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Shabbat Menu – Berry Cobbler Crisp

 

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For Jewish foodies, the highlight of this week’s parsha is the recap of the laws of kosher and the commandment to donate a tenth of all produce to the tribe of Levi and another tenth to be either eaten in Jerusalem or exchanged for money to be taken to Jerusalem to spend on fruits and vegetables.  This evokes a spectacular image of the Holy City as a robust marketplace bursting with fresh produce.  For this week’s Shabbat menu, we highlight some of our favorite seasonal fruits and vegetables worthy of a pilgrimage to your local green market.

Beet Carpaccio

Beet Carpaccio

chickpeas and chard

Chickpeas and Chard

persimmon salsa

Persimmon Salad

GRILLED SOUTHWEST STEAKS WITH SUNSET SALAD

Broccoli Salad with Mushrooms & Walnuts

Berry Cobbler Crisp

 

For last year’s Shabbat Reeh Menu click here.

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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 – Berry Cobbler Crisp

  1. avatar says: elie

    made the berry cobbler crisp…was delicious!!!

  2. I keep trying to get the recipe for the grilled steak, but I am always directed back to the menu page. How can I access the recipe? Also, is it possible to include nutritional information with the recipes?

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