Happy Purim – Purim Sameach everyone! Well, the celebration isn’t quite over, because Shabbat is tomorrow, so time to put away the rolling pin, and get ready for dinner.
If the Salami seems like a fatty way to start the meal, try following it with this season-perfect Spinach Salad with Citrus and Roasted Beets.
Everyone loves fried chicken, so why not try this Oven Fried Chicken from Food and Wine Magazine as a (slightly) lighter version.
And as a tasty, green-filled side, I am loving this Broccolini and Snow Peas with Sesame sauce from Not Derby Pie. If the sesame sauce in this recipe seems like too much work, try serving the veggies with some store-bought tahini sauce instead!
Shabbat Shalom, and Happy Cooking!
Pronounced: PUR-im, the Feast of Lots, Origin: Hebrew, a joyous holiday that recounts the saving of the Jews from a threatened massacre during the Persian period.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.