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 – 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


 

Shabbat Menu – Chicken with Golden Raisins...

 

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Gold and silver can be used to make things more beautiful, to show our love and appreciation, like a wedding ring or a special piece of jewelry.  Or gold can blind us with the idolatry of wealth.  In this week’s Parsha, we have a little of both.  B’nai Yisrael are each commanded to each give a half-shekel of silver to help build the Mishkan.  It is a gift from individuals for a holy communal purpose.  But when Moses does not descend from Mount Sinai as fast as the Children of Israel are expecting, the people create a golden calf to worship.  It is a corruption of the very generosity that began our parsha.  Gold can also be the centerpiece of a magnificent Friday night dinner, like our Chicken with Golden Raisins, Green Olives and Lemon recipe.

Fish Soup Provencal

Fish Soup Provencal


 

Shabbat Menu – Olive Oil

 

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To light the eternal flame, the children of Israel are commanded to bring pure oil of olives crushed for lighting.  I use olive oil in most everything. The diversity of flavors – from herbal to earthy can bring out the best of breads, salads, vegetables, fish, poultry and even steaks.  Heart healthy and a staple of the Mediterranean diet, olive oil is a precious part of our Biblical tradition and our culinary heritage.  This week we are highlighting a menu that shows many ways to use the amazing olive and its flavorful oil.

Zaatar and Olive Challah

Zaatar and Olive Challah


 

Shabbat Menu – Chocolate Chip Challah

 

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This week, we move from the ecstasy to the intricate.  From Mount Sinai to the Mishkan in all its glorious detail.  In the Ark there rested the Ten Commandments, protected by two winged cherubim made out of pure gold.  On the outside, the seven-branched menorah and the table where the “showbread” was placed.  When I think of a bread so good that I would leave it outside, next to the Menorah and sitting in the shadow of the Holy Ark, my thoughts turn to this decadent and delicious Chocolate Chip Challah Bread that is as sweet a way to start your meal as it could be to end it!!!

turkey sausage and lentil soup

Turkey Sausage and Lentil Soup


 

Shabbat Menu – Ranch Chicken

 

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In this week’s parsha, we learn of the Torah’s prohibition against eating milk with meat.  It is this historic moment when Joy of Kosher was born, as future generations of Jewish cooks must learn the art of creative kosher cooking.  We don’t mean to “milk” this metaphor, but we “calf” to say that it doesn’t get more creative than this Ranch Chicken recipe.

Non dairy Creamy Carrot Soup

Creamy Carrot Soup


 

Shabbat Menu – Mod Matzo Ball Soup

 

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In Parsha Yitro, Moshe’s father-in-law comes to visit.  And like all in-laws, has some advice for the leader of the Jewish people.  Of course, Yitro is right.  Moses is spending all day standing on his feet judging disputes between neighbors, deciding matters of Jewish law and acting as an intermediary between the Children of Israel and G-d.  This could, as you might imagine, get a little tiring.  Yitro recommends the establishment of a formal legal and judiciary system, providing a lifetime of nachas to future generations of Jewish lawyers (and their parents).   For our Shabbat menu this week, we celebrate the delicate task of judging by picking a few winners of our own for our Shabbat menu, starting with a winning recipe from the Man-o-Manischewitz Cookoff, “Mod” Matzo Ball Soup.

 


 

Shabbat Menu – “Split” Pea Soup

 

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The newly emancipated Hebrew slaves flee Egypt while Pharaoh and his army follow close behind.  Arriving at the Red Sea, the Israelites face a choice.  Turn back? Go forward?  Moses raises his staff and the waters split in two.  According to our Midrash, all the waters in the world divided.  In jars, cups, bowls and the heavenly waters, as well.  For our Shabbat menu this week, it is only fitting to start our meal with a Souped Up Split Pea Soup.

Souped Up Split Pea Soup

Souped Up Split Pea Soup


 

Shabbat Menu – Quick Dark Chocolate Brownies

 

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In this week’s parsha, Egypt ‘s destruction is complete.  The plague of locusts decimates the land, followed by darkness and the death of the firstborn.  The Children of Israel are granted their freedom and begin their long journey to the Promised Land.  In Egypt, the darkness was so thick and unrelenting the Egyptians were immobilized.  For our Shabbat dessert this week, we’re going to introduce a dark chocolate cake so decadent and delicious no one is going to want to get out of their seat either – until after dessert!

Leek and Baby Spinach Soup


 

Shabbat Menu – Crispy Artichoke “...

 

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In this week’s parsha, Moses and Aaron come before Pharaoh and demand their freedom.  Amid signs and wonders, Pharaoh will not acknowledge the sovereignty of any power other than his own.  The Torah recounts that “the heart of Pharaoh was hardened and he would not let the children of Israel go.”  I love this idea of Pharaoh’s hardened heart, refusing to relent as the entire world around him is turned upside down and inside out.  This week we highlight Jamie’s fabulous “hardened hearts” – much easier to swallow, just a few minutes to make and absolutely delicious!

Crispy Artichoke Hearts