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Shabbat Menu – Heart Shaped Meringues

 

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After the conclusion of the Three Weeks and the fast day commemorating the destruction of the Temple on Tisha B’Av, our thoughts turn from sadness to consolation and joy.  This is the time when the summer Jewish wedding season resumes and romance is most definitely in the air.  All the more so this Friday, which is the holiday of Tu B’Av, a day mentioned in the Talmud when unmarried girls would dance among the vineyards outside Jerusalem.  In modern times it is a day popular for weddings, proposals and dates.  We’re going to prolong the passion this Shabbat evening with a romantic menu that everyone will love.

Romaine Pecan Salad

Romaine Pecan Salad


 

Romaine Pecan Salad

 

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Chicken Wellingtons

 

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Roasted Beets with Orange Sauce

 

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Shabbat Menu – Hasselback Potatoes

 

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This week’s parsha brings us to the beginning of the final book of the Torah.  It is a long farewell by Moses to the Jewish people as the Children of Israel prepare to enter the Holy Land without him.  Lest the people forget their history, Moses reminds the Jewish people who have been wandering for nearly 40 years of where they came from and where they are going.  For us, we celebrate this Shabbat with a meal to fill us with the strength and energy to handle whatever comes next – whether conquering a new land or a new week of challenges and triumphs (and a fast).

*Note: most of these recipes are wonderful grilled, but would work very nicely in the broiler if you don’t have a grill.


 

Grilled Beef Cigars

 

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Zaatar Grilled Chicken

 

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German Plum Cake

 

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Shabbat Menu – Almond Cherry Biscotti

 

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The double portion of Mattot-Massei includes a detailed overview of where the Children of Israel have been since the Exodus from Egypt.  Now, standing just outside the Land of Canaan at the gates of the Promised Land the Jewish people are nearly ready to realize their national destiny in the land that was originally pledged to Abraham so many years ago.  The poet Ralph Waldo Emerson once wrote: “Life is a journey, not a destination.” But don’t arrive empty handed.  One of my favorite treats to bring over for dessert is Biscotti.  This  week we’ve got a fabulous Shabbat menu, but make sure you leave room for these Almond Cherry Biscotti.

Start with two kinds of Bruschetta:


 

Fresh Strawberry Bruschetta

 

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Grilled Chicken Tenders with Cilantro Pesto

 

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Roasted Rosemary Red Potatoes

 

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Shabbat Menu – Pistachio Chocolate Chip Cake

 

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In parsha Pinchas we deal with succession.  Passing things down.  From parents to children.  From Moses to Joshua.  These are the things we’ve handed down.  As I get older and look in the mirror or hear myself talking to my children, I am following in the well-trodden footsteps of my mother and her mother and on and on.  It is our immortality.  When we try to recreate a recipe from a parent or grandparent and capture the taste, sight and smell of something near and dear and precious to us, we are able to keep something very much alive and allow our own children, friends and family to join us in that experience.  This week we highlight recipes from our community that are inspired by their family.  I hope you enjoy and hope you are also creating and sharing memories with the people you love most.

Grandma Sylvia's Salmon Croquettes with Fried Onions


 

Salmon Croquettes

 

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Mushroom Kugel

 

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