alongside my Honey Baked Salmon or go for a pretty multicolored heirloom or grape tomato salad dressed simply in olive oil, lemon juice and S + P.
Sweet, Savory, Satisfying Salads and Slaws
You can decide to serve these salads and slaws as part of your super-sized starter course or sprinkled in with your main. Either way, salads are a safe staple for Shabbos lunch.
Salads
Salad Stuffed Grilled Portobellos
Potato Salad with Arugula and Tomato
Slaws
I am the cabbage queen always looking for fun and fancy ways to savor slaw.
It’s All About the Crock-Pot Baby
There is always my Hubby’s famous Family Heirloom Chulent. It was so cool when my/his recipe was published in the New York Times.
Or when you want something a little lighter try my somewhat Sephardi chicken cholent.
Or try something new in that slow cooker – Beer Braised Brisket. I sometimes go half beer and half beef broth.
Room Temp is Your Friend
There are plenty of dishes that need not be served steaming. Chicken breast cutlets at room temp are far better than dried out, rubbery, warm chicken. Green beans also work both hot and cold and at every temp in between. Additionally, protein spiked salads and some starchy sides don’t require hot plate space. Serve the following dishes in their Shabbos day finest form, at room temperature.
Chicken Recipes
Oven-Baked Chicken Fingers with a Duo of Dipping Sauces
Main Salads
Starchy Sides
Green Bean Sides
Green Bean and Three Onion Saute
French String Beans with Slivered Almonds
Kugel
Noodle kugles can be made ahead and re-heat really nicely. And now you’ll actually have room for them on your hot plate.
Salt and Pepper Kugel with Roasted Garlic
Sandwich Bar
Serve savory “sandwiches” as bites.
Cut this Turkey Sandwich with Pickled Red Onions in half and cut each half in half again for the tea sandwich version of this classic.
Love this re-make of the deli roll.
I say serve this Tropical Chicken Burrito for Shabbos just cause it’s unexpected and fun. Put some Mexican spices in your chulent and plate with shredded lettuce and diced tomato salad topped with corn and avocado.
Have the bestest most delicious, most happy, most ful(l)filling Shabbos! Oh, and don’t forgot to share and share alike. Let us know in the comments below what you serve for Shabbos day.
So yes I caution against cooking overnight in the slow cooker. I would serve it room temp. You can always warm the gravy before shabbos and keep it on a tier on the hot plate so that it stays warm without burning.
I’m also interested in how to adapt the brisket recipe for Shabbat lunch. Cooking longer over friday night in the crockpot i’m suspecting would be overcooking. I could just make it on Thursday and serve at room temp but not sure about the gravy. Any suggestions Jamie?
I’m also interested in how to adapt the brisket recipe for Shabbat lunch. Cooking longer over friday night in the crockpot i’m suspecting would be overcooking. I could just make it on Thursday and serve at room temp but not sure about the gravy. Any suggestions?
Are you asking for help finding your signature dish? Maybe this article http://www.joyofkosher.com/2015/07/healthy-shabbat-recipes-you-must-try/ or http://www.joyofkosher.com/2015/06/healthy-summer-slow-cooker-cholent-recipes/
A lot of the menu ideas tend to be for Fri Night Dinner.. was really nice having a Shabbas lunch one. I love the idea of having a signature dish … but not sure the salmon you have above suits me. Is there a post somewhere that has more ideas for one?
YUMMMMMMEEEEEE – we love, love, love messy wings (not date food but who cares?!)!!! BBQing them for dinner tmrw night and OFTEN serve them for Shabbos.
I love all the ideas.
I just finished making chicken wings to accompany my Shabbas cholent.
East to heat, messy…
but yummy.
It could also be an appetizer.
Great ideas Jamie et al, so nice not to get bored with Shabbas meals.
All of these recipes look so fresh and delicious! I’d like to make them all, I think!
YAY — so so so happy you found this useful. Writing this post also helped me revitalize my menu.
This is such a great roundup of recipes, I don’t know what I want to try first!
This is such a great roundup. I’m always looking for inspiration for my Shabbos meals – thank you!
There are so many beautiful and attainable recipes in this list. I don’t know where to start but I want to eat it all!
Wow, where to begin? There are so many awesome choices here! Like the honey-garlic salmon a lot but my eyes lit up when I saw the pineapple fried rice recipe, so that’s where I’ll go first. But then there’s the spinach kugel and the curried cauliflower salad … so good. Thanks for the load of ideas.
I live in israel now your receipes sound great., but it’s not always easy to adapt the receipes to Israeli products.
What an awesome compilation of recipes! I was in a “what to make” rut until I read this lineup. We’ll be having the Honey Baked Salmon, Curried Cauliflower Salad and Crunchy Cabbage Salad on our Shabbat menu this week. Bookmarking this page for sure!
AWESOME POST! Thank you for doing this! And keeping your word that you would!
Question, how would you adapt the brisket recipe for Shabbat? How would you adjust the time? Also, what about the last step for the gravy?
Thanks and Good Shabbos
OOOOOOOH YOUR WELCOME, MY PLEASURE! THANKS FOR LETTING ME KNOW YOU APPRECIATED IT! (BTW MY CAPS LOCK BUTTON WAS ON SO I JUST WENT WITH IT 🙂
This was a really great post! Shabbos lunch is always such a challenging meal to prepare. Thanks for providing some really great new ideas.