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Green vegetable for Shabbos lunch - need suggestions

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  • helou Oct 23, 2012 01:38 PM
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I'd like to serve a green vegetable (NOT a broccoli,zucchini , or any other type of kugel) for Shabbos lunch.
Ideally, I'd like to make brussels sprouts. Normally, I just roast them with a bit of salt, or cook and add some chestnuts, but I worry that they won't hold up well.

Anyone have a recipe for something green that will not get mushy or "old" tasting by the next day? How would you warm it up? - just a bit warmer than room temperature would be fine.

I'm always so stressed out with Shabbos lunch company, that the food will either be dried out or just not taste as good as it does fresh.

Help.

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  1. Green bean almondine? That should hold up well and be good at room temp. Or else just grilled veggies are nice as well.

    1 Reply
    1. re: EllieS

      Oven-roasted zucchini. Or a classic ratatouille. served at room temp.

    2. My favorite green vegetable is okra. Okra in a tomato type sauce or make an okra gumbo for variety. Problem is, most people either love okra or just plain hate it.

      4 Replies
      1. re: KA2CSH

        So I understand. But I'm neither. I *like* okra but don't love it. If it's on my plate I'll happily eat it, and if it's on the menu then once in a while I'll order it, but if I never had it again it wouldn't really bother me.

        1. re: KA2CSH

          I make okra in tomato sauce with prunes and apricot. Everyone usually loves it. Delicious served with brown rice.

          1. re: cheesecake17

            I make okra in tomato sauce too (with onions and garlic, of course) but I'll try adding the prunes and apricots. When do you add them in - towards the end, or early on so they dissolve into the sauce? Do you use lemon juice if you're adding the fruit?

            1. re: helou

              I add the fruit in the beginning, it doesn't really dissolve, but it gets very soft. I prefer the tart dried apricots

        2. Grilled asparagus chilled and tossed with pickled roasted red peppers and garlic cloves. Pull from refrigerator on Shabbos morning and allow to come to room temperature by lunch.
          This holds color beautifuly and by using the pickled red peppers from the jar and some of thier packing juices you don't have to make your own vinegarette to marinate it all. I also sometimes cut up scallions and add to the mix.

          3 Replies
          1. re: bagelman01

            See, asparagus, I don't understand why it's such a delicacy. I don't dislike it, but given the choice I'd rather have green beans or even okra.

            1. re: zsero

              ZSERO,
              I grew up hating asparagus. It wasn't until I was on my second wife that I discovered that I loved it. The difference: Both my mother and first wife used canned asparagus>>>>mush.

              I love tender, thin baby asparagus. The only time that I can't stand fresh asparagus is if the cook hasn't removed the woody part of the stalk.

              I love fresh green beans, too. Okra, however, I only like in soup or gumbo.

              1. re: bagelman01

                Canned asparagus is just awful. A food shanda.

          2. Kale salad. Salt, pepper, olive oil, rice wine vinegar, slivered almonds.

            1. Generally, don't warm it up, just let it get to room temperature. Once you're reheating, it's hard to control for mushiness. Room temperature brussels sprouts are very good.

              Spicy-Sweet Green Beans (truly excellent): http://markbittman.com/spicy-sweet-gr...

              World's Best Braised Green Cabbage: http://www.thenourishinggourmet.com/2... Much, much better than its humble ingredients would indicate, and only improves by sitting around.

              Steamed broccoli with an interesting vinaigrette, like the one from this Korean chive salad: http://www.nytimes.com/2005/06/22/din... (This vinaigrette goes on pretty much any vegetable, and everybody loves it; the salad itself is a mainstay in our household.

              )

              Something involving roasted green peppers? I prefer red/orange/yellow ones myself, but you can toss these with a nice vinaigrette (e.g. lemon-cumin) and have a green side dish.

              1. I have room temp roasted veggies, including brussels sprouts, at Shabbat lunch all the time. I think they will hold just great. Not quite as crispy as fresh, but still delicious.

                1. I'm the OP and I just checked in to see if anyone had responded to my request - wow! thanks for all the suggestions. Most of all, you've eased my concerns about the vegetables having to be be freshly prepared to taste good. Not sure yet exactly which I'll make - right now I'm thinking I might make 2 or 3 of the simpler, roasted ones. I need the color to be green, because I need it for how it will look on the table, but I'll probably try all of these at some point in the next few weeks.

                  1 Reply
                  1. re: helou

                    i do roasted brussel sprouts ans serve them cold all the time, but find that they work best cold if theyre very strongly salted before roasting

                    i dunno why- just been my experience

                  2. Does it have to be cooked? Raw spinach salad or raw sugar snap peas. Steamed/sauteed kale mixed with some honey and raisins can be served at room temp and holds up well in the fridge over night.

                    1 Reply
                    1. re: mamaleh

                      I like to serve a platter of steamed broccoli, sugar snap peas, string beans with small bowls of dipping sauces.

                      Raw kale salad is great also. The kale can be washed and prepared from the day before.

                    2. We have spinach pie almost every week. Sort of quiche with egg, flour or breadcrumbs, onion, non dairy creamer, sometimes we add parve cheese, basil or oregano, that sort of stuff. Baked in a pie shell. If it's not so warm that's ok.

                      It's NOT a kugel, it's quiche!

                      1 Reply
                      1. re: SoCal Mother

                        So Cal Mom, would please give me some basic proportions to get started?

                        How many eggs? Frozen, squeezed out spinach? Onion - diced, grated, or sauteed? I'm always open to hearing about a pareve cheese that works.

                      2. My French aunt used to serve braised leeks, artichoke hearts with a vinagrette. Served at room temperature.

                        Warming it up a bit could be problematic if your stove does not have a pilot light.
                        Perhaps in a sunny window & covered with plastic wrap will heat it up a bit.
                        On top of a heat register or radiator would work in the winter.

                        1. All three of the recipes linked to this article about braised Turkish-style vegetables are meant to be served at room temperature, and they're all amazing: http://www.nytimes.com/2011/08/03/din... Two of the three (the green beans and the leeks) are green. I've posted them here before to good reviews, too.

                          1. I serve haricots verts (simply steamed or even sauteed or roasted) at room temp.

                            1. At your local Kosher sushi counter buy some fresh seaweed salad. Stunning green colour and GREAT cold:) YUMMY!

                              1. Aside from a salad, asparagus is my go to lunch veggie, but it's not in season now, so too expensive. Steamed sugar snaps are also great. And brusslebsprouts hold up fine.
                                You can make a carrot salad, celery salad, roasted peppers, fennel salad(not colorful, but good), or red cabbage salad. Etc.

                                1. I forgot the super easy cauliflower!!! I make it all the time for Shabbat. Cheap and easy and good room temperature.

                                  1. Brussels sprouts with Bacon. I use Lamb Ba-a-acon. You could also use beef Facon. Spread thin-sliced bacon in baking pan. Bake at 375 until brown. Remove to drain on paper towels. Pour all the melted fat that you can off baking pan (you can save bacon fat to cook with) but do not wipe the pan. Slice Brussels sprouts in half and place on baking pan, turning them to coat with smoky bacon oils. Roast ~ 15 minutes, until they start to brown. Crumble bacon over Brussels sprouts. On Shabbos day, warm on the blech just long enough to heat through. Only drawback: you're unlikely to have leftovers.

                                    3 Replies
                                    1. re: AdinaA

                                      Room temp brussels sprouts in a balsamic glaze is always a big hit. Straightfoward.

                                      1. re: DeisCane

                                        I make a balsamic reduction that I keep in a small squeeze bottle that I use on basil/tomato/mozzarella salad (and lots of other things), where I want the basil as a tasty decorative garnish. Is that what you're talking about, or are you saying to glaze the sprouts as part of the cooking process, and then serve on Shabbos?

                                        1. re: helou

                                          Either works! I primarily meant cooking it in balsamic and honey, but adding it after works too!

                                          It's smart that you have that reduction, and one of these days I will remember to do the same.

                                    2. Asparagus. Mix of white and green. Served at room temp or warmed a bit above another pan that's on the blech or warmed atop the crockpot.