Shabbat Menu – Italian Meat Antipasto
In this week’s Parsha, the Torah expands on the farewell speech Moses is delivering to the Jewish people, saying: “When the Lord, your God, expands your boundary, as He has spoken to you, and you say, ‘I will eat meat,’ because your soul desires to eat meat, you may eat meat, according to every desire of your soul.” Can you think of a more appropriate or appetite whetting introduction to a Shabbat menu? This week at Joy of Kosher we bring out the best of the beef. B’tayavon!
Meat Antipasto Platter
Shabbat London Broil
Roasted Rosemary Red-Skinned Idaho® Potatoes
Jewish Venetian Spinach
Non Dairy Creme Brulee
Click here for last year’s Shabbat menu for parsha Re’eh.
About Tamar Genger MA, RD
comments
5 Responses to Shabbat Menu – Italian Meat Antipasto
Leave a Reply
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
This menu is really festive. I love the London Broil. It looks so crispy and complicated but the recipe is actually very simple. Also, I’ve never made non dairy creme brulee, so that will be part of my plan maybe for the holidays!
This is such a great menu. I’ve never done an antipasti, so colorful and nicely presented
what are the meats on the antipasto platter.. and where can you find those items (kosher)?
The ones here are a salami I found at Rockland Kosher in Monsey, they have tons of different flavors and come already sliced like these or not. I am sure many other kosher butchers offer various types of cured meats and they are maybe $8 for a package, so not cheap, but not too bad. IF you have the money, you can find amazing kosher Charcuterie at Prime Butcher Baker in NYC – and they ship – http://www.primebutcherbaker.com/charcuterie/. If anyone gets some of that I hope they invite me over.
Tamar, this looks lovely! All the colors and textures blow me away! A stunning meal all the way around!