In this week’s Parsha, Eikev, Moshe reminds the Jewish people of their 40 years of wandering through the wilderness. Hashem fed us manna from heaven to teach us a foundational truth: “Man does not live on bread alone, but on everything that comes from the mouth of God” (Devarim 8:3).
While our spiritual soul needs Torah and mitzvot to thrive, our physical Shabbat table still loves a great loaf of bread! So this week, we’re taking inspiration from that iconic verse and telling a complete “Bread Story.” From crispy stuffing to sweet puddings, every course in this menu features bread in a unique, elevated, and utterly delicious way.
THE WEEKLY CHALLAH
Every great Shabbat menu begins with the ultimate bread: warm, fresh, homemade Challah. It’s the anchor of our meal and the classic start to our bread story.
anzanella is a classic Italian salad created specifically to give new, delicious life to day-old bread. Crusty bread soaks up the sweet juices of ripe tomatoes, olive oil, and herbs, making it a bright, textured starter to kick off our meal.
Stuffed Roasted Chicken with Vegetables
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A golden whole roast chicken is a Shabbat staple. By stuffing it with a savory bread-and-vegetable dressing, the loaf absorbs all the rich chicken juices while baking, creating an incredibly tender, flavor-packed center.
Elevate simple roasted tomatoes with a crispy, golden breadcrumb and herb crust. It adds a vibrant pop of color, an elegant crunch, and a burst of savory flavor to balance the roast chicken.
Bread Pudding with Pears, Currants and Cinnamon
End your bread story on a sweet note! This comforting bread pudding combines soft bread, sweet pears, tart currants, and warm cinnamon. Best of all, it stays warm in your slow cooker right up until you’re ready for dessert.
For last year’s Shabbat Menu Eikev click here.
I tried your recipes at home. They are delicious. I will be using them for my Shabbat take out dinners.
Hi Joan, please enter the recipe on the site through this link http://www.joyofkosher.com/submit-a-recipe/
You can put the nutrition information at the bottom of the preparation instructions. And if you have a picture you can add it too. Thanks for sharing I have a lot of peaches and want to try it.
Tamar–Is there something I should have clicked on to post a recipe? (So that the ingredients are listed in appropriate recipe format?)
I also have nutrient info (per Master Cook software, could send that as another reply, if wanted).
Also, I would like to change my user name from recipemine to Joan Locker..how do I do that?
Joan Locker’s Fresh Peach Muffins.. Yield 18
Baking Spray
2 1/2 c. all purpose flour
2/3 c. sugar
1 tsp.baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
4 Tbsp. buttermilk powder
2 tsp. dried egg white powder
1 c. plus 2 Tbsp. water
1/3 c. oil
1 1/4 tsp. vanilla
1 whole egg
1 1/3 c.diced peaches (peeling optional)
(~3 large peaches)
1 additional peach cut into 18 wedges.
Additional granulated sugar or coarse sugar.
Preheat oven 350 degrees F.
Spray muffin cups with Baker’s spray.
Combine dry ingredients and pass through strainer to remove any lumps (buttermilk powder, powdered egg white, and baking soda do tend to have lumps).
Make Well.
Combine liquid ingredients, Add to dry ingredients and gently combine. Fold in chopped peaches.
Spoon into muffin cups (I use ice cream scoop).
Arrange 1 peach wedge atop each muffin. Sprinkle with additional sugar.
Bake 20-25 minutes.
Joan Locker’s Recipe for Summer Pudding
originally from ivillage.com/summerpudding.
(called for 1 c. black currants or blackberries, and 1 c. red currants or raspberries, and 2/3 c. sugar, and 12 slices white sandwich bread crusts removed)
1 c. fresh or frozen halved, pitted sweet
cherries
2 c. sliced strawberries
1 c. raspberries–cook small amount of water, mash
through strainer to remove seeds
1 c. blueberries
1/4 c. sugar
thinly sliced leftover challah, crusts removed
Combine the fruits and sugar.
Line bowl with plastic wrap, leaving overhang to facilitate unmolding.
Place a round of bread in the bottom of bowl. Arrange bread slices, overlapping, andtrimmed as needed, around sides.
Spoon in fruit and juices. Cover with remaining bread, trimmed to fit.
Place bowl on a plate, or rimmed pie plate (to catch any overflowing juices). Cover top with plastic wrap, then set plate with weight (can of food, or sack of potatoes). Refrigerate at least 8 hours or overnight.
Uncover bowl and turn the pudding out onto a serving platter.
Those sound great, would love for you to post that recipe so I can make it this weekend.
Also baked fresh peach muffins. I love baking with summer fruits!
Recipemine=Joan Locker, MS,RD
New City, NY
I also love how you tied in the parsha with bread recipes. This morning made a summer pudding–a round bowl, lined first with plastic wrap, then with thin bread slices (I used challah, crusts off, filled with a mixture of summer “small” fruits (halved cherries, bluebs, sliced strawbs, raspberries which were heated in alittle water, mashed and strained to remove seeds,) and alittle sugar, Topped with more bread slices,Bowl placed on a large pie tin to catch juices, topped with more plastic, and a plate holding weights. Looking forward to unmolding this!
I love how you tied in the manna/bread story to so many delicious things to eat. I am a big tomto lover, Panzanella and stuffed tomatoes are among my favorites.
So glad you are enjoying, I love feedback. I do follow Edible Torah to, but I don’t look until after I make mine 🙂
Thanks for this great site! We make Parsha themed dinners every Shabbat and really appreciate your ideas. Can’t wait to try these recipies. Do you follow Edible Torah? He’s another kindred spirit.