The Shabbat Table: Rainbow-inspired recipes!

(Pexels photo)

Good Shabbos, Shabbat Shalom! For this week’s menu, I’ve focused on some rainbow-inspired recipes to brighten up your Shabbat table.

If you make your own challah, add a kaleidoscope of different colours of gel paste food colouring to my award-winning challah dough and braid it to make a Rainbow Challah to celebrate Parshat Noach!

The consistency of Wilton gel paste food colouring rather than liquid food colouring will allow you to add intense colour without wetting the dough or altering the flavour.

Short on time? An easy hack is to top the shaped unbaked challah with different coloured sprinkles rather than poppy or sesame seeds just before baking. Alternatively, make individual challah rolls topped with different coloured sprinkles.

For a nutrition-packed, colourful side dish, serve up Daniella Silver’s Cauliflower Rainbow “Rice” which is made with riced cauliflower, carrots, bell peppers, broccoli florets, and green peas:

For the main course, Heavenly Chicken is always a hit! (See recipe below)

For dessert, skewers of various fruit make a fun treat for the kids. Another idea is to arrange a variety of assorted cut-up fruits on a large platter in an attractive pinwheel design:

  • Watermelon, cantaloupe, and honeydew cubes
  • Mandarin orange segments
  • Strawberries
  • Blueberries
  • Kiwi slices
  • Pineapple chunks
  • Green or red seedless grapes   

Amy Kritzer’s Rainbow Sprinkle Macaroons are always a hit with the kids, and they’re also gluten-free:



Adapted from The New Food Processor Bible (Whitecap)

You can use bottled or homemade salad dressing for any of the variations at the end of this recipe.

2 broilers, each cut in 8 pieces

3/4 to 1 cup Italian salad dressing

3/4 to 1 cup apricot, peach or pineapple jam

1 Tbsp lemon juice

1 pkg dry onion soup mix

  • Arrange chicken pieces in a single layer in a large sprayed roasting pan.
  • Insert Steel Blade in food processor bowl. Combine remaining ingredients and process for a few seconds, until blended. Pour over chicken. (May be marinated for several hours or overnight in refrigerator, covered; turn once.)
  • Bake, uncovered in preheated 350ºF oven about 2 hours, until golden brown. Baste occasionally.

Makes 8 servings. Reheats and/or freezes well.


Combine any of the following, or use your imagination!

  • Italian salad dressing or orange marmalade
  • Thousand Island salad dressing plus apricot jam
  • Vinaigrette salad dressing plus 1/2 cup orange marmalade and 1/2 cup peach or apricot jam
  • Any bottled low-calorie dressing plus low-sugar or sugar-free jam



This colorful, grain-based is excellent for anyone who is vegetarian or gluten-free. Also see the variations below—be creative and use your imagination!

2 cups vegetable or chicken broth

1 cup quinoa (white, red, or multi-colour)

3/4 cup diced red onion

1/2 cup diced red bell pepper

1/2 cup diced yellow bell pepper

1/2 cup shredded carrots

1 or 2 cloves garlic, minced

2 Tbsp fresh minced basil (or 1 tsp dried)

1 cup canned pineapple tidbits, well-drained

1/2 cup dried cranberries

3 Tbsp extra-virgin olive oil

2 Tbsp orange juice

1 Tbsp lemon juice

Salt and pepper to taste

3/4 cup toasted slivered almonds

  • Place broth in a medium saucepan and bring to a boil over high heat.
  • Place quinoa in a fine-meshed strainer and rinse under cold running water for 1 minute; drain well.
  • Add quinoa to boiling broth. Reduce heat and simmer, covered, for 15 minutes.
  • Remove pan from heat and let stand, covered, for 5 minutes. Fluff quinoa with a fork, transfer to a large bowl, and let cool.
  • Add red onion, peppers, carrots, garlic, and basil to quinoa along with pineapple tidbits and dried cranberries. Add oil, orange juice, salt, and pepper. Stir gently to combine.
  • Cover and refrigerate up to a day in advance. Adjust seasonings to taste. Top with toasted almonds.

Makes 4 to 6 servings. Doubles easily. Do not freeze.

  • Grain Heaven! Feel free to substitute other cooked grains such as rice (white, brown, or even black rice)! You can also use bulgur or couscous, but then it won’t be gluten-free.
  • Colours Galore! Add diced cucumber, sliced hearts of palm, finely sliced chives, or minced flat-leaf parsley. Instead of basil, use minced fresh dill. Instead of pineapple, use mandarin orange tidbits. Instead of dried cranberries, add finely chopped dried apricots or dates.



Experience the fabulous flavors of the Mediterranean with this colorful dish. You can use regular or whole wheat couscous, or try the pearl-shaped grains of pasta known as Israeli couscous (or maftoul), which are much larger and more versatile than the typical Moroccan couscous. You can substitute the couscous with orzo (a rice-shaped pasta), bulgur, or quinoa.

2 Tbsp olive oil

2 medium onions, chopped

1 red pepper, chopped

2 cloves garlic (about 2 tsp minced)

1 1/2 cups couscous

1 tsp ground cumin

3 cups hot vegetable or chicken broth

1/2 cup raisins or currants

1/2 cup chopped dried apricots or dates

Salt and freshly ground black pepper

1/2 cup chopped fresh parsley or mint

1/3 cup toasted pine nuts or slivered almonds

  • Heat oil in a large, deep skillet on medium heat. Add onions, red pepper, and garlic; sauté for 6 to 7 minutes or until golden.
  • Stir in couscous and cumin and cook for 2 minutes longer or until golden.
  • Slowly add hot broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 12 minutes or until the couscous is tender.
  • Stir in raisins, apricots, salt, and pepper. Sprinkle with parsley and pine nuts and serve.

Makes 8 servings. Keeps for up to 3 days in the refrigerator. Reheats and/or freezes well.


Couscous with Sun-Dried Tomatoes: Omit cumin, dried fruit, and nuts. In Step 4, stir in 1 tsp Italian seasoning and 1/2 cup chopped sun-dried tomatoes, rinsed and drained. If desired, add 1/2 cup sliced pitted black olives.