Click through the slides to view recipes from this week’s Shabbat menu
This week’s Shabbat menu is a special one. Since it falls on 4th of July, I decided to include some American favorites. Start the dinner off with a summer heirloom tomato salad, then move on to grilled barbecue chicken, blue and white potato salad with a mustard vinaigrette and a blueberry oatmeal crisp for dessert.
Wishing everyone a wonderful and delicious Shabbat shalom and a safe 4th of July! Enjoy!