| Recipes |

Make Ahead Melaveh Malkah

Food Prep by Leah Hamaoui
Photography by Chay Berger


THERE'S NOTHING quite like a Motzaei Shabbos get-together. The vibe is relaxed, the food is fun, and with Shabbos ending so early, it’s something to look forward to. The thing is, we just put away our cholent pots and are in no way ready to cook up another storm. Thankfully, Rivky’s here with some incredible recipes that can be made in advance, so you can put away your cooking utensils — until Sunday at least. Feel free to host from the comfort of your chair while you enjoy Melaveh Malkah with your family or guests.

Tip: When making a Melaveh Malkah, organization is key. All these recipes can be semi-prepped before Shabbos and then put together later.  Read through the entire recipe and prep whatever you can in advance to be a calm hostess on Motzaei Shabbos.


No-Rise Flaky Crescent Rolls

No aroma can beat that of fresh bread baking in the oven, and these crescents taste even better than they smell. Hopefully, you’re prepping to start baking your own batch right about now, and it will be ready to be enjoyed in just 30 minutes!


  • 1 cup warm water
  • ⅓ cup oil
  • ¼ cup sugar
  • 2 Tbsp dry yeast
  • 1 egg
  • 1 Tbsp margarine, softened
  • 1 Tbsp kosher salt
  • 3¼ cups flour


  • ½ cup olive oil
  • 1 clove garlic, crushed
  • ⅛ tsp kosher salt
  • zest of ½ lemon
  • 2 Tbsp za’atar or sumac (or 1 Tbsp each)

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Combine water, oil, sugar, and yeast in a large bowl. Mix and allow to rest for 8 minutes until the yeast foams. Stir in the egg, margarine, and salt.

Place flour in the bowl of an electric mixer fit with a dough hook. Add the yeast mixture into the mixing bowl. Knead the dough for 5 minutes until you achieve a soft dough that isn’t sticky.

Divide the dough into 2 even pieces. Allow to rest for 10 minutes, or up to 30 minutes.

Roll the first piece of dough into a 12-inch circle. Slice into 8 pieces as if cutting a pizza pie.

Combine olive oil, garlic, salt, and lemon zest. Mix well. Brush the dough with the olive oil mixture, then sprinkle with 1 Tbsp of za’atar or sumac.

Roll each piece from the outer edge in toward the center to form a crescent shape. Place on the prepared baking sheet, making sure to tuck the tips underneath. Lightly brush each crescent top with the olive oil mixture. Bake on the center rack for 12–15 minutes.

While the crescents are baking, repeat the process with the second piece of dough.

Remove the pan from the oven and brush with the olive oil mixture again.

These freeze beautifully. Enjoy warm or room temperature.


Kale Salad with Strawberry Vinaigrette

I’m absolutely in love with the flavor combinations in this salad. Feel free to get creative and switch up some of the ingredients to assure that you’ll never retire this dish.


  • 4 oz (110 g) kale, sliced thinly
  • 1 cup prepared quinoa
  • 1 red pear, sliced
  • ⅓ cup dried cranberries
  • ½ cup Chinese pecans
  • ⅓ cup crumbled feta

Strawberry Vinaigrette 

  • 1 1-lb (450-g) bag frozen strawberries, defrosted and drained
  • 2 Tbsp red wine vinegar
  • 2 Tbsp olive oil
  • 2 Tbsp confectioners’ sugar
  • ¼ tsp salt
  • ¼ tsp black pepper

Layer all salad ingredients in a medium-sized bowl.

Place all strawberry vinaigrette ingredients in a small bowl. Puree with an immersion blender until smooth.

Dress salad with the strawberry vinaigrette before serving. Toss to combine.

Refrigerate remaining vinaigrette for future use.


Broccoli Cheddar Quiche

A good quiche is always comfort food. The combination of flavors in this one really elevates this dish.


  • 2 frozen pie crusts (or 16 mini frozen pie crusts)
  • 4 eggs
  • 1 cup milk
  • 1 cup shredded sharp cheddar cheese
  • 2 cloves garlic, crushed
  • 3 shallots, diced finely
  • 24 oz (680 g) frozen mini broccoli florets, defrosted
  • 1 tsp sea salt
  • ½ tsp coarsely ground black pepper
  • ½ tsp dried basil

Preheat oven to 375°F (190°C).

Prick the sides and base of the pie crusts with a fork. Bake the pie crusts on the center rack for 12 minutes. (I like to place my quiche on a baking sheet for neat baking.)

Whisk the eggs and milk in a large bowl. Add the cheese, garlic, shallots, and broccoli. Season with salt, pepper, and basil. Mix well.

Divide the broccoli and cheddar mixture evenly between the pie crusts. Bake a large quiche for 40 minutes or mini quiches for 20 minutes.

Serve warm or room temperature.

This quiche freezes beautifully. You can either defrost it in the fridge overnight and reheat, uncovered, on 300°F (150°C) for 15–20 minutes. Or put it into the oven straight from the freezer and bake, covered, on 300°F (150°C) for 30 minutes, then uncovered for another 5 minutes.

White Sauce Lasagna

You’re going to be sold on this white sauce commonly called béchamel sauce. The layers are creamy and light, and the end result is so delicious!


  • ¾ cup ricotta cheese
  • 1 egg
  • 1/2 cup milk
  • 9 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • ¼ cup Parmesan cheese

Béchamel Sauce

  • 4 Tbsp butter
  • 2 cloves garlic, crushed
  • 4 Tbsp flour
  • 21/2 cups milk
  • ¼ cup grated Parmesan cheese
  • ¼ cup Mehadrin Whipped Cream Cheese, softened
  • ¼ tsp salt
  • pinch black pepper

Sautéed Vegetables

  • 2 Tbsp butter
  • 1 red onion, diced
  • 2 cloves garlic, crushed
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 zucchini, peeled and diced
  • 8 oz (225 g) sliced baby bella mushrooms
  • 1 tsp salt
  • ¼ tsp black pepper

Preheat oven 350°F (175°C).

To prepare sauce, place a 3-quart saucepan over medium heat. Add butter and swirl until it’s melted. Whisk in garlic and flour for 30 seconds. The smooth mixture of melted butter and flour is called a roux.

While the butter is melting, heat a small saucepan over medium heat with milk until it simmers. Don’t let it come to a boil. Pour the heated milk into the roux and whisk until it thickens, about 10 minutes.

When the mixture is thick enough to coat the back of a spoon, add the Parmesan and cream cheese and salt and pepper. Stir until smooth. Remove from heat.

To prepare the sautéed vegetables, place a large skillet over medium heat. Add butter, allow it to melt, and add the red onion. Sauté until slightly golden. Add the garlic and stir for 30 seconds until fragrant.

Add remaining vegetables and sauté for 10–15 minutes, until softened, stirring occasionally. Add salt and pepper, stir to combine. Sauté until the liquid that the vegetables released is reabsorbed.

To assemble, whisk the ricotta cheese and egg together in a small bowl until blended. Cover the bottom of a baking dish with milk. Lay 3 noodles across the bottom of the pan.

Smear ¼ cup ricotta sauce over the noodles. Spread ⅓ of the sautéed vegetables over the ricotta mixture. Next, sprinkle ⅔ cup shredded mozzarella and 1 Tbsp Parmesan. Lastly, spread ½ cup béchamel sauce over the Parmesan.

Repeat these layers two more times. Bake covered for 40 minutes. Uncover and bake an additional 20 minutes. Cool for 15–20 minutes before serving.


(Originally featured in Family Table, Issue 879)

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