Recipes From last Shabbat’s Menu

Sometimes it is hard to predict what people will want to read or what recipes they will want. I posted a menu for last Shabbat on my What’s App group and on Facebook last Friday and I have been getting requests for some of the recipes repeatedly so here is last weeks menu and following are a few of the recipes. If you would like more recipes please let me know.

Creamy Wild Rice & Mushroom Soup

The Out of Town Cook – Shoshana Isaacson

Ingredients: 

8 cups vegetable stock 

1 cup uncooked wild rice

16 ounces mushrooms, sliced

1 heaping tablespoon minced garlic

1 cup shredded carrots

2 ribs celery, diced

1 large, sweet potato, peeled and diced

1 small white onion, peeled and diced

1 heaping tablespoon Old Bay seasoning

3 tablespoons vegan butter

3 tablespoons olive oil

2 cups oat milk

2 large handfuls of kale, spinach or collard greens, chopped and thick stems removed

Kosher salt and freshly-cracked black pepper

Step-by-Step Instructions:

1.    Heat vegan butter and the olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

2.    Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato and Old Bay seasoning.  Stir to combine.

3.    Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

4.    Add the oat milk and leafy green veggie of your choosing to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

5.    Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Salmon with Lemon, Garlic and Herbs

Ayela Nir-Krispine

Ingredients:

Large salmon fillet (whole slab)

Olive oil

One tablespoon dry Minced garlic

One teaspoon Dried oregano

One teaspoon Dried thyme

One tablespoon Dried parsley

Black pepper

Salt

1/2 teaspoon Hot pepper flakes

Juice of one lemon

Lemon slices

Fresh dill chopped

Directions:

Preheat oven to 450, wash the fish and pat it dry. Line a sheet pan with parchment paper and place the fish, drizzle with olive oil, salt and the lemon juice. Sprinkle all off the spices and herbs on the fillet, place the lemon slices on top and bake for 20 min or less. Don’t over cook. When ready and still hot top with fresh chopped dill. Serve at room temperature or warm