Add A Little Wine To Your Shabbat Menu

In Parshat Shoftim, we read of a remarkable exemption from military service for anyone who has just built a home, married, or planted a vineyard. Beyond the compassion shown to a new couple or someone filled with fear, the Rabbis explain that it would be an injustice to deny a person the chance to enjoy the fruit of their hard work.

These laws highlight the value of creating a sustainable community and sanctifying our labor. Wine, in particular, represents the ultimate partnership between human effort and Divine providence—converting sun, air, and water into a joyous blessing. This week’s Shabbat menu celebrates that partnership with vibrant summer fruits and an easy, wine-infused main course.

The Weekly Challah

No Shabbat table is complete without a braided, golden loaf. Use it to scoop up the tropical salsa or to dip into the luxurious wine sauces featured throughout this meal.

Passion Fruit Sangria

We’re kicking off our Shabbat meal with a vibrant, refreshing pitcher of sangria! Infused with tropical passion fruit, it’s the ultimate summer drink to set a celebratory, relaxed tone for your evening table.

Salmon Cakes with Tropical Fruit Salsa

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To pair with our sangria, these crispy salmon cakes bring a bright, fresh flavor to the first course. Topped with a vibrant tropical fruit salsa, they are quick to prepare and just as delicious served cold as they are warm.

Chicken With Prunes in Apple Butter Wine Sauce

This main course brings a rich, wine-infused depth to our harvest theme. Tender chicken is braised with sweet prunes, apple butter, and red wine, creating a glossy, deeply flavorful sauce with minimal hands-on effort.

Three-Onion Wild rice

To balance the sweetness of the chicken, we are pairing it with a fragrant three-onion wild rice. Its nutty texture and savory depth make it the ideal base for soaking up every last drop of that red wine sauce.

Broccolini in a Creamy Wine Balsamic Sauce

We’re continuing the wine thread right through the vegetable course! Fresh broccolini is tossed in a velvety, wine and balsamic reduction.

If you can’t find broccolini at your local market, standard broccoli florets work just as brilliantly with this rich dressing.

Easy Plum Tart 

Wrap up your feast with a rustic, fruit-forward dessert. This easy plum tart is the single best way to utilize a big batch of sweet summer plums, baking down into a gorgeous, jammy pie that highlights the best of seasonal fruit.

For other Shabbat Shoftim menus click here.