The Shabbat Table is the latest CJN column from noted chef and food blogger Norene Gilletz. Click here for last week’s recipes.

Good Shabbos, Shabbat Shalom! The summer is quickly coming to an end but the weather is still warm, so let’s enjoy the last moments of summer!

I found some lovely recipes for Shabbat as well as for the upcoming High Holidays in MiriRotkovitz’ new cookbook, Bubbe and Me in the Kitchen: A Kosher Cookbook of Beloved Recipes and Modern Twists. Miri is a food writer, recipe developer, and registered dietitian. She lives with her family near Baltimore, is a kosher food expert, and loves to share her recipes, entertaining tips, and articles exploring kosher food online.

Her passion lies in adapting recipes and experimenting with new techniques to create delicious, healthful and innovative twists on traditional recipes. Her recipes link the generations, past, present, and future, linking us to our culinary Jewish heritage. I loved her idea of combining Kasha Varnishkes with Ratatouille, perfect if you’re looking for something scrumptious to serve as a meatless meal  – see her recipe here.

In her charming cookbook, Bubbe and Me in the Kitchen, Miri shares a selection of treasured recipes culled from her grandmother’s coveted recipe box, mixed among more than 80 original, contemporary kosher recipes of Miri’s own. This special cookbook is written by and for mishpocheh. For meat-eaters, there are lots of wonderful choices, but today’s health professionals are recommending that we should eat meatless meals more often, so here are some easy vegetarian recipes for your Shabbat Table – enjoy!!

WATERMELON GAZPACHO (Pareve)

Cold fruit soups resonate with memories of summer. This watermelon gazpacho is a refreshing riff on the more typical tomato version. It’s a great way to use up an abundance of melon, and perfect for hydrating on a hot summer day.

Prep time: 20 minutes

Chilling time: 1 hour

For the Soup:

5 cups cubed seedless watermelon

1/2 English cucumber, peeled and cut into chunks

1/2 red bell pepper, cored, seeded, and cut into chunks

1 medium shallot, peeled and chopped

1 large garlic clove, chopped

2 Tbsp extra-virgin olive oil

1 Tbsp balsamic vinegar

For the Garnish:

1/2 English cucumber, peeled and cut into 1/4-inch dice

1/2 red bell pepper, cored, seeded, and cut into 1/4-inch dice

Croutons, homemade or store-bought (optional)

Place the watermelon, cucumber, red pepper, shallot, and garlic into a blender jar or work bowl of a food processor. Pulse 3 to 4 times, then puree until smooth. Add the olive oil and vinegar, and puree for a few seconds to incorporate.

Pour the gazpacho into a large pitcher and cover with plastic wrap. Chill in the refrigerator for at least 1 hour, or until cold.

To serve, stir the gazpacho, and pour into bowls or cups. Set out the chopped cucumber, bell pepper, and croutons in individual serving bowls so diners can garnish their own soup. Or, mixed the diced cucumber and pepper into the soup just before serving, and top each portion with a few croutons, if using.

Serves 4 to 6

ORANGE DIJON SALMON (Pareve)

Our Shabbat dinner menus vary a lot, but the one near constant is salmon. My kids adore it, and have come to expect it as part of the meal, so it’s become a new tradition for us. I think my grandmother would be proud – or at least relieved – that her great-grandchildren turned out to have as much of an affinity for fish (especially one so rich in omega-3 fatty acids) as she and my grandfather had. This recipe is easily multiplied for company. Ask your fishmonger to cut a large fillet into 4 to 6 ounce individual portions if you prefer to serve clean cuts to each guest.

Prep time: 5 minutes

Cook time: 15 to 20 minutes

1 to 1 1/4 pounds center-cut salmon fillet, skin removed

2 Tbsp tamari soy sauce (reduced sodium is okay)

2 Tbsp pure maple syrup

1 Tbsp orange juice

1 Tbsp Dijon mustard

1 tsp toasted sesame oil

Preheat the oven to 425 F. Place the salmon in a baking dish slightly larger than the fillet.

In a small bowl, whisk together the tamari, maple syrup, orange juice, mustard, and sesame oil. Pour over the fish. You can cook the fish right away, or cover and marinate in the refrigerator for up to 4 hours. (If you’re prepping the fish ahead, wait to preheat the oven until you’re nearly ready to cook.)

Roast the fish in the preheated oven, basting once or twice, until it is opaque throughout, about 12 to 18 minutes, depending on the thickness of the fillet.

Storage: Leftover fish will keep, covered, in the refrigerator for 1 to 2 days.

Serves 4

How-To: If you take the time to marinate the fish in advance, you can also remove it from the marinade and roast it on a parchment-lined baking sheet. This method yields a firmer, less saucy fillet. Want extra sauce on the side? Double the marinade, use half on the fish, and simmer the rest in a small saucepan set over medium-high heat until it reduces and thickens slightly.

MAPLE DIJON-GLAZED BRUSSELS SPROUTS (Dairy or Pareve)

Brussels sprouts have enjoyed a renaissance in recent years, as folks have discovered that the much-maligned veggie can be quite delicious when prepared respectfully. The growing availability of fresh sprouts led cooks to discover that the adorable little cabbages – formerly subjected to freezing and boiling – had unknown charm to spare. Note that some consider fresh Brussels sprouts problematic from a kosher point of view, because of concerns over the difficulty of checking for bug infestation. Some authorities allow the use of fresh Brussels sprouts, which can be substituted in the recipe below (cooking time will be shorter). Others permit the use of frozen sprouts if they have a hechsher (kosher certification).

Prep time: 10 minutes

Cook time:  10 minutes

2 Tbsp Dijon mustard

2 Tbsp pure maple syrup (preferably dark)

2 Tbsp freshly squeezed lemon juice

4 tsp extra-virgin olive oil

4 tsp unsalted butter (or more oil)

1 1/2 pounds Brussels sprouts, tough outer leaves removed, trimmed, and quartered

Freshly ground black pepper

In a small bowl, whisk together the Dijon mustard, maple syrup, and lemon juice. Set aside.

In a chef’s pan or large, deep skillet set over medium-high heat, warm the oil and butter, stirring with a spatula to combine. When the butter melts and foams, stir in the Brussels sprouts. Saute until the Brussels sprouts are right green and tender, about 5 to 7 minutes.

Pour the mustard-maple mixture over the Brussels sprouts. Saute for 1 to 2 minutes, until the Brussels sprouts are glazed and the sauce is warmed through. Season to taste with black pepper.

Serves 4 to 6

How-To: If you have kashrut concerns about fresh Brussels sprouts, you can use frozen (it’s fine to leave them whole). Preheat the oven to 425 F. Place the sprouts in a single layer in a roasting pan. Drizzle with olive oil, dot with butter (if using), and roast for 20 minutes, or until the sprouts heat through and turn tender and caramelized. Add the mustard-maple mixture, toss to coat, and roast, stirring once or twice, about 10 minutes more.

Norene Gilletz is the leading author of kosher cookbooks in Canada. She is the author of eleven cookbooks and divides her time between work as a food writer, food manufacturer, consultant, spokesperson, cooking instructor, lecturer, and cookbook editor.

Norene lives in Toronto, Canada and her motto is “Food that’s good for you should taste good!” For more information, visit her website or email her at [email protected].