Tu Bishvat is less than a week away.
We thought, what better way to celebrate than creating a Tu Bishvat inspired Shabbat menu. These recipes are for people who love fruity, sweet elements in their dishes.
I remember when adding fruit to salads started to become popular, there were a lot of skeptics. Now, almost anywhere you go you can find some sweet element, whether it be an apple, dried cranberry, or fresh orange, in a salad.
I highly recommend the combo. The balance of flavors from the savory salad with elements of sweetness pairs beautifully with an acidic dressing. It’s a real winner!
Citrus, Roasted Beet, Fennel, and Mixed Green Salad by Elizabeth Kurtz
Visually sensational and wonderfully balanced, this salad is a showstopper. The colors are bold and vibrant and the flavors are equally as dramatic.
Fruity Chicken in Cran-Apple Sauce by Brynie Greisman
Infused with fruity goodness in every bite, this succulent chicken is worthy of a special occasion. Even the onions on the bottom taste amazing! It presents elegantly over rice, quinoa, or bulgur.
Hawaiian French Roast with Mango Pineapple Salsa by Miriam (Pascal) Cohen
The pineapple in the sauce helps tenderize the meat, making it really soft. The familiar flavors work so well on a roast — even the pickiest kid in the family asked for doubles!
Roasted String Beans with Apricots and Dates by Brynie Greisman
Roasted string beans with dried fruit and citrus undertones. The garlic and ginger add warmth and depth of flavor, making this the perfect side dish!
Tart and Tangy Apple Kugel from the Dining In Cookbook
This easy apple kugel will fill your home with the warm scents of apple and cinnamon and everyone will be clamoring for a piece of the pie.
Blueberry Crumble Crisp by Elky Friedman
This is the perfect dessert: sweet, but not too sweet, and full of our favorite berry. Everyone will love this one; just one taste – you will never believe it’s gluten-free!