Just one more Shabbat before we really start ridding our kitchen of chametz for the next week or so. This week I’ve put together some recipes to help get rid of those last bits of bread, pasta, pretzels and crumbs.
Leftover baguette or challah in the freezer? Try making Ina’s Panzanella Salad as a fresh and tasty starter.
Excess pasta? breadcrumbs? Try Martha’s Pasta with Roasted Cauliflower, Parsley and Breadcrumbs – a perfect way to get rid of a few extra items! Of course if you’re serving a meat meal, just leave out the Parmesan.
If you’re like me, you probably have a bag pretzels that is only 1/3 full in your cabinet- take those remaining pretzels and make this Mustard Baked Chicken with Pretzel Crust.
Keep the Kitchen Humming. From weeknight dinners to Shabbat showstoppers, The Nosher helps you cook Jewish food all year. Donate today and help us keep the smiles coming.
Want the perfect sweet dish or breakfast treat? Try making my chocolate chocolate bread pudding – it’s one of my husband’s favorite desserts and a great way to use up that last bit of bread in the freezer.
Shabbat Shalom, happy cooking and happy pre-Passover cleaning!
challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
