The Eternal Flame: A Grilled Spring Menu

In this week’s parsha, Aaron and his sons are given a special commandment: the fire on the altar must never go out. It burned from morning until night, a constant symbol of dedication. We’re taking inspiration from that flame this week by firing up the grill. As the weather warms up, there is no better way to welcome Spring than with a menu that celebrates the char, the smoke, and the freshness of the season.

The Weekly Challah

GRILLED TUNA NICOISE

While you can always use canned tuna, there is something elevated about fresh tuna steaks with perfect grill marks. Served over a bed of crisp spring vegetables, olives, and baby potatoes, this “deconstructed” salad is a light and sophisticated way to start your meal.

BUTTERFLIED HERB AND LEMON GRILLED CHICKEN

Butterfly (or spatchcock) your chicken and you’ll never go back! It allows the meat to cook faster and more evenly, ensuring the skin gets incredibly crispy while the inside stays juicy. Infused with fresh herbs and bright lemon, it’s the ultimate “Spring-is-here” roast.

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GRILLED PEPPER SALAD

Roasting peppers over an open flame coaxes out a deep, concentrated sweetness that you just can’t get any other way. Tossed with a light vinaigrette, these peppers add a beautiful pop of color to the plate—reminiscent of the vibrant flames of the mizbeach (altar).

VEGETARIAN MUJADARAH WITH GRILLED VEGETBALES

This isn’t just a side dish; it’s a showstopper. We’re taking the classic Middle Eastern comfort food of lentils and rice and topping it with a bounty of grilled seasonal veggies. The caramelized onions and charred vegetables add a layer of complexity that makes this dish incredibly satisfying. 

NEAPOLITAN TRIFLES

We’re serving these in individual jars for a beautiful presentation. With layers of chocolate, strawberry, and vanilla, they are light, refreshing, and just plain fun. It’s a sweet, layered finish to our fire-kissed feast.

For last year’s Shabbat Menu for Parsha Tzav click here.