Menu Of the Week

 

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


 

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 – 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


 

Shabbat Menu – Chocolate Almond Panna Cotta

 

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After Korach and his followers challenge the leadership of Moses and meet a dramatic end, Hashem asks Moses to collect a staff from each of the tribal leaders. For the Tribe of Levi, the staff is inscribed with the name of Aaron.  The next day Aaron’s staff is blooming with almonds, signifying the continuity of Aaron’s spiritual leadership.  We’re blooming almonds this week at Joy of Kosher with a delicious summer Shabbat menu that is perfect hot or cold — we kick things off with a brightStrawberry Cucumber Salad with Almonds and Mint, Almond Crusted Chicken Fingers that the kids will love and a decadent Chocolate Almond Panna Cotta for dessert.

Strawberry-Cucumber Salad with Almonds and Mint


 

Shabbat Menu – Orange and Apricot Chicken...

 

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After reading this week’s portion of Metzora, it’s understandable if you’re not the least bit hungry.   Leprosy and the details surrounding ritual impurity do not exactly give one inspiration for a Shabbat menu, but the challenge remains.  The kohen (Jewish priest) purifies the recovering leper with an elaborate ritual involving two birds, spring water in an earthen vessel, a piece of cedar wood, a scarlet thread and a bundle of hyssop.  Somehow, we’ve got a mouthwatering menu that includes EVERYTHING if you consider Saffron the scarlet thread.  Who knew this parsha could taste so good?

Hummus with Pine Nuts and Zaatar


 

Full Shabbat Menu – Smokey Chicken Stew

 

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This week, as we begin the Book of Leviticus and start the month of Nissan, we read about the korbanot, the offerings to Hashem brought to the sanctuary.  To our modern eyes and ears, the graphic depictions of animal sacrifices seem difficult to fully comprehend.  We strive for elevation, but we recognize our limitations.  Our ancient rites tell the story of our timeless quest to connect more deeply to Heaven.  For our Shabbat menu, we offer up a delicious this Smokey Chicken Sausage Stew on our table.

Mixed Greens, Mango and Pecan Salad


 

Shabbat Menu with Caramelized Onion Soup

 

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As Moshe disappears high among the clouds covering Mount Sinai, the Children of Israel become afraid and construct a Golden Calf.  In this week’s parsha, Moshe returns with the tablets containing the Ten Commandments inscribed by the very hand of Hashem.  After seeing the glimmering symbol of idolatry he throws the tablets to the ground in anger.  Moshe has been betrayed (yet again) by the lack of faith of his people and furiously destroys the Golden Calf.  Hes begs forgiveness and Hashem gives the chosen people a second chance.  This week consider giving someone in your life a second chance, start your Shabbat shiny with Onion Soup with Golden Raisin Pesto and then try a side that’s even better the second time around with Twice Baked Potatoes Stuffed with Shiitakes.

Caramelized Onion Soup with Golden Raisin Pesto


 

Smoked Salmon Fritters

 

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This week’s parsha we read of incense burning, clouds of glory, smoke rising from the altar.  The fire inspires awe and the smoke adds a sense of mystery.  Sometimes you just need to throw down a little smoke at your Shabbos table.  Like this Curried Smoked Salmon Fritters with Mango Aioli.  Because we all can use a little awe and mystery…  Don’t you agree?

Curried Smoked Salmon Fritters with Mango Aioli


 

Shabbat Menu – Best Ever Onion Rings

 

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In this week’s parsha, we celebrate the beauty and mystery of the sanctuary.   The gifts we make help create a space for the presence of Hashem to dwell among us.  From the pure gold of the menorah to the cherubim and colorful fabrics, we are inspired to give from our hearts.  The mishkan is made complete with repurposed jewelry from the Egyptians.  In this way, the gold, silver and gemstones serve as a renewal of the present with a reminder from the past.  To kick off our Shabbat menu this week, we take a simple ring and transform it into something new – like the Best Ever Onion Rings.

Best Ever Onion Rings


 

Shabbat Menu – White Fish with Phyllo

 

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Parsha Mishpatim sets forth dozens of laws that follow the revelation at Sinai.  From laws that govern ethical conduct like the prohibition against murder, assault and theft to laws introducing kashrus and sacrificial offerings.  We are the People of the Book, but it is not what we read that defines us as a people.  We subscribe to a system of justice that is ancient and eternal.   It is a promise and a challenge to live up to the high standards to which we are subject.   This week as we begin our Shabbat meal, we meditate on the meaning of justice with an appetizer that “scales” the heights of deliciousness.

White Fish with Phyllo and Sesame


 

Shabbat Menu For The Ten Commandments

 

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In this week’s parsha, Yistro, the Israelites stand at the foot of Mount Sinai.  We witness thunder, lightning, smoke and the sound of the shofar and experience the declaration of the 10 Commandments.  This week’s Shabbat menu will also come as a revelation to many.  It did to me.  I attended a cooking class in Italy and learned a traditional Libyan recipe that is said to resemble Mount Sinai and is frequently served on Shavuot.  I thought it was a most appropriate dish to enjoy this Shabbat.  It is rustic and comfort food in the middle of February.  And you might just hear the following ten utterances from your guests: Please can I have some more this dish is delish!

 


 

Shabbat Menu – Water, Water Everywhere

 

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In parshat Beshalach time is running out. Pharaoh and his army are chasing after the Israelites and they stop at the edge of the Red Sea.  There is no place left to go.  After witnessing the miraculous signs and wonders that brought Egypt to its knees, fear and doubt begin to consume the former slaves.  After Hashem chastises Moses for timidity in the face of adversity, Moses bravely raises his hands. The waters split and we cross a free people, while Pharaoh and his army drown in the sea. This parsha is all about water – an element bringing salvation and destruction.  As the Israelites continue in the desert, bitter waters are transformed and made potable.  Then later, hunger and thirst overtake the Jews and their complaints lead Moses to strike the rock, a transgression that will ultimately cost him a chance to lead the Jews to the Promised Land.  With this week’s Shabbat menu, we celebrate water, but we don’t forget to include a little bitterness, a reminder of our journey along time ago.

Water Challah

Water Challah