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