As Shabbos hours stretch longer, serving a filling Shalosh Seudos becomes more of a necessity than before. Believe it or not, there is much more to Shalosh Seudos fare than challah and dips! Read on to see how.

Green Beans with Techinah

This is a cross between a salad and a side — super easy and yummy, with surprising flavor combinations. It’s a personal favorite dish I make every Shabbos.

Defrost 1 package of frozen green beans (I like the whole, thin ones) by placing in a foil pan in the oven for just a few minutes. Toss with a little olive oil, lemon juice, salt, pepper, granulated garlic, and a few drops of soy sauce. Add roasted slivered almonds. Before serving, rewarm on a grate on the hotplate or blech (or serve room temperature), and drizzle with techinah.

I make my own techinah blend before Shabbos: 1 part raw tahini paste, 1 part water, fresh lemon juice, granulated garlic, and a bit of dried ground coriander.

Note: I always keep a ziplock bag of roasted nuts in the freezer. Whenever I buy pecans, slivered almonds, etc., I first put them in a Teflon frying pan on the fire for about two minutes (until they start smelling like popcorn), then store in the freezer. That way I always have roasted nuts on hand. They bring every salad and side to a new level.

—Rachel Ginsberg, associate editor

Fish and Deviled Eggs

I usually serve fish — either salmon or tuna patties, salmon fillets, or breaded fish — with my favorite spaghetti squash coleslaw and cucumber salad. I’ll add deviled eggs and some homemade dips with a veggie platter for my non-fish eaters.

—Rorie Weisberg, health columnist

Fruit Parfait

My go-to Shalosh Seudos “throw-together” is a simple parfait with low-fat Greek vanilla yogurt, fresh fruit such as berries or diced summer fruit, Craisins, toasted almonds, and granola. I’ll make it in individual cups or serve it in a large bowl when I’m short on time.

—Chavi Feldman, recipe columnist

Tuna-Pasta Salad

This is a recipe that Brynie ran in the magazine years ago. It’s so easy to make, and filling too. The original called for cherry tomatoes, but I prefer it without.

• 2 cups raw corkscrew pasta, cooked al dente
• 1 red pepper, seeded and quartered
• ¹⁄₂ red onion, sliced
• 1 can tuna in water, drained and flaked

DRESSING

• 3 Tbsp olive oil
• 2 Tbsp white wine vinegar
• 1 tsp mustard
• 1 tsp honey
• 1 tsp fresh lemon juice
• 1 Tbsp dried basil (or 3–4 Tbsp fresh basil, chopped) Place all dressing ingredients in a large bowl and stir well. Add pasta, bell pepper strips, onion, and tuna. Toss together gently. Refrigerate until ready to serve.

—Chaya Baila Lieber, copyeditor

Leftover Food, Fresh Company

Shalosh Seudos is usually a low-key event at my house, since the boys/men eat at shul (until corona, that is!). We usually throw together a bag of lettuce with some chopped veggies and nuts and squirt on any dressing I have in the fridge, along with a handful of chips — whatever I have. We fi nish whatever fruit I cut up for the afternoon, and sometimes warm up whole wheat rolls on the blech. If I’m in the mood of being healthy, I’ll put out leftover salmon from the seudah. And if we can, we invite over neighbors and nosh on each other’s company — that’s the best!

—Faigy Grossman, recipe columnist

Super Salad Bar

This past week, I wanted a lighter Shalosh Seudos, so I prepared a salad bar. Before Shabbos I opened a few cans, and before Shalosh Seudos I started chopping veggies.

I set everything up on the kitchen table — a big bowl of shredded lettuce in the center, and smaller bowls, each filled with a different veggie or protein, around it. After washing, we went in pairs to create our own salads. Every single child enjoyed a heaping plate of salad, and no one complained the salad was “ruined” because it contained _________________ (insert o‑ ending vegetable here). My kids loved the experience, and I plan to do it many more times.

Here’s what our salad bar consisted of:

• lettuce
• red and yellow peppers
• cherry tomatoes
• cucumbers
• canned corn
• sliced hearts of palm
• shredded mozzarella cheese
• cubed Bulgarian cheese
• roasted tomato vinaigrette (oven-roast cherry tomatoes, then blend them with garlic, olive oil, balsamic vinegar, salt, and pepper)
• yogurt dressing (a container of plain yogurt, 1 Tbsp olive oil, salt, pepper, garlic powder, and herbs of choice)
• Other possible add-ins: olives, chickpeas, sprouts, mushrooms, roasted eggplant, croutons — the sky’s the limit!

—Bassi Gruen, managing editor

Basil Dressing

This dressing is so bright and springy. I recommend massaging it into some kale, and adding pomegranate seeds and quinoa, but the options are all yours!

• ¹⁄₂ cup fresh basil leaves, or 8 cubes frozen basil
• ¹⁄₄ cup olive oil
• 3 Tbsp unsweetened almond or cashew milk
• 1 Tbsp apple cider vinegar, or any vinegar
• ¹⁄₄ tsp salt or more, to taste
• pepper, to taste
• 1 tsp Dijon mustard
• 1 Tbsp maple syrup

In a small blender, combine the basil, olive oil, almond milk, apple cider vinegar, salt and pepper, Dijon mustard, and maple syrup. Blend until smooth.

—Rivki Rabinowitz, copywriter

Salads and Kugel

For us, Shalosh Seudos is a spread of salad and some pareve leftovers from the other meals, usually a fruit kugel or crumble. I prepare some bases (boiled baby potatoes, corn on the cob, sushi rice, or some other pasta) before Shabbos and then toss things together right before we eat.

—Faigy Grossmann, columnist

No-Fuss Milchigs

On the Shabbosim that we don’t have guests (which is all the Shabbosim now), I love making a big milchig Shalosh Seudos. Some sort of pasta that’s delish at room temperature, Shabbos cereal, cream cheese, lox, tuna, and bagels. Nothing fancy, but fun food that’s easily served and cleaned. Because, really, by the end of a long Shabbos the last thing I want is another mess!

—Danielle Renov, recipe contributor

Beet-Cured Gravlax

While I don’t often have the time, nor the wherewithal, when I do make this gravlax for Shalosh Seudos, we feast!

• 1 2–4-lb (1–2-kg) center-cut salmon, skin on, sliced in half lengthwise
• ¹⁄₂ cup kosher salt
• ¹⁄₂ cup sugar
• 2 Tbsp pepper
• 1 large bunch fresh dill
• 2 beets, grated

Mix salt, sugar, and pepper in a small bowl.

Place one of the pieces of salmon skin side up. Cover with some of the salt mixture, then the dill, then the beets. Cover with plastic wrap. Flip the salmon over, using the plastic wrap to keep the seasoning in place. Repeat the salt, dill, and beets coating on the second side.

Lay the second piece of salmon skin side down. Cover evenly with salt, dill, and beets. Place the salmon directly on top of the first piece, seasoned side down. Now season the exposed skin side too. Cover the sandwiched fillets with plastic wrap, leaving ends open to allow juices to flow out. (You’ve basically just covered each side of the salmon, then sandwiched it, with the skin sides on the outside.)

Place the salmon in a baking dish or plastic container and weigh it down with 2–3 cans. Turn it once or twice a day, and slice thinly after two to three days.

—Rivki Rabinowitz, copywriter

Poke Bowls

Poke bowls are our go-to Shalosh Seudos food! Cook rice according to instructions, and serve with a platter of toppings so everyone can prepare their own bowl. Some toppings I use: Shredded red cabbage, shredded carrots, julienned cucumbers, mushrooms, edamame, radish, scallions, avocado, mango, toasted sesame, cashews, and fish (sometimes leftover baked fish and sometimes raw fish). For the sauce I either use plain soy sauce or soy sauce mixed with toasted sesame oil.

—Chaya Suri Leitner, recipe contributor

Pasta Salad

This recipe is from my machateineste, Yonina Tenenbaum.

• 12–14 oz (340–400 g) cooked pasta
• black olives, sliced
• cherry tomatoes, sliced

DRESSING

• ¹⁄₂ cup mayo
• 2 Tbsp red wine vinegar
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp dried basil
• ¹⁄₄ tsp black pepper

Mix dressing ingredients and pour over pasta and veggies. Serve chilled.

—Faigy Peritzman, columnist

(Originally featured in Family Table, Issue 696)