I have a huge Shavuot Menu on my blog, with lots of my favorite dairy recipe compositions.
This Yom Tov we are hosting just one meal, Shavuot lunch.
Here’s my Shavuot menu: All at Room Temperature, except what needs to be served chilled (salmon, soup, lemonade) cold feasts
In this Shavuot menu, as with all other menu, play up the Trademark ingredient (here: Dairy), but don’t play it up so much that it becomes repetitive and tiresome, or worse, prohibitively rich. So if, as in this Shavuot menu, you have dairy ingredients starring in pasta, salad and lemon cake, I recommend you balance the rest of your menu with some fish and other pareve dishes, and call it a day.
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
Tuna Tartare Hand Rolls
Spelt Linguini with Pistachio Parsley Mint Pesto and grated Manchego
Haricots Verts, Heirloom Tomatoes and Roasted Pepper Salad
Dairy Ghriba (Moroccan Shortbread Cookies)