Sha-barbecue Cilantro, Lime & Yogurt Chicken Wings


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Gang, summer is coming to an end! We need to embrace all of its delights as much as we can, including swimming and eating as much ice cream as possible, because that’s what summer’s about, right? I think we should also embrace the later Shabbat start times, and one of my favorite ways to do this is by hosting a “Sha-barbecue”! The first time I enjoyed a Sha-barbecue was almost 10 years ago when I was living in Chicago. I was invited over to my friend Taron’s place for Shabbat dinner. When I asked him what I could bring, he casually said, “Well, it’s a Sha-barbecue, so maybe some guacamole and chips?” I loved how casually he said Sha-barbecue, like it was a thing everyone knew about the world over. But never in my whole Jewish life had I heard of or attended a Sha-barbecue! Ever since that fateful night, I have fully embraced the Sha-barbecue. With Shabbat not starting until almost 8 in the summer, I’ve found that as a religiously observant Jew it’s easy to have friends over and enjoy some adult beverages while barbecuing up the main course and then sitting down to a lovely Sha-barbecue meal. You know, like our forefathers and mothers used to do!

Sha-barbecue Cilantro, Lime and Yogurt Chicken Wings


  • 12 whole chicken wings, tips trimmed and discarded
  • 1 Tbsp. kosher salt
  • ½ Tbsp. pepper
  • ½ Tbsp. sweet paprika
  • ½ Tbsp. cumin
  • ½ Tbsp. garlic powderwings 4



  • 1 cup coconut-milk yogurt (plain)
  • 4 key limes, juiced
  • ½ bunch cilantro, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. kosher salt
  • ½ Tbsp. smoked paprika


For serving:

  • Maldon sea salt
  • 1 lime, cut into wedges



1. Wash and dry the chicken wings, making sure they are free of any feathers. Next, separate drumettes from wingettes by slicing a sharp knife through the joints.

2. Place the chicken wings in a medium bowl. Add the cumin, sweet paprika, garlic powder, kosher salt and pepper. Toss to coat the wings.

3. In a separate, larger bowl, add all the ingredients for the marinade. Stir to combine, tasting for adjustments in seasoning.

4. Once marinade is complete, place the prepared chicken wings into the marinade bowl,wings stirring to coat. Cover with plastic wrap and marinate for at least 1 hour and up to 6 hours, making sure not to over-marinate, as the recipe includes lime juice, which can break down the meat (and not in a good way).

5. Preheat oven to 400 degrees. Line two large rimmed baking sheets with parchment paper.

6. Using tongs, gently place the wings on the prepared baking sheets, making sure to spread them evenly so they aren’t overlapping. Don’t toss out the remaining marinade, as you will be basting while it bakes.

7. Bake wings for roughly 20 minutes. After the initial 20 minutes, baste each wing with remaining marinade. Bake for another 20-25 minutes, or until cooked through.

8. Sprinkle cooked wings with Maldon sea salt and a squeeze of lime just before serving.

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Summer Blueberry Salad with Blueberry Ranch


Summer Blueberry Salad with Blueberry Ranch

My last salad took us all the way to Israel, but this summer salad with a twist takes us to the American Midwest and the birthplace of ranch salad dressing. Nebraska is where America’s favorite dressing made its début. Meanwhile in the Northeast, this time of year, Maine is overflowing with blueberries. This salad features blueberries as a sweet burst in the salad mix itself and a purée of blueberries in the ranch dressing.

Summer Blueberry Salad with Blueberry Ranch

Ingredients:Blueberry ranch dressing

Blueberry Ranch Dressing

  • 1/4 cup of mayo
  • 1/4 cup of sour cream
  • 1 clove of garlic
  • 1/4 cup of blueberries (buy a pint because you’ll use more in the salad)
  • 2 tsp. of dried dill
  • 10 chives minced
  • 1/4 cup of minced parsley, about 1/2 a bunch of flat leaf parsley
  • up to 1/4 cup of milk
  • salt
  • pepper


Summer Blueberry Salad

  • 5 oz. of greens (1/2 arugula and 1/2 baby spinach or baby kale or other greens)
  • 1 1/4 cups of walnuts, toasted
  • 1/4 of a red onion thinly sliced
  • 1/2 pint of blueberries



1. Wash your pint of blueberries. In a small pot add 1/4 cup of blueberries. Put the lid on the pot and cook on low until the juices begin to bubble a little. Squash the blueberries with a fork as they are cooking. Let the blueberries cook for 5-10 minutes over low heat. Put the purée into a small bowl and let it cool. Chill in the refrigerator while you continue preparing the salad.

2. Wash the greens and add them to a serving bowl.

3. In a dry pan over medium heat, toast 1 1/4 cups of walnuts. Once the walnuts become fragrant you will need to watch them closely so they do not burn. Shake the pan to move and turn the walnuts a little. Set the nuts aside to cool.

4. Peel and thinly slice 1/4 of the red onion.

5. Add about 1/2 pint of the fresh blueberries to the greens.

6. Once the blueberry purée has cooled, you can continue making the blueberry ranch dressing.

7. Wash and dry 10 chives and about 1/2 a bunch of parsley. Mince the chives and parsley. You should have about 1/4 cup of minced parsley.

8. In a bowl, combine 1/4 cup of mayonnaise and 1/4 cup of sour cream. Add in 1 clove of minced garlic. Season with salt and pepper: 1/2 tsp of each or to taste. Mix together until smooth and uniform.

9. Add in the chives, the dried dill and minced parsley. Then, stir in the chilled puréed blueberries.

10. Stir in up to 1/4 cup of milk until you have the desired consistency. One quarter cup will make a fairly thin ranch dressing. If you like a thicker dressing, add less.

11. In the serving bowl, add 1/2 pint of the fresh blueberries, the sliced red onion and the cooled toasted walnuts. Drizzle with the blueberry ranch salad dressing and serve.

Blueberries, walnuts and red onion make a perfect contrast with the greens in this salad.  The creamy ranch dressing brings it all together.

Israeli Orzo Salad with Pesto Dressing


Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a few leaves of lettuce and maybe a few add-ons soaked in dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak or salmon. In North America, we typically think of salads with lettuce or greens, but Israeli salads are usually perfectly cubed vegetables like sweet, slightly acidic tomatoes (technically a fruit!), refreshing cucumbers, a little onion if you like and maybe some peppers.

Israeli Orzo Salad with Parsley Feta Pesto

This Orzo salad is a twist on a classic Israeli salad of chopped tomatoes and cucumbers. The Italian rice-like pasta orzo is added in with the vegetables, and a pesto of parsley, almonds and feta creates the sauce and seasoning for this tasty summer salad. Pesto comes from the Italian word pestare, which means to crush. A pesto is a delicious paste of crushed herbs and and spices. For this salad you can add in any additional vegetables you like.

Israeli Orzo Salad


  • 1/2 cup of blanched almonds
  • 1 cup of curly parsley, stems removed
  • 1/2 lb of feta, divided
  • 2 small cloves of garlicSAMSUNG CSC
  • 1/4 cup of olive oil
  • 3 large tomatoes OR 3 cups of cherry tomatoes, OR a combination of both
  • 3 cups of chopped cucumbers
  • 1/2 lb of uncooked orzo
  • zest of 1 lemon
  • 1/2 a green pepper, optional
  • 1/2 cup of pitted olives, optional


1.  In a large pot, boil water and add a tablespoon of salt.

2.  While the water is boiling, wash and dry your parsley. Add your parsley, blanched almonds, garlic and a 1/4 pound of the feta to a blender or food processor. Add in 1/4 cup of olive oil. Purée together to make your pesto.

3.  Once the water comes to a boil, cook the orzo as directed on the box (about 7-9 minutes usually).

4.  Drain the pasta and mix in 1/2 of the pesto, then toss to coat.SAMSUNG CSC

5.  While the pasta cools to room temperature, wash a cut your vegetables. You want the tomatoes, cucumber and optional green pepper to be about 1/- inch cubes.

6.  Once the orzo has cooled, toss in all the vegetables. Toss in the zest of one lemon and the rest of the pesto. Crumble the rest of the feta cheese (or less to taste) over the top of the salad and sprinkle on the olives (optional).


This salad makes a perfect lunch alone, or serve with some grilled fish or meat for dinner.

CSA Peanut Cabbage Slaw


Cabbage slaw

As the mercury creeps ever higher on the thermometer, the last thing I want to do is turn on the oven and counteract my hardworking air conditioner. Luckily, we’ve been members of a CSA for the last several years (most recently Red Fire Farm in Granby, MA) and so every week I pick up a huge haul of delicious, organic, sometimes unfamiliar, and sometimes in abundance, veggies.

One of the items we’ve tended to get the most of is cabbage. Napa cabbage, red cabbage, savoy cabbage… lots of cabbage! I was a little intimidated by all these leafy vegetables initially, and opted for cooking up one of my favorite comfort foods–stuffed cabbage. But it takes forever, it’s a little complicated and it requires my summer foe: the oven! I’m not a lover of typical cole slaw as I really don’t like mayonnaise, but a friend’s girlfriend introduced me to a recipe for a peanut slaw a few years back that I’ve worked to recreate. It has since become a summer staple around here.

It’s a great dish to bring to a BBQ or potluck, or to just make a huge batch of and keep in the fridge. It’s especially versatile as it doesn’t contain any dairy or meat so it pairs well with most meals, and without the mayo it’s safe to be out of the fridge for awhile.

Here’s the recipe for what’s sure to become a new favorite in your family as well.

Crunchy Peanut Slaw

1 big bowl of slaw, serves at least 8

Cabbage slaw ingredientsIngredients:

  • 1 medium head green cabbage, outer leaves removed (I prefer Napa Cabbage for this, but anything that comes in your CSA works)
  • 1 1/2 cups roasted, unsalted peanuts (half finely chopped, half whole)
  • 1 bunch green onions, thinly sliced, green and white parts
  • 1 cup chopped cilantro (about two big handfuls unchopped)
  • Salt and pepper to taste



  • 1/2 cup light oil, like canola
  • 3 tablespoons rice vinegar
  • 1 tablespoon sugar (or more, to taste)
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce (or more, to taste)



Cutting cabbage1.  Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths.

2.  Toss with the peanuts, cilantro and green onion in a large bowl.

Mix the ingredients3.  Whisk the dressing until emulsified, then taste and adjust to your own preference of sweetness and saltiness. You can also add a pinch of red pepper flakes if you like a little spice.

4.  Toss with the cabbage. Garnish with a few more peanuts and green onions and serve.




Dress the slaw

I know that some people HATE cilantro, and in that case, you can substitute a combination of flat leaf parsley and mint. If you’re dealing with a peanut allergy, you can substitute other nuts, or if you’re avoiding nuts altogether, add some shredded carrots for color and sweetness.

You’ll need a large, very sharp knife for this recipe, a good and stable cutting board and a salad spinner, because while organic fruits and veggies are wonderful, they’re often dirty! My favorite method for cleaning greens is to finely chop them and then soak in a large bowl of cold water, then remove to the salad spinner for a vigorous spin, always a fun job for kids!

Eating the slaw

Fireworks Picnic Fried Chicken with Maple Dipping Sauce


Fried chicken picnic

In many Jewish households, Fridays are for chicken. A roasted chicken for Shabbat is as commonplace as fireworks on the Fourth of July. If you’re creating a Jewish home, or a home with a Jewish flavor, a great way to do so is by sharing a delicious Shabbat or holiday meal. I love gathering with friends and hearing about their grandmothers’ roast chicken or the best roast chicken they had at a friend’s house growing up.

This time of year, it is hot outside and having the oven on for a long time roasting a chicken is less appealing. For Canada Day (July 1st) and Independence Day (July 4th) we’ve got this simple fried chicken recipe, which is perfect for a picnic, and as always, the secret is in the sauce. The dipping sauce for this recipe is all about Canada Day because it’s a sweet maple syrup sauce that explodes with flavor thanks to some Dijon Mustard (a nod to Bastille Day, July 14, perhaps) and some fresh minced garlic.

Picnic Fried Chicken with Maple Dipping Sauce

(serves 6-8)

apple cider vinegarSpecial equipment needed: a candy thermometer to measure the heat of the oil.

Chicken Ingredients:

  • 2 full chicken breasts with the skin on (this will be four pieces)
    If the chicken breasts have the bones ask your butcher to split the breasts and remove the bones for you.  
  • 1 full skinless boneless chicken breast (this will be two pieces)
  • 1 400 ml can of coconut milk, divided
  • 1 cup of water, divided
  • 2 tsp. of smoky paprika (if you only have one kind of paprika just use that twice)
  • 2 tsp. of sweet paprika, divided
  • paprika1 tsp. of salt
  • 1 tsp. of pepper
  • 3 tsp. of cider vinegar, divided
  • additional salt and pepper to season chicken
  • 2 cups of all purpose flour (optional 1 cup rice flour and 1 cup of all purpose flour)
  • 1/2 cup of corn starch
  • vegetable oil for frying: enough to fill your pot about 1 1/2 inches which should be no more than 1/3 of the way up the pot.
    (I like canola or peanut oil)



garlicDipping Sauce Ingredients:

  • 1 Tbsp. honey
  • 3 Tbsp. maple syrup
    I prefer the dark/grade B maple syrup
  • 1 clove of garlic
  • 1 tsp. of Dijon mustard


Note: I make two different soaks for the chicken. One is more child-friendly and is a bit milder. My daughter does not like pepper so the children’s chicken is pepper free. I also make chicken strips for the children that cook quickly and are perfect for little fingers to hold.

The chicken is made in two steps: soak & fry.


Wet ingredients

1. You will need two bowls: one for the children’s chicken and one for the adult’s. In the larger bowl (adult bowl) mix the coconut milk and 1 cup of water. Whisk the mixture together and then pour 1/3 of the mixture into the other bowl (kid’s bowl).

chicken soaking2.  To the adult bowl, add 2 tsp. of smoked paprika, 1/2 tsp of sweet paprika, 2 tsp. of cider vinegar, 1 tsp. of salt and 1 tsp. of pepper.

3. To the kid’s bowl add 1 tsp. of cider vinegar and 1 tsp. of salt.

4. Whisk the mixtures in each separate bowl until everything is combined.

5. Place the 4 chicken breast pieces that have skin into the adult bowl. If the chicken is not submerged you can add a little bit of water. Cover with plastic wrap and refrigerate for at least 2 hours, but I prefer to soak overnight.

6. Take the boneless, skinless chicken breasts and cut them into 1-inch strips with scissors or a kitchen knife.

7. Place the chicken strips into the kid’s bowl, cover with plastic wrap and refrigerate for at least 2 hours, but I prefer to soak overnight.


fry the chicken1. Take the bowls out of the refrigerator and remove the chicken from the cold coconut milk soak to a wire rack over a tray. Let the chicken sit for a while so that some of the chill is removed from the meat. The coconut milk will begin to “melt” off the chicken. Let the soak drip off and remove any excess coconut milk before you coat the chicken in flour.

2. Fill your pot no more than 2 inches high with your oil and warm it up over medium heat until it reaches 375 degrees.

3. In a large plastic bag add 2 cups of flour, 1/4 cup of cornstarch, 1 tsp. of salt and 1/2 tsp. of pepper and mix well with a whisk.

4. Sprinkle the chicken with salt and pepper. Then put the chicken into the flour mixture in batches. Shake to coat.

5. Have a baking tray or plate ready with a double layer of paper towels for the chicken to drain on as each batch is ready.

6. The full chicken breasts take 20 minutes to fry. Once your oil has reached 375 degrees, you can start frying in batches. I like to put a timer on for 5 minutes at a time. Every 5 minutes you can turn the chicken in the oil. After 4 turns the chicken will be ready. Take it out with a slotted spoon or very carefully with tongs and place it on a plate layered with two paper towels. Sprinkle the chicken with a little salt and pepper to finish. The chicken strips take only about 8 minutes and can be done in two or three batches. Turn them every two minutes.


In a measuring cup pour 1 Tbsp. of honey, 3 Tbsp. of maple syrup, 1 clove of garlic minced, and 1 tsp. of Dijon. Whisk together. Add a pinch of salt to taste.

Happy Fourth of July and Canada Day!

Fried chicken