Let’s be honest—when Shavuot rolls around, we want to be serving up something fabulous without spending half the chag stuck in the kitchen. Enter: the ultimate roundup of mains, apps, and sides that aren’t just delicious—they’re freezer-approved. Yes, you heard that right. These recipes are your new secret weapon for a Yom Tov that tastes like you cooked all day… but really, you prepped last week.

From creamy mains that reheat like a dream to crispy apps that keep their crunch (yes, really), this lineup is all about flavor, ease, and freeing you up to actually enjoy your cheesecake. Because the only thing better than a gorgeous Shavuot meal is one that’s already done.

Let the freezing begin.

For more Shavuot cooking inspiration, look at Best Freeze-Ahead Shavuot Dessert Recipes and The 100 Best Cheesecake Recipes of All Time!

Apps

1. Fruit Soup Smoothie by Chaia Frishman

This is such a popular menu item in the business my husband and I run that we decided to share it with you! You’re welcome. It’s nice to have an addition to your Yom Tov meal that is so simple to make and so good for you, too. (It yields a lot, so feel free to freeze some for the summer.)

2. Lachmagine by Leah Hamaoui

The magic begins with an infusion of lemon juice, which adds a zesty kick that elevates this savory appetizer. There are various ways to make it — I’ve tried them all — and after much experimenting, this recipe truly is my favorite! Obviously, women originally made lachmagine with homemade dough, but the convenience of frozen pizza dough rounds make these super easy to make without compromising on the flavor or texture. Serve it with a salad and some creamy techinah and get ready to be overwhelmed with compliments.

3. Quinoa Kani Cakes by Esty Wolbe

Golden, savory, and packed with protein, these Quinoa Kani Cakes are a delicious fusion of wholesome grains and seafood flavor. This easy, oven-baked recipe is a crowd-pleaser with every bite.

4. Flounder Fish Patties from the Nitra Cookbook

5. Empanadas with Eggplant and Feta Cheese Filling by Clara Fatal

These empanadas have a spectacular filling of roasted eggplant and cheese. You’ll enjoy every blissful bite.

6. Creamy Tomato Soup with Grilled Cheese Croutons by Sara and Yossi Goldstein

This is a really creamy delicious tomato soup. The grilled cheese croutons are perfect on top.

7. Pistachio Crusted Salmon by Naomi Nachman

I am stopped all over the world by people telling me how much they love this quick, easy, and incredibly delicious fish. The salty nuts, the sweetness of the sugar, and the kick of the horseradish make this recipe a perfect combination.

8. Mediterranean-Style Sea Bass by Kim Kushner

The assertive flavors of capers, garlic, and sun-dried tomatoes make this 15-minute dish an ideal choice if you’re craving the sunny flavors of the Mediterranean. If you want to add a little heat, sprinkle a few crushed red pepper flakes into the food processor before blending the ingredients together.

9. Classic Potato Leek Soup by Elizabeth Kurtz

This hearty soup can be made dairy or parve. To make it parve, use margarine in place of the butter and use non-dairy sour cream. It can be made a few days ahead of time. Keep it chilled in the refrigerator until ready to serve.

Mains

10. Sesame-Crusted London Broil by Daniella Silver

Amazing flavor and so easy to make! Don’t skip the marinating step. Serve sliced for a main dish or cubed with toothpicks for a savory appetizer.

11. Barbecue-Flavored Roast by Brynie Greisman

One of my sons-in-law is a meat connoisseur, and I’m often challenged to come up with something that he’ll really appreciate. I tried this sauce on chicken first and then on a roast, and we couldn’t decide which was better. Even he enjoyed them both!

12. Grilled Kalbi (Korean BBQ Short Ribs) by Estelle Chait

When I was a teenager, my taste buds were already veering to the more exotic side of things. While my friends would stop off on the way to our camping trip in the mountains for a quick bite to eat and opt for the fast and cheap foot-long sub, I would step into the L&L Korean barbecue restaurant and spend twice as much on a plate of kalbi ribs. I’d wait until we got out of the car so I could sit on the grass with my styrofoam box filled with ribs, making sure to get every last bite of meat off the bones and mop up any leftover sauce with pristine white rice. Now, living halfway across the world, the smell of kalbi brings me back to that precise moment in time — a savory sweet bite, a night out with friends, a perfect summer. Serve these on a long platter as pictured, or go for finger-food style, cutting each rib into pieces for that perfect snackable bite.

13. 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.

14. Silan French Roast by Sina Mizrahi

Don’t be fooled by the short ingredient list. This roast is the ultimate in simplicity and deliciousness. I love how the silan contributes a hint of sweetness in a pool of savoriness. Double up and freeze a batch because this warrants a repeat.

15. Mini Onion Tarts by Chana Stern

I love the combination of caramelized onions and cheese in a classic French onion soup but I wanted something easier to serve to a crowd. These mini tarts have that same great flavor and are great for a large meal.

16. Broccoli Quiche by Faigy Murray

Every time I make quiche, I’m nervous that my family won’t eat it. And every time, my kids say, “Yum! Ma, how come you don’t make this more often?”

17. Imitation Pepperoni Pizza by Brynie Greisman

I started with a light soft dough, topped it with pizza sauce, then added cubes of turkey pastrami and shredded sweet potato in lieu of cheese. The sweet and piquant drizzle is the perfect balance of flavor for the turkey. It’s not your typical pizza, but you’re going to love it. Can be used as an appetizer or side.

18. Pizza Quiche by Chayie Schlisselfeld

Who says being a grown-up means you can never eat pizza? Enjoy this delicious “crossover” dish guilt-free, as it is also low in fat.

19. Easy Spinach Artichoke Quiche by Danielle Renov

This crust has just 4 ingredients and can be filled with whatever you have handy. Danielle’s favorite is Spinach and Artichoke!

20. Onion Cheese Quiche by Brynie Greisman

One simple recipe with two equally delicious variations. I love that there is no hard cheese in it whatsoever and no heavy cream. Low fat, healthful, tasty, filling, and easy. Literally, everything you want in a recipe. And it freezes well too.

21. Tomato-Parmesan Quiche by Marilyn Ayalon

The quiche uses a classic pie crust, called pâte brisée, which has a melt-in-your-mouth texture. Since the dough freezes well, I always make a double recipe: one for immediate use, and the other to put in the freezer, already rolled out and wrapped well in plastic wrap.

22. Spinach Rolls by Esther Ottensoser

These rolls make a delicious side. The creamed spinach filling can also be served on its own without the pasta.

23. Restaurant-Style Eggplant Parmesan from the Nitra Cookbook

Making Eggplant Parmesan the right way takes a little more time in the kitchen, but the results are deliciously worth it! Breading and frying the eggplant renders it tender on the inside and crispy on the outside. The eggplant slices are then slathered in marinara sauce and mozzarella cheese. Recipe courtesy of Jerusalem Plaza, Monsey New York.

24. Dairy or Parve Mushroom Quiche by Brynie Greisman

I generally use only fresh mushrooms in cooking, but the idea here was for a quiche that is quick to prepare, using ingredients you have in your pantry. Hence, I relented and present you with this version. Enjoy it pareve or dairy (see note). My family voted it 100 percent scrumptious!

25. Vegetable Lasagna by Brynie Greisman

This recipe is a joint creation of my daughter Malka and me. Thankfully, she enjoys cooking and experimenting with food, and we have a lot of fun together in the kitchen. This lasagna is sooo good that when I offered a piece to both the photographer and the stylist, they ate it cold, before I had a chance to warm it up! It’s a real favorite in our house too.

26. Mushroom-Feta Stuffed Shells by Chanie Nayman

I love the idea of adding feta to my pasta. It may sound redundant when you’ve got the rest of the cheese, but it’s actually a lot saltier, more pungent, and doesn’t melt completely like mozzarella does. After you taste this, I bet you’ll start adding feta to all things dairy!

Sides

27. Mini Cheese Kugels by Dorit Teichman

28. Broccoli-Cauliflower-Spinach Kugel by Yitty Iwaniski

This recipe might sound typical, but it’s really anything but. This is not your bubby’s tasteless diet veggie kugel!

29. Zucchini Bread by Shaindy Siff

Toast a slice, and smear with butter—amazing!

30. Creamy Potato Bundt with Mushroom Filling by Chavi Feldman

I don’t know about you, but I’m always on the lookout for a new way to serve the humble potato. I was so excited about the fun way to use my bundt pan, which automatically lends itself to a beautiful presentation, transforming boring into wow! If you want to take it up a notch, use a disposable tube pan to keep your bundt pan parve and add six ounces of thinly sliced and sautéed pastrami bits into the potato mixture with the onions.

31. Classic Cheese Blintzes by Faigy Grossmann

I was fortunate enough to learn many cooking tips and techniques from my Bubby Maierovits, and she shared with me the secret ingredient to delicious cheese-filled blintzes — it’s as simple as some fresh lemon zest, which adds such depth of flavor to the humble cheese filling. Making these blintzes takes about an hour from start to finish, and the results speak for themselves.

32. Savory Potato Blintz Soufflé by Esty Wolbe

Made with pre-made potato blintzes, this savory blintz souffle is filling and delicious. Trust us, you’ll want to try this one!

33. Cheesy Orzo Mac and Cheese by Norene Gilletz

Mac and cheese is the hallmark of comfort food. I’ve put a bit of a spin on this cheesy favorite by using orzo instead of elbow noodles, making it almost like a risotto-inspired mac and cheese. These little rice-shaped noodles give the dish a creamier texture.

34. Noodle Kugel with Fruit and Crumb Topping by Brynie Greisman

An old-time favorite with a new twist. This kugel, crowned with alternate stripes of crumbs and a variety of fruit pie filling, makes a striking presentation. I prepared one for the photo shoot and had to make another one because everyone who was in the house or happened to pop into the house took “just a sliver” and that was the end of it all too quickly. Freezes beautifully and cuts like a charm.

35. Italian Focaccia by Clara Fatal

Focaccia is a light and airy Italian bread. The fried vegetables add a pretty and colorful topping. Welcome to Italy!

36. Gluten Free Pineapple Noodle Kugel by Brynie Greisman

This kugel is not overly sweet, yet it satisfies that need for a somewhat sweet side dish to serve alongside our festive meat and chicken dishes. The blended fruit adds a creaminess that precludes the need to use lots of oil. Freezes well.

37. Apricot ’n Apple Streusel Kugel by Brynie Greisman

Take advantage of the short apricot season and make a few of these delicious kugels, for now and later. The combo of tart apricots and sweet apples is amazing, and the crumbs are fabulous. This is not as heavy as a noodle kugel and isn’t loaded with oil or sugar either. I love that it tastes equally good served warm, cold, or room temperature. Feel free to adjust sweetness to your taste. Freezes well.

38. Spinach Cheese Bites by Norene Gilletz

These delicious cheese balls are packed with flavor and iron-rich greens, and they pair with just about everything.