Shabbat

 

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


 

Shabbat Menu – Pulled Chicken Sliders

 

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Bamidbar is referred to as the Book of Numbers, but the definition is actually In The Desert.  The Jewish people are wandering on their way to the Holy Land.  The destination is certain, but the path remains unclear.  The Levites carry the equipment to construct and deconstruct the Mishkan and the 12 tribes following in tight formation.  It reminds me of a picnic and it is the perfect time of year for just that.   With this week’s Shabbat menu, we pick camping/picnic friendly foods that travel well and are perfect for wherever your lunchtime wanderings may take you.

sushi roll

Sushi Roll


 

A Shabbat Derby Party

 

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Jewish life is rife with traditions which shape so much of our culture. I often find inspiration in these traditions and weave them into meals for friends and family. On occasion, inspiration comes from unexpected places, as is the case with my Kentucky Derby Shabbat lunch- now a long-standing tradition in my family.

charred asparagus

Charred Asparagus


 

Shabbat Menu – Shredded Lamb with Tomato and...

 

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This week’s double portion of Behar and Bechukotai include the many laws and promises of rewards for keeping the commandments.  Hashem commands the Jewish people to cease all agricultural activity during the seventh year and allow the produce to be freely available to man and animal and in reward we will have more bountiful harvests.  Imagine the level of preparation that must have preceded this year of schmittah.  The Jewish people had to prepare enough to ensure they would not starve in the months ahead.  I only wish they knew how to can, the modern solution for preservation. When short on time or ripe produce, I turn to canned products to help enliven sauces, stews and soups and this week I share a Shredded Lamb with Tomato and Rice using canned tomatoes that is easily prepared in a slow cooker and kept warm until ready to eat.

pink gefilte fish

Pink Rimmed Gefilte Fish


 

Shabbat Menu – Seven Layer Cake

 

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We are literally counting the days from Pesach to Shavuot time (7 times 7 is 49) and this week’s Torah portion details the bringing of the Omer offering from the first barley harvest on the second day of Passover and the start of our counting three pilgrimage holidays explains the counting culminating in the festival of Shavuot. So this week we feature a traditional Jewish 7 layer cake along with a seasonal menu.

Tilapia with Cucumber Radish Relish

Tilapia with Cucumber Radish Relish


 

Shabbat Menu – Israeli Fruit Salad

 

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This week’s double parsha of Acharei Mot and Parsha Kedoshim we focus on the second part where many of the central ethical principles of our faith are described.  Set against the backdrop of Near Eastern civilizations awash in idol worship and inhuman sacrifice, it is all the more amazing to read the words of HaShem instructing the Jewish people to stand apart and be a light to the nations.  One of the most remarkable passages in this parsha, is the requirement to wait a total of five years after the planting of a tree in the Land of Israel before you may eat.  It goes against so many basic human desires – for immediate gratification, for dominion and for fruit salad.  Yet, we draw so many lessons about the value of patience, gratitude and respect for nature.  If you are looking for a yummy recipe that can work before or after a meal, try this Israeli Fruit Salad.  It’s worth the wait!

shiitake mushroom soup

Asian Shiitake Mushroom Soup Recipe


 

Shabbat Menu – Zaatar Flat Bread

 

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In this week’s parsha, we learn that when the metzora (person afflicted with leprosy) heals, he or she undergoes a purification ritual by the kohen that includes two birds, spring water, cedar wood, a scarlet thread and hyssop.  For those unfamiliar with hyssop, it is a versatile, flavorful and aromatic herb that is used to make za’atar, the green spice blend popular in Israel and the Middle East.  This week we celebrate hyssop with a menu that highlights zaatar. I promise it will put a zing in your Shabbat menu!

zaatar-flat-bread

Zaatar and Sesame Flatbread


 

Make Ahead Recipes For Third Meal

 

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With Passover just behind us, we can relax and enjoy the easier pace of spring and summer. The days are getting longer, a fact we notice most on Shabbat. Whereas the end of the Sabbath once arrived while we were still groggy from our naps and surfeited from second meal, we now find we can’t make it to sundown without some stirrings of hunger.  That’s where third meal comes in.

Not the heavy, meat-laden, many-coursed repasts we enjoy at first and second meals, third meal is a lighter, more casual affair. There is the obligatory challoh, but we can now accompany the bread with simple cold salads based on vegetables, grains, eggs, or fish. The long gap between second and third meals means we may also be past the maximum 6-hour wait between meat and milk and can have a dairy meal, if we like.


 

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


 

Shabbat Menu for Passover

 

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This week smack in the middle of Pesach we just want a nice kosher for Passover meal that is easy to prepare and that everyone will love.   I recommend my favorite comforting one pot meal, Chicken in a Pot.  This recipe is easily adapted and you can certainly leave out the preserved lemon, you should even be able to make it in a disposable tin, brown everything in a frying pan place it in the pot and cover tightly with foil.  It really doesn’t need much else, but in case you have company here’s a full menu.

spinach gefilte

Spinach Gefilte Fish


 

Shabbat Menu – Grilled Chicken and Grape...

 

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The special commandment given to Aaron and his sons is to keep the fire on the altar burning constantly, from morning until night.  The offerings brought to the altar are holy and anyone who comes into contact with the offerings shall become holy.  We celebrate our Shabbat menu with a pre-Pesach menu that will really “fire” you up!  Grill (indoor or out) these scrumptious Chicken and Grape Skewers with Shifra’s spectacular side of Flame Roasted Eggplant and then bring the heat with Jamie’s Spicy Braised Broccoli Rabe.

Smoked Salmon Salad - for Passover use everything passover crackers


 

Shabbat Menu – Barley Good

 

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Let’s be honest, the detailed descriptions of sacrificial offerings that begin this week’s parsha don’t exactly put you in the mood for dinner.  In fact, I wouldn’t be surprised if you started thinking of becoming a vegetarian.  But for this week’s Shabbat menu, I want to focus on one of the meal offerings.  “When you bring a meal offering of the first grains to Hashem, you shall bring your first grain meal offering [from barley], as soon as it ripens.”  It just so happens I love barley.  It is fiber-rich, contains important vitamins and minerals and all whole grain.  Plus, it can hold up well to reheating the next day or can be enjoyed right out of the fridge, which makes it a favorite grain for my Shabbat afternoon meals.

kosher salmon crab cakes

Salmon Mock Crab Cakes


 

Shabbat Menu – Deconstructed Apple Pie

 

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Bezalel and Oholiab, the master artisans entrusted with the building of the Mishkan, would take the daily contributions of gold, silver, copper, embroidery and more and use these gifts towards their holy task.  The generosity overwhelmed the artists and Moses told Bnai Yisrael to stop giving.  There was more than enough.  Even for leftovers.  As I imagine how amazing it must have been to witness this outpouring from the people, I also wonder (as I do most every Shabbat) when is enough, enough?  There are days when I prepare a chicken soup, but my oldest child doesn’t like pieces of chicken, my middle child doesn’t like carrots, and my youngest – hold the celery.  Sometimes, you need a notepad to keep track of the requests coming from the kids table. The genius of Jamie’s Deconstructed Apple Pie is it takes a classic American recipe, but dares to be different.  Slightly tart and spicy and 100% delicious.  If you’re tired of asking for new dessert ideas or looking for something quick & kosher that everyone will love, you’ve come to the right place!

Gefilte Fish Terrine

Gefilte and Salmon Terrine