Potato latkes are a staple of Chanukah, but unless you’re serving it completely on its own, you’re probably wondering what to serve with potato latkes.

Ideas are endless, but I will share some of my favorites. And FYI yes, I can eat a whole pile of latkes just like that, but I have some reasons for mixing it up, so we’re going to spend some time discussing what to serve with potato latkes in case you’re not just pounding them plain.

What to serve with Potato Latkes as Dips and toppers

Ever seen a latke board? Place some latkes on the board and include all sorts of toppings. It’s a way to make things a bit classier and allow people to personalize the food to their flavor. I also find that serving it this way means you have to fry up less of a pile. Both slate and wooden boards look gorgeous.

Granted, I’m a latke purist. But not everyone is. And even among those of us who are, sometimes, around the sixth or seventh or eighth night of Hanukkah we’re willing to switch it up a bit. Plus, latkes DO make a fabulous appetizer, so if you’re serving it at a seated meal as the app, you’ll want to dress it up a bit and plate it.

So here are some ideas for toppings to serve with latkes, whether plated, boarded, or casually.

• Applesauce – I never really got it until I got older. Who would dip latkes into applesauce? But now I get it. The sweet cuts the salty. This is the most traditional topping and it works.

• Sour cream – My personal favorite, I find that the cold creaminess of sour cream cuts the mealier, grainier texture of the hot latkes. So hot ‘n cold fans, this one is for you. Plus, you get a bit of protein in to help the body process the carbs.
• Melted cheese – It’s really simple: just melt a bit of cheese right on top of the fresh latkes! It’s kind of like cheesy fries. Yes, you’re upping the salt factor, but it’s purely in the Chanukah spirit as cheese is a lesser known Hanukkah food too.
• Lox – I’ve served smoked salmon with cauliflower rice patties, so why not with potato latkes? The smoky flavor goes beautifully with the earthy flavor of latkes, the texture complements it, and it adds a pop of color.

• Bacon Pieces (kosher) – If you love the idea of some smoke but don’t want lox, you can try McCormick’s bacon pieces. They are not actually bacon – just flavored – and they also tie into the Hanukkah story… in totally the wrong way. This is best if you have another topping, such as sour cream, in between. Yes, they’re parve.
• Salsa – Opt for a mild one, since it’ll really help cut the saltiness too.

• Scallions – Add that gorgeous green to your latkes – yes, as a topping. Personally, I don’t mix scallions in my latkes (way to guarantee my kids won’t touch it) but as a latke topping it’s spot on. Mix with lox for the perfect, gorgeous, colorful mashup.
• Herbs – Herbs as latke toppings are another fun way to add some green! I’d go for parsley but you do you.
• Tehina – bring a taste of Israel into your Chanukah and dip it into tehina dip. It’s so healthy and protein rich.
• Sauteed Onions – I always have a stash of sauteed onions in my freezer, and using it as a latke topping is the ultimate kitchen hack!
• Sauteed Mushrooms – If you want even more savory to top your latkes, try sautéing mushrooms with garlic too!
• Garlic aioli – Even better, try dipping it into a garlic aioli for a delicious touch.
• Relishes and pickled vegetables (such as saurkraut) – these work fabulously with latkes, giving them that deli vibe.
• Ketchup – you can eat your latkes with ketchup, but I might not talk to you ever again.

And FYI, don’t finish off this post with at least popping in to check out my post on how to make oven baked latkes in a muffin tin! And since they’re not quite as tasty as the real deal (though MUCH easier) you’ll have wanted these toppings to go along.

What to serve with potato latkes to make it a meal

So you’re going all supermom and frying fresh latkes for dinner because you don’t have anything better to do than stand over a frying pan and oh, the cleanup. But there’s nothing quite like it, and so once a year… (or eight times) yes, we make it work.

But then people also need other stuff to eat. Or so they say. You can really serve anything with latkes – anything that you’d serve potatoes with as a side.

I find that keeping things fresh, avoiding overly salty foods, and yes, treating the latkes like fries, work the best. I’m also inclined to go heavy on the protein, as a prediabetic who loves latkes. Proteins before carbs can help the body handle it better, preventing sugar spikes, so let’s do this.

Here are some actual ideas that follow my self-imposed structure – or don’t.

• Israeli salad – this is one of the most refreshing salads in my opinion, and it really helps cut the saltiness of latkes
• Light citrusy, leafy salad – If you prefer a leafy salad, keep it light to balance the latkes and make the dressing lemony or orange juicy.
• Quinoa Tabbouleh – While this does include another grain, it’s a protein-y grain and the herbiness goes so well with latkes.
• Shnitzel – If you’re really in the frying zone, you can pair it with schnitzel. Consider the latkes to be the fries. Or, oven bake your schitzel.
• Hot dogs or hamburgers – You can always BBQ and serve up the latkes instead of your fries.
• Fish sticks – Again, as one of my go-to kid-friendly proteins to go with fries, I’d serve this up with latkes in a pinch.
• Salmon – This is the one I spring for the most, because it’s really healthy and protein rich to balance the fries. Broil or make a side of salmon if hosting a bit party.
• Eggs – think of it as “breakfast for dinner” because they’re kind of like hash browns)

Got any other ideas for what to serve with potato latkes? Comment below!

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Shabbat lunch for the Sabbath observant has its own special needs. The custom is to eat hot food, and since food can’t simply be cooked in advance and then kept warm, it features some challenges.

Jewish chefs have been getting creative with Shabbat lunch ideas for generations, and today I’m thrilled to share with you some fresh thought starters in a few categories.

Shabbat Lunch Ideas in the Crock Pot

Long used for making cholent, the slow cooker is a fabulous tool for making Shabbat lunch. Simply set it before Shabbat and forget it, and then eat your food piping hot. Here are a few ideas for you to try!

Soups

You may have been making cholent for years, but have you tried soups? Since overnight cooking has a tendency to intensify the flavor, you’ll want to stick to recipes that work with that. I’ve tried the two following recipes:

• Mushroom barley with beef – Adding cubes of beef to this classic European Jewish dish makes it more special for Shabbat lunch.
• Mushroom cauliflower soup – Want a lower carb version? This soup is even tastier than the barley version if you ask me!

Stews

The intense flavor of stews can really warm your soul on a cold Shabbat afternoon. These hearty stews range from the traditional to the less so.

• Cholent – Of course, you can stick with the basics! The cholent recipe that I shared was made in the dutch oven but you can make it in the slow cooker too. It has a sweeter flavor profile. And if you’re avoiding meat (or even if not) this vegan cholent recipe in the slow cooker is heavenly too! This one is best for those who prefer a little spice.

• Gluten free Cholent – Basically the overnight meat and potatoes I’d make as a Passover cholent, but I also make it year round! This is fabulous for when you want something with edible leftovers or slightly less intense than cholent.

• Goulash – This delicious dish is also gluten free and incorporates veggies as well.

• Meat and carrot stew – Similar to the goulash, just stick to meat and carrots for a low carb option.

Other

• Pastrami – Toss a packaged pastrami (that’s designed for this) into the crock pot with water. This is great for small meals, or as an extra main to add to any of the above.
• Yapchik – This is basically a potato kugel with meat, cooked overnight. You either love it or you hate it (and I absolutely love it!)
• Overnight Potato Kugel – Or, just toss a wrapped potato kugel into the crock pot with whatever else you’re cooking in there. If you just have water, wrap it very tightly so it doesn’t get waterlogged. If you have cholent, you may want to allow some juices to seep in. I do this using this potato kugel recipe.

• Pulled beef tacos – Because it needs to be cooked for many hours to fall apart, this crock pot dish is fabulous for overnight cooking for Shabbat lunch! The few extra hours on low shouldn’t matter, but if you’re concerned, just increase the liquid a bit.

Cold Shabbat Lunch Ideas

While the custom is definitely to have something warm to eat, you may want a bit of a break from heavy hot meals. Personally, especially in the summer, we prefer a fish dish with a salad when it’s only us. Here are some cold Shabbat lunch ideas, either to supplement the hot, or even instead.

Fish, Meat and Chicken Dishes

• Salmon – Many salmon dishes are delicious cold. I like a sweet teriyaki, caramelized onion salmon (you can freeze the prepared onions in bulk to make prep easier) or a simple spiced one using Magic Salmon Seasoning. For a more robust salmon dish, try Moroccan salmon.
• Sushi – We love, love, love making our own sushi. If you have guests, it’s a great appetizer or side dish that’s really popular. Just make sure to only use cooked fish if someone is pregnant.
• Gefilte – Of course, there’s always good old gefilte! I bake mine. I simply place it in a loaf pan with an inch of water on the bottom and bake at 350 for about 1.5 hours.
• Patties – My mother makes fish patties that my picky boys gobble up. To upgrade it for the adults, you can serve it with dipping sauces.
• Deli – Finally, don’t underestimate the impact of a great Charcuterie board! Pair delis with grilled chicken, dipping sauces, and some pickles and olives.

Salad Ideas

Of course salad possibilities are endless, but the more robust ones feature various ingredients that are more filling than just veggies.

• Sushi Salad – If you’re short on time, sushi salad is a great hit! It’s basically deconstructed sushi. You can try this recipe from Busy in Brooklyn.

• Nicoise Salad – My favorite dish that my friend makes when we visit is a really robust Nicoise salad. It’s a multi-step process that requires advance prep, however it can serve as your entire Shabbat lunch when it’s just your family.
• Farro Salad – I found a delicious Farro salad in the Whisk magazine a while ago that I’ve been making and is a big hit each time. This recipe is very similar.
• Asian-style noodles – I was debating if I should make a separate “cold pastas” subcategory but decided against it. Macaroni salads can work, but if you want something slightly classier go for an Asian style spaghetti salad with a sesame or peanut based sauce.
• Lettuce-based salad with grilled chicken – Want to make a green salad more robust? Just add grilled chicken or something along those lines. You can hunt down a recipe for a great steak salad too.
• Tabbouleh – This grain based salad is packed with herby parsley and optional mint. You can check out my gluten free quinoa tabbouleh salad recipe here.

• Other salads – Some of our favorite salads to pair with salmon include:
  • Pepper salad
  • Cucumber salad
  • Israeli salad
  • Corn salad
  • Seasoned fresh string beans

Dry Foods Shabbat Lunch Ideas

Another common tradition: many people don’t reheat liquid based foods. The ideas behind this are complicated and you’re best consulting with your rabbi on this. If you don’t have this tradition, technically anything can be reheated if you do it correctly (again, consult with your rabbi). If you do have a need for dry foods that can be reheated, here are some ideas:

• Shnitzel –While it’s best fresh, shnitzel is a big hit every time we make it for Shabbat lunch! Reheat it open so that it doesn’t get soggy (although it’ll take longer to reheat, it’s worth it).
• Potato kugel – Not a big fan of overnight kugel? Most kugels don’t have juices in them, so you can reheat them if done correctly for Shabbat lunch.
• Franks in Blanks – The Kosher version of pigs in blankets, these can either be made quickly using puff pastry and hot dogs, or purchase it pre-made.
• Bourekas – Another puff pastry dish, this is also available in the freezer aisle of many supermarkets. You might find other prepared options (such as cigars) in your Kosher grocery’s freezer. Or, make your own.
• Deli roll – Deli roll is a fabulous classic as well. If you want to make it more elegant, you can make them in mini and serve a few on a platter. Since my son is allergic to sesame, I top mine with minced onion or black garlic. I hope to share my recipe in this space one day!

Sample Shabbat Lunch Menu Ideas

Just to give you an example of how a Shabbat lunch can look for us, here are a couple of menu ideas:

Shabbat Lunch Menu 1: Just us

Eaters: Two adults, two children, one toddler

One course with:

• Challah
• Dips (hummus, eggplant, matbucha)
• Teriyaki salmon
• Gefilte for kids who don’t want salmon
• Pepper salad

Shabbat Lunch Menu 2: Guests

Eaters: 4 adults – one is gluten free, 2 kids, 2 toddlers – can totally feed more!

Course 1:

• Challah + dips
• Salmon with magic seasoning
• Gefilte (made as an extra for kids who need another option)
• Cucumber salad

Course 2:

• Gluten Free Cholent
• Potato zucchini kugel
• Lettuce salad
• Franks in blanks and potato bourekas with different mustards (not gluten free)
• Leftover schnitzel from Friday night (made using crushed Corn Chex as a gluten free coating)

Shabbat Lunch Menu 3: Guests

Eaters: 6 adults, 4 kids, 1 toddler

Course 1:

• Challah + dips
• Moroccan salmon
• Gefilte fish
• Corn Salad

Course 2:

• Charcuterie board (deli corned beef and turkey bacon from Costco, Drunken Hasselback salami, pickles, olives, hot peppers, an assortment of mustards for dipping)
• Deli roll
• String beans drizzled with teriyaki and Ajika Georgian spice
• Linguine with parve (oat milk) pesto sauce

Got any Shabbat lunch ideas to add to the list? Comment below!

The post Shabbat Lunch Ideas & Menu Plans appeared first on Jewish Moms & Crafters.

Simanim are the special, symbolic foods that we eat on Rosh Hashanah as the start to a happy, sweet new year, full of good things. For example, and perhaps the most well-known, dipping an apple in honey. These two foods are used because of the sweetness of both the apple and the honey; the apple specifically, as opposed to another fruit, symbolizes Gan Eden, which our Sages believes has the scent of an apple orchard.

I love to incorporate the Simanim into the meal itself, instead of just a plate at the beginning of the seudah, for a few reasons. Firstly, preparing the Simanim in addition to a regular Yom Tov meal is a lot of extra work, something many of us busy mothers don’t have time or energy for. Second, we tend to get very full on the Simanim course alone and then don’t have much room left for the rest of the meal. By incorporating the Simanim into the meal, we get the best of both worlds! Delicious yom tov foods, with all the symbolism.

The following is a menu template for the night meals. My family only eats the Simanim at night, and we typically ate the same meal each night. Just don’t forget to add a new fruit for the second to night upon which to recite the bracha of Shehechiyanu.

Don’t forget about menu planning! There is a handy Rosh Hashanah menu planner in our incredible Tishrei Bundle, plus checklists, Sukkah art and more!

Simanim Inspired Menu

Wherever possible, I’ve included the symbolic food in parentheses next to the menu item. Refer back to my Rosh Hashanah Simanim Free Printable for a more in-depth explanation.

Please note, when it is just my family, I only serve 2 proteins at night, fish and chicken OR meat (usually chicken.) I’ve included more options here so you can choose what works for you.

Appetizer

Round Challah

Honey for dipping

Salatim (small salads and dips): Carrot salad (or tzimmes), Techina (sesame), Hummus Simanim

Beet Carrot Apple Salad with Date Vinaigrette (carrots, apple, pomegranate, dates)

Fish

Gefilte fish with carrots

Honey Sesame Salmon (honey, sesame/make sure to include the fish head)

Soup

Potato Leek Soup (leeks)

OR

Pumpkin Soup (gourd)

Entree

Pomegranate Roast (pomegranates, juicy meat)

Rosh Hashanah Chicken with Apples (apples)

Side Dishes

Tongue Spring Rolls (tongue)

Farfel (symbolic)

Pomegranate Coleslaw (pomegranate, apples)

Apple Kugel Muffins (apples)

Dessert

Honey Cake (honey)

Pomegranate Granita (pomegranate)

Which foods will you be including on your Simanim Inspired Menu? Let me know in the comments!

The post Simanim Inspired Menu for Rosh Hashanah appeared first on Jewish Moms & Crafters.

Some people obsess over shoes, or handbags, or makeup. My obsession? Yup, kosher cookbooks. I love a good cookbook. I love the art in the images and the little personal tidbits that I read in the recipe blurbs. I even love reading the dedication page. So much goes into writing a cookbook, it’s like reading a part of the author’s soul. Especially when it comes to food.

When I buy kosher cookbooks, it’s a form of self care. I save it to read during a quiet night, cozy on the couch. I’ll read it multiple times, with a pad of sticky page markers before I choose a recipe to kick-start cooking from it. When I was younger, single and before I had children, I would read novels. But when I started having children, I didn’t have time to dive deep into a book and not be able to put it down for hours. And slowly, as my kitchen skills improved, cookbooks became my new novels. I can read them over and over again and never get bored. My favorite part of menu planning for a Yom Tov is sitting down with my stack of cookbooks and going through every single recipe until I’ve composed the perfect menu.

The list is below is MY favorite kosher cookbooks. You may have your own list of favorites- I’d love to hear which kosher cookbooks are your most used. These are my favorites based mainly on usability- how often I use them and how many recipes across the board work for me and my family.

There are a plethora of incredible kosher cookbooks out there, and many I have not yet gotten my hands on, which means that they may be my favorite one day, but I won’t include anything on the list that I don’t own and love, with dog-eared and food-spattered pages.

My Favorite Kosher Cookbooks

1. Spice and Spirit (The Purple Cookbook)

This was the first cookbook (but not the last) that I borrowed (stole?) from my mother’s kitchen. It’s the classic kosher cookbook that taught me and so many others how to cook the basics. I still refer back to it when I’m looking for a simple, traditional recipe to feed my family. It’s no frills, no pictures, just solid, dependable recipes that work every time.  There are also excellent guidelines (with drawings!) to keeping kosher throughout the book.

I also love the Spice and Spirit Kosher for Passover cookbook. My family is very limited in our what we can eat on Pesach, as per our traditions. This cookbook has been a godsend in helping me cook delicious meals with very little to work with.

2. Something Sweet by Miriam Pascal

When I used to attempt to bake in my teens, I would flop even the simplest of Duncan Hines cakes. As in, where the instructions had you add in a total of THREE ingredients, I would inevitably forget one. In general, I like the art of cooking a lot more than the science of baking. But Something Sweet is the dessert cookbook that literally taught me how to bake. Miriam Pascal’s first cookbook has easy-to-follow recipes that come out finger-licking delicious every single time.

3. Real Life Kosher Cooking by Miriam Pascal

I may as well tell you right now, all three of Miriam Pascal’s cookbooks are on this list. Her cooking style is very similar to mine and about 95% of the recipes in her books and on her website overtimecook.com are recipes that I turn to time and time again with excellent results.

4. More Real Life Kosher Cooking by Miriam Pascal

The title says it all. There has yet to be a cookbook written by Miriam that I don’t like. They are worth every penny!

5. Perfect for Pesach by Naomi Nachman

While this is technically a Pesach cookbook, I actually use this more frequently year-round than during Pesach itself. There is a handy guide in the back of the book for switching recipes to year-round, but even in their Pesachdig version, the recipes are consistent and yummy! This past Pesach, I was flipping through the cookbook for inspiration, and I came across a recipe for ribs that looked promising, but used ingredients that my family doesn’t use on Pesach. Pesach ended on a Thursday night, and after turning my kitchen back to chametz, I defrosted the ribs I had in my freezer. Friday morning, I popped a fully Pesachdig recipe into my oven, and it made for a wonderful Friday night meal.

6. Perfect Flavors by Naomi Nachman

When it comes to kosher cookbooks, when I like an author, I stick with the author. Naomi Nachman’s second cookbook is full of mouthwatering recipes that were inspired by her world travels- but they don’t use exotic hard-to-find ingredients! These recipes are tasty and simple to make, and many of them have become staples every week in my home.

7. Kosher by Design Kids in the Kitchen by Susie Fishbein

Before I became a mother, I worried that I would hate baking cookies with my kids. And I do. Probably because I don’t love baking myself. But I absolutely love cooking with them and teaching them how to cook on my own. I love teaching them how to create flavor profiles, how to put a whole, balanced meal together and how to read a recipe. We have a bunch of kosher cookbooks specifically for kids but this one is my favorite. My kids love flipping through it to create a menu for supper and as their reading skills get better, so do their cooking skills. The instructions for each recipe are thorough; the author assumes that the kids cooking are beginners and she details every step with accuracy. Of course, the food is always flavorful as well.

8. Millenial Kosher by Chanie Apfelbaum

If you’re in the market for gorgeous kosher cookbooks with trendy recipes that also taste fantastic, this is the cookbook for you. It’s bright and beautiful to read, cover-to-cover. Additionally, the recipes are so interesting, with modern appeal, yet simple to execute. It’s not necessarily the cookbook I turn to for my everyday, every Shabbos recipes, but it’s definitely the go-to when I want to impress someone or have something new and different to serve.

9. Shabbos Under Pressure by Sharon Matten

This cookbook is fairly new on the market, but it is the first one of its kind; a kosher cookbook written specifically for your Instant Pot. If you’ve read some previous blog posts of mine, you know that I absolutely love my Instant Pot. I have 2, one for year-round and one for Pesach, and they are a huge asset to me in my kitchen. I haven’t tried all the recipes in this cookbook yet, but I have used many as inspiration for my own concoctions. I’m also finding it very helpful as a guide on how to utilize your Instant Pot to its maximum capabilities.

10. The Balabuste’s Choice

Of all the kosher cookbooks on this list, this one is the most nostalgic for me. It was the first cookbook I received as a gift when I was a new bride and I cooked many, many recipes from it when we started off our marriage in Israel. The pictures are few and outdated and the recipes are simple and traditional. But they are practical recipes, easy to follow and come out tasting like the comfort food your mother used to make when you were a child.

Above, I mentioned preferring cooking over baking, because I can be more creative – and the recipes I play around with in the kitchen draw so much inspiration from the ten kosher cookbooks I’ve listed.

What are YOUR favorite kosher cookbooks?

The post My Favorite Kosher Cookbooks appeared first on Jewish Moms & Crafters.

I tend to stay away from vegetable soups that get all their flavor from added boxed broths or consomme. Instead, I like to find ways to develop rich flavors on my own. In this butternut squash soup, I chose to roast the butternut squash and apples to caramelize them and bring out their sweetness, so that the soup has layers of delicious flavor.

If you read the title of this blog post fully, you’ll notice that there’s farro in this soup. While totally optional, I highly recommend you add it in. Farro is a delicious grain with a slightly chewy texture. When added to soup, it turns it from a simple vegetable soup to a thick, filling bowl of comfort food.

If you like to garnish your soups, reserve the seeds from the butternut squash when you peel and cube it. Rinse and dry the seeds well. Drizzle a little olive oil, maple syrup, salt and pepper over the seeds and roast them at 375 for about 8 minutes- watch them well so that they don’t burn!

For a printable version of this butternut squash soup recipe, scroll to the end of this post.

Roasted Butternut Squash Soup with Farro

What you need to make this Butternut Squash Soup Recipe:

• 1 large butternut squash, peeled, seeded and cubed
• 2 apples, peeled and sliced
• 3 TBSP olive oil
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 TBSP canola or vegetable oil
• salt and pepper to taste
• 2 onions, peeled and diced
• 6 cloves garlic, minced
• 2 carrots, peeled and diced
• 1 cube frozen ginger
• 1/8 cup white wine
• 1/2 cup farro, rinsed
• 10 cups water

How to make this Butternut Squash Soup Recipe:

1, Preheat oven to 375 F. Line a baking sheet with parchment paper, Scatter cubed butternut squash and apples on prepared baking sheet. Drizzle with olive oil, salt and pepper. Roast for approximately 40 minutes, or until squash and apples start to brown and caramelize.

2. While squash is roasting, prepare vegetables to saute. Heat canola oil in a large stock pot over medium heat. Add diced onions and saute for 5-10 minutes, until translucent. Add minced garlic and ginger and saute an additional 2 minutes. Add carrots and saute until softened. Season generously with kosher salt and ground black pepper.

3. Pour in white wine and deglaze the bottom of the pot.

4. Add roasted squash and apples and any released juices to pot. Add farro, then water. Mix well. Bring to a boil. Cover, lower heat to simmer, and allow to cook for 30 minutes.

5. Using an immersion blender, blend soup to desired consistency. (We like it slightly chunky.) Taste and add salt if needed. Serve hot and enjoy!

What’s your go-to soup on a cold, wintry day?

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The post Hearty, Roasted Butternut Squash Soup with Farro appeared first on Jewish Moms & Crafters.

After years of trying to pack myself a decent lunch for work and usually failing, I finally came up with a sensible plan that works. The best part about these lunch ideas for work is that they’re A. healthy and easy to assemble and B. require minimal work- if you do it the way I describe below.

There are inspiring meal prep plans all over social media, but the problem is, those are typically geared for dinner, and for a family at that. I decided to come up with my own kind of meal prep meal, but for only one or two people (myself and my husband, occasionally), and specifically for lunches. I wanted food that was filling, healthful and that had just enough variety that I wouldn’t get bored. Because I HATE when I get bored of a favorite meal.

Personally, I like to take an item from each section below and create lunch bowls. I start with my base, add a protein, a vegetable or two and a topping. Occasionally, I’ll add a dressing, but I prefer to season each item individually when I prepare it and then allow the flavors to meld together in the bowl. While I typically prepare these lunch bowls “macro bowl” style, all the components below would do really well in a wrap as well, if you’d prefer.

All the items below can be made all at once, on Sunday (or whatever day works best for you). If stored properly, I’ve found that everything below will last at least 5 days in the fridge, which gives you a week worth of lunch ideas for work. Storage is important. While I take each lunch to work in a plastic, disposable container, the food each gets stored individually in glass containers. These keep the food freshest for longest, without any unwanted flavors (i.e. from an aluminum pan) mixing into my food.

I generally spend less than an hour on Sundays preparing these lunches. All the veggies get roasted at once on a large sheet pan– as pictured below, I don’t mix the items, I just keep them separate and season them each individually.

While the vegetables cook, I prepare my base (often a grain) and proteins- I grill chicken, bake salmon, prepare tuna, cook quinoa, etc. I usually prepare two proteins and two lunch bowl bases per week and switch it up every day. The toppings are easy. My favorite is roasted chickpeas which can cook with the vegetables. If you’re adding nuts or seeds and dressing, preparing those should take you less than 5 minutes.

It’s important to note that I do NOT make everything below every single week. I pick a few items from each list, prepare it and refrigerate, and then, every morning, assemble my lunch bowl with the various components. I make just enough that every day is a little different.

Lunch Ideas for Work

Lunch Bowl Base Ideas

• Spaghetti Squash (I find it easiest to prepare this in my Instant Pot)
• Zoodles
• Quinoa (my favorite!)
• Farro
• Brown Rice

Lunch Bowl Protein Ideas

• Baked salmon (you can even season a couple of pieces in 2 or 3 different ways and bake them all at once in the same pan)
• Grilled chicken
• Tuna
• Sliced turkey

Lunch Bowl Vegetable Ideas

• Broccoli (roasted or fresh)
• Sweet potatoes (roasted)
• Butternut squash (roasted)
• Shredded carrots
• Sugar snap peas
• Red onion (raw, roasted or pickled)
• Roasted Cauliflower
• Red cabbage
• Roasted zucchini
• Cherry tomatoes (raw or roasted)
• Leaves/greens of choice (spinach, kale, romaine lettuce, arugula, etc.)

Lunch Bowl Topping Ideas

• Roasted chickpeas
• Avocado
• Nuts
• Sunflower seeds
• Your favorite salad dressing

If you’re not in the mood of making a lunch bowl or wrap, you can also make a big pot of soup for the week, and take some in a thermos every day for work- an especially comforting lunch in the colder months.

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What do you typically take for lunch to work? Do you buy lunch often? Comment below!

The post Easy & Healthy Lunch Ideas for Work appeared first on Jewish Moms & Crafters.

Last year, on a whim, I prepared this fun Chanukah lunch. I usually pack my kids’ lunches in this Bento box, but I don’t usually do cute things – just a simple balanced meal. I actually incorporated things that I usually send – a cream cheese sandwich, baby carrots, string cheese, and occasionally olives…

To make dreidels for M’s Chanukah lunch, I cut the cheese sticks into chunks. I used a knife to shave off the bottom into a peak (and nibbled on those scraps…)

I shoved a piece of pretzel into the top. It’ll work best with pretzel sticks, but as I mentioned, I did this on a whim. So I just used twisted pretzels and broke off small enough bits that it didn’t matter.

I added in olives – M loves black olives. If your kid doesn’t go for that, you can skip this part, but it’s an easy Chanukah themed food to just toss in. (Slice them the long way for toddlers).

I cut the baby carrots he usually brings into “candles”.

The crowning glory was the menorah cream cheese sandwich. I simply cut strips into a half sandwich, added that extra square for the Shamash, and added half baby carrots (stuck on with cream cheese)  for fire.

And finally, for dessert, I stuck on a Chanukah treat – chocolate coins! I usually put raisins in the center of the bento box, but for the Chanukah lunch, I put fewer and stuck two chocolate coins on top. Tip: Paskesz chocolate coins are nut free!

M was pleasantly surprised when he saw it!

And I am sure I’ll be repeating it again this year – it’s healthy, fun, and makes Chanukah school days just a bit more exciting for my little guy!

Happy Chanukah!

Do you do anything special for Chanukah lunch on school days? Share in the comments below!

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I learned the term “brain dump” from watching someone’s Instagram story, where she described keeping a journal next to her bed, and when too many thoughts consumed her at night, she would write it all out and fall asleep peacefully. The concept is brilliant. We often have so many thoughts dancing around in our heads that it can be difficult to sort through the important and the not so important.

While a journal or diary are certainly perfect for more important brain dumps, this Menu Inspiration printable is of a more simpler kind. We see and hear of so many fantastic recipes that we’d love to include on our Yom Tov table; whether on blogs, in Facebook groups, on Instagram stories or from our coworkers and neighbors. But how do you remember what you want to cook and include in your menu planner?

Enter the Menu Inspiration Brain Dump printable. It’s perfect! Every time you have another idea, just add it to the list. And in a week or two, when you’re actually ready to craft your menu, just refer back to this brain dump and sort it all out into a magnificent menu fit for a king.

Download your free Menu Inspiration Brain Dump printable:

Want to make your Pesach prep easier, your seder table more beautiful, and your kids’ happier and busier? Get the printable Pesach bundle today for 75% off the full value! It’s full of 30+ cleaning and menu planners, kids’ games, coloring pages, and activities as well as cool seder table decorations!

Have you seen our incredible Tishrei Bundle yet? Chock full of amazing menu planners, Sukkah art, checklists and more!

The post Menu Inspiration – Brain Dump Free Printable appeared first on Jewish Moms & Crafters.

Scroll down to the end of this page for the printable version of this recipe. 

I love salads- any and all kinds- but I don’t love using green lettuce all the time. I like to find alternative bases, so this red cabbage salad is really up my alley.

The bright color, tangy taste and satisfying crunch from the sliced almonds makes this the perfect salad to round out any kind of meal.

I like to serve this salad on Shabbos, during the week, and I even made it for the pre-fast meal before Tisha B’Av.

(You’ll notice in some of the close up pictures that I used sunflower seeds in place of almonds. That is what I had on hand at the time, but I normally use almonds, and prefer that flavor and texture. However, sunflower seeds work great if you’re dealing with nut allergies.)

Ingredients needed for Tangy Marinated Sesame Cabbage Salad

Salad

16 oz red cabbage, shredded

1 bunch scallions, thinly sliced

1/3 cup sliced almonds

handful sesame seeds

Dressing

1/8 cup olive oil

1/8 cup toasted sesame oil

1/8 cup white vinegar*

1/8 cup rice vinegar*

1/8 cup sugar

kosher salt, to taste

coarse black pepper, to taste

* If you like your salad very tangy, use the full amount of both vinegars. If you want the flavors, but not the too much of the tanginess, reduce each vinegar measurement by half.

How to make Tangy Marinated Sesame Cabbage Salad

1. Combine cabbage, scallions and almonds in large bowl.

2. In a separate, small bowl, combine all dressing ingredients. Whisk well until smooth.

3. Pour desired amount of dressing over salad. Sprinkle with sesame seeds.

4. Marinate at least one hour in the fridge. Let it marinate for a few hours for maximum flavor. Salad will stay good in the fridge for up to one day but will lose some of the crunch.

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I’ve been procrastinating lately- one of the reasons this post is being published during the Nine Days, instead of before the week started. But, it’s here, and I hope it’s helpful.

Below you’ll find a selection of soups, main dishes and side dishes, both pareve and dairy.  I know the Nine Days fall in the dead of the summer and it is most likely quite hot where you are, however, I’ve included a list of soups anyway. I love soup, and it’s often a filling, complete meal on its own.

https://www.instagram.com/p/BlT6c_3Ho52/?taken-by=beyondthebalagan

Some recipes are linked, but some are just ideas, without a recipe. The goal of this post is to give you some inspiration when putting your own menu together. A Nine Days Menu is not intended to be gourmet dairy- keep it simple and filling and everyone will be happy.

Nine Days Menu: Mains

Lemon salmon

Breaded flounder

Eggplant Parmesan

Falafel in pita

Scrambled eggs

Shakshuka

Egg salad sandwiches

Tuna sandwiches

Grilled cheese

Bagels (with cream cheese & lox, of course!)

Veggie + Cheese Panini

Mac and cheese

Baked Ziti

Lasagna

Pizza

Pancakes

Tuna Casserole

Poke Bowls by Busy in Brooklyn

Tuna Patties by Munchies by Mindee

Vegetarian Chili by Joy of Kosher

White Pizza by The Aussie Gourmet

Nine Days Menu: Soups

Onion Soup with Cheesy Pastry Crust

Split pea soup

Hearty vegetable soup

Zucchini soup

Tomato Soup with Cheddar Matzo Balls by Kosher.com (Danielle Renov)

Orange Vegetable Soup by Overtime Cook

Nine Days Menu: Salads

Crunchy Snow Pea Salad

Pasta Caprese Salad

Sushi Salad by Busy in Brooklyn

Nish Nosh Salad by Pass the Challah

Asian Salad with Crispy Tofu by The Kosher Dinner Lady

Nine Days Menu: Sides

Roasted vegetables

Stir fry vegetables

Cauliflower rice

Deviled eggs

Rice

Pasta

Quinoua

Couscous

Sweet potatoes

Mashed potatoes

French fries

Baked potatoes

Scalloped potatoes

Easy Sesame Snap Peas

Mushroom Medley Quiche

Pesto & Pizza Wheels by Happily Hectic

Mix any of these mains and sides together for a wholesome, delicious meal. Or just order pizza. Either way, keep it simple, and don’t spend too much time over a hot stove.

The post Nine Days Menu & Meatless Meals Inspiration appeared first on Jewish Moms & Crafters.