All recipes are courtesy of @frumfoodie by Sarah Botwinick
These recipes are good options for the nine days or for after the fast. The teriyaki salmon recipe is great for before the fast because it can be served cold. Wishing everyone an easy and meaningful fast!
Mini Pizza Cups
- 12 frozen mini pizza rounds
- 1½ cups of pizza or marinara sauce
- 1 cup of shredded mozzarella cheese
- Any kind of vegetables you like (optional)
- Defrost pizza rounds and place dough in well-greased cupcake tins.
- Place vegetables (examples: roasted zucchini, sautéed onions, peppers) and about two tablespoons of sauce into each dough round and top with cheese.
- Preheat oven to 375°F and place cupcake tins in oven for about 15–18 minutes or until the cheese is golden and melted.
Teriyaki Salmon And Garlic Angel Hair Pasta
- ½ box of angel hair pasta
- 5 tablespoons of vegetable or canola oil, divided
- 5 cloves of fresh garlic
- 2 frozen cubes of garlic
- 4 pieces of salmon
- ¼ cup teriyaki sauce
- ½ teaspoon of kosher salt
- Cook angel hair pasta according to package directions.
- Peel the fresh garlic and slice into thin pieces. In a small pot or pan add 4 tablespoons of oil and warm on medium heat. Once oil is heated add the fresh garlic. Cook until garlic is cooked through (about 4 minutes) and then add the frozen garlic into the pan. Stir and allow the frozen garlic to melt into the garlic and oil mixture. Cook for an additional 3 minutes.
- To a skillet add the remaining one tablespoon of oil. Heat pan on medium heat and add the pieces of salmon. Sear salmon on both sides until cooked through. Then top each piece of salmon with teriyaki sauce and cook for an additional three minutes.
- Add the garlic and oil mixture to the angel hair pasta, along with the salt. Mix to combine.
- Place salmon over the angel hair pasta.
French Onion Soup
- 6–7 medium size onions
- 2 tablespoons of oil or unsalted butter
- 5 cloves of fresh garlic, peeled and cut
- 2 tablespoons of flour
- 2 tablespoons of onion soup mix
- ½ cup of teriyaki sauce
- 6 cups of water
- Rye or sourdough bread
- Shredded mozzarella cheese
- Slice onions into thin half-moon shapes. Heat oil or butter in a pot. Add onions and reduce heat to very low. Cover and cook for 2 hours, stirring occasionally.
- Add peeled and cut garlic and cook for an additional half hour. Then add flour, onion soup mix, and teriyaki sauce and mix to combine. Raise heat to medium heat and cook for about 1–2 minutes, stirring constantly.
- Add water and cook for an additional half hour.
- Toast bread and add soup to oven-safe bowls. Top with shredded mozzarella cheese. Place in 375°F oven until cheese is melted.
Sarah Botwinick is a food blogger and recipe developer. Follow her on Instagram @frumfoodie to see more delicious recipes and exciting foodie trends. She is also a food activity instructor at Orah day camp and is a personal chef who cooks for families for Shabbos and yom tov. She can be contacted at email@example.com or through Instagram @frumfoodie.