2-17-2011 Shabbat Menu

I used to post my Shabbat Menus on Facebook, now I will post them on here instead.
 This Friday we are having my in-laws, there is going to be 11 people in total, 5 of which are children. Whenever we have kids for Shabbat dinner, I try to think of kid friendly dishes to serve. Usually the kids are starving by the time we sit down to eat. This week I am going to try something new by serving meatballs as the first course. That way the kids can quickly fill their tummies with something they like.

Normally our meal progression starts with a fish and salad course, then soup course, then we move on to meat or chicken main course with many side dishes, and finally we have dessert. This week's progression will be an experiment.
This menu is an easy shabbat for me to prepare, as I do not have a lot of time this week. With that said, it should still be delicious and satisfying. I am using recipes I have made before, therefore, I am certain every dish will be a winner.
Here is the menu for this Friday night, lines indicate seperate courses:

1.Challah
2. Sweet-n-Sour Meatballs, recipe located in (2-4-2011 post) over Rice Pilaf
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3. Salmon Primavera- see recipe below
4. Roasted Brussel Sprouts- recipe below
5. Caesar Salad with Garlic Croutons
6. Roasted Potatoes
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7. Chocolate Cake
8. Blueberries and Sliced Strawberries
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Salmon Primavera

I first had this at my friend Aidy's house, I love this recipe so much, I have made it many times since. It is a beautiful presentation with stripes of different colored vegetables, that will for sure impress your guests.

Ingredients:

2 1/2-3 lb. wild Pacific or sockeye salmon fillet
salt
freshly ground pepper
Dijon mustard or thick honey mustard
1 small zucchini, with skin, thinly sliced
1 small yellow squash, with skin, thinly sliced
2 Roma or plum tomatoes, thinly sliced
1/4 cup unflavoured breadcrumbs or panko crumbs
2 tbsp. chopped fresh dill
2 tbsp. olive oil

Directions

Preheat oven to 375. Season the salmon fillet with salt and pepper. Brush an even, thick coating of the mustard all over the salmon.
Place the salmon on a parchment- or foil-lined baking sheet. Place the fish horizontally in front of you. Starting at the left end of the fillet, lay a column of overlapping slices of the zucchini on top of the salmon.
On the next row, lay a column of overlapping slices of the squash; they should be overlapping the zucchini a bit as well. On the next row, lay a column of tomatoes; they should slightly overlap the squash. Begin again with the zucchini, followed by the squash and the tomato. Continue in this fashion until the whole fillet is covered.
In a small bowl, mix the breadcrumbs, dill and olive oil. Sprinkle over the top of the vegetables.
Bake for 30 to 35 minutes. Remove one of the vegetables in the thickest part of the fillet and test to make sure the fish is done, and then cover it back up with the vegetables.
Serve hot or at room temperature. Can be refrigerated overnight and brought to room temperature the next day. Yield: 8 to 10 servings.
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Roasted Brussel Sprouts are scrumptious. I was skeptical trying them for the first time, worried whether or not I would like them. Suprisingly they quickly become a favorite vegetable of mine. Hubby loves them too, he pops them in his mouth as if they were popcorn.

Recipe:

Roasted Brussel Sprouts
1.5 pounds Brussel Sprouts
3 T. olive oil
1/2 t. kosher salt
1/2 t. lemon pepper seasoning

Preheat oven to 400 F.
Cut the ends off of each brussel sprout, and cut large ones in half. Toss with oil, salt, and lemon pepper. Place on a baking sheet. Roast for 30-40 minutes, shaking the pan periodically to cook evenly. They are done when the outside is crisp and a little bit browned and inside is soft Pin It