Spring has sprung, but it seems that some colder, wet weather has also returned for a bit. Perhaps its time for a ‘Spring Comfort Food’ themed Shabbat!?
I love experimenting with new flavors of challah which is why this Wild Blueberry and Agave Challah from The Challah Blog caught my eye. You can also substitute dried cherries or cranberries in place of the blueberries or turn the leftovers into a delicious french toast breakfast for Sunday morning.
‘Tis the season of the Spring pea, and so the perfect time to make a comforting bowl of Green Pea Soup with Tarragon and Pea Sprouts. Serving with meat? Just leave off the yogurt garnish.
Have you been looking for a great vegetarian main dish to serve for lunch or for a dairy meal? I love this springtime Vegetable Pot Pie, packed with some great springtime veggies and hearty enough to please the vegetarian and non-vegetarian alike.
Sometimes I shy away from recipes that use too many ingredients, but I think this recipe for Gingery Chicken Satay with Peanut Sauce may well be worth the work with its rich flavors and silky dipping sauce.
Peas and fresh greens are in season but so are asparagus! Try dressing up the veggie with this Asparagus with Roasted Garlic Aioli.
Happy cooking and Shabbat Shalom!
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.