A-Shul, B-shul, Your-Shul, My Shul

Categories: B-shul, Religious School

“B-Shul” is Hebrew for Cooking, which is a great part of Beth El Religious School’s Hands On Judaism program. Among my many volunteer jobs over the years, my favorites have been working in our shul’s kitchen and teaching at Beth El Religious School. I am a second-generation member of Beth El and, with my husband Jesse, have four daughters (three pictured above).

I am incredibly excited to cook with the Religious School children in our dairy-parve and nut-free kitchen, which by the way is located in Room 6 across from the Teacher’s Resource Room.

Rabbi Amy and I have outlined several engaging lessons using recipes from Joan Nathan’s The Children’s Jewish Holiday Kitchen, Susie Fishbein’s Kosher by Design, Kids in the Kitchen, and Beth El’s own Fishes, Knishes, and Other Tasty Dishes. (Shameless Plug–All these wonderful cookbooks are available in the Judaica Shop!)

Each week our student will:
• Learn about and follow Kashrut in the Kitchen
• Learn/Say the hand-washing and appropriate food blessings
• Explore Jewish Holidays thru food and preparation
• Learn 2-5 Hebrew words related to each menu item

During one of our first lessons, students made Kibbutz Vegetable Salad. While it was not as well received as recipes with chocolate, the salad was still a success. Our own Ariella Isenberg told the children stories about eating this salad growing up in Israel, where it is served for breakfast with smaller bowls of olives, hard-boiled eggs, cheeses and bread. I hope you will enjoy this recipe with your family!

Kibbutz Vegetable Salad
(Adapted from Joan Nathan’s The Children’s Jewish Holiday Kitchen, pages 128-129)
(serves 4 people)

1 pint cherry tomatoes
1 cucumber, seeded
2 scallions
1 green pepper, seeded
2 tablespoons fresh parsley
1 lemon, at room temperature
6 tablespoons olive oil
salt and pepper to taste

• Dice each vegetable into small bite size pieces
• Chop the fresh parsley
• Mix all the vegetables and parsley together in a bowl
• Cut the lemon in half then juice it
• Dribble the lemon juice and then the olive oil over the vegetables
• Season with Salt and Pepper
• Toss the salad ingredients and taste for seasoning before eating

Should you have any questions, concerns or simply want to share a recipe, please feel free to contact me:

Carole Mantel


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