Quench Your Thirst With This Shabbat Dinner Menu

After the death of Moshe’s sister, Miriam, the Israelites find themselves parched and desperate in the desert heat. The familiar complaints rise up to a grieving Moses and Aaron. Instructed by Hashem to speak to the rock, Moses loses his composure and strikes it with his staff instead. Despite his mistake, water miraculously springs forth to quench the nation’s thirst.

On these long, hot, late summer Shabbat nights, we want your table to be overflowing with that same refreshing spirit. This menu centers entirely on hydrating, vibrant dishes that cool you from the inside out, making clever use of seasonal produce to ensure no one leaves the table thirsty.

Start with some Watermelon Rind Pickles. In the spirit of being resourceful in the “wilderness,” these pickled watermelon rinds are a crunchy, sweet-and-tangy treat. Serve them alongside your challah for an incredibly fun, unexpected appetizer that kickstarts the palate.

The Weekly Challah

RED SNAPPER IN CRAZY WATER

This classic Italian style of poaching fish in a heavily seasoned herb, garlic, and tomato broth (acqua pazza) is pure genius. The fish absorbs the flavorful liquid, staying incredibly flaky and moist, while the remaining broth quenches every single one of your savory taste buds. 

CHICKEN POT AU FEU

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A clean, light chicken-in-broth dish that feels fresh, vibrant, and comforting without being heavy for a summer night.

If you want to lean fully into the summer fruit theme instead, switch this out for these spectacularly unique Watermelon Glazed Mini Barbeque Meatballs.

ICEBERG SALAD

With a main course this flavorful, you want to keep the sides simple. Iceberg lettuce has one of the highest water contents of any vegetable, making it crisp, cooling, and the ultimate refreshing side dish for a late summer dinner.

If your family needs a grain to round out the plate, pair it with a side of Three Onion Wild Rice to soak up that delicious chicken or fish broth.

WATERMELON COCONUT CAKE WITH RASPBERRY

We’re ending the night with a masterpiece of healthy summer desserts. This isn’t a baked cake—it’s a whole, chilled watermelon beautifully sculpted, frosted with whipped coconut cream, and topped with fresh raspberries. It’s showstopping, completely natural, and beautifully echoes the water springing from the rock.

Last year’s Shabbat Menu for Chukat.