We had a great dairy Lag Baomer brunch with our friends yesterday, a sort of antidote to Lag Baomer BBQs, only in reverse.

Here is what I served, and it’s ALL in my new cookbook, coming out any day. I hope it gives you some ideas: When I described the menu to my children, they asked me to make exactly this for one of the Shavouot meals: I might add just a fish dish and I’ll be all set! The best part is, I baked all my goodies with spelt flour, as I always do: those scones were out of this world!

  • Baby Spinach Salad with Avocado, Tomatoes and Endives
  • Bleu de Bresse Cheese
  • Riesling