What Shall I Serve For My Shabbos Day Meal?

If you are looking for something to brighten an otherwise ‘blah’ menu, we have just the thing. Or things. This is a guide to waking up your Shabbos day meal!

For years, I was uninspired when it came to the Shabbos day meal. I felt that the menu was boring, and I came to the table not in the mood to eat anything. I decided it was time to change that feeling. I knew that if I put my mind to it, I could do something to make the Shabbos day meal just as exciting as the Friday night meal, if not better. 

Because, it’s not easy to compete with a delicious hot sourdough or challah served alongside homemade chummus and garlic confit. And we all know, we are really hungry at that meal and everything is fresh and hot.

So, the Shabbos day meal fell short, somehow. 

But it really should not–and there are so many good options!

Here is what you do: 

The Fish Course: 

If you serve one, try to prepare a different fish than the one you served Friday night. 

On Friday night I like to serve a hot fish like this  Moroccan one or the Maple Glazed Side of Salmon (which I bake literally a few minutes before candle lighting). On Shabbos day, if your family is into it, go with a crudo like this tuna ceviche here.

But, if you are not into that, and many of you aren’t, you can start with any traditional fish like gefilte fish or sweet and sour salmon (try this chablis salmon people go crazy for) or another crowd pleaser is this Sushi Salad Side of Salmon that is the perfect way to make any meal unboring. 

No matter what fish you end up serving, the trick is to have a few fresh and bright salads on the table alongside this course. I will usually prepare an Israeli salad (see inside post instructions on how to prepare for Shabbos), the avocado that is shown in this post, sometimes this chummus board and a leafy salad like this one or this one. 

The Main Course: 

Now, whether you serve liver and eggs it really doesn’t matter, (but you should read this before boiling your eggs if you do). What matters is what else you serve to elevate it. 

Cholent is a staple in most homes. But what can you add to make the meal more interesting? Here are a few of my favorites, and no, I obviously do not prepare them all, I have a rotation of sorts. Depending on who I’m hosting, I will usually prepare one of the following, sometimes two, and serve them alongside the cholent and the overnight potato kugel.Those two are weekly staples. 

1. Meat Pizza with Pastrami and Facon

This meat pizza is super versatile, it freezes well and tastes amazing at room temperature. I like to defrost it Shabbos morning and then place it on top of my cholent for a bit to reach room temperature. It’s always a hit, especially when I have a big crowd that includes many kids. It’s a fun food to eat! 

2. Oven Smoked Brisket

Yes, it’s listed as a Pesach recipe but I prepare this all year round, including on Pesach. I like to buy a few second cut briskets at a time (think sale!) and prepare them low and slow (overnight on 200F) and then wrap each one tightly in foil and freeze. On Shabbos morning I will remove from the freezer and place on top of my cholent to defrost. Serve at room temperature, collect rave reviews. 

Alternatively, you can also prep it on Friday afternoon and overnight it for Shabbos day, but speak to your LOR regarding halachos on how that needs to be done. 

3. Navel Pastrami 

This recipe is one of the first we put on Between Carpools but it’s still a family favorite. (see how dark the photography is? We generally stay away from that look nowadays) 

I still prepare it in a Crock-Pot, the way it’s described here in the post. Always a hit. You can do the same thing with a Corned Beef. Throw it in your extra Crock-Pot and you’re set.

4. Sweet and Tangy Pastrami 

Years after our original pastrami post, Naomi Elberg gave us this updated pastrami recipe that is a gem as well, but different. A nice welcome change. 

5. Brined Turkey

This one is always a welcome addition to the menu. Light and delicious, perfect for those who rather not eat meat. I like to brine a few turkey breasts  at the time and freeze them in their brine. It takes a long time to defrost but then all you need to do is just roast it in the oven. The original recipe is in Our Table, but we have a similar version here, although the one in Our Table comes out more moist. 

6. Cowboy Steak 

This recipe is not on the website, but you can find it in Best of Kosher. It’s a fantastic method taught to us by Chantzy Weinstein, to cook a steak and then slice it into delicious pieces on Shabbos day. Sure, the steak would be best served immediately but it’s surprisingly great on Shabbos day too. Do not rewarm, simply bring to room temperature and slice before serving. I like to display it on a wooden board, and sometimes make it the focal point of a charcuterie board. Which brings me to the next item: 

7. Charcuterie Board

A charcuterie board is fun and delicious. It feeds a crowd and is perfect for guests that you do not know much about (or their eating habits). There is something for everyone, and not everything needs to be homemade. I will buy some cold cuts, sliced hard salami, beef jerky (homemade or not) and finish off with olives, pickles and spreads. My favorite items to add to a charcuterie are: 

A gorgeous cowboy steak (see above) 

Candied Facon – this is a hit always, good luck saving some until shabbos

Mike’s Chicken – freezes surprisingly well, just bring to room temperature, always a hit.

8. Sometimes, adding a  good salad with some protein in it is all you need: Try this Ramen Crunch Salad with Turkey, it works well for a Shabbos day meal. Or a London Broil salad like this one here that we recently posted, or, if you are looking for a grilled chicken salad, you must try the one in Dinner Done, which is also in Best of Kosher.

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