For all of those looking for some Shavuot menu ideas- we’ve created one that we think you’re going to love!

The beauty of these menus is that you can pick and choose which recipes stand out to you and your family! Don’t like stuffed shells? Make lasagna or baked ziti! Tuna not your thing? Go for salmon instead! Use this menu as a starting point and customize your menu to YOU!

There are 28 insanely delicious recipes below, so even if you’re not copying it to a tee, you at the very least have many wonderful recipe ideas to choose from!

Yom Tov Night One

Best Challah Ever by Esty Wolbe

Thousands of women swear by this challah recipe and make it for Shabbat every week. It’s just the right amount of sweetness, a soft and doughy consistency, with a rich flavor. The dough rises well and is easy to work with, not too sticky to braid. The recipe is very versatile and you can easily adapt it to your own taste and it will still come out great.   Yields 6 medium challahs   For more great ideas with Esty, watch Easy Does It!

Chummus Platter by Faigy Murray

When you take all your favorite dips and combine them into one dish, the flavors are just utter perfection!

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!

Citrus and Garlic Roasted Chicken by Elizabeth Kurtz

This chicken is easy and packed with flavor. Citrus is paired perfectly with ginger, soy sauce, garlic and oregano. Fresh herbs would be wonderful in place of dried, if you have them. I recommend basting while cooking to add extra flavor and nice caramelization to the chicken. Serve the sauce alongside the chicken and decorate the platter with lots of the cooked fruit and some fresh herbs.

Roasted Vegetable Platter with Creamy Avocado Dip by Faigy Murray

When my brother got engaged, his future mother-in-law served this dish at their vort. I probably ate more from this platter than from any of the cakes or chocolate platters displayed. A vegetable platter is so regal looking and much easier than it looks! These are the vegetables I like to use, but you can really use whatever you like, or whatever is in season.

Teriyaki Rice by Rivky Kleiman

An easy dish that can be dressed up or dressed down and enjoyed all year long.

Caramel Chip Pie by Gitty Friedman

I served this at a Friday-night meal and kept it in the oven until dessert time. It was warm and gooey, and no one guessed it was made with a cake mix!

Yom Tov Day One

Seared Tuna with Tomato-Olive Relish by Faigy Murray

Until recently, for me, tuna meant the stuff that you get from a can and eat with a toasted bagel. And then I discovered fresh tuna. I don’t know why they’re both called tuna, as the taste and flavor are so different. This recipe for fresh tuna makes the perfect light and fresh dish.

Hearts of Palm & Mango Salad with Brown Sugar Cider Vinaigrette by Molly Hagler

This salad is so refreshing and delicious! It’s perfect for a summer brunch!

Cheese-Stuffed Rolls by Faigy Murray

My daughter’s face the first time she tasted these rolls and discovered the “surprise” inside was priceless! I love making a big batch of these, freezing them, and then taking out as needed.  

Broccoli-Stuffed Shells by Gitty Friedman

This is a favorite in my family. It’s pretty enough to serve at a party and delicious enough that even the kids will go back for seconds!

Classic Cheese Blintzes by Faigy Grossmann

Shavuos of my youth was synonymous with polacsinta. For those with no Hungarian heritage, this is a blintz, and ours in particular were filled with sweet cheese. Blintzes are made from a thin crepe filled with either sweet or savory fillings and rolled up tightly. Although I always feel like blintz making is so daunting, my grandmother would whip up fresh batches for us for breakfast, lunch, or dinner. 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.

Mediterranean Quinoa Salad by Nechama Norman

On one balmy summer day, as the women at Camp Mogen Av were sitting outside with the kids, Nancy K. and I shared a shady spot in the yard. We had a lot of talking to do…we both worked as personal chefs and both lived in Israel and used to love to go shopping in the shuk. As we exchanged ideas, the concept for this recipe arose. I remember the ideas we discussed, and as soon as camp ended and I was back in my kitchen, I whipped this up. It takes me back to the shuk, with the vibrant colored vegetables and Mediterranean spices.

3-Ingredient No-Bake Cheesecake by Naomi Elberg

Looking for a no bake cheesecake recipe that makes your life a lot easier… and sweeter? Forget the water baths and cracking- we’ll tell you how to make a perfect cheesecake in minutes. This easy no bake cheesecake will be delicious without any baking at all. What makes this one better than other no-bake cheesecake recipes, you ask? It has only 3 ingredients, and there’s no mixer needed! Like we said, literally the easiest cheesecake.   This cheesecake recipe calls for whipped cream cheese but you can also use ricotta if you want to go healthier. The secret ingredient is a package of instant vanilla pudding mix. Topping ideas are all yours: see the recommended list for inspiration!   If you’ve ever wondered how to make a no bake cheesecake—and whether it could really be as simple as it seems— just scroll down for the ingredients and directions. Enjoy!

For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.

Irresistible Cheese Babka by Brynie Greisman

I first tested this recipe while we were in the midst of cleaning the dining room chairs for Pesach (yes, I scrubbed my hands before!). You can imagine what that aroma wafting through the room did to all of us. It sure was an incentive to finish quickly! Cheesecake is a serious weakness for me and my family, so we were all thrilled to have this heavenly treat. Freezing the cheese filling prevents it from oozing out, and nobody wants the piece without it! Thanks, Avigail G.

Yom Tov Night Two

Herb-Infused Mushroom Barley Soup by Sina Mizrahi

An array of fragrant herbs adds a delicious complexity to this beloved winter classic.

Bourbon Honey-Mustard Short Ribs

Looking for fresh new recipes to warm you up in the increasingly colder weather? Chef Gabe has got just the thing: Bourbon honey-mustard short ribs! Made with a fragrant, spicy rub and topped with a smooth bourbon honey-mustard sauce, this hassle-free dish will make smoky goodness look easy!

For more with Chef Gabe, check out Under the Hood!

Cereal Schnitzel by Gitty Friedman

There’s always extra cereal clogging the pantries before Pesach, and the best way to get rid of it is to use it as schnitzel crumbs! Even the pickiest eaters will lick their plates clean.

Steamed Green Beans by Rivka Golombeck

It’s always best to fill our plates with foods that are as close to the way they were found in nature. Steaming vegetables vs boiling them maintains their nutritional profile.

These are a staple on my Shabbos lunch menu and most often requested Sheva Brachos contribution.

Beefed-Up Fried Orzo by Mirel Freylich

This dressed-up orzo requires only one pan to make it, and the results are delicious.

Strawberry Lemon Galette by Chanie Nayman

Does anything scream summer more than a fruit galette? This dessert is summer in a bite. With the combination of fresh, sweet strawberries and tart lemons you can’t go wrong.

Chocolate Chocolate-Chip Sticks by Rivky Kleiman

No, the double chocolate is not a typo! Chocolate lovers this one’s for you!!

Yom Tov Day Two

Good Ol’ Guac by Avigail Maizlik

Everyone loves a good “guac.” Before you get fancy, go back to the foundations with this basic guacamole, and enjoy!

Healthier Shabbos Day Meat Board by Odaiah Leeds

Boards have been a fad for a while now. There are dessert boards, cheese boards, appetizer boards…the ideas are endless. They are so fun and easy to prepare and have that wow effect.  

This Shabbos meat board is a fun way to spice up your Shabbos seudah. Schnitzel, deli, beef jerky…you can add anything and everything to it. Here are a few of my favorites.

Lemony Marinated Chop-Chop Salad by Faigy Grossman

I can’t believe that I never tried this concept before: chopping a whole lemon into a marinade and including it in the salad. It’s out of this world! The lemon gets soft and sweet, and the combination of vegetables is enhanced by its delightful flavor. This salad keeps well in the fridge for a while — save the recipe for Yom Tov!

Harissa Honey-Roasted Potatoes by Shaindy Siff

Follow these directions for roast potatoes that crisp up perfectly and with the perfect spicy-sweet bite.

Fruity Cake with Crumbly Topping by Temi Philip

A fruit cake the way you like it. It works for every season, occasion, or mood. Just swap in and out your favorite or seasonal fruit and your family will be calling dibs for the last piece every time.

Fruity Summer Sangria by Danny Szychtel

Sangria is the perfect refreshing summer drink, and the ingredients are all easily accessible. Load it up with fruits and you can even skip dessert. This recipe is for one serving (because I prepare drinks one by one), but you can also scale the recipe to fill a whole pitcher for entertaining.