We are well into summer which means two things to me: its hot and there are tons of fresh fruits and veggies to enjoy. In fact it seems like there’s something new in season almost every week!
Whether you have an herb garden on your window sill or a thriving herb garden outside, pesto is a wonderful way to use up all those fragrant herbs. And what’s better than just pesto: Pesto Challah from The Challah Blog to start off a summer Shabbat meal.
At this point you have probably tasted the salty-sweet pairing of a Watermelon and Feta Salad. But another refreshing and crunchy way to enjoy watermelon in a salad is with this Watermelon, Cucumber and Jicama Salad.
Move over orange chicken! Try this Grilled Skirt Steak and Peaches as a seasonal summer entree. But you can’t have steak without potatoes and these Roasted Potatoes from The Kosher Foodies is a simple and beautiful way to serve up some golden, crispy potatoes on the side.
If you have never tried making a granita the time has come – no ice cream maker required, all you need is a pyrex dish and a fork! They are super easy to make and a perfect pareve dessert for summertime so try this Strawberry Hibiscus Granita to finish off your summer meal.
Happy cooking and Shabbat Shalom!
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.