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In this week’s Parsha, we encounter another ethical dimension of the Torah, recognizing the special bond between parents and children.  A newborn calf, lamb or kid must be left with its mother for seven days before being eligible to be brought as an offering and it is not permissible to slaughter an animal and its offspring on the same day.  As Mother’s Day falls the day after this Shabbos this year, it is an especially timely and timeless story.  In the popular contemporary song by Paul Simon entitled “Mother and Child Reunion,” the singer-songwriter’s inspiration was later revealed to be a chicken, rice and egg drop soup he saw at a New York Chinatown restaurant.  I thought this would be a perfect recipe for this parsha and for everyone celebrating Mother’s Day.

Mother and Child Reunion - Chicken, Corn and Egg Drop Soup

Pepper Short Ribs

Soba Noodle Kugel

Sesame Broccoli

Watermelon Granita-Filled Lime Cups

Goat a minute?  Reading this week’s parsha, Acharei Mot combined with parsha Kedoshim, we are reminded of the centrality of the humble goat in the Jewish tradition.  It is from this reading (which is retold on Yom Kippur), that the notion of the “scapegoat” emerges. The Kohen, seeking atonement for himself, his household and the entire nation of Israel, confesses all of the sins of the people to the goat of Azazel and sends it off into the wilderness.  It is an auspicious week to remember the goat by trying a recipe made with goat cheese.  Jamie Geller’s Potato and Goat Cheese Triangles are the perfect appetizer for a dairy Shabbat dinner.  They can be prepared in advance, reheat well and are sinfully delicious!

Potato and Goat Cheese Triangles

Colorful Garden Salad with Creamy Pesto Dressing

Parmesan and Sun-Dried Tomato Crusted Tilapia

Warm Orzo and Walnut Salad with Garden Vegetables, Chevre and Herbs

Mini Mango Amaretto Cheesecakes

After reading this week’s double portion Tazria-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

Honey Baked Salmon on a Cedar Plank

Orange and Apricot Chicken Tagine

Walnut Crunch Couscous

Strawberry, Fig, Pistachio Tart

From the rejuvenating waters of the mikvah, to the memory of Miriam’s triumphant dancing after the splitting of the Red Sea, water plays an important role in the collective memory of the Jewish woman.  In this week’s Parsha, the Torah describes the purifying power of water to transform vessels that have become unclean.  It is, in a very profound way, a new beginning.  After two straight weekends of matzoh we look forward to a Shabbat with my most favorite treat, Challah bread.  We maintain the mystique of that curious combination of two parts hydrogen and one part oxygen with a wonderful Water Challah recipe that will be a splashing success at your dinner table.

Sara Maybergs Water Challah

Tomato Salad

Fried Risotto Balls with Marinara Dipping Sauce

Turkey Cutlets with Peas and Spring Onions

Farro with Pistachios and Herbs

Watermelon Granita-Filled Lime Cup