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.