Every year, during the Nine Days leading up to Tisha B’Av, when we sit low and mourn the destruction and absence of our Holy Temple, it’s customary to refrain from eating meat or chicken, with Shabbat being the exception.
As a self-proclaimed carnivore, I’ll admit that beyond the emotional heaviness this time period brings, I also really miss my meat! So in our home, we make an extra effort to get creative with dinners during this time, leaning into dairy and parve meals that still feel satisfying and nourishing.
Of course, many of these recipes work beautifully all year round, but I always get a surge of requests for dairy ideas as the Nine Days roll in. I’m sharing a few of my go-to dishes below, and I encourage you to get inspired, experiment, and find combinations your family will love.
Mini crustless quiches
Quiches are the perfect dairy addition to any meal, or they stand on their own for breakfast or lunch. These are quick to make and freeze well, so you can prep ahead of time to grab and go. Use any of the fillings that you desire, or create your own. Quiches are so versatile!
Yields 12-16 mini quiches.
For the base:
6 eggs
1 cup whole milk
1/3 cup cornstarch
1 tsp. salt
¼ tsp. pepper
1 cup grated cheese
¼ cup grated Parmesan for topping
Filling ideas:
Choose one filling or combine two options. Aim for about 2 cups total of your preferred filling(s).
• Sautéed onions and mushrooms
• Grated zucchini with diced peppers
• Diced shallots or scallions with diced broccoli florets
Tip: If using vegetables with a high water content like zucchini, give them a quick squeeze in a towel after grating to avoid soggy quiches.
Preheat your oven to 180°C. Grease a muffin tin well or insert paper liners. In a mixing bowl, whisk together the eggs, milk, cornstarch, salt, and pepper until smooth. Stir in the grated cheese and your chosen filling(s).
If you’re making two types of quiches, divide the batter evenly between two bowls and stir 1 cup of filling into each. Then pour into separate sections of your muffin tin.
Pour the mixture evenly into each muffin cup, filling about ¾ of the way. Sprinkle Parmesan on top. Bake for 25-30 minutes, or until puffed and golden. Let cool slightly before removing from the tin. Serve warm or at room temperature.
Fish sticks
Fish sticks bring back summer childhood memories of lunchtime in our little bungalow, when my mom would serve them during lunch break from day camp. There’s something about that crispy coating and tender, flaky white fish inside that makes both kids and adults smile. These easy finger foods are just as good now as they were back then.
You can bake them with a quick spray of oil, but if you ask me, frying is the way to go.
Yields 4 servings.
500 gr. white fish, cut into strips
1 cup flour (gluten-free option)
1 cup breadcrumbs or cornflakes crumbs
3 eggs, beaten
1 tsp. salt (divided)
1 tsp. paprika
Pinch of black pepper
1 lemon
Set up three shallow bowls: one with flour mixed with ½ tsp. salt; one with beaten eggs and the other ½ tsp. salt; and the third with breadcrumbs mixed with paprika and black pepper.
Pat the fish dry, then dredge each piece in flour, dip into the egg, and coat well in the seasoned crumbs.
To bake: Preheat the oven to 200°C. Line a baking sheet with parchment paper and spray with oil. Place fish sticks on the tray, spray the tops, and bake for 12-15 minutes, flipping halfway through, until golden and cooked through.
To fry: Heat oil in a pan over medium heat. Fry fish sticks in batches for 2-3 minutes per side, until golden brown. Drain on paper towels.
Squeeze lemon juice over the fish sticks just before serving. They pair great with a simple lemon mayo dip or ketchup on the side.
Creamy garlic pasta
Pasta is one of the most versatile foods out there, and chances are it shows up on your menu at least once a week. As the Nine Days approach, it tends to take center stage even more.
This dish is one of those dreamy pasta dinners that taste like they came from a restaurant but are made with simple, familiar ingredients. Rich, garlicky, and full of flavor, this is the perfect comfort food for a meatless meal.
Yields 3 servings.
4 tsp. butter or olive oil
4 garlic cloves, minced
2½ cups water or vegetable broth
1 cup milk
½ tsp. ground black pepper
¼ tsp. salt
300 gr. spaghetti
1 cup grated Parmesan cheese
2/3 cup heavy cream
Dried parsley, for garnish
In a large, deep pan, heat the butter or oil and sauté the garlic just until fragrant. Add the water or vegetable broth, milk, pepper, and salt. Bring to a gentle boil, then add the spaghetti.
Cook uncovered over medium heat, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed – about 10-12 minutes.
Lower the heat, stir in the Parmesan and heavy cream, and cook for another minute or two until the sauce is smooth and coats the pasta. Sprinkle with dried parsley before serving.
Fruit ice-pops
This fun and refreshing dessert was inspired by my friend’s son Nadav, who prepared it as part of his entry for the Kids’ Summer Supper Takeover Challenge a couple of weeks ago. I thought it was so cute, colorful, and creative that I just had to include it! It’s the ultimate summer treat: light, naturally sweet, and a perfect way to cool off.
Yields 6 servings.
Variety of fresh fruit, cut into small chunks or thin slices (strawberries, kiwi, grapes, blueberries, mango, etc.)
1 cup lemonade (store-bought or homemade)
– or –
1 cup coconut water mixed with 2 Tbsp honey
Popsicle molds and sticks – or use small plastic cups and wooden sticks
Fill each Popsicle mold about ¾ full with the chopped fruit, mixing and layering as you go. Carefully pour in the lemonade or coconut water mixture, letting it settle around the fruit. Insert Popsicle sticks.
Freeze for at least 6 hours, or overnight, until fully frozen. To release, run the molds under warm water for a few seconds or peel off the plastic cup.
These fruit ice-pops are a hit with kids and adults alike – refreshing, fun, and naturally sweetened.
About a month ago, I wrote an article while Iranian missiles were flying overhead, and the recipes I shared were meant to help us cope during wartime. Thankfully, by the time the article hit the newsstands that Friday, the skies had cleared and we were back to whatever routine passes for normal these days. I think it was obvious to my readers that the piece was written during very trying times, even though those moments had passed by the time it was published.
And so, I share this article with a similar hope and prayer – that by the time you’re reading it, you’ll be wondering why I’ve included foods for the Nine Days, as our Third Holy Temple will be standing proudly in the heart of our homeland.
May we merit to turn these days of mourning into days of unity and rejoicing.
Amen.
The writer is a kitchen coach who teaches women how to meal plan and cook, so they get dinner on the table and prepare for Shabbat and holidays on time. To join her free WhatsApp group, enter the kids summer takeover challenge, or discuss your next event: henny@inthekitchenwithhenny.com