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Let’s be honest, the detailed descriptions of sacrificial offerings that begin this week’s parsha don’t exactly put you in the mood for dinner.  In fact, I wouldn’t be surprised if you started thinking of becoming a vegetarian.  But for this week’s Shabbat menu, I want to focus on one of the meal offerings.  “When you bring a meal offering of the first grains to Hashem, you shall bring your first grain meal offering [from barley], as soon as it ripens.”  It just so happens I love barley.  It is fiber-rich, contains important vitamins and minerals and all whole grain.  Plus, it can hold up well to reheating the next day or can be enjoyed right out of the fridge, which makes it a favorite grain for my Shabbat afternoon meals.

Salmon Mock Crab Cakes

kosher salmon crab cakes

Start the meal with our version of crab cakes using salmon and mock crab, surimi sticks. 

Chicken Mushroom Barley Skillet Dinner

mushroom barley chicken skillet

This chicken and barley dinner can stay hot until ready to serve and won't dry out. It's pretty much a one pot meal but we love to add some greens on the side. 

Basic Sautéed Kale

Sauteed Kale

We kept it simple because it goes so well with the barley dish. 

Molasses Spice Bundt Cake

Molasses Spice Bundt Cake

Serve this showstopper cake for dessert. 

Click here for last year's Shabbat Menu Vayikra