Shavuot Lunch can be tricky:
It too often errs on the dairy side!
Let me start by saying I have a huge selection of Shavuot dishes on my blog! It includes lots of my favorite dairy recipe compositions.
This Yom Tov we are hosting just one meal, Shavouot lunch.
In this Shavuot lunch menu, as with all other menus, Here is my recommendation: 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. Have a heart, will you? 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.
Seaweed butter: Nothing to it, and delicious!
All I did was soak 1/2 cup dried seaweed (any seaweed will do: wakame, arame etc…) with very hot water to cover. Let the mixture rest a few minutes. The seaweed will absorb the liquid, and swell and soften. Transfer to a food processor and blend with 1 cup of butter or vegan butter, with a little sea salt and pepper. Use it on toast or as a dip, or use a dollop on fish (even steak or chicken, if you used vegan butter)
Here’s my Shavuot lunch menu: A Banquet, I should call it!
All at Room Temperature. Except what needs to be served chilled (poached salmon, soup, lemonade) 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
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)