In parsha Ki Tavo, Moses tells the Children of Israel to bring the first-ripened fruits (bikkurim) to the Temple after they settle the land of Israel and declare their gratitude to Hashem. As we plan this week’s Shabbat menu and look ahead to the High Holiday meals, we have a beautiful brisket recipe that highlights the pomegranate, one of the seven species of Israel traditionally associated with the bikkurim offering.
This whole menu can be a trial run for a Rosh Hashanah meal.
The Weekly Challah
Start off with a very Fall salad using shredded Brussels or cabbage, apples and pomegranate seeds. Sweet and tart and perfect. If you prefer to have some fish with your first coarse, try this Pomegranate Ceviche.
This brisket is best served with pomegranate sauce and lots of pomegranate arils for garnish.
A favorite side is roasted carrots, when you can find the colorful carrots it is even better! If you want to keep the pomegranate flavor going in a different kind of carrot side, try Carrot Chips with Pomegranate Ketchup.
Add a side of tabbouleh flavored with preserved lemon and topped with more pom seeds.
End this pomegranate feast with a simple cheater's dessert, use store bought chocolate cake and dairy free ice cream and simply doctor it up with a homemade pomegranate sauce.
For more Shabbat Menu Ideas check out last year's Shabbat Menu for Parsha Ki Tavo.