Tips for Summer Shabbat cooking

Currently playing in iTunes: Ready For The Weekend by Calvin Harris [tweetmeme source=”frumfashionista” only_single=false]

The temperature is rising and my food is cooling down. One would think that summertime Shabbat meals require less prep but that is not true. However, I learned that EVERY Shabbat meal requires prep.

During the summer, I use fresh produce to my advantage. Salads and simple fruit desserts start emerging.  I hate cooking in the summer so I tend to pare down my recipes accordingly. Here are some of my tips:

  1. Cook at night/early morning. Why slave over a hot stove in the heat?
  2. Bake once. Make a double batch/freeze. I do this especially with kugels, desserts, and meat dishes.
  3. Use the stovetop. Oven put out tons of heat.
  4. Try one pot meals.
  5. Go to the backyard and use the grill. I live in an apartment so this doesn’t apply to me.
  6. Cook foods that taste good at room temperature.
  7. Salad, salad, salad. It’s cool, refreshing, and easy to prepare.
  8. Fruit!  I love melon , grapes, and strawberries during the summer.  I even freeze grapes and use them as ice cubes!
  9. Turn off the lights. During the summertime, I turn on my fluorescent lights because they are cooler than incandescent lighting.
  10. Don’t make chicken soup and/or cholent. I can see some people passing out at the thought of no cholent, lol. Alternately, you can make cholent in a crockpot (less heat output.) Some people make a lighter version of cholent so it won’t be as heavy. It depends on your creativity and comfort level.

What are your tips for summertime cooking?

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