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Oct 23, 2012 01:38 PM

Green vegetable for Shabbos lunch - need suggestions

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.


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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

              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):

              World's Best Braised Green Cabbage: 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: (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.