For our erev Yom Kippur/Shabbat meal this week, we tried to go local & continue our new shabbat grill tradition. Despite Maggie Mason’s advice, we think the food is part of the experience.

barley yogurt soup with fresh mint & parsley & sweet paprika. with homemade vegetable stock.

Greens in pomegranate sauce and grilled eggplant marinated in fresh mint/lemon/garlic and cherry tomatoes

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