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Shabbat Menu – Traditional Jewish Food

 

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We start the last book of the Torah this week and it is a time for reflection.  Moshe gathers together the Children of Israel and recounts our history from Egypt to Sinai to their dramatic approach to the Promised Land.  As we say farewell to Moshe we say hello to our future.  We are a people bound by our history and one part of that is our food.  This week’s Shabbat menu highlights  traditional Jewish ashkenazi food as passed down through our history as a Jewish people.

Homemade Gefilte Fish


 

Homemade Gefilte Fish

 

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Beef Brisket With Savory Carrots & Prunes

 

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Potato Kugel

 

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Shabbat Menu – Slow Cooked Chicken and...

 

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This week the boundaries of the Holy Land are established and the Children of Israel stand on the edge of the Jordan River. Reuven, Gad and ultimately half of Menasseh petition for land east of the Jordan River — prime grazing land — as their inheritance.  There must be something remarkable about this pastureland to lead the tribes to forsake the Holy Land.  I will not speculate, but if you’ve ever tried grass-fed meat you might begin to understand their choice.  The years of wandering are nearing an end and the land beckons.  The waiting is the hardest part.  A highlight of our Shabbat menu this week is Slow Cooked Italian Chicken and Mushrooms — it does not require a lot of work, just time.  I promise the wait is worth it.

fennel caesar salad

Fennel Caesar Salad


 

Fennel Caesar Salad

 

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Broccoli Rabe with Raisins and Pine Nuts

 

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Non Dairy Cream Filled Cannoli

 

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Shabbat Menu – Mexican Skirt Steak With Corn

 

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There are a whole lot of numbers going on this week’s Parsha Pinchas.  First, we add up all adult males between 20 and 60, as part of the census.  Second, we describe the division of the land of Israel amongst the tribes. Third, we contemplate a Jewish nation without Moses — a most painful subtraction — and the ascension of Joshua.  Fourth and final, the parsha ends with instructions on the multiplication of sacrifices offered on Shabbat, Rosh Chodesh and other festive days.   For this week’s Shabbat menu we are featuring recipes with 1 pot, 2 potatoes, 3 beans and petit 4s.

Three Bean Salad

Three Bean Salad


 

Three Bean Salad

 

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Two-Potato Latkes

 

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Petit Fours

 

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Shabbat Menu – Vegan Peach Streusel Bars

 

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Would you change your diet if animals could talk? In parsha Balak we read the story of Balaam and his talking donkey.  It is a remarkable tale of what happens when we simply open our eyes.  Our curses can become blessings. We become aware of something divine standing right in front of us.  Does vision require something more than seeing?  This week we experiment with a menu that is animal free, but will open your eyes to a wide world of flavor.

Sara Maybergers Water Challah

Layered Hummus and Eggplant with Roasted Garlic and Pine Nuts


 

Spicy Vegetable Soup

 

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Salad Stuffed Grilled Portobellos

 

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