Shavuot Menu: Cheese in Everything

A different cheese in every dish makes for a luxurious holiday meal

Cheese.
Cheese. David Bachar

The tradition of eating dairy on Shavuot has many explanations. Most of them are not very con-vincing, which makes me think it had to do simply with the abundance of milk during this season of year.

But who cares about the real origins of this tradition? It’s such a luxury to have an excuse to try different cheeses in every dish of the Shavuot meal, so we’re not going to complain.

You can start the meal with a tray of cheese, fruit and crackers, before moving on to the leek and Parmesan soup.

Make a cheesecake for dessert (what else?), something you can, and should, do at least 24 hours ahead of time. By that point, most of your work for this meal will be done, since the recipes are all very quick and easy.

Shavuot dinner menu:

Cheese tray with cherries, fig preserves, Marcona almonds and crackers

Leek, garlic and Parmesan soup

Great for Shavuot: Leek, garlic and Parmesan soup.
Vered Guttman

Cauliflower steaks with gorgonzola dolce

Great for Shavuot: Cauliflower steaks with gorgonzola dolce.
Vered Guttman

Pan-seared salmon with herb tabbouleh and labneh

Great for Shavuot: Seared salmon with herb tabbouleh and labneh sauce.
Vered Guttman

For dessert: cheesecake

Baked Israeli white cheesecake
Vered Guttman