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A Delicious Shavuot Menu

A Delicious Shavuot Menu

Healthy and simple to make.

by

Ambrosia entrée

  • 3 large vanilla yogurt
  • 1 plain small leben
  • 1 plain small yogurt
  • 1 bag frozen strawberries thawed and blended
  • Sugar to taste

Mix all ingredients together and allow to stay in refrigerator overnight so strawberries release a nice color.

Serve in parfait cups and garnish with a fresh strawberry.

Preparation time 15 minutes
Serves 8

Refreshing Rhubarb Soup

Rhubarbs are now in season. They are considered a good cleanser especially if juiced raw. They are high in vitamin C. In our home, they were standard fare for Sholosh Seudos during the summer months.

Rhubarbs are extremely tart thus need some sweetener to make them palatable.

  • 2 lbs of rhubarb cut into 1 inch pieces
  • 1 package frozen strawberries
  • 2 quarts water
  • ½ cup maple syrup or honey or to taste
  • 1 large container strawberry yogurt

In a pot put rhubarb and strawberry into 3 quarts of water. Add sweetener of your choice. Bring to a boil, and then simmer for 10 minutes, until the rhubarb starts to fall to pieces, add yoghurt and puree with the blender stick. Serve cold topped with lime zest or mint leaves.

Preparation time 10 minutes
Serves 8

Mushroom Soup

  • 2 pints mushrooms
  • 2 Tbs. light olive oil
  • 1 medium onion diced
  • 2 cloves garlic crushed
  • 2 Tbs. whole wheat pastry flour
  • Salt, pepper & garlic powder to taste
  • 4 quarts water
  • 1 cup Almond Breeze or Rice Dream
  • Shredded cheese

In a 6 quart pot, sauté onions and garlic in oil until translucent. Add sliced mushrooms and spices. Add flour and mix well. Add water and bring to a boil. Simmer for another ½ hour. To make it festive serve each bowl with one Tbs. shredded cheese and garlic croutons.

Preparation time 20 minutes
Serves 8

Fabulous Greek Salad

The perfectly festive salad for Shavuot that is sure to please young and old alike.

  • 4 leaves Romaine lettuce washed and checked for bugs
  • 12 sun ripe baby tomatoes cut into halves
  • 1 large cucumber, chopped (about 2 cups)
  • 1/2 cup coarsely chopped red peppers
  • 1/2 cup coarsely chopped yellow peppers
  • 1/2 cup thinly sliced red onions
  • 1/2 cup Feta Cheese crumbled
  • ½ cup black olives

Tear lettuce into bite size pieces. Combine all other ingredients and mix lightly. Toss over lettuce. Dress with vinaigrette dressing that follows.

Dressing:

  • 1/4 cup olive oil
  • ¼ cup lemon juice
  • Salt & Pepper to taste
  • ¼ cup prepared mustard
  • ½ Tbs. maple syrup or honey or to taste

Mix all ingredients and pour over salad

Preparation time 20 minutes
Serves 8

Teriyaki Salmon Almandine

Teriyaki Salmon AlmandineA light fish dish that is elegant as it is healthy and delicious

  • 4-8 salmon fillets
  • ½ cup honey
  • ¼ cup Haddar teriyaki sauce
  • 1 fresh clove garlic crushed
  • ¼ tsp. fresh ginger root (optional)
  • ½ tsp. nutmeg (optional)
  • ½ cup water
  • ½ cup slivered almonds

Place honey, teriyaki sauce, garlic, ginger, nutmeg, water, in a container with a tight fitting lid and shake vigorously until well combined.

Pour over fish. Marinate for one hour with skin face down, then turn fish over, and marinade second side for another hour. Spread slivered almonds over marinated fish and bake covered for 20 to 30 minutes on 350. Remove fish from marinate before serving. Decorate with a twisted slice of lemon.

Suggested serving: Serve over a bed of cooked angel hair pasta.

Preparation time 20 minutes
Serves 8

Broccoli quiche

Broccoli quicheThis quiche is easy to prepare and it is delightfully light and flavorful.

  • 9’ round baking dish
  • ¾ cup cornflake crumbs
  • 2 16 oz. packages Bodek broccoli
  • 1 large onion diced
  • 3 eggs
  • ½ cup homemade or light mayonnaise
  • 1 Tbs flour
  • 1 pint fresh mushrooms washed and sliced
  • Salt & pepper to taste

Line a 9’ round baking dish with cornflake crumbs, set aside.

Sauté onions until they become translucent. Add broccoli, mushrooms; when ready combine eggs, mayonnaise, salt, and pepper and add to sautéed vegetables. Pour over prepared baking dish. Bake for 45 minutes on 350.

To enjoy it as a dairy dish sprinkle some grated cheese over the quiche during last 10 minutes of baking. To keep it parve sprinkle top with more corn flake crumbs.

Preparation time 20 minutes
Serves 8

Mock Cheese Cake (or pineapple kugel)

This pie tastes almost like cheesecake. The first time I tasted it after a meat meal, I was afraid that the host had made a mistake in serving dairy after meat. Simple yet delightful!

  • 2 pie crust
  • 4 eggs
  • 1/3 cup maple syrup or honey
  • ½ cup flour
  • ¼ cup oil
  • ¼ cup applesauce
  • 1 tsp. vanilla
  • 1 tsp baking powder
  • 1 20 oz. crushed pineapple (no tidbits please)

In the food processor, with all-purpose blade beat all ingredients besides pineapple, when well mixed, add crushed pineapple. Fill crust with this mixture. Decorate with fresh fruits. This recipe can be prepared in advance as it freezes beautifully. This mixture is enough to fill two pie crusts, bake @ 350 degrees for 45 minutes

Preparation time 15 minutes
Serves 8

Happy Shavuot to all!

Published: May 4, 2013


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Visitor Comments: 9

(7) Pauline Kleinburd, May 28, 2014 1:12 AM

This is fantastic!

Thank you so much for these recipes, they remind me of wonderful treats growing up! Yummy!!

(6) Anonymous, May 13, 2013 7:34 PM

Mushroom soup is very watery

Are the measurements correct for the mushroom soup? And what are the directions for the almond breeze? I just made the soup and it tastes like water .

(5) Anonymous, May 12, 2013 9:25 AM

pie crusts

what size pan?

(4) Anonymous, May 6, 2013 10:46 AM

The crust

You use a graham cracker crust? Looks like a great recipe. Thank you.

(3) Anonymous, May 5, 2013 5:50 PM

mock cheese cake

looks interesting but please provide baking instructions

you have mentioned 2 pie crusts

does this mean the filling is enough for 2 crusts?

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