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Shabbat Menu – Celebrating Spring

 

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In Parsha Emor, we survey the cycle of our Jewish holidays, from Passover to Shavuot, Rosh Hashana and Yom Kippur through Succot.  Now that we are literally counting the days until Shavuot when we commemorate the giving of the Torah at Mount Sinai we are reminded of  the “omer” barley offering brought in the days of the Temple and referenced in this week’s portion.  In remembrance of this grain offering and its symbol of thanksgiving, we offer a delicious  salad that is perfect for a Spring Shabbos!

spring salad with walnuts

Spring Salad with Salmon, Walnuts and Eggs

Shish Kebab

Lemon-Roasted-Asparagus

Lemon Roasted Asparagus

Barley and Mushroom Salad

Barley and Mushroom Salad

summer-berry-cake

Summer Berry Chocolate Cake

 

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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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3 Responses to Shabbat Menu – Celebrating Spring

  1. Everything looks so amazing!

  2. I hope you have more recipes involving strawberries. I have tons and would like to use them before they rot. I’ve already put half in the freezer. They are so delicious I just need a couple of main dish recipes for these little red gems. Todah Rabbah!!! Rener

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