This past Shabbat (read: Saturday, Sabbath), I had 13 guests with varying dietary preferences including Gluten-Free, Vegetarian, as well as Kid Friendly. Below is my quick and easy menu that was completely prepped in advance so I was still able to enjoy my Saturday morning.

Starters:

  • Gluten Free Challah (bought)
  • Edamame, Corn, Red Pepper, and Red Onion Salad
  • Mayonnaise-Free Scallion Egg Salad
  • Cucumber Fennel Salad
  • Tomato, Basil, Corn Salad
  • Kale, Jicama and Strawberry Salad
  • Chummus
  • Guacamole


NOTE:

All Salads were prepped in advance and dressed right as the guests walked in. Each dressing was made using 2 tablespoons of a vinegar/citrus, 1 tablespoon of olive oil, salt and pepper. Edamame salad used white vinegar; cucumber fennel salad used lemon juice; tomato basil salad used balsamic vinegar; the egg salad didn’t use an acid, just a touch of olive oil; and the kale salad used balsamic vinegar and an additional 2 tablespoons of organic cane sugar.

Dessert:

Fresh Fruit Platter (See some of my favorites on Instagram) Bakery Bought Flourless Chocolate Cake Pops and Almond Brittle Cookies from Got Kosher: I do not enjoy baking but if I did I would have likely made these healthy and delicious Gluten Free, Vegan Desserts: Oh She Glows YolosChocolate Covered Katie’s Deep Dish Chickpea Cookie Pie