What Jew Wanna Eat Takeover

Amy of What Jew Wanna Eat is taking over our Instagram feed this week and sharing a few of her favorite summertime Shabbat dishes! Check out the recipes below and consider testing them at your next Friday night dinner. For more fun twists on traditional Jewish treats, pre-order Amy’s cookbook, Sweet Noshings.

Be sure to enter our Giveaway, too, for a chance to win Amy’s cookbook, a challah cover and OneTable swag!

Bagel, Lox & Schmear Bites by What Jew Wanna Eat 

Everything you love about a bagel sandwich in the perfect adorable Bagel, Lox & Schmear Bite! Dipped into an everything bagel cream cheese spread that’s so good, you’re going to want to bathe in it. No judging here. View the full recipe here.

Serves: 20+

  • For bites:
  • 1 bagel (everything, poppy or sesame are my favorites!
  • 1 tablespoon extra virgin olive oil
  • 1 pound heirloom tomatoes
  • 1 baby or English cucumber
  • 4 oz lox, ripped into pieces
  • For schmear dip:
  • 4 ounces cream cheese, softened
  • ½ cup sour cream
  • 1tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 2 teaspoons dried garlic, minced (can use fresh)
  • 2 tablespoons dehydrated white onion, minced (can use fresh)
  • 2 teaspoons dill, minced, plus more for garnish
  • Juice from ½ lemon


  1. Preheat oven to 350 degrees F.
  2. Dice your bagel into ½ inch cubes. I found the easiest way to do this is to cut off two sides of the bagel, cut those in half across, and then dice those sections. Then do the same with the two smaller sides left. Or do what works for you. Toss bagel cubes in olive oil and bake on a cookie sheet in the preheated oven until toasted, but not too hard. Otherwise you won’t be able to get the skewer in.
  3. While bagel croutons are toasting, quarter your cucumber and then slice thin (at the event, I made the cucumber thinner than in the photos and I liked the way that worked out.), and dice the tomatoes. You want all the pieces (crouton, cucumber and tomato) to be about the same size so it looks pretty.
  4. Then, make the dressing. Whip together cream cheese and sour cream with an electric mixer until light and fluffy. Then fold in remaining ingredients.
  5. When ready to assemble, skewer on veggies at tip, then lox, then bagel, making sure the ingredients are close to one end for easy dipping. Spread a little schmear on a tiny plate or platter and place the skewer on top (don’t put the bagel part directly on the cream cheese or it may get soggy.) Or serve skewers with a bowl of dip.
  6. Garnish with dill and nosh away!

Fried Green Tomato Sabich by What Jew Wanna Eat 

On day two of our Instagram takeover with What Jew Wanna EatAmy shared a fun twist on her usual sabich. She nixed the pricier tahini sauce and amba for a spicy mayo, and was thrilled with the tasty results. View the full recipe here.

Check out our Instagram feed for more of her hand-picked summertime recipes!

Serves: 2


  • 1 cucumber, diced
  • ½ red onion, diced
  • 1 bunch cilantro, minced
  • ¼ cup oil, divided
  • 1 lemon
  • Kosher salt
  • Fresh cracked black pepper
  • 2 tablespoons mayonnaise
  • Dash of your favorite hot sauce
  • 1 large green tomato, cut into ¼ – ½ inch slices
  • ¼ cup all-purpose flour
  • 1 egg, whisked
  • ½ cup panko bread crumbs
  • 1 hardboiled egg, sliced
  • Two pieces homemade pita



  1. To make your Israeli salad, combine cucumber, red onion, ¼ cup cilantro, 1 tablespoon oil, juice from ½ lemon and salt and pepper to taste in a medium bowl. Set aside.
  2. Mix together mayo and hot sauce in a small bowl. Set aside.
  3. To make the fried green tomatoes, place flour with ¼ teaspoon pepper and ½ teaspoon salt in one shallow bowl, whisked egg in another, and bread crumbs in a third.
  4. Head remaining oil in a small sauté pan until a bit of bread crumbs thrown in sizzle but do not burn. Fry tomatoes 2-3 minutes per side, or until golden brown. Do not overcrowd pan, Drain briefly on paper towels and sprinkle with more salt.
  5. Spread spicy mayo in the spiced pitas and top with fried green tomatoes, salad, a few egg slices and more cilantro. Serve with extra salad and a squeeze of lemon.

OneTable empowers people who don’t yet have a consistent Shabbat dinner practice to build one that feels authentic, sustainable, and valuable. The OneTable community is funded to support people (21-39ish), not in undergraduate studies, and without an existing weekly Shabbat practice, looking to find and share this powerful experience.

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