Vegetarian Shabbat Menu

The book of Vayikra (Leviticus) begins with the “offerings from the earth.” While the text goes deep into the details of the sacrifices, it’s also a time for us to think about what we bring to the table. This week, we are “offering” a vibrant, plant-based menu that celebrates the simplicity of the garden and the luxury of high-quality dairy. It’s a clean slate as we clean for Passover!

The Weekly Challah

RIBOLITA

Let’s start with a hearty, Tuscan peasant soup. Ribolita is the ultimate way to reduce food waste; it uses up whatever vegetables are in your crisper and that loaf of “old bread” from last week. It’s thick, flavorful, and incredibly satisfying—a rustic start to our vegetarian meal.

SPINACH GNUDI

Since our soup is so hearty, we’re keeping the main course light and pillowy. Gnudi are fluffy ricotta dumplings (think of them as “naked” ravioli) that sit beautifully in a warm marinara sauce. They are elegant enough for Shabbat but simple enough to let the fresh spinach and ricotta shine.

Scroll to continue

KALE CAESAR SALAD

A traditional Caesar gets a major upgrade here. By using kale instead of Romaine, you get a salad that doesn’t wilt on the table. But the real star is the “mystery” crouton: fried oyster mushrooms. They provide an earthy, umami crunch that makes this salad feel like a main event in its own right.

CANNOLI CUPS WITH CHOCOLATE RASPBERRY DRIZZLE

The best part of a vegetarian Shabbat? The dairy dessert! We’re staying with the Italian theme and serving these gorgeous cannoli cups. Filled with sweetened ricotta and finished with a tart raspberry and rich chocolate drizzle, they are a sophisticated way to end the meal.

Click here for last year’s Shabbat Menu Vayikra.