The girls of the Monday Morning Cooking Club have put together this video for what we are calling the ultimate shabbat lunch.
It is a three course non-dairy lunch, all of which can be made ahead of time for Shabbat.
We have a video for you to watch as well as a Shopping List and Preparation post. For individual recipe posts, see the bottom of this post.
It was originally made for #theshabbatproject (#theshabbosproject) to ensure that Shabbat could be spent with family and friends rather than standing in the kitchen.
EGG AND ONION
Egg and Onion is the perfect starter for Shabbat lunch alongside challah and dill pickles.
This recipe comes from Lisa Goldberg, chief pot stirrer of the Monday Morning Cooking Club, originally published along with the ‘Egg and Onion’ story in Monday Morning Cooking Club – the food the stories the sisterhood (2011).
Cholent is a traditional dish often made on Fridays and slow cooked all night ready the next day for Shabbat lunch. It has always been known as an inexpensive hearty stew – full of beans, barley, potato and a little meat – which feeds a lot of people.
This recipe comes from the kitchen of Yvonne Fink, Melbourne. Yvonne always makes it with lots of love and patience, going so far as to wake in the night ‘just to check on it’. (But really YOU don’t have to!). It was first published in The Feast Goes On (2014).
CINNAMON APPLE PIE
This cinnamon and apple pie is a perfect ending to Shabbat lunch. It is an iconic Monday Morning Cooking Club recipe from the kitchen of Maxine Pacanowski in Sydney, Australia.
This recipe was first published in Monday Morning Cooking Club – the food the stories the sisterhood (2011).
[box]#UltimateShabbatLunch: Egg and Onion
#UltimateShabbatLunch: Cinnamon Apple Pie
#UltimateShabbatLunch: Shopping List and Prep Sheet
Want to keep up with the Monday Morning Cooking Club girls? Click here![/box]