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.
Ingredients
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
Directions
- 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.
- 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.
Ingredients
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
Directions
- 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.
- 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.
Ingredients
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
Directions
- 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.
- 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.