June is a tricky time for a holiday like Shavuot. On one hand, I love having an excuse to make dairy-centric meals. But on the other hand, I don’t want to eat heavy, cheese-laden food this time of year. As we approach Shavuot I have put together some of recipe ideas that include some lighter fair perfect for outdoor eating and warmer weather. Hope this inspires you! Tell us what you’re making below, and submit any questions if you’re looking for input or advice.
To start:
Wedge Salad with Blue Cheese Dressing & Challah Croutons
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Labneh Watermelon Corn Salsa Spinach, Blueberry & Goat Cheese Salad
Chickpea Arugula Salad with Tahini Dressing
For the main event:
Cauliflower Tomato Bake with Basil & Parmesan
Grilled Eggplant Mozzarella Stacks
Classic Blintzes or Gluten-free Blintzes
Baked Salmon with Caramelized Onions
And for cheesecake…
Black and White Cookie Cheesecake
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Shavuot
Pronounced: shah-voo-OTE (oo as in boot), also shah-VOO-us, Origin: Hebrew, the holiday celebrating the giving of the Torah at Mount Sinai, falls in the Hebrew month Sivan, which usually coincides with May or June.
