This week is Parshat Vayelech.
It’s finally starting to be cool here now, which is great. I love fall, and it makes soups much more appetizing to my family! Rosh Hashana is behind us and Yom Kippur and Sukkot are to come, so we’re playing it relatively simple this Shabbat and incorporating leftovers when we can – mostly salads. With those things in mind, here’s our menu!
Dinner:
- Challah
- Salads: Roasted eggplant, marinated eggplant, eggplant relish, zhug, carrot, cucumber, pepper, and hummus
- Soup – lentil
or carrot matza ball - Roasted chicken and potatoes
- Snappy peppermint brownies
Lunch:
- Challah and salads/spreads
- Chicken nuggets / schnitzel
- spinach kugel
- Rice
- gingersnaps
Shalesheudos:
- Challah and salads/spreads
- sesame noodles
- plain pasta (kids’ favorite!)
- hardboiled eggs
- any leftover kugel, rice, etc.
- gingersnaps and brownies
Shabbat shalom!