This week’s parsha we read of incense burning, clouds of glory, smoke rising from the altar. The fire inspires awe and the smoke adds a sense of mystery. Sometimes you just need to throw down a little smoke at your Shabbos table. Like this Curried Smoked Salmon Fritters with Mango Aioli. Because we all can use a little awe and mystery… Don’t you agree?
This is made with fresh hot smoked salmon, but any smoked salmon will do, so don't let that scare you away.
This chicken and rice can be made in one pan and is loaded with Spanish flavor.
On the side try simple roast vegetables, but don't leave out the Romesco, this almond pepper dip will become a Shabbat table staple.
Use your slow cooker for dessert this week, with this comforting and warming bread pudding, yum.
For last year's Shabbat Menu Tetzaveh.