Gatherings from The Kitchn

5 Menu Swaps to Make Your Shabbat Dinner Suited for Summer

published Jul 31, 2015
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(Image credit: Alexis Buryk)

Most of the best — and best-known — dishes in the Eastern European Jewish cannon are heavy, rib-sticking things. They are delicious, to be sure, but not exactly foods you want to eat on a sweltering Friday night. This summer, break out of the traditional Shabbat dinner mold by swapping the classics with fresher, lighter fare that keeps the spirit of the holiday without weighing you down.

(Image credit: Alexis Buryk)

5 Swaps for a Lighter Summer Shabbat Menu

Here are a few suggestions pulled from my new book, Modern Jewish Cooking.

1. Instead of Roast Chicken or Brisket…

Serve: Chicken with summer flavors, such as Moroccan Chicken with Preserved Lemon

Brighten up the typical Shabbat dinner main course with a Moroccan-inspired chicken dish filled with briny olives and preserved lemon.

2. Instead of Stuffed Cabbage…

Serve: Summery stuffed peppers, such as my Porcini, Tomato, and Kale Stuffed Peppers

In the autumn, there is nothing quite like stuffed cabbage, with its hearty filling and sweet-tart sauce. During the warmer months, keep the stuffed theme but replace the meat with savory porcini mushrooms and lots of summery tomatoes and kale.

(Image credit: Alexis Buryk)

3. Instead of Potato Kugel…

Serve: A grain or couscous salad, such as Pine Nut and Scallion Couscous

Put aside the classic kugel trio of potatoes, eggs, and oil — until September, anyway. A light and quick-to-make dish of couscous with peppery scallions, buttery toasted pine nuts, and sweet golden raisins is perfectly suited for a summer Shabbat dinner.

(Image credit: Alexis Buryk)

4. Instead of Roasted Vegetables…

Serve: Marinated or pickled vegetables, such as Concia (Garlic Marinated Zucchini)

Roasted autumn vegetables have no business on a summer dinner table — not when there are so many other fresh veggies to enjoy! During the summer, make use of that bumper crop of zucchini overflowing from your garden or at the farmers market with this ancient Roman Jewish dish.

5. Instead of Tzimmes (fruit compote)…

Serve: Fresh carrot salad, such as Carrot Salad with Mint and Dates

Tzimmes is a syrupy fruit compote made with carrots, sweet potatoes, prunes, and other wintry vegetables (sometimes stew meat is also included). For the summer months, swap in a fresh salad made with shredded carrots, fresh mint, chopped dates, and toasted hazelnuts.