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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

Serve with the Wild West Sauce and the Grain Mustard Aioli

Red Cabbage Slaw

Beer Braised Brisket

Creamy Mashed Potatoes

Orange Infused Roasted Green Beans and Red Peppers

Apple Pear Crunch

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

Date Glazed Roast Chicken

Wild Rice with Mushrooms and Chestnuts

Green Beans with Walnut and Green Olive Tapenade

Cinnamon Bun Cake by Nechama

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!

Ten Commandment Salad

Bazin

Cider Glazed Vegetables

Creme Brulee

In parshat Beshallach 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

Watercress and Endive Salad

Cajun Chicken with Watermelon Mint Salsa

Rice and Beans

Bittersweet Chocolate Walnut Macaroon Cookies