Cook Out of the Pantry Shabbat Menu

This week we read the many laws and promises of rewards for keeping the commandments.  Hashem commands the Jewish people to cease all agricultural activity during the seventh year and allow the produce to be freely available to man and animal and in reward we will have more bountiful harvests.  Imagine the level of preparation that must have preceded this year of shmittah.  The Jewish people had to prepare enough to ensure they would not starve in the months ahead.  I only wish they knew how to can, the modern solution for preservation. When short on time or ripe produce, I turn to canned products to help enliven sauces, stews and soups and this week I share a Shredded Lamb with Tomato and Rice using canned tomatoes that is easily prepared in a slow cooker and kept warm until ready to eat.

The Weekly Challah

Pink Rimmed Gefilte Fish

We’re using up cans and jars from our pantry for this menu, starting with borscht to flavor and color this loaf of gefilte fish. 

Shredded Lamb with Tomato and Basil over Rice

For this lamb recipe we get the flavor from our canned tomatoes and it’s so easy to make in our slow cooker. Serve over rice and your Shabbat dinner is almost complete.

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Spiced Broccoli Rabe 

Throw a quick bright green veggie on the side of this menu to finish it off. 

S’more Tart

Try this delicious dessert using up a box of graham crackers and some coconut milk from the pantry, it’s easy and delicious. 

For all Behar Shabbat Menus click here.