Summer is certainly a season of jamming. But how about a savory jam? Try serving this Eggplant Jam alongside your challah this week to start off your Shabbat meal.
Not only do I love salads with beets, but I also love updated versions of traditional Jewish dishes such as this Borscht Salad featured this week on Jewcy. Serving with a meat meal? Just leave off the optional feta cheese.
I love making roasted potatoes for Shabbat dinner each week, but I get bored of the same old potatoes if I don’t change up my recipe now and then. That’s why I got excited when I came across this recipe for Fried Smashed Potatoes with Lemons from Giada De Laurentis.
When the sun is shining and the weather is still nice, the last thing you want to do is spend all day preparing a main dish. This recipe for Herb Marinated Grilled Chicken from The Overtime Cook is a simple and fast way to serve up Shabbat dinner without spending all day in the kitchen. Want to pump up the flavor? Make sure to marinate the chicken overnight.
I am all about the decadent desserts, especially when chocolate is involved. But sometimes you just need a light and sweet finish to your meal such as this Melon Carpaccio with Lime.
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.