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Shavuot

The Best Shavuot Main Dish Recipes and Meal Ideas (2024)

Nechama Fink June 6, 2024

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With so many main dish recipes available online, it can be overwhelming to decide which ones to include in your holiday menu. Fear not! We’ve done the hard work for you by curating a list of the best Shavuot main dish recipes and meal ideas for 2024, taking the guesswork out of your menu planning.

Our carefully selected collection features a variety of dishes that cater to all tastes and preferences, ensuring your Shavuot feast is both memorable and stress-free. From tender, flavorful Glazed Corn Beef, and Bruschetta Chicken to Cheesy Eggplant Boats and Spinach Feta Casserole, these recipes are sure to delight your family and friends.

Say goodbye to the endless search for the perfect Shavuot main dish and hello to a curated list of top-notch recipes that guarantee a festive table full of flavor and tradition. Let us guide you through the best culinary options for this special holiday, making your Shavuot truly exceptional.

For more amazing Shavuot recipes click here!

Dairy:

1. Macaroni, Onion, and Cheese Quiche by Brynie Greisman

This is really a cross between a kugel and a quiche. Caramelized onions add great flavor to an all-time favorite. The custard gives it a creamy quiche-like texture. Light enough for after the fast, and very filling too.

2. Pasta Roll-Ups by Rivky Friedman

These roll-ups are a simple twist to the classic lasagna dish that come together in no time and couldn’t be more delicious.

3. Sheet Pan Veggie Quiche by Sarah Lasry

This quiche is fantastic, freezes beautifully, and is super easy to make. I love it in a sheet pan because it slices so well and gives the perfect depth of filling to crust. You can fill it with any veggies you like; it’s really about the cold butter flaky crust and that delicious custard cream mixture.

4. Easy Gluten- and Sugar-Free Lasagna by Rorie Weisberg

If you’re looking for an easy, kid-friendly dish to add to your elegant dairy Shavuos menu, this is it! When planning my Shavuos menu, I always like to offer a fish option, a dairy option, and some colorful veggie sides and salads. This gluten-free lasagna is not only a kid favorite but also easy enough for your kids to make themselves. Let’s do this!

5. Crowd-Pleaser Gnocchi by Michal Frischman

Light and fluffy gnocchi is delicious but finicky, especially when cooking in advance for a crowd. Enter the unapologetically rich, creamy comfort-food version of gnocchi. This is where fully loaded baked potato meets macaroni and cheese.

6. Cheesy Eggplant Boats by Esty Wolbe

Looking for something to fill the time between cheesecakes? Esty is here for the rest of the menu planning. These Cheesy Eggplant Boats are your new best friends.

7. Spinach Shiitake Feta Casserole by Rorie Weisberg

An easy, delicious, and better-for-you spinach and mushroom feta casserole. Recipe includes a dairy-free option.

8. Spinach Feta-Stuffed Salmon by Esty Wolbe

This elegant salmon stuffed with feta and fresh spinach couldn’t be simpler to prepare. Watch Easy Does It with Esty Wolbe for more super simple recipes.

Meat:

9. Chicken Paprikas with Nokedli (Hungarian-Style Dumpling) by Agi Schwartz

10. Bruschetta Chicken by Elky Friedman

This delicious chicken with chopped salad is an upgrade from your run-of-the-mill schnitzel supper.

11. Favorite Pastrami Pizza by Chaya Ruchie Schwartz

This takes pizza to a whole new level! I like to slice the crust before assembling so it’s easier to serve once baked. Thanks to my sister Chanie for the inspiration!

12. One-Pan Potatoes and Drumettes by Vera Newman

Chicken and potatoes are always a safe choice when it comes to dinner, but why should it be boring? This fun and super flavorful take on a classic dinner will knock your socks off!

13. Easy Overnight Glazed Corned Beef by Naomi Hazan

This corned beef recipe is a deli classic minus all the hard work. Both kids and adults will approve!

14. Slow-Cooked Garlic Ginger Short Ribs by Victoria Dwek

There’s a lot of different ways to prepare ribs. Lots of people just toss them with sauce, cover, and throw them in the oven (the newlywed version!). For a while I was boiling ribs and then tossing with sauce (a trick I learned from a couple of different chefs). But really, my favorite method is the slow braise. The flavors in the sauce get a chance to develop and the meat comes out really tender. If you like more traditional ribs flavors, this will also work with barbecue sauce and tomato sauce swapped out for the brown sugar and soy sauce (then, omit the ginger and sesame oil and add in a dash of liquid smoke).

If you’re preparing a larger batch for company, you may or may not need to prepare more sauce. It really depends on the size of the pan, as the ribs need to be covered or mostly covered in liquid for best results.

15. Chicken Quinoa by Yussi Weisz

Presenting “The Best Friday Night Dish,” a title bestowed by the esteemed Yussi Weisz himself. You’ll want to try this recipe; it’s so simple and light. By adding the right flavors, Yussi showcases how chicken and quinoa can become a sophisticated and satisfying meal!

16. Sweet and Smoky Brisket by Ariella Lazaros

Brisket is a holiday favorite in many Jewish homes. Feed your crowd and keep them happy with this sweet and tender beef brisket with smoky barbecue flavor.

17. Herb Crusted Brick Roast by Victoria Dwek

So, if covering a roast is the wrong way, what’s the right way? Here you go. All you really need is salt and pepper, but I’ve tried this with cumin and garlic powder too and loved the results. This version is more friendly to a wide variety of palates.

18. Easiest Short Ribs by Chaya Ruchie Schwartz

Time yourself—if it takes you more than 10 minutes to prep this easy and delicious recipe, you’re doing something wrong! For best results, the key is low and slow in the oven.

19. Mega Mushroom Beef Marsala by Chavi Feldman

I make the classic pepper steak recipe for dinner quite often, but now I was simply in the mood of a change. I figured I’d incorporate the mushroom marsala flavoring into this dish and swap out the chicken for beef. With enthusiastic accolades, all mushroom lovers in my home insisted I make this the new normal going forward!

20. Easy Chicken Marsala by Faigy Grossman

I often reserve or freeze leftover chicken soup to use in sauces or other soups where the chicken soup can add lots of flavor. Scalloped or mashed potatoes and chicken Marsala are all great dishes for using leftover chicken soup to achieve really flavorful results.

21. Succulent Chicken Capons from the Dining In Cookbook

These capons are the perfect way to elevate any Shabbat table. They are moist and stuffed with tons of delicious flavors, they’re sure to be a big hit!

22. Best Bold Grilled Chicken Cutlets by Brynie Greisman

This marinade combines just the right amount of each ingredient to produce the juiciest, most tender cutlets. It’s seasoned to perfection, with just the right balance of sweet and savory!

23. Sticky Grilled Chicken by Chantzy Weinstein

One of the great things about spending the summers upstate in a bungalow colony is the never-ending late-night talks about food and recipes. This is one of the winners I tried out years ago, and I’ve been making it ever since!

24. Hot Honey Chicken Skewers by Sima Kazarnovsky

This marinade uses honey as a base, but then completely changes the game with a rainstorm of different spices. It’s the beautiful marriage of savory and sweet with no need to go beyond basic pantry staples. The resulting chicken is tender, juicy, and deliciously complemented by the crunch of white grilled onion.

25. Fried Chicken Lollipops with Popper Sauce by Ahron Posen

If I’m being “perfectly dishonest” (to quote Betzalel Levin @belovinmusic), this is my way of sneaking poppers back into the Yom Tov seudah mix. Schnitzel is by far the best way to eat chicken, and the popper sauce on top was a revolution that shook the Jewish world to its core (waistline) years ago. I can’t say I’m reinventing the wheel here, but they sure are the prettiest poppers I’ve ever seen. Make sure you try dipping them into garlic mayo. I can’t remember if I learned this from Rabbi Shua Rose or my brother Yehuda, but it is the best way to eat a popper, forks down. I got this batter recipe from my good friend Efraim Greenblatt, owner of Shmaltz (Ramat Eshkol) and Hatch (Machane Yehuda). This is the recipe he uses for his famous wings, so you are going to want to save this. He was happy to share his recipe so that people can enjoy great food at home!

26. Mushroom-Garlic Roast by Faigy Murray

The incredible flavors of this roast make it the perfect Yom Tov meat.

27. Coffee Prime Rib Roast by Kiki Fisher

28. Sweet and Savory Champagne-Braised Brick Roast by Elizabeth Kurtz

This technique and recipe can be used on any roast or on ribs. The dry rub gives a smoky depth of flavor, and the champagne makes it sweet and tender.

29. Melt-in-Your-Mouth Chicken on the Bone by Yocheved Shvarzblat

As this bakes, the irresistible aroma wafts through your home. These juicy chicken quarters are cooked low and slow until they reach melt-in-your-mouth perfection. Chicken on the bone never tasted so good!

30. Aromatic Chicken in Wine Sauce by Adina Schlass

The red wine vinegar is what makes this one super soft, and I love how this one gives you a fall off the bone comforting chicken – the one you want to cozy up to after a long day.

Serve with some rice or veggie mash, and spoon over that golden broth and braised leeks all over.

31. Honey-Mustard Mandarin Chicken by Faigy Grossman

The honey-mustard-mandarin combo creates an entrée that absolutely belongs at a succah table! With its subtle orange notes, this piquant and tangy seared chicken is tasty and moist and presents beautifully.

32. Rebbetzin Machlis’s Sweet Chicken (Big Batch) by Sarah Faygie Berkowitz