I love traditional Jewish Shabbos foods but there's something to be said for variety and originality. Chicken soup and chulent get just a little boring week after week! This week I had a vegetarian guest for Shabbos so I had to do things a little differently (without an awful lot of time on my hands). I supplemented the traditional chicken soup with a fun spaghetti salad (made 100% out of veggies) and I added lots of salads to the menu. Guess what? The kids ate the salads! And I had more fun!

Veggie Spaghetti Salad
3 green zucchinis, yellow squash, or a combination
1 yellow onion
1 tablespoon canola or vegetable oil
1/2 teaspoon salt
A dash of black pepper
2 tablespoons of your favorite fresh herbs, diced (try basil or lemon verbena)
2 tablespoons dry white wine, like sherry

Sauté the onion in the oil. While it's getting nice and golden, cut the zucchini into thin julienne. Here is my really important tip to make this easier: go out and get yourself a Kuhn Rikon Juli Peeler. It is a great $6 investment for this recipe and lots of others. If you don't have one, you can just julienne the zucchini the old fashioned way.

Once the onions are golden, add the zucchini and sauté for about 5 minutes, till warmed through. Add salt and pepper.

Right before serving (you can serve warm or at room temperature), stir in the herbs and wine.