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.
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
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.
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