A Fashionable Shavuos Menu

My nature is to easily get bored of things. My husband used to joke around with me that it's fine as long as I don't get bored of him. And recently on Pinterest, my eyes have been glazing over the fashion and design photos for the more glorious looking food photos. So considering that I was away for Pesach and haven't gotten down and dirty in the kitchen, cooking for Yom Tov (the Jewish Holidays) since October, I'm really excited about the prospect of making some new and exciting dishes, and going all out for this coming Shavuos. And that's saying a lot coming from someone like me who doesn't really love to cook and bake.

Uh oh, hold on, I just realized I left some groceries in the trunk of my car and then got distracted by my computer. I guess I'm not off to a very good start am I? I'll be right back...

Okay, I'm back. And now that my groceries are unpacked and my kitchen is straightened up, I can get back to writing about fashionable food. (Let's see if I get to actually make any of it.) Here's a really nice menu I've compiled for a veggie filled gourmet Shavuos Dairy/Parve meal based on some of my favorite finds on Pinterest.

Now if I could only get myself in the kitchen and get my food to look this good!

First Course: Butternut Squash Salad

Original Recipe HERE

Modified Kosher Recipe:

Ingredients

• 1 1/2 pounds butternut squash peeled, seeded, and cut into 1-inch pieces
• 5 tablespoons olive oil
• kosher salt and black pepper
• 1/2 cup hazelnuts
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 teaspoon Dijon mustard
• 6 cups mixed greens (about 4 1/2 ounces)
• 1/2 small red onion, thinly sliced
• 4 ounces feta cheese, crumbled (1 cup)

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the squash with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until golden brown and tender, 30 to 35 minutes. Let cool slightly.
2. Meanwhile, spread the hazelnuts on a second rimmed baking sheet and toast in oven, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins (discard skins). Roughly chop.
3. In a large bowl, whisk together the vinegar, mustard, the remaining 3 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the squash, hazelnuts, greens, and onion and toss to combine. Sprinkle with the feta cheese.

Second Course: Cream of Leek Soup

Recipe HERE

Main Course:

Sear-Roasted Halibut or Sea Bass

Roasted Vegetable Lasagna

 Vidalia Onion Tart 

Vegetable Tian

see links to recipes below each photo

 Sear Roasted Halibut or Sea Bass Recipe HERE

 Roasted Vegetable Lasagna Recipe HERE

Onion Tart Recipe HERE

Vegetable Tian Recipe HERE

Dessert: 

Creamy Lemon Blueberry Crepes

Carrot Cake Cheesecake

 Recipe HERE

Recipe HERE

I've even compiled a complete shopping list with all the ingredients needed for everything on this page. All you have to do is print it out and take it with you to the store!

Produce:                                                Basics:                                      Dairy:

Butternut squash                                    Olive Oil                                  Feta Cheese

Mixed Greens                                        Kosher Salt/Pepper                  Ricotta Cheese

Red Onion                                             Red Wine Vinegar                   Parmesan cheese

3 Leeks                                                  Vegetable Oil                           Butter

Regular Onions                                      Dijon Mustard                          Mozzarella Cheese

3 Large Vidalia Onions                          Flour                                        Cream Cheese

1 Pint Grape Tomatoes                           White Wine                            

Fresh Garlic                                            Dry Red Wine

2 Red Peppers                                         Hazelnuts                                 Cans:

3 Medium Zucchinis                               Balsamic Vinegar                     Crushed Tomatoes

1 Yellow Zucchini                                  Vanilla                                      Tomato Paste

1 Med. Eggplant                                     Cinnamon                                 Crushed Pineapple

4 Med. Portabello Mushrooms                Oregano

Fresh Basil                                              Eggs

1 pkg frozen spinach                               Thyme                                       Fish:

Potatoes                                                   Lasagna Noodles                      Halibut or Sea Bass

3 Large Tomatoes                                    Lemon Curd

Blueberries                                              Chopped Walnuts

Carrots                                                    Shredded Coconut

                                                             

 So what do you think about this menu? Would you consider making this meal?

Happy Cooking!

Until next time,

xo

Sharon