Served on the Side, Felt at the Center

Shabbat tables are often remembered for the main dish — the roast chicken, the brisket, the centerpiece. But ask anyone what made the meal feel whole, and they’ll often point to something quieter: the creamy potatoes, the vibrant salad, the perfectly seasoned rice. The side dishes. The ones that don’t demand attention, but without them, something feels missing.

They remind me so much of motherhood.

It’s not the big moments that hold everything together. It’s the small, steady ones — the ones that often go unnoticed. The packing of bags before anyone wakes up. The wiping of tiny faces without a second thought. The whispered “I love you's” slipped in between tantrums and to-do lists. Like side dishes, they may not be the focus, but they’re the things that bring warmth, stability, and that deep, quiet comfort and safety only a mother can give.

Each side dish on the table carries intention — a sprinkle of love here, a dash of care there. And just like in motherhood, it’s those layers, those little touches, that create something whole.

So here’s to the small things. The ones that seem ordinary, but somehow make everything feel complete.

SIDE DISHES

QUINOA DISH:

- 1 cup quinoa

- 1 3/4 cup water

- 6 garlic cloves

- A handful of fresh parsley chopped

- 1 bell pepper diced

- 1/2 red

- 3 tsp salt

- 1/3 cup olive oil

• Take the garlic cloves and pour 1/3 cup olive oil and bake it open in the oven at 400 degrees for 15-20 minutes till golden and soft.

• Place the quinoa and water into a pot and boil on medium-high heat.

• Once the water starts to boil, reduce the heat and cook for about 10/15 minutes.

• Turn off the fire and let the quinoa rest for another 15 minutes.

• Put the quinoa in a bowl and take out the garlic cloves from the oil (once they cool) and add in the quinoa.

• Add in the salt, parsley, and bell peppers.

• Stir, serve, and enjoy!

ROASTED SWEET POTATOES:

- Preheat oven to 425.

- 3-4 large sweet potatoes peeled and cubed

- 1/3 cup honey

- 1/3 cup maple syrup

- 1 tsp salt

• Place the sweet potatoes in an oven safe pan.

• Drizzle the honey, maple syrup, and salt over the potatoes and mix it will till evenly coated.

• Bake for about an hour (or until sweet potatoes are soft and lightly browning.

SPINACH QUICHE:

- 1/2 a bag of frozen spinach

- 2 eggs

- 2 heaping tbsp mayo

- 2 heaping tbsp flour

- 2 tbsp avocado oil (or olive)

- 1 tsp salt

- 1 tsp pepper

- 1 tsp granulated garlic

- optional: 1 tsp tumeric

• Combine all ingredients and bake for about 45 minutes (or till golden) at 425.

GREEN BEANS:

- 1 package (or three handfuls) of fresh green beans

- 3 tbsp soy sauce

- 3 tbsp sesame oil

- 4oz (1/2 package) of mushrooms sliced

- 1 small onion diced

- 2 tbsp olive oil

- 1 tsp salt

- 1 tsp pepper

- 1 tsp granulated garlic

• Preheat oven to 425

• Place the green beans in an oven-safe pan. Add in the soy sauce and sesame oil.

• Bake the green beans uncovered for 35 minutes.

• Sauté the mushrooms and onion in the olive oil. After 5 minutes, add in the salt, pepper, and granulated garlic and cook for another 4 minutes.

• Pour the mushroom mixture over the cooked green beans and mix together!

RADISH SALAD:

- 1 bunch of radishes washed and sliced

- 1 handful of fresh dill

- 1/2 cucumber sliced

- 2 tbsp mayo

- 2 tbsp water

- 1 tsp honey

- 1 whole lemon squeezed and juiced

- Dash of salt

- 1 tsp pepper

• Combine all ingredients in a bowl and mix well.

• Serve and enjoy!

PESTO PASTA:

- 1 box of spaghetti

- 1 tbsp salt for pasta water

- 1 whole bunch of basil leaves

- 3/4 cup olive oil

- 3 fresh cloves of garlic

- 2-3 tsp salt for pesto

- 1 tomato

- 1 small onion

• Make the spaghetti according to box. Add in 1 tbspn salt into water.

• Make the pesto by placing the basil leaves, olive oil, garlic cloves, and salt in food processor.

• Dice the tomatoes and onions.

• Place everything in a bowl and mix!

*Tip: It tastes best served the following day or hours later as it'll marinate more!

POTATO SALAD:

- 6 Yukon gold potatoes washed and chopped

- 1 tsp dried dill (or 1 handful of fresh dill diced)

- 3 Israeli pickles diced

- 1 cup peas

- 1 small onion diced

- 3 tbsp of mayo

- 2 tsp salt

- 1 tsp pepper

- 1 tsp granulated garlic

• Put chopped potatoes in a pot of water and boil till tender when poked with a fork.

• Place all other ingredients in a bowl and gently toss.