Shabbat

 

The Shabbat After Thanksgivukkah

 

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This Shabbat we celebrate the third night of Hanukkah and it is also the day after the American holiday of Thanksgiving.  In this week’s parsha, Pharaoh dreams of seven years of plenty, followed by seven years of hunger.  After (at least) seven courses of Thanksgiving bounty, there is  undoubtedly an abundance of leftovers in our refrigerator this week. So we remake the plenty from the night before for a completely original  Shabbat Hanukkah menu that will feed your hungry family and guests.

Sweet Potato Soup with Sweet Potato Chips

Sweet Potato Soup with Sweet Potato Chips


 

Shabbat Menu – Rainbow Cake

 

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Every year it seems more and more people are jumping on the rainbow cake band wagon for Parsha Noach.  Probably for the same reason there are so many songs about rainbows and what’s on the other side.  There is just something magical and mysterious and exciting and it is an easy symbol to draw or create out of food.  You can go all out with multi layered Rainbow Cake or you can try my newest creation for those of us chocolate lovers with just a decorated rainbow made out of Mike and Ike on top.  Either way, we have nothing to hide.

Spiced Maple Pumpkin Soup with Sauteed Cremini Mushrooms

Spiced Maple Pumpkin Soup with Sauteed Cremini Mushrooms


 

An Italian Holiday Feast

 

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In last year’s Rosh Hashanah issue of Joy of Kosher with Jamie Geller we shared three unique holiday menus.  Italian, Moroccan and Traditional.  Today we will share Alessandra’s Italian feast with you, but you don’t want to have to wait a year for the amazing recipes and menus we feature in our magazine, get your subscription here.

Click through to each recipe to find make ahead tips to make this menu easier to prepare.


 

Shabbat Menu – A Bread Story

 

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The parsha this week continues Moshe’s closing remarks to his people. The 40 years of wandering in the desert, during which Hashem rained down manna from heaven, was to teach the people “that man does not live on bread alone…” But imagine if you had to. For just one Shabbat make a menu where every dish includes bread, but each course is completely unique and utterly delicious!

Panzanella


 

A Shabbat Menu with Gold’s

 

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Sometimes all it takes for a perfect meal are a few great quality ingredients. Enjoy the summer weather with these quick and gourmet recipes for Shabbat and every day of the week.

Panko Crusted Salmon


 

Shabbat Menu – Cooking with Kids

 

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In parsha Vaetchanan, Moshe reminds the people to recount the miracles and the teachings to their children and their children’s children.  We pass down our traditions and our history through our food.  The moments I spend in the kitchen with my kids is my way of teaching them what I know and love and what I learned standing in the kitchen with my parents and what they learned at the feet of my grandparents.  This week’s Shabbat menu includes recipes that are perfect for preparing with children at your side.  Get your kids involved this week with age appropriate kitchen duties and this kid friendly menu they will love to eat as much as they love to prepare.

Pull Apart Challah


 

Shabbat Menu – Traditional Jewish Food

 

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We start the last book of the Torah this week and it is a time for reflection.  Moshe gathers together the Children of Israel and recounts our history from Egypt to Sinai to their dramatic approach to the Promised Land.  As we say farewell to Moshe we say hello to our future.  We are a people bound by our history and one part of that is our food.  This week’s Shabbat menu highlights  traditional Jewish ashkenazi food as passed down through our history as a Jewish people.

Homemade Gefilte Fish


 

Shabbat Menu – Slow Cooked Chicken and...

 

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This week the boundaries of the Holy Land are established and the Children of Israel stand on the edge of the Jordan River. Reuven, Gad and ultimately half of Menasseh petition for land east of the Jordan River — prime grazing land — as their inheritance.  There must be something remarkable about this pastureland to lead the tribes to forsake the Holy Land.  I will not speculate, but if you’ve ever tried grass-fed meat you might begin to understand their choice.  The years of wandering are nearing an end and the land beckons.  The waiting is the hardest part.  A highlight of our Shabbat menu this week is Slow Cooked Italian Chicken and Mushrooms — it does not require a lot of work, just time.  I promise the wait is worth it.

fennel caesar salad

Fennel Caesar Salad


 

Shabbat Menu – Mexican Skirt Steak With Corn

 

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There are a whole lot of numbers going on this week’s Parsha Pinchas.  First, we add up all adult males between 20 and 60, as part of the census.  Second, we describe the division of the land of Israel amongst the tribes. Third, we contemplate a Jewish nation without Moses — a most painful subtraction — and the ascension of Joshua.  Fourth and final, the parsha ends with instructions on the multiplication of sacrifices offered on Shabbat, Rosh Chodesh and other festive days.   For this week’s Shabbat menu we are featuring recipes with 1 pot, 2 potatoes, 3 beans and petit 4s.

Three Bean Salad

Three Bean Salad


 

Shabbat Menu – Vegan Peach Streusel Bars

 

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Would you change your diet if animals could talk? In parsha Balak we read the story of Balaam and his talking donkey.  It is a remarkable tale of what happens when we simply open our eyes.  Our curses can become blessings. We become aware of something divine standing right in front of us.  Does vision require something more than seeing?  This week we experiment with a menu that is animal free, but will open your eyes to a wide world of flavor.

Sara Maybergers Water Challah

Layered Hummus and Eggplant with Roasted Garlic and Pine Nuts


 

Shabbat Menu – Watermelon Glazed Mini...

 

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After the death of Moshe’s sister, Miriam, the Israelites find themselves thirsty.  And the now familiar complaints rise up to a grieving Moses and Aaron.  They hold back their anger and frustration to hear Hashem’s instruction to speak to the rock.  But Moses can hold himself back no longer and strikes the rock with his staff, and the water springs forth.  Without any anger we present this recipe for Watermelon Glazed Mini Meatballs, get started with Watercress Tea Finger Sandwiches (or save for third meal) and you can be overflowing with water.

This week’s menu is sponsored by KOL Foods 100% Grass Fed Meat.  Place your order today and get 5% off your Ground Beef order with coupon code: Meatball – valid through June 16thOrder Now!


 

Shabbat Menu – Lamb Tajine with Dried Fruit...

 

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I know it is overdone, but how can I resist?  A staff sprouting almonds in Parsha Korach a menu featuring almonds is our only choice.  This week a rebellion is quashed, but there are still murmurings against the leadership of Moses and Aaron continue.  Aaron’s staff sprouting almonds serves as a powerful image conveying Hashem’s selection of the Priestly class and a life of service for the tribe of Levi.   Luckily almonds are healthy and delicious so go ahead and enjoy your almonds as if they were sprouting from your kitchen.

This week’s menu is sponsored by KOL Foods Grass Fed Meat- right now get 10% off lamb shanks with the coupon code, SHANK, now through June 9th and get cooking this amazing Lamb Tajine.   Click here to order your Lamb Shanks. 


 

Shabbat Menu – Pomegrante Barbecue Chicken

 

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Parshat Shelach is the parsha of the spies.  We read of the spies journey and exploration of the land of Canaan.  They return with an amazing array of grapes, pomegranate and a fig – a sure sign of providence and a land that is blessed.  Although a false tale of giant warriors is the headline, it is the symbolic foods that help sustain the hope and prayers of the faithful.  In this week’s Shabbat menu we celebrate with recipes that feature the delicious fruits of the land.

This menu is sponsored by KOL Foods 100% Grass Fed Beef – Click here to order your meat and get it in time to make this amazing chicken.


 

Shabbat Menu – Grilled Marinated London...

 

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Even Manna get’s boring.  In this week’s parsha, the false memory of an Egyptian bounty of fish, cucumbers, watermelons, leeks, onions and garlic leads the people to beg for meat instead of manna.  Moshe’s reply is priceless and timeless: “If sheep and cattle were slaughtered for them, would it suffice for them? If all the fish of the sea were gathered for them, would it suffice for them?”  Sounds a lot like my dinner table.  This week I give in with a menu (including meat) worth kvetching for.

This post is sponsored by KOL Foods, 100% Grass Fed beef. KOL Foods is giving you a a 5% discount valid from 5/20 to 5/27 using the coupon code GrassFedLBClick here to order your London Broil and  have it delivered to your door in time to make this week’s Shabbat menu.


 

Shabbat Menu – Angel Food Strawberry...

 

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At the end of Parshat Naso, we see Moses walking into the Tent of Meeting and hearing the voice of Hashem speaking from the space between the two cherubim above the covering over the Ark. The angelic faces bear witness to the miracle of the divine communing with man.  In honor of the angels, we feature this  a heavenly dish that will leave your guests with much to talk about, too.  Along with a meat filled menu for those craving extra meat after Shavuot.

Roasted Veg and Pastrami Salad Pic

Roasted Vegetables and Pastrami Salad