A Summer Shabbat Menu

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Tamar Genger MA, RD
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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.

This week's menu is parve/dairy, but many recipes can be adapted if you want to serve a meat main or you can check out last year's menu

Nectarine Tomato Salad

Nectarine Tomato Salad

cranberry walnut salmon on a bed of spinach (99)

Cranberry Walnut Salmon on a Bed of Spinach

Mediterranean Salad with Roasted Vegetables and Whole Wheat Couscous

Mediterranean Salad with Roasted Vegetables and Whole Wheat Couscous

Blueberry tart

Blueberry Tart

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