A Winter Shabbat Menu

With freedom comes choice. Arriving at the Red Sea, the Israelites faced a terrifying decision: turn back or go forward? When Moshe raised his staff, the waters didn’t just part; according to the Midrash, every liquid in the world—in jars, cups, and bowls—split in two. This week, we celebrate that miracle of transformation and the courage it took to walk through the sea.

To honor the “Splitting of the Sea,” our menu is full of “split” inspirations—from the legumes in our soup to the colorful divide of our main course and, of course, a nostalgic dessert that brings the theme home.

THE WEEKLY CHALLAH

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MOROCCAN “SPLIT” PEA SOUP

We’re starting with a warming bowl of split pea soup. To give it that Moroccan flair, we’re seasoning it with golden turmeric and earthy cumin. It’s thick, creamy (without the cream!), and packed with plant-based protein to take the chill off a winter evening.

PAN SEARED STEAK WITH PEPPERS AND ONIONS

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For our main, we’re searing succulent steaks to perfection. To keep with our theme, we’re serving them sliced over a vibrant “split” of sautéed red and yellow bell peppers and caramelized onions. The bright colors pop against the winter landscape and add a natural sweetness to the savory beef.

CRISPY SMASHED POTATOES

You can’t go wrong with a classic. We’re tossing potatoes with fresh rosemary and plenty of garlic, roasting them until crispy on the outside and fluffy on the inside.

BROCCOLI SALAD WITH WALNUTS AND MUSHROOMS

This isn’t your average salad—it’s a vibrant, marinated dish that brings a zing of ginger and garlic to the table. We’re tossing tender-crisp broccoli and fresh mushrooms in a rich roasted walnut oil and toasted sesame dressing. The “split” here? The crunch of the toasted walnuts added at the very last second against the silky, marinated vegetables. It’s fresh, healthy, and a total palate cleanser.

BANANA SPLIT

Is there any better way to end a “splitting” theme? We’re halving ripe bananas and nesting them with scoops of watermelon. Topped with fresh fruit and a dairy free caramel sauce. Or try using refreshing dairy-free sorbet ( or vanilla bean ice cream). Drizzle with a homemade dark chocolate ganache and a sprinkle of crushed nuts for a fun, interactive dessert the kids—and adults—will love.

For last year’s Shabbat Beshalach Menu click here.