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I absolutely adore serving vegetables on my Shabbos table, and in my humble opinion – the less we do to them, the better. The past couple of weeks we’ve been hosting only small numbers of guests, which I love from time to time, since it gives me the chance to refocus on the types of dishes that I most enjoy putting out. Here are a few super EASY side-plates that I put together for smaller numbers, and which I will definitely be multiplying for large crowds now that the school year is starting again. Enjoy – and I would love to hear your feedback!

Thyme Roast Potatoes


  • Potatoes (halved if small, or cut into chunks if large)
  • Cooking Oil spray
  • Dried Thyme
  • Salt
  • Pepper
  • Optional: Dried Garlic Granules

Preheat oven to 390 F. Slit each potato chunk 3/4 of the way through (as per the photo) and arrange on a baking tray.  Sprinkle with Thyme and season with Salt, Pepper and (optional) Garlic Granules. Spray generously with Oil and bake for approx. 1.5 hours.

Mashed Sweet Potato


  • Sweet Potatoes
  • Optional: Margarine (I prefer Earth Balance), Salt, Pepper, Cumin, Paprika

Wash Sweet Potatoes and boil whole with skins on until soft. Drain water from pot, cool slightly then peel off skins. Mash. Season as desired and add Margarine for extra creaminess.

Honey Mustard Green Beans


  • 2 lb Green Beans (fresh is preferred when in season)
  • 1/2 – 3/4 cup toasted Pine Nuts
  • 1/3 cup Walnut Oil (can substitute with Sesame or Olive Oil)
  • 1/4 Cup Yellow Mustard
  • 1/4 cup Honey
  • 1/4 cup Lemon Juice
  • 2-3 large Garlic Cloves
  • 1 tablespoon Salt

Top and tail the Green Beans and parboil for 2-3 minutes. Drain. Toss with Toasted Pine Nuts. Place Garlic Cloves, Honey, Mustard, Lemon Juice, Oil and Salt in a cup and blend with an immersion blender until smooth. Toss dressing into the Green Beans/Pine Nuts. Can serve warm, chilled or room temperature.

Asian Broccolini Salad


  • 5 Cups cut Broccolini (In this salad I like a 2:1 ratio of florets to stalks)
  • 3 tablespoons Rice Vinegar
  • 2 tablespoons Walnut Oil (or Sesame, or Olive)
  • 2 tablespoons Honey
  • 2 tablespoons Soy Sauce
  • Toasted Sesame Seeds
  • Optional: Toasted Cashews

Wash and bug-check Broccolini http://www.crcweb.org/fruit%20&%20veg%20guide.php, then parboil for 2-3 minutes. Cool. Mix together wet ingredients and pour over Broccolini. Toss with a generous sprinkling of toasted Sesame Seeds and Cashews. Served chilled or room temperature.

Cauliflower Salad


  • 2 Heads Cauliflower
  • Cooking Oil Spray
  • Salt
  • Paprika (or Cumin)
  • Garlic Granules
  • 4 tablespoons Mayonnaise
  • 1/2 cup toasted White Sesame Seeds
  • 1/4 cup Black Sesame Seeds

Pre-heat oven to 350 F. Wash and bug-check Cauliflower http://www.crcweb.org/fruit%20&%20veg%20guide.php and separate into 1-3 inch bunches. Spread onto a lined baking tray, spray with Oil, sprinkle with Salt, Paprika (or Cumin) and Garlic Granules and bake for 30-40 mins. Cool. Pour into a bowl, mix in remaining ingredients and serve cold.