Mushroom Barley Soup

This is a great starter for a Yom Tov night meal. I fondly remember having hot soup on a chilly night in the sukka. Made with all fresh ingredients and no soup mix. My secret to a creamy soup? It’s unsweetened soy milk. When serving with a fleishigs meal, check that the package is parve. I use the brand Nature’s Pantry. Make ahead and defrost when ready to use.

1 c. barley

1 package white button mushrooms or 8 large white mushrooms

1/4 c. white cooking wine

2 large yellow

Sweet and Spicy Meatballs

Most everyone knows this classic for “Meatball Mondays.” My twist on it is adding some kebab seasoning with chili flakes. It comes together easily and is a full meal when served with spaghetti or rice and a salad. My family enjoyed it for a last-minute Hoshana Raba seudah. From my experience, I prefer fresh ground beef with half of the fat. It has better consistency and holds its shape, not getting too watery.

It’s summertime grilling season. Here are some winners that will make your next family get-together or backyard barbecue a huge success. Enjoy!

Shwarma Chicken

Before we get to the barbecues, here is a one-pan effortless dish that is perfect for Shabbos. Your house will smell amazing as it is baking.

1 pkg. family-size chicken thighs or 1 whole chicken

4 T. Pereg shwarma seasoning

1 tsp. garlic powder

1 tsp. paprika

1 lemon, thinly sliced, seeds removed

1 jar green olives, drained, or one can Israeli olives

1 T. vegetable oil to grease pan

Israeli Iced Coffee

When I was in seminary in 2012, iced coffee was very popular. There was an ice cream shop across the street from my school. The owner once said he did most of his business when the students came. Unlike American iced coffee, the Israeli kind is like coffee ice cream in a cup. I looked forward to treating myself to some as a Rosh Chodesh treat. When I got back from Israel, I knew I had to figure out how to recreate it. This is a dairy-free version.

1 tsp. instant coffee

5 scoops parve vanilla ice cream

1/4 c. soy milk

1/2 tsp. vanilla extract

Combine in a blender or food processor fitted with the S-blade. Blend until smooth.

 Vegetable Lasagna

My mother-in-law gave me this recipe, and she got it from her mother. It’s really yummy. I submitted it years ago to the Gevuras Yarden cookbook.

9 lasagna noodles, cooked per package directions

2 T. oil

1 small onion

1 8 oz. can mushrooms

2 carrots, peeled and diced

1/3 c. sliced black olives

1 16-oz. can tomato sauce

1 4-oz. can tomato paste

1 tsp. oregano

1/4 tsp. black pepper

1/4 tsp. garlic powder

12 oz. frozen spinach, defrosted

16 oz. cottage cheese

8 oz. grated mozzarella cheese

Sauté onion and carrots in oil until soft. Add sliced olives and mushrooms and sauté an additional 10 minutes. Add tomato sauce, paste, pepper, garlic powder, and oregano. Simmer on low heat for 10 minutes.

Line a 9x13-inch pan with 3 lasagna noodles. Layer 1/3 of the cottage cheese, then 1/3 of the spinach, 1/3 of the sauce, and 1/3 of the grated cheese. Repeat layers 2 additional times. Bake at 375° F. for 40 minutes or until cheese is bubbly and golden brown. Cool slightly prior to serving.