This Shabbat feels like the first real Shabbat of Spring, not to mention, our chance to relish some challah and other chametz-related treats.
A new variety of vegetables is starting to crop up at the supermarkets and farmers markets, so time to welcome them onto your dinner menu! To start your meal try this Fennel Zucchini Soup with Warm Tomato Relish.
If you are like me, then you’re probably still in need of a pasta fix after Passover. Try this Penne with Asparagus and Cherry Tomatoes as a side dish, or if you want to have an all-in-one dish, add some grilled chicken on top of the pasta to serve as your main entree. Of course, leave off the Parmesan cheese.
As I have written before, I cannot get enough kale these days, so what a great way to serve up this hearty and healthful green – Tuscan Kale Caesar Slaw! Like the pasta above, if you’re serving with a meat meal just leave off the cheese.
I am not a big fan of pareve or vegan desserts, but when I saw this recipe for Mexican Hot Chocolate Cupcakes with Whipped Cream I couldn’t believe my eyes. What a great recipe, and can you believe it – pareve whipped cream!?! If you haven’t tried baking with coconut milk before, you may soon fall in love with this versatile ingredient after making these cupcakes.
Shabbat Shalom, happy Spring and happy cooking!
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Pronounced: PAHRV or pah-REV, Origin: Hebrew, an adjective to describe a food or dish that is neither meat nor dairy. (Kosher laws prohibit serving meat and dairy together.)
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.