5 easy and healthy Shabbat recipes

    You rush into your apartment, dropping several shopping bags (and their contents) onto the floor as you catch your breath. There’s one hour until Shabbat, and you still have to clean your room and bathroom, make several pre-Shabbat phone calls, shower (and somehow make yourself look presentable), catch up on emails and cook several dishes to bring to meals.

    If this chaos sounds like your typical Friday afternoon, then you’re in need of some easy Shabbat recipes.

    Don’t worry, I’ve got you covered.

    All of the recipes listed below require little hands-on time and/or few ingredients. Some can even be assembled on Shabbat so that you can take advantage of every precious minute before sundown.

    Let’s get cooking!

    1Colorful Quinoa Salad

    quinoa
    Photo by Leora Gershkovich
    Photo by Leora Gershkovich

    Ingredients:

    Salad:

    • 1 cup cooked tricolor quinoa
    • 3 cups arugula, spinach or kale
    • 2 cups cucumber, diced
    • 1 ½ cups shelled edamame
    • 1 ½ cups cherry tomatoes, halved
    • 1 cup shredded carrot
    • Half of a medium avocado, cubed

    Dressing:

    • ½ cup olive oil

      Photo by Leora Gershkovich
    • 4 tablespoons fresh lemon juice
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon dried basil
    • ¼ teaspoon chives
    • ½ teaspoon dried parsley
    • ¼ teaspoon dried oregano
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon onion salt or garlic salt
    • Dash of black pepper

    Directions:

    Place salad greens in a large bowl. Place quinoa, cucumbers, edamame, tomatoes, carrot and avocado on top of greens in separate sections. In a small bowl, mix dressing ingredients together. Pour dressing evenly over salad before serving.

    2Mediterranean Eggplant with Mushrooms and Tahini

    eggplant
    Photo by Leora Gershkovich

    3Citrus-Glazed Salmon

    A little sweet, a little savory and (almost) too easy, this protein is sure to satisfy you and your friends.

    Ingredients:

    • 12 to 15-ounce salmon fillet
    • 1 medium lemon, unpeeled, washed and sliced into several thick and several thin slices
    • 1 medium orange, unpeeled, washed and sliced into several thick and several thin slices
    • ¼ cup low-sodium soy sauce
    • 3 tablespoons maple syrup
    • 1 tablespoon orange juice
    • ¼ teaspoon lemon zest
    • ¼ teaspoon orange zest
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • Black pepper to taste
    • 4 green onions, chopped
    • 1 teaspoon sesame seeds
    salmon
    Photo by Dena Gershkovich

    Directions:

    Preheat oven to 415 F. Line a baking sheet with parchment paper.

    Place several thick lemon and orange slices on the parchment paper. Place fillet on top of slices.

    In a small bowl, mix together soy sauce, syrup, orange juice, lemon zest, orange zest, onion powder, garlic powder and black pepper. Pour mixture over salmon; massage mixture into fillet using the back of a spoon.

    Place thin lemon and orange slices on top of fillet. Sprinkle with green onions and sesame seeds.

    Bake for 20 to 25 minutes. Cut salmon with a fork to be sure center is cooked.

    4Lemon Za’atar Cauliflower with Roasted Pine Nuts

    cauliflower
    Photo by Dena Gershkovich

    5Blueberry Squares

    blueberry squares
    Photo by Dena Gershkovich

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