Styling and Photography by CHAY BERGER
Food Prep by Leah Hamaoui

Thank you to Tali’s Global Flowers for the beautiful flowers seen in these photos; globalflowershowell.com.

NOW MORE THAN EVER, it feels crucial to take the opportunity to celebrate Yamim Tovim and quality time with our families. We’re living through trying times, and we must grab every chance we have for simchah and connection with Hashem and our families. Shabbos Chanukah represents a unique opportunity. While it feels like Yom Tov, it’s also just another Shabbos. You’ve done this last week; you can do it again. Keep it simple with known crowd-pleasers and allow yourself to bask in the comfort of shared time with your loved ones.

Tip: To achieve the perfect fry, place your frying pan (without anything in it) on medium-high heat. Once you feel the heat coming through the pan, reduce the heat to medium and add the oil. Allow the oil to heat through before adding the food.

It may take an extra minute, but this will avoid common pitfalls like burnt outsides and raw insides.

Best Breaded London Broil

Who doesn’t love crispy fried onions? Imagine the crunch of crispy fried-onion breading on your delicious steak… What are you waiting for? Try this out!

SERVES 3-4

• 1½ lb (680 g) London broil
• ¼ cup barbecue sauce
• 1½ Tbsp orange juice
• ½ Tbsp honey
• ¼–½ tsp sriracha

Coating

• 2 cups crispy fried onions
• 2 Tbsp flour
• ¼ tsp garlic powder
• olive oil, for frying
• Divide the London broil into 3–4 equal parts.
• Combine barbecue sauce, orange juice, honey, and sriracha in a small bowl and mix well.
• Place the crispy fried onions in a resealable bag and crush well. Add flour and garlic powder and mix until well combined. Transfer to a medium bowl.
• Coat each piece of meat with the barbecue sauce mixture. Then coat both sides well in crispy fried onion crumbs.
• Heat a skillet with oil covering the bottom on medium heat. Fry each piece of meat 2–3 minutes per side until the internal temperature reaches 125–130°F (52–54°C).
• Set aside for 5–10 minutes before slicing against the vein.

Loaded Pesto Salmon

Pesto takes center stage in this fabulous loaded salmon. The addition of the silan drizzle takes this dish over the top.

SERVES 4

• 4 salmon fillets
• kosher salt and pepper, to taste (or your favorite rub)
• 1 red onion, sliced
• 1 red pepper, sliced in rings
• 1 yellow pepper, sliced in rings
• 4 tsp silan, plus more for drizzling

Pesto

• 3 cloves garlic
• 2 cups fresh basil leaves or 1 pkg frozen cubes basil (20 cubes)
• ½ cup olive oil
• 1½ Tbsp lemon juice
• ½ tsp kosher salt
• ½ tsp coarsely ground black pepper

Preheat oven to 400°F (200°C).

Place all pesto ingredients in a food processor and blend until smooth. Transfer the pesto mixture to a small bowl or container.

Allow the salmon to come to room temperature. Wipe down each slice and place in a greased 9x13-inch (23x33-cm) pan. Lightly season the salmon with salt and pepper or your favorite rub.

Brush each salmon fillet generously with the pesto mixture. Then spread 1 tsp silan over the pesto. Allow the salmon to sit and absorb the flavor.

Combine the onion and peppers in a medium bowl and toss with ¼ cup prepared pesto. Spread them out on a baking sheet. Bake for 15 minutes on a high rack. Remove from the oven and cool slightly.

Arrange the roasted vegetables on top of the salmon fillets and bake for 17 minutes. Remove from the oven and drizzle with pesto and silan.

Tip: The pesto mixture can be made in advance and refrigerated.

Fried Chicken with Loaded Mushroom Topping

I may have developed this dish for Chanukah, but it’s so spectacular I guarantee you’re going to be making it all year round.

SERVES 4-6

• 1½ cups panko crumbs
• zest of 1 lemon
• 1 tsp dried oregano
• 1 tsp dried parsley
• 1 tsp sea salt
• 1 tsp coarsely ground black pepper
• 2 eggs
• 6 thin chicken cutlets (1½ lb/680 g), seasoned with salt and pepper to taste
• 2 Tbsp olive oil, plus more for frying

Mushroom Topping

• 8 oz (225 g) baby bella mushrooms, sliced
• 1 clove garlic, crushed
• ½ tsp oregano
• ¼ tsp salt
• ⅛ tsp black pepper
• 1 cup chicken broth or 1 cup hot water plus 1 tsp soup mix
• 2 Tbsp lemon juice
• 2 Tbsp margarine

Combine panko crumbs, lemon zest, oregano, parsley, salt, and pepper in a medium-sized bowl. Whisk the eggs in a second bowl.

Dip the chicken cutlets into the egg mixture and let the excess drip off. Next, coat well in the panko mixture.

Heat ½ inch (1 cm) oil in a large skillet over medium-high heat. Fry the chicken cutlets three at a time for about 2 minutes per side. Then transfer to a paper towel-lined plate or rack.

Heat 2 Tbsp oil in a second large skillet over medium-high heat. Add mushrooms and cook until brown, about 6 minutes. Add the garlic, oregano, salt, and pepper and cook for 1 minute.

Add the broth and stir to remove anything stuck to the bottom of the pan. Cook for 3 minutes until the liquid reduces. Stir in the lemon juice and margarine. Remove the pan from heat.

Plate the breaded cutlets and spread the mushroom mixture over the top. Enjoy warm or at room temperature.

Honey-Mustard Sausage Salad

A salad combination that’s not only beautiful but flavorful as well.

SERVES 6

• 2 kielbasas (duck or beef), sliced diagonally
• 6–8 oz (170–225 g) colored kale, thinly sliced
• 1 avocado, cubed
• 1 red pepper, sliced in 1-inch (2½-cm) matchsticks
• 1 yellow pepper, sliced in 1-inch (2½-cm) matchsticks
• 1 cup grape tomatoes, halved

Honey-Mustard Sauce

• 2 Tbsp honey
• 2 Tbsp mustard
• ½ Tbsp lemon juice

Dressing

• 1 clove garlic, crushed
• 1½ Tbsp lemon juice
• ¼ cup olive oil
• ½ tsp kosher salt
• ¼ tsp coarsely ground black pepper

In a small bowl, combine the ingredients for the honey-mustard sauce and set aside.

In a small skillet over medium heat, fry kielbasa slices until they begin to release their own fat. Add ¼ cup honey-mustard sauce and stir-fry until the kielbasa slices are coated and sticky. Set aside to cool.

Add the remaining honey-mustard sauce to the dressing ingredients. Whisk together and set aside.

In a large bowl, combine kale, avocado, peppers, grape tomatoes, and kielbasa. Pour the dressing over the salad and toss to coat.

(Originally featured in Family Table, Issue 871)