This week’s double portion, Behar and Bechukotai, brings us the beautiful laws of Schmittah—the commandment to let the land rest every seventh year. Hashem promises that if we cease our agricultural work and let the produce be free for all, we will be rewarded with a bountiful harvest.
Imagine the level of preparation and faith that went into that seventh year! The Jewish people had to plan ahead to ensure their families were fed. While they didn’t have modern pantry staples, we are lucky to have the “modern solution” for preservation: high-quality canned and jarred goods. This week’s menu celebrates that ingenuity, using pantry heroes like canned tomatoes, capers, and anchovies to create a feast that feels fresh and bountiful.
The Weekly Challah
Challah Dough Decorated Focaccia
Servings
Ingredients
- 2 lbs challah dough
- ⅔ cup extra virgin olive oil
Decorations
- Red onion
- Zucchini strips
- Rainbow peppers
Instructions
- Preheat oven to 400°F. Coat a large sheet pan with ⅓ cup extra virgin olive oil.
- Flatten the dough into the pan. (If it fights you, let it rest for 10 minutes and try again!).
- Press your fingers into the dough to create dimples. Brush with remaining extra virgin olive oil.
- Decorate with veggies to create a garden scene and bake for 30–40 minutes.
In the spirit of a year where the land rests, we’re trying something a little different with our dough. By taking your standard Challah recipe and stretching it into a Focaccia, you get a soft, olive-oil-soaked bread that is perfect for dipping. It’s a resourceful way to reinvent your weekly staple—proving that even with the same ingredients, a little faith and creativity can yield a new kind of bounty.
These bourekas are crunchy, savory bites that make a fantastic make-ahead dish. We’re using pantry superstars—anchovies and capers—to add a salty, umami punch to the filling. It’s a sophisticated way to turn simple ingredients into something special.
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This is the ultimate comfort food. Covered in a rich tomato sauce (thanks to those canned tomatoes!), this slow-cooker meatloaf is moist, lean, and packed with hidden spinach. It’s a “prep-and-forget” dish that rewards you with deep, slow-cooked flavor.
You can’t have meatloaf without mashed potatoes! We’re infusing these with plenty of garlic to stand up to the rich tomato sauce of the main course. It’s a classic pairing for a reason—it’s pure comfort in a bowl.
To add a bit of “fire” to our harvest, these roasted carrots are tossed in harissa. They are quick, easy, and bring a beautiful pop of color to the table. If you can find the rainbow variety at the market, they make the meal look even more bountiful.
We’re ending the night with a “clean” indulgence. I love that this mousse uses creamy avocado instead of heavy creams or processed ingredients. It’s silky, rich, and a perfect nod to the “fruits of the earth” that Hashem promises in this week’s portion.
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