Cooking for a hot Shabbat

By FAYE LEVY, YAKIR LEVY
July 11, 2013 13:24

Great recipes for keeping cool: Provençal green bean and chickpea salad , Orzo salad with chicken and mango; brown rice salad with chickpeas and grapes.




Chicken

Chicken with lemon 521. (photo credit:Courtesy)

Recently, we faced the challenge of preparing our Shabbat meals during a historic heat wave. We had guests coming for Friday night and for Shabbat day, and we wanted a menu that would be simple and refreshing, composed of dishes that cook quickly and would allow us to avoid heating up the kitchen for too long.

For Friday night, we planned on serving baked salmon fillets as a main course, accompanied by a Provençal green bean and chickpea salad with black olives (see recipe). This would make a light, fresh, colorful entree, and the cooking time would be short.

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