December 16, 2016 – Sarasota, FL

The good news for the Weinberger family about following the commandment that states  “observe the sabbath” is that it doesn’t come with too many guidelines. While the obvious props set the stage for the entrance of the weekly pause, the adventures of the observance vary in great detail from one Sabbath to the next  – at least for us. This Friday night was no different. Both kids were at work well past the setting of the sun, so we decided to have a late night Shabbat dinner around a bonfire as the stars would be out and the weather forecast just below 70 degrees.  

The main course was Zucchini Noodle Faux Pho. This soup is definitely easy, and I have a spiralizer to make the zucchini curly. It has a fresh flavor, is hearty, and contains at least two handfuls of nutrients. The side dish included fresh romaine and arugula lettuce and from our garden topped with ugly tomatoes from Publix as the crop is not ready for harvesting quite yet.

As the kids and friends rolled in, we sang the blessings, tore the challah, popped the cork, and lit the bonfire all around 11:00 pm. The evening was short and heads bobbed and eyelids were heavy. Still, we observed the Sabbath…Weinberger style.

Here’s the Zucchini Noodle Faux Pho recipe as it is worth passing along:

Ingredients:

• 2 Tbs. olive oil
• 1 onion, minced
• 2 tsp. minced garlic
• 8 oz. (250 g) shiitake mushrooms, stemmed and thinly sliced
• 1 star anise
• 1/4 tsp. ground cinnamon
• Pinch of red pepper flakes
• 2 bone-in, skin-on chicken breasts, about 1 1/2 lb. (750 kg) total
• 6 cups (48 fl. oz./1.5 l) chicken broth
• 1/2-inch (12-mm) piece fresh ginger, sliced into coins
• Pinch of salt
• 2 tsp. fish sauce
• 1 lb. (500 g) zucchini, trimmed and run through the fine grates of a spiralizer
• Your choice of sliced green onions, sliced jalapeño chile, fresh mint leaves and lime wedges for serving

Good Shabbat:)