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Shabbat Menu – Spring Greens


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For Jewish food aficionados, this week’s parsha outlines for the first time in specific detail the kosher dietary laws concerning what animals are permissible and prohibited, the criteria for kosher fish and birds and a list of kosher insects (yuck!).  After a week of bountiful breadless Passover braising, broiling and baking, I decided to take things a little lighter this week with a lean and green spring Shabbat menu.

cilantro scallion rolls

Cilantro Scallion Onion Challah Rolls

Beet, Kale and Seaweed Salad

Beet, Kale and Seaweed Salad

Slow Cooker Turkey Meatloaf

Walnut Crunch Couscous

Walnut Crunch Couscous

Mango Peanut Crisp

Mango Peanut Crisp

Click here for last year’s Shabbat Shemini Menu

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About Tamar Genger MA, RD


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!




2 Responses to Shabbat Menu – Spring Greens

  1. avatar says: arianna

    Why can’t I get the recipe for the Cilantro Scallion Onion Challah Rolls?

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