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Shabbat Menu – Quick Chili Dinner

 

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In Parsha Behar, Hashem commands the Jewish people to cease all agricultural activity during the seventh year and allow the produce to be freely available to man and animal. Imagine the level of preparation that must have preceded this year of schmittah? Preserving enough to ensure your family would not starve in the months ahead and living in hopeful expectation of a bountiful harvest the following year. I am in awe of that faith and commitment. I am also grateful to canning, the modern solution for preservation. When short on time or ripe produce, I turn to canned products to help enliven sauces, stews and soups and this week I share a favorite recipe from Chef Laura Frankel for chili, using canned tomatoes and beans.

 

Mint Orange Agave Cooler

Spicy Roasted Corn, Avocado and Chicken Salad

Chili Con Carne

Salsa Fresca

Pareve Cornbread Muffins

Avocado Ice Cream

Broiled Mango

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About Tamar Genger MA, RD

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Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!

 

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4 Responses to Shabbat Menu – Quick Chili Dinner

  1. I still so love these themed Shabbat menus – please keep them coming. Thanks!

  2. avatar says: Debra

    Love them too. This week’s looks great. I had a conversation with Chef Laura last year and became a big fan!

  3. avatar says: Mey Meyen

    all the receipes are amazing,it is really a great idea for themed Shabbat menues.thank you jamie

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