Jake Cohen’s Recipes: Ramp Up Pt. 2

Written by: Jake Cohen

Jake Cohen’s Recipes: Ramp Up Pt. 2

Cook up a simple + delicious three-course Shabbat dinner with these recipes by Jake Cohen, New York Times bestselling author and OneTable Board Member.

Each recipe serves ten people, so adjust accordingly if you’re hosting a smaller or larger crowd.


2 pounds fingerling potatoes, halved
½ cup olive oil
¼ cup minced herbs, such as thyme, rosemary, and sage
3 garlic cloves, finely grated
Kosher salt and freshly ground black pepper, to taste
½ cup pesto, for garnish
Balsamic vinegar, drizzling

  1. Preheat the oven to 450 degrees F and line a sheet pan with foil. Toss the potatoes with the oil, herbs, garlic, salt, and pepper on the pan until well coated.
  2. Roast until golden brown, tossing the potatoes occasionally, 30 to 40 minutes. Transfer to a platter and top with pesto and a drizzle of balsamic vinegar.

¼ cup olive oil
1 yellow onion, thinly sliced
1 pound mixed mushrooms, sliced
3 garlic cloves, thinly sliced
2 thyme sprigs
Kosher salt and freshly ground black pepper, to taste
1 bunch lacinato kale, stems removed and thinly sliced, leaves roughly torn and kept separate
3 cups thinly sliced Brussels sprouts
2 tablespoons lime juice

  1. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until softened, 4-5 minutes. Add the mushrooms, garlic, thyme, salt, and pepper and continue to cook, stirring often, until golden brown, 12 to 15 minutes.
  2. To the pan, add the kale stems and sauté until tender, 3 to 4 minutes, then add the leaves, Brussels sprouts, and lime juice. Cook until the kale and sprouts are tender, 4 to 5 minutes. Adjust seasoning with salt and pepper, then transfer to a platter to serve.

One 3-pound salmon fillet
¼ cup olive oil
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon minced thyme
1 garlic clove, finely grated
Kosher salt and freshly ground black pepper, to taste
Sliced chives for garnish

  1. Preheat the oven to 475 degrees F. Line a sheet pan with foil and place the salmon on top. In a small bowl, whisk together the oil, honey, lemon juice and zest, thyme, garlic, salt, and pepper.
  2. Pour the oil mixture over the salmon and rub to coat completely. Roast in the oven until golden and cooked through, 15 to 20 minutes. Transfer to a platter, garnish with chives, and serve.