I love planning a Shavuos menu. I’ve had a tab open on my computer with a Google Doc for weeks already. I keep adding and subtracting, but my intention was to include foods that are exciting and feel different in the way they are served (like the dumplings in dumpling baskets and the lamb kebobs on a kebob rack), so that my kids’ association with Yom Tov is a feeling of eager anticipation. But underneath all of it is something much deeper: the celebration of the Torah at the center of our homes and lives. I hope this menu helps make your Yom Tov feel exciting, meaningful, and delicious from beginning to end.

Thursday Night

Sourdough

Dips/salads

Mushroom Dumplings by Miriam Fried

Apricot-Ginger Glazed Turkey Roast by Brynie Greisman

Loaded Deep-Fried Brussel Sprouts by Adina Silberman

Parsnip Purée by Rivka and Sara Fried

Chocolate Lover’s Truffle Brownies by Susie Fishbein

I do this in a 9 or 10” spring form pan so I can cut nice slices.

Friday Day

Lamb Kofta Kabobs by Michal Frischman

I ordered this and I am going to serve it hanging on here.

I put it out with techina, grated tomato salad and/or Israeli salad, creamy herb dip:

The Best Green Herb Dip by Sina Mizrahi

Kalamata Olives, and Roasted Eggplant

Crispy Farro Salad with Lemon-Garlic Dressing by Sima Kazarnovsky

I might make this with rice instead of the farro.

Julienned Salad with Zesty Mango Dressing by Malky and Yossi Levine

I’d go heavy on the mint in here!

Bright and Fresh Slaw by Michal Frischman

Rice Paper Spring Rolls with Dipping Sauce by Victoria Dwek

Coffee-Rubbed Roast by Michal Frischman

Scalloped Potatoes with Parsley Sauce by Brynie Greisman

Roasted Vegetables with Shallot Dressing by Faigy Grossman

Fruit and Ice Cream with Passion Fruit Sauce by Brynie Greisman

Friday Night

Lamb Soup

Yemenite Beef Soup by Yussi Weisz

I swap the beef cheek for lamb shoulder meat and add cooked couscous and preserved lemon slices when I serve it.

Chicken Nuggets with Vegetable Sesame Sauce by Faigy Reiner

Asparagus Snap Pea Salad with Bread Crumbs and Horseradish Dressing by Adina Silberman

I plan on skipping the dressing, and serving this warm, with the asparagus and snap peas simply roasted with EVOO, salt, and pepper.

Shabbat Day

Jeweled Celery Salad by Ben and Zikki Siman-Tov

Hearts of Palm Crispy Rice Salad by Micah Siva

We took the crispy rice salad trend and made it grain free! The hearts of palm actually crisps up really nicely and makes for a really nice twist on this new favorite.

Lemony Broccoli-Quinoa Salad by Brynie Greisman

Zucchini-Mushroom Phyllo Tarts by Chanie Nayman

Seared London Broil “Carpaccio” by Menachem Goodman

Cholent

Potato Kugel

Hot Navel Pastrami in the Cholent

Plum Galette by Rivky Kleiman

Dairy Meal

I usually serve a dairy meal for the third meal, the second night of yom tov. This year, that is Shabbos so I will be serving a more classic Shabbos meal, but I wanted to share some things I would make if I were making a dairy meal.

Warm Spaghetti Squash Salad by Chavi Feldman

Loaded Crispy Onion Guacamole Salmon by Chanie Nayman

Crispy Cauliflower Croquettes with Butter Buffalo Sauce by Malky and Yossi Levine

Tortellini with Creamy White Wine Mushroom Sauce by Vera Newman

Crispy Gnocchi Salad with Creamy Pesto Dressing by Chavi Feldman

Toffee Crunch Caramel Cheesecake by Rivky Kleiman