https://www.chabad.org/search/keyword.asp?kid=21849 Newest articles written by Amy Stopnicki Copyright 2026, Chabad.org - Chabad-Lubavitch Media Center, all rights reserved. Mon, 01 Jan, 0001 12:00:00 EST Mon, 01 Jan 0001 12:00:00 EST https://www.chabad.org/article.asp?aid=3503357 https://www.chabad.org/recipes/recipe_cdo/aid/3503357/jewish/Mushroom-Chicken.htm Yield: serves 6-8 Plan The sauce for this chicken can be made and stored for later use. It can be kept in the refrigerator for up to a week, or frozen for up to three months. The chicken can be grilled, if you prefer. Chicken 8 chicken breasts, sliced in half horizontally 2 tablespoons canola oil salt and pepper to season chicken Sauce 2 tablespoons canola oil 1 onion, sliced 16 oz. mushrooms, cleaned and checked, sliced ¼ cup soy sauce ¼ cup white wine 2 tablespoons flour 1 cup cold water salt and pepper to taste Prepare Preheat oven to 350°F. Coat chicken with oil, salt and pepper. Bake for 10 minutes on each side, or until chicken is Thu, 24 Nov 2016 12:00:00 EST https://www.chabad.org/article.asp?aid=3503355 https://www.chabad.org/recipes/recipe_cdo/aid/3503355/jewish/Baby-Arugula-and-Sweet-Potato-Salad.htm Yield: serves 6-8 Plan If you don’t have sweet potatoes you can replace them with sautéed red peppers. Salad 2 cups cubed and roasted sweet potato 2 Belgian endives, cleaned and checked, sliced thinly 6 cups baby arugula, cleaned and checked 1⁄3 cup dried cranberries ½ cup cooked quinoa ½ cup chopped roasted cashews Dressing ¼ cup red wine vinegar ¼ cup extra-virgin olive oil 1 teaspoon sugar (for a sweeter salad add another 2 teaspoons) salt and pepper to taste Prepare In a large mixing bowl, combine all the salad ingredients except cashews. In a small jar or cruet, combine all the dressing ingredients. Pour dressing over salad and toss well. Thu, 24 Nov 2016 12:00:00 EST https://www.chabad.org/article.asp?aid=3503356 https://www.chabad.org/recipes/recipe_cdo/aid/3503356/jewish/Elephant-Garlic-Soup.htm Yield: serves 6-8 Plan Elephant garlic falls somewhere between a leek and an onion. While not actually garlic it gives a light, mild flavor that makes this soup perfect every time. This soup is delicious and creamy and may be made pareve by using soy milk or pareve cream. Freezes well. Soup 2 tablespoons extra-virgin olive oil 1 large onion, diced 12 cups water 3-4 large potatoes, peeled and cut into chunks 8-10 cloves elephant garlic, peeled 1 tablespoon flour 1 cup milk salt and pepper to taste green onions, cleaned and checked, chopped (for garnish) sour cream (for garnish) Prepare In a large stockpot, heat oil over medium-high heat. Add onion and cook until soft. Add water, potatoes and garlic and bring to a bo Thu, 24 Nov 2016 12:00:00 EST