The Sabbath Table Recipes

A Collection of Favorite Recipes to Enjoy With Family and Friends

Ingredients

1-1/2 pounds Brussels sprouts, halved, stems and ragged outer leaves removed

3 tablespoons extra virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

1 teaspoon honey

Instructions

Preheat oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil.
Directly on the prepared baking sheet, toss the Brussels sprouts with 2 tbsp. of the oil, and the salt and pepper. Roast, stirring once halfway through, until tender and golden brown, about 20 min.
Drizzle the remaining tbsp. of oil, the balsamic vinegar and the honey over the roasted Brussels sprouts. Toss to coat evenly. Taste and adjust seasoning, if necessary, then serve.

Ingredients

3 medium heads romaine lettuce, chopped

1 cucumber, diced

1/2 medium red onion, thinly diced

2 roma tomatoes, diced

1-4.25 oz. jar kalamata olives, drained

1-5 oz. tub feta cheese

For the Greek dressing

2 tablespoons red wine vinegar*

1 tablespoon spicy brown mustard

1 teaspoon sugar

½ teaspoon kosher salt

½ teaspoon pepper

½ cup extra virgin olive oil

Instructions

Put the chopped romaine in a large bowl. Add the cucumber, onion, tomato, olives and feta.
To make the dressing, put the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisk vigorously until nicely blended. Slowly drizzle the olive oil while continuing to whisk to form an emulsion.
Add the dressing to the salad just before serving.

*Feel free to add 3 tablespoons if you're like my family and love vinegar.

Tip: Thinly slice any leftover dijon chicken and serve over the salad the next day for a delicious and healthy lunch.

Ingredients

3 medium boneless skinless chicken breasts

2 teaspoons Italian blend seasoning

salt and pepper to taste

2 tablespoons butter

2 tablespoon olive oil

½ pound baby potatoes halved or quartered as needed (they should be no large than 1 inch pieces)

For the Dijon cream sauce

1 tablespoon butter

1 teaspoon minced garlic

1 cup chicken broth

2 tablespoons Dijon mustard

1 cup heavy cream

½ teaspoon salt or to taste

¼ teaspoon black pepper or to taste

Instructions

Preheat oven to 375 degrees.
Combine chicken and potatoes in a large bowl. Drizzle with 1 tablespoon olive oil, toss to coat, then season generously with salt and pepper, and the Italian seasoning blend.
In a large skillet, melt butter over medium heat. Drizzle in 1 tablespoon olive oil and give it a good stir.
Add chicken to one half of the pan, potatoes to the other half. Cook undisturbed for 3-4 minutes, flip chicken and cook another 3-4 minutes until browned on both sides. Transfer chicken and potatoes to a plate and cover to keep warm.
In the same skillet, melt butter over medium heat. Stir in garlic for 1 minute until fragrant.
Stir in chicken broth and Dijon mustard, then whisk in heavy cream, salt and pepper.
Return chicken and potatoes to the pan, giving them a good toss in the sauce to keep them from drying out in the oven.
Transfer to preheated oven and bake for 15-20 minutes until chicken is cooked through and potatoes are fork-tender.
Spoon Dijon sauce from the pan over the chicken and potatoes, garnish with freshly cracked black pepper and fresh herbs if desired, and serve.

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