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We are literally counting the days from Pesach to Shavuot time (7 times 7 is 49) and this week’s Torah portion details the bringing of the Omer offering from the first barley harvest on the second day of Passover and the start of our counting three pilgrimage holidays explains the counting culminating in the festival of Shavuot. So this week we feature a traditional Jewish 7 layer cake along with a seasonal menu.

Tilapia with Cucumber Radish Relish

Serve smaller portions of this fish as a first course or skip the meat and make it a main.

Grilled California Asparagus and Lamb with Mustard Aioli

Barley and Mushroom Salad

Seven Layer Cake

Tilapia with Cucumber Radish Relish

Grilled Asparagus with Lamb

Barley and Mushroom Salad

Seven Layer Cake

Click here for last year’s Shabbat Menu for Emor – Mother and Child Reunion

This week’s double parsha of Acharei Mot and Parsha Kedoshim we focus on the second part where many of the central ethical principles of our faith are described.  Set against the backdrop of Near Eastern civilizations awash in idol worship and inhuman sacrifice, it is all the more amazing to read the words of HaShem instructing the Jewish people to stand apart and be a light to the nations.  One of the most remarkable passages in this parsha, is the requirement to wait a total of five years after the planting of a tree in the Land of Israel before you may eat.  It goes against so many basic human desires – for immediate gratification, for dominion and for fruit salad.  Yet, we draw so many lessons about the value of patience, gratitude and respect for nature.  If you are looking for a yummy recipe that can work before or after a meal, try this Israeli Fruit Salad.  It’s worth the wait!

Asian Shiitake Mushroom Soup Recipe

Asian BBQ Beef Ribs with Seasoned Chips

Asian Cabbage Salad

Chili Garlic Roasted Sweet Potatoes

Cinnamon Chocolate Popcorn

Israeli Fruit Salad

Asian Shiitake Mushroom Soup

Asian BBQ Beef Ribs

Chili Garlic Roasted Sweet Potatoes

Cabbage Salad with Garlic Sesame Dressing

Israeli Fruit Salad

Cinnamon Chocolate Popcorn

For last year’s Shabbat Menu Acharei Kedoshim (more focused on Acharei) click here.

In this week’s parsha, we learn that when the metzora (person afflicted with leprosy) heals, he or she undergoes a purification ritual by the kohen that includes two birds, spring water, cedar wood, a scarlet thread and hyssop.  For those unfamiliar with hyssop, it is a versatile, flavorful and aromatic herb that is used to make za’atar, the green spice blend popular in Israel and the Middle East.  This week we celebrate hyssop with a menu that highlights zaatar. I promise it will put a zing in your Shabbat menu!

Zaatar and Sesame Flatbread

Israeli Pepper Tomato Salad

Pan Seared Salmon with Soy Sour Cream and Zaatar

Hasselback Potatoes with Balsamic Mayonnaise Dipping Sauce

Wilted Spinach with Crispy Garlic

Strawberry Shortcake Trifle

Click here for last year’s Tazria-Metzora Shabbat Menu.

For Jewish food aficionados, this week’s parsha outlines for the first time in specific detail the kosher dietary laws concerning what animals are permissible and prohibited, the criteria for kosher fish and birds and a list of kosher insects (yuck!).  After a week of bountiful breadless Passover braising, broiling and baking, I decided to take things a little lighter this week with a lean and green spring Shabbat menu.

Cilantro Scallion Onion Challah Rolls

Beet, Kale and Seaweed Salad

Turkey Cutlets with Peas and Spring Onions

Green and Yellow Beans with Wild Mushrooms

Walnut Crunch Couscous

Mango Peanut Crisp

Click here for last year’s Shabbat Shemini Menu