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The Whole Foods Kosher kitchen

Shavuot Lunch

Posted on 3rd of June, 2014 by Lévana

Wild Mushroom Soup Recipe

We are hosting just one meal, Shavuot lunch.
Here’s my menu: All at Room Temperature, except what needs to be served chilled cold feasts

Homemade Spelt Challah with Anise Seeds (I would certainly not include bread unless it is homemade and, you know, well worth mentioning.)
Dips: Babaghanoush, sun-dried tomato, olive, seaweed butter
Wild Mushroom Soup
Baby Kale, Fennel, Avocado, Roasted Beets, Grapefruit and Roquefort Salad with Cranberry Vinegar Dressing.
Cold Poached Salmon with Yogurt Dill Sauce (will post the recipe next week)
Tuna Tartare Hand Rolls
Spelt Linguini with Pistachio Parsley Mint Pesto with grated Manchego
Haricots Verts, Heirloom Tomatoes and Roasted Pepper Salad
Assorted cookies (More about this soon. Stay tuned)
Lemon cake
Iced Coffee, Iced Cinnamon Apple Tea. Espresso. (will post all summer drinks next week)

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Filed under: Baba Ghanoush Recipes, Challah Recipes, Haricots Verts Recipes, Heirloom Tomato Recipes, Lemon Cake Recipes, Mushroom Recipes, Roasted Peppers Recipes, Salmon Recipes, Shavouot menu, Shavuot Recipes, Spelt Baking, Spelt Bread Baking, Spelt Challah Recipes, Sun-Dried Tomatoes Recipes, Tuna Tartare Recipes, Wild Mushrooms Recipes

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