We are currently in the midst of “The Three Weeks,” a time of grieving for Jews in remembrance of the destruction of the first and second Temples. Among the observances of these three weeks includes not consuming meat for the last 9 days. The three weeks ends on Tisha B’Av, which is observed traditionally as a fast day.
While going vegetarian for 9 days isn’t a big deal to me, I know for some it can seem like a challenge.
We are so lucky this week and next to share two vegetarian recipes from Leah Schapira and Victoria Dwek’s newest cookbook, Dairy Made Easy.
Hasselback potatoes have been all the rage this year, with beautiful (delicious) recipes from even the likes of Martha Stewart. I just drool over dishes like this. Dairy Made Easy‘s version swaps out the potatoes for an even more carb-rific option: a baguette. With melted cheese on top and fresh herbs – who wouldn’t love that.
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