In Your Heart Shabbat Menu

In Parshat Nitzavim, we are reminded that living a life of Torah and mitzvot isn’t an unreachable ideal across the ocean or up in the heavens. It is right here, remarkably close to us—”in your mouth and in your heart.”

As we stand at the threshold of Rosh Hashanah, this week’s Shabbat menu reflects that exact principle: incredible, elevated food that is surprisingly simple and close at hand. We’re leaning into the theme with a creative “Hearts of Palm” starter and a cozy, one-pot roast chicken that brings pure warmth to the soul.

The Weekly Challah

Swirled with rich sesame tahini and naturally sweet date syrup (silan), this golden loaf brings a luscious, Halva-like sweetness to the start of your meal—a beautiful, nutty hint of the sweet New Year ahead.

Hearts of Palm Fritters

Hearts of palm are one of the most versatile pantry staples around! Here, they are transformed into golden, crispy fritters that are as easy on the eyes as they are to make. Paired with a quick dipping sauce, they make a unique, flavorful start to your meal.

Lemon Rosemary Roast Chicken with Potatoes

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This is pure, unpretentious Shabbat comfort. Succulent roast chicken cooked alongside golden potatoes, infused with bright lemon and fragrant, fresh rosemary. Because it all bakes together in one pot, cleanup is a breeze—leaving you more time to focus on your pre-Rosh Hashanah prep!

Rosemary Roasted Cauliflower

Since you already have fresh rosemary on hand for the chicken, toss some fresh cauliflower florets with olive oil, sea salt, and a sprinkle of that extra rosemary. Roast until caramelized at the edges for a warm, savory side that ties the whole plate together.

Frangipane Tart with Amaretto Honey Poached Pears

End the night with a showstopping dessert that hints at the sweetness of the coming New Year. Tender pears poached in honey and amaretto sit atop a rich, almond frangipane filling inside a crisp tart shell. It is as elegant as it is delicious!

For last year’s Parsha Nitzavim menu click here.