A Summer’s Bounty Shabbat Menu

For Jewish foodies, the highlight of Parshat Re’eh is the spectacular recap of the laws of kashrut, alongside the commandment to tithe our produce. A portion of this harvest was to be brought directly to Jerusalem or exchanged for money to be spent on delicious food right in the Holy City.

This creates a vivid, beautiful image of ancient Jerusalem as a bustling, vibrant marketplace overflowing with fresh fruits and vegetables. To honor that spirit of abundance, this week’s Shabbat menu celebrates seasonal green-market gems that are worthy of a pilgrimage to your local farmer’s market!

The Weekly Challah

Nectarine Tomato Salad

Late summer produce at its finest! Juicy, sweet nectarines paired with ripe garden tomatoes create a brilliant contrast of sweet, tart, and savory flavors. It’s a stunning, colorful start to the meal that captures the essence of a sun-drenched harvest.

Cranberry Walnut Salmon on a Bed of Spinach

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This main course brings incredible texture and elegance to the table. Tender baked salmon is topped with a crunchy, sweet-and-tart cranberry walnut crust, all served over a bed of fresh spinach. It’s light, vibrant, and packed with heart-healthy omega-3s.

Mediterranean Salad with Roasted Vegetables and Whole Wheat Couscous

To echo the sights and aromas of a Jerusalem marketplace, this hearty side dish combines warm, caramelized roasted vegetables with whole wheat couscous and fresh Mediterranean herbs. It’s comforting, nutritious, and deeply satisfying.

Blueberry Tart

We’re ending our green-market feast on a sweet, rustic note. Bursting with fresh, juicy blueberries nestled in a buttery crust, this tart highlights the pure, unadorned beauty of summer berries.

For last year’s Shabbat Reeh Menu click here.