Styling by Renee Muller
Photography by Hudi Greenberger

Liver

This is one of those recipes that I need to tell you, not give as a precise recipe. For every pound of liver, coarsely chopped, sauté 1 extra-large onion or 2 medium onions. The onion gives a ton of flavor, so don’t skimp here! After the onions are deeply golden, add the chopped liver to the heat. Then add 2–3 chopped hard-boiled eggs to the skillet. (I usually like to grate them on a box grater.) Add 2 Tbsp of mayo, a small splash (a scant 2 Tbsp-ish) of very concentrated chicken soup, and generous seasonings of salt and pepper. Delicious, and it’s even better the next day!

Dips and Little Salads

Dips can drain the most time when it comes to Shabbos prep, and they can easily be store bought. I am usually able to extend the dips for two weeks, which defi nitely helps save time week to week. Here are some of our favorites.

PRESERVED LEMONS

I almost always have a batch of pickled lemons in the fridge. I love adding them to techinah or mixing them into my salad, and they last a long time.

CAULIFLOWER SALAD

This is the cauliflower salad I put in the Pesach supplement, which in a nutshell is Israeli salad + cauliflower rice + chopped cilantro. It’s always welcome.

OLIVE DIP

This is the only real constant at our Shabbos table. If I don’t make it, I see my son taking out an immersion blender right before Shabbos to make it himself. I use canned pitted green olives, fresh parsley, a fresh squeeze of lemon, salt and pepper. Sometimes I add sundried tomatoes or even a squeeze of tomato paste. Sometimes I add a tablespoon of mayo.

EGGPLANT

I only recently got into eggplant, and now it makes frequent appearances, although usually in different forms each time. Here’s one idea: I salt the eggplant and let it sit for a while. Then I roast it with cubed sweet potato, salt, pepper, minced garlic, and a nice drizzle of olive oil. I finish it off with scallions.