I much prefer making dairy meals over meat meals, and making a dairy Shabbat dinner can be a fun change every once in awhile.
When the rare dairy Shabbat dinner occurs, my way to start a meal is simply with some nice quality butter, thick sea salt and fresly baked challah. Mmmmm.
You can also try Pinch My Salt’s Baked White Bean Dip with Rosemary and Parmesan, which I would serve with slices of crusty baguette, or some crispy crostini.
For a great, dairy-friendly main dish, try the Barefoot Contessa’s Panko Crusted Salmon, which is both simple to make, and delicious.
I have been drooling over this rich Gnocchi Gratin with Gorgonzola Dolce. If you can’t find a kosher gorgonzola, I am certain another sharper cheese such as gruyere would also work in the dish.
If you decide to make a heavy dish such as the gratin, I would choose a light salad such as this Argula Salad with Lemon Vinaigrette to serve alongside.
For a sweet, decadent yet make-ahead dessert, try my favorite recipe for Apple Pie with Cheddar Crust. Serve with vanilla ice cream or fresh whipped cream.
Shabbat Shalom and happy cooking!
Pronounced: KOH-sher, Origin: Hebrew, adhering to kashrut, the traditional Jewish dietary laws.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.