Everyone has their own method for creating a menu, and I’m always fascinated to hear how other people do it. For Shavuot, I like to focus on the fact that it’s a spring holiday and bring in as many fresh flavors as possible. We usually do one dairy meal on the second night, because we eat very late, so I try to keep it as light as possible.
Tuesday Night
Sourdough, Challah
Three-Ingredient Olive Dip by Chanie Nayman
Ever since I got into making sourdough, it’s pretty much never served without this dip to go alongside it. I think my kids eat their bread with this dip rather than dip with their bread! Double or triple the recipe, especially for a long Yom Tov.
Tomato Dip
(seeded roma tomatoes, olive oil, salt, pepper, garlic cloves)
Tahini
(store bought)
Eggplant Salad
(1 eggplant, cubed and roasted in olive oil, 1 red pepper, coarsely chopped, handful chopped kalamata olives, Juice of one lemon, 1 preserved lemon, chopped, 1/8 teaspoon cumin, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh parsley, coarsely chopped)
Herb Salad
(chopped parsley, cilantro, dill, olive oil, lemon juice- these make an appearance every meal)
Brown-Sugar Bourbon Lamb Ribs by Michal Frischman
Pesto Chicken Capons with Sundried Tomato Potato Stuffing by Chanie Apfelbaum
Pastrami Brussels Couscous by Michal Frischman
Spanish Rice with Pepper and Mushrooms by Rivky Kleiman
Soy-Glazed Portobello Mushrooms by Rivky Kleiman
Coffee Toffee Chocolate Pie by Rivky Kleiman
Wednesday Breakfast/Kiddush:
Toffee Crunch Caramel Cheesecake by Rivky Kleiman
Dairy Rugelach from the Dining In Cookbook
Classic Cheese Blintzes by Faigy Grossmann
Wednesday Lunch:
Torah Challah
Fish
Fresh Spring Rolls by Rena Tuchinsky – with the addition of roasted salmon
Meat Chummus by Esther Ottensoser
Kofta-Stuffed Dates by Chanie Apfelbaum
Mushroom-Olive-Tomato Salad by Chanie Nayman
Portobello Mushroom Jerky and Pomegranate Salad by Chanie Nayman
Cauliflower Rice Tabbouleh by Chanie Nayman
Ribeye Steak with Gremolata by Adina Schlass
Scalloped Potatoes with Parsley Sauce by Brynie Greisman
Hasselback Butternut Squash by Ashira Mirsky
Passion Fruit Sorbet
Zesty Lemon Sugar Cookies by Sharon Matten
Wednesday Night:
Sourdough, Dips
Mushroom Soup with Herb Bread by Rivky Friedman
Tuna Caponata by Gabe Garcia
Download a PDF of this recipe HERE.
Fall Harvest Galette by Victoria Dwek
Classic Caesar Salad With Garlic Cheese Croutons by Malky and Yossi Levine
Strawberry Shortcake Cream Cheese Trifles
(basically strawberry shortcake with a cream cheese layer)
Thursday:
Arais by Daniel Aviv
Mediterranean Salad with Quinoa and Roasted Chickpeas by Ruth Fox and Vicky Cohen
Maple-Herb Split Minute Roast by Michal Frischman
String Beans and Asparagus with Pastrami Crumble by Sima Kazarnovsky
One-Pan Mushroom Gnocchi by Lauren McNeill
Blueberry Lemon Crumbles from the Dining In Cookbook
Peanut Butter Chocolate Pie by Esther Deutsch
Reviews