I have not posted my Shabbat menu in a very long time. For a number of reasons, not least among them being that I was simply burned out. This pandemic time has kept us from having guests for far too long (we've had guests ONCE in the last 18 months or so)! So no, this week we're still NOT having guests. But our adult son will be home for Shabbat after several weeks away, and our soldier is on a little vacation from the army, so I'm pretending we have guests. I'm sure you're all laughing at me, but that's ok, I'm just fine with that!
And this week's menu will defy my usual "make enough food to serve for both big meals" strategy, because "boys" both requested a dairy lunch.
So here's the plan:
White Spelt Challot
Date Honey Chicken
Spinach Noodle Kugel (with GF noodles)
Teriyaki Tofu for the vegetarians
Deconstructed Salad (so everyone can avoid their particular allergens or what-not)
White spelt challah and rolls
Lemon-herb baked fish (I have a fillet of some sort of white fish in the freezer I need to use up)
Cheesy Broccoli Casserole
Cheese Platter (I bought some random cheeses in the grocery order, a minor splurge that I can't even personally enjoy but the rest of the family will)
Deconstructed Vegetable Salad again
Brownies and Fruit (we've got watermelon, mangoes, and grapes - all were great prices!)
Now - here's the question of the day - do I have enough time to get this done and clean up from a crazy week? I have NO idea. I'll call this my "goal" and hope I get most of the way there! Gotta get moving and make some challah.
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