Click through the slides to view recipes from this week’s Shabbat menu
This week’s Shabbat menu features a mushroom and tomato tart, beef schnitzel, roasted carrots, broccoli and cauliflower, and a brownie cake served with fresh berries for dessert.
I have recently become obsessed with roasting every vegetable. It’s not only healthy and easy but so delicious–it’s wonderful to enjoy produce with just the basic seasoning of salt and pepper. Plus, they are a great side to any protein or can easily be eaten as a vegetarian option. I love that it’s also a gluten-free side packed with vitamins and minerals and low in calories. Plus, my daughter is a HUGE fan of roasted broccoli, and at 1-and-a-half, that’s pretty impressive.
Wishing everyone a delicious Shabbat shalom!