Jamie Geller Cooks an Italian Style Shabbat Dinner in 1 Hour

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Pour olive oil into the bottom of a pot just to cover.

Toss in diced onion, carrots, celery, and fennel; sauté for 5 to 7 minutes until just soft and beginning to brown.

Add minced garlic and rinsed and drained white beans from a can.

Pour in vegetable broth, about 6 to 8 cups for a chunky soup and 8 to 10 cups for a smoother soup.

Blend the soup until smooth and ladle into a bowl, finishing with black pepper and a drizzle of extra virgin olive oil.

Take thin cut boneless skinless chicken breasts and dunk them in eggs.

Dunk the chicken in a mixture of flour, matzo meal, salt, and pepper; give it a shake.

Gently fry the chicken in a skillet until nice and crispy and golden brown on both sides, being careful not to overcrowd the pan.

Make a quick pan sauce by deglazing the pan with a little bit of broth and pour this sauce into a gravy boat until ready to serve.

Cook spaghetti according to package instructions.

In a sauté pan, add warm olive oil and minced garlic; be careful not to cook for too long to avoid burning or bitterness.

Toss spaghetti with garlic oil and add chopped parsley, giving it a good toss.

Add cherry tomatoes to the same pan used for the garlic, seasoning with salt and pepper, and cook until just blistered and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens