Food for the Soul

At Central Synagogue

Featured RecipeQuinoa Salad
Quinoa Salad

Recipe submitted by Barbara Greenberg

The holidays of Passover and Shavuot are connected by a seven week period of time called “The counting of the omer”.  Shavuot is basically an agricultural holiday and the “omer” is the sheaf of the first grain to be produced. This first sheaf, usually barley, was offered at the Temple in Jersusalem in biblical times in the form of bread.

Over the years, the time period for counting the omer was fixed at seven weeks and the relation to grain has practically disappeared. In recent times, a new plant from South America has been regarded as appropriate for a Jewish diet. This product, called quinoa, is not exactly a grain but tastes barley-like and has been approved by Rabbis even for the Passover table. Our congregant who submitted the following quinoa salad recipe says it is both delicious and presents well.

Read Recipe

About Food for the Soul

Welcome! It is our hope that congregants will use this page to both submit and make recipes that are part of our Jewish experience, family history or prepared during holidays and life cycle events throughout the year.

Jewish cooking has simmered in every corner of the world since the Diaspora many centuries ago. Congregant-submitted recipes will likely represent the cultural diversity in our community and can be a common bond among members of Central Synagogue, as well as the community beyond our own Synagogue “walls”.

We anticipate the Food for the Soul initiative will enhance:

  • interactions between new and old members and might even lead to cooking classes, dining events, lectures and more
  • the Jewish experience for converting or newly converted Jews who are interested in learning about the traditions in Jewish cooking
  • religious school education by teaching our students about Jewish diversity and how food is connected to ritual and biblical events
  • our experience with the CSA program many of us access during the summer months
  • inter-generational activities through the use of preparing these recipes and providing an opportunity for bonding, learning and a Jewish experience among all generations of our community
  • our outreach beyond Central Synagogue by allowing Jews and non-Jews in the larger community to participate with us in this initiative.

Submitting and Making Recipes

We welcome our congregants to submit recipes (yes, even more than one!) to this webpage by accessing and completing the Recipe Submission Form (on this website). We will be featuring one recipe at a time but all recipes will be archived and remain available to you on the webpage.

We encourage you to submit favorite family recipes, especially those you cherish making for Jewish holidays, life cycle events or those that bring back fond memories of growing up in a Jewish home.

The recipes will not be “tested” in our kitchen so please be as accurate as possible when submitting them. It is also our understanding that submitted recipes are original or otherwise in the public domain.

Central Synagogue cannot be responsible for any adverse events as a result of making or eating these foods. Please avoid eating any ingredients that might cause known allergic reactions.

So, let’s begin!!