Third Meal Inspo

A long summer Shabbos gives us the chance for a more leisurely third meal. Shalosh seudos is an important part of Shabbos that is unfortunately all too often rushed during the year when days are shorter. Come summertime, we can enjoy it better with family or friends over some fun and casual fare. As Shabbos ebbs away, we can tap into the special spiritual quality that lends rest to the upcoming week.

I throw together lots of fresh salads and try to incorporate whatever is in season and on hand. Some are newly found inspiration in my veggie bin, while others may be repurposed from the lunch meal. A cheese plate is always welcome. Chips and guac. Fresh fruits are a must. Borekas or a quiche round out the light meal. It doesn’t have to be fancy or stressful to be a meaningful time spent around the table.

I usually also include some fish offering—tuna, smoked salmon, herring, etc. Kani salad is always a popular choice. The last few summers, I started to add in peaches and herbs for a seasonal twist and my family was sold. Try this (or a variation of this) for a fun twist.

{Mock-Crab & Peach Salad in Radicchio cups

An attractive no-cook salad that comes together quickly for a light lunch entrée or plated cold appetizer stuffed in radicchio cups. Radicchio is a bitter green with a lovely rosy color. Its small size makes for an attractive edible cup for serving.

Serves 4-6

1 package frozen mock crab, thawed and diced

2 peaches, diced

1 avocado, diced

1–2 scallions, sliced

Handful of chopped mint or basil

Optional: 1/2 jalapeño pepper, seeded and minced

1 head radicchio, leaves separated

Garnish: Toasted cashews or peanuts, chopped

Cilantro-Lime Dressing

1/2 teaspoon lime zest

2–3 tablespoons fresh lime juice (juice of 1 lime)

1/4 teaspoon cumin

1 tablespoon honey

1/4 cup packed cilantro

3 tablespoons olive oil

1/4 cup mayo

1/2 teaspoon kosher salt, or more to taste

Freshly ground black pepper, to taste

Prepare dressing: Blend all dressing ingredients in a mini food processor or with an immersion blender until completely emulsified. Season to taste with salt and pepper.

Assemble: Combine mock crab, peaches, avocado, scallions, and mint (or basil) in a large bowl. Toss with about half the dressing or more as needed to coat the salad (the remainder can be used for another time). Fill radicchio cups with mixture and sprinkle with toasted cashews. 

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, The Giving Table, was released in December 2022. Follow her at @naomirosscooks on Instagram/FB/TikTok or visit NaomiRossCooks.com.