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4 Summer Shabbat Lunch Recipes

 

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Cooking during the summertime can sometimes be a pain. The heat makes you lethargic, so you want to cook something that’s not too tedious or time-consuming, as well as something that won’t make your kitchen feel like a sauna. Here are four great recipes to cook for Shabbat in the summertime.

Gazpacho with Multigrain Croutons

Gazpacho with Multigrain Croutons

 

Gazpacho is the perfect started to any Shabbat meal, especially Shabbat lunch. It’s so easy to prepare, since you don’t have to cook anything (except for baking the croutons), and so refreshing after that sweaty walk back from shul! You can serve it in bowls, or for people who online want a little bit, in shooter glasses—no hands required!

Roasted Corn Salad

Roasted Corn Salad

 

Nothing says summer like corn, but when you have company over for a Shabbat lunch, you might not want to have everybody eating whole ears of corn, with the kernels getting in their teeth and all over their faces. Clean it up with this Roasted Corn Salad—you roast corn and red peppers on the barbecue, then mix it all up!

Lebanese Chicken Kabobs

Lebanese Chicken Kabobs

Kabobs are always a great dish to serve to guests on Shabbat. The mixture of vegetables in this recipe looks beautiful, with bright summer colors all along the skewer. You can do some of the work Thursday night, and then quickly barbecue them on Friday afternoon at the same time as your Roasted Corn Salad. You’ll even save yourself the cleaning by limiting your pots and pans!

 

Gluten Free Unstuffed Cabbage

Unstuffed Cabbage

Since winter is a time for cozy, warm foods, summer is a perfect opportunity to shake up your winter recipes. This recipe for Unstuffed Cabbage is sweet and tangy, and delicious either hot OR cold. My family makes it for Friday night, and then we eat the leftovers cold for Shabbat lunch. You can even put it in a tortilla wrap with some freshly cut lettuce, tomato, and onions, for a hassle-free, hand-held meal.

 

 

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About Jessica Levenson

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Jessica is currently a sophomore at Barnard College majoring in religion, and actively involved in Jewish life on campus. She is from West Orange, NJ and attended Rae Kushner Yeshiva High School. Jess aspires to one day be a chef in Israel.

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