The height of ingratitude. Manna from heaven grew tiresome. In this week’s parsha, the false memory of an Egyptian bounty of fish, cucumbers, watermelons, leeks, onions and garlic leads the people to beg for meat instead of manna.
Moshe’s reply is priceless and timeless: “If sheep and cattle were slaughtered for them, would it suffice for them? If all the fish of the sea were gathered for them, would it suffice for them?”
Sounds a lot like my dinner table. Maybe it’s the weather. Maybe I am too tired to fight. But this week, I give in. Here is a menu (with the obligatory meat) worth kvetching for…
The Weekly Challah
Beef Spring Rolls with Carrots and Cilantro
I love a good spring roll, it’s like a portable salad. You can mix in any combo of meat or fish and veggies and try out different flavors for dipping sauce.
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Satay is another favorite. Healthy and delicious, simple and fun! I love satay with a good peanut sauce.
Try this flavorful tropical rice on the side for something different.
A bright and colorful salad.
End the meal with this frozen pop, the perfect combo of unique flavors.
You can make the rice and heat it up on a hot plate for lunch and add the coconut and mango right before serving.
I meant this menu for a Friday night and I believe they would stay nice on a hot plate. Most of my menu suggestions are for Friday with a few exceptions and as usual everyone has different ways of celebrating Shabbat with different customs, my goal is to get you thinking about how to connect the parsha to your meals and give you some ideas to start you off. You can always add cholent as an extra dish to any meal :).
Interesting menu- but the Rabbis have taught us that Oneg Shabbat means eating hot foods on Shabbat morning, how would you keep any otf these dishes warm overnight, without overcooking?
Amy, Thanks for this great question. Shabbat is a difficult time to serve food at its best. Some foods do better than others, but I don’t let that stop me. I would make these bananas ahead, but as close to Shabbat as possible. Then take the bananas out but leave the sauce on the hot plate until time to serve. Otherwise, they would be great room temperature too.
I appreciate these Shabbat menus and always read them, but I have to ask: how do you cook recipes like the stir fry and the banana delight for Shabbat, when the recipe instructs to “serve immediately”? Do you cook right up until you light candles, then eat dinner immediately? Or how do you keep things from drying out? I always run into this problem and would love some guidance (for a Shabbat newbie)!
Thanks,
Amy