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Tilapia with Cucumber Radish Relish

 

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Grilled Asparagus and Lamb with Mustard Aioli

 

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Barley and Mushroom Salad

 

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Shabbat Menu – Israeli Fruit Salad

 

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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!

shiitake mushroom soup

Asian Shiitake Mushroom Soup Recipe


 

Asian Shiitake Mushroom Soup Recipe

 

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Asian BBQ Beef Ribs with Seasoned Chips

 

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Chili Garlic Roasted Sweet Potatoes

 

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Shabbat Menu – Zaatar Flat Bread

 

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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-flat-bread

Zaatar and Sesame Flatbread


 

Pan Seared Salmon with Soy Sour Cream and Zaatar

 

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Wilted Spinach with Crispy Garlic

 

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Strawberry Shortcake Trifle

 

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Shabbat Menu – Scallion Rolls

 

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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 rolls

Cilantro Scallion Onion Challah Rolls


 

Cilantro Scallion Onion Challah Rolls

 

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Turkey Cutlets with Peas and Spring Onions

 

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Mango Peanut Crisp

 

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