By Tali Simon | January 20, 2013
How are those Tu B’Shvat preparations coming along?
What, you haven’t started…? Right, well neither has anyone else. Except, I’m guessing, the teachers out there, gearing up to sing HaShkeidiah Porachat this week. Let’s face it: Tu B’Shvat is not quite a major holiday.
But! That doesn’t mean we should let it pass us by unmarked. Tu B’Shvat falls out on Shabbos this year, and with that comes a great opportunity to incorporate the shivat haminim into the festive meals we’ll be making anyway.
Need some ideas? Thought so.
Disclaimer: The links below are for both meat and dairy recipes, so mix and match carefully.
- My ultimate challah
- Happy challah
- Challah napkin rings
- Fig, olive oil, and sea salt challah (three for the price of one!)
- Roasted vegetable wheat berry salad
- Hearty chicken barley soup
- Barley and pecan stuffed zucchini
- Creamy mushroom barley pilaf
- Mushroom barley pie
- Roasted vegetable barley salad
- Just make kiddush! Or…
- Brussels sprout and grape pot pie
- Seared duck breast with grape sauce
- Quinoa salad with roasted grapes, pears, and almonds
- Grape pie
- Concord grape sorbet
- Fig, goat cheese, and walnut couscous salad
- Homemade fig newtons
- Fig and walnut biscotti
- Fig, apricot, and mascarpone tart
- Fig galette
- Pomegranate and apple salad with pomegranate vinaigrette
- Pomegranate coleslaw
- Pomegranate, almond, and raisin couscous salad
- Pomegranate white chocolate blondies
- Mini chocolate pomegranate bundt cakes with pomegranate glaze
Zeit Shemen (Olives)
- Olive dip
- Olive chummus
- Olive salad
- Marinated olives
- Almond olive oil cake with almond glaze
- Olive oil crinkle cookies