Our Shavuot Menu Plan

Maybe it’s because my husband’s been away, and we’ve been in “bare minimum” mode.

Or maybe it’s because I love dairy and don’t have to think too hard about what I want to eat for two days of dairy meals.

But until this moment, I haven’t sat down to make a menu plan for Shavuot. I usually like to plan out at least a week in advance, so I can do my shopping and get a few things prepped in advance. This year, though, I’m flying by the seat of my pants.

If your whole chag is already cooked and in the freezer, more power to you! But for the rest of us last minute birds, here’s a look at what I’ll be serving over Shavuot.

Erev Shavuot

(My immediate family only –  my husband will have just gotten home and I plan to make it very easy on myself)

Steamed Artichoke with Garlic butter

Garlic Bread Knots

  • No Bake, Frozen Cheesecake (already in the freezer)

First Day Lunch

(Two families + our own = 10 kids, 5 adults)

  • Blended red pepper soup with homemade croutons (in my freezer) and shaved parmesan cheese
  • Spinach salad with strawberries, pecans & poppy-seed dressing
  • Three cheese lasagna
  • Spanikopita “Eggrolls” (I’ll share my recipe after Shavuot, but basically you use a regular spanikopita recipe, and then make them into individual portions by rolling up each sheet of filo dough like a little eggroll)

Roasted Potatoes with Herbs

  • Roasted baby potatoes with fresh herbs
  • Lemon Meringue Pie
  • Maybe an extra pan of chocolate cheesecake brownies (if anyone doesn’t like the meringue)
  • Fruit salad

Cream Cheese Brownies

Second Day Dinner

(Again, immediate family only… kids will be zonked, I may serve this to them and put them to bed before we light candles)

  • Greek salad

Greek Salad

  • Confetti Rice
  • Broccoli & cauliflower quiche

Kosher by Design broccoli quiche

  • Left-over dessert

Second Day Lunch


Breakfasts will be cereal or yogurt – and dinner the last day will be at our shul.

The big challenge will be what to make for Shabbat just a few hours after Shavuot ends. I wonder if I’ll have enough left-overs left to go that route?

What’s on your Shavuot menu plan? Please share in the comments!


  1. Which recipe did you use for “No Bake, Frozen Cheesecake”?


    Sounds delicious, btw.

  2. I feel like for Shavuot I should just come to your house. Do you have room for 6???

    I am making mac n cheese for one meal


    Dairy tacos for another meal

    Pizza for yet another

    and Quiche for the 4th.

    I just need to organize which goes where and what sides I am making. Probably a ton of veggie stir fry and salad and just stick it with every meal. Working interferes with my cooking!

  3. We make a lot of the same things you listed: the Greek salad, red pepper soup, salmon. We also usually make whole wheat pasta with homemade pesto, but the pinenut price has skyrocketed this year in our neck of the woods, so I may have to hunt down an alternative recipe with a different nut. But we also eat fleishigs: a fleishig lunch the first day (after Abba’s nap) and usually fleishigs for at least one meal on the second day, as well. Frankly, I think the fleishig meals are cheaper than the chalav yisroel milchig ones.

    Because you can’t get “fancy” chalav yisroel ice cream in this area (boo-hiss!), I usually make homemade ice cream. This year’s batch of mint chocolate chip I made with mint from my garden (nana and chocolate mint varieties) and it’s amazing. I can’t wait to see the kid’s reactions.

    I’m also a bit paranoid about the overeating (especially as I already bought a dress for my cousin’s wedding in two weeks…) so I made lime granita to go with the fleishig meals. I might make a mixed berry one, too, as there’s a sale at the market on berries this week. I’m hoping to lighten up most of the meals, actually. My kids don’t usually like the fattening stuff any better, anyway.

    The one-pot salmon and spanokopita eggrolls sound awesome. I’ve got a couple kids home sick today, and one of them took one look at that salmon and had to comment on how tasty it looked. I’m going to have to try it some time.

  4. Tuesday night: cold cucumber soup, cheese-onion-mushroom quiche, Greek salad, fresh pineapple (no dessert because we’re having it at shul). Will post quiche recipe on my blog sometime after the holiday.
    Monday (just me and hubby: lemon & asparagus risotto — will try a “regular” recipe and then compare it to a microwave version I made previously in a blog post to come
    Tuesday: big potluck lunch at a friend’s house — we’ve been doing this for at least 25 years!

    • Do you have the recipe for Cold Cucumber Soup, we had that at our wedding and it was so good but haven’t found a good recipe since?

  5. I’m vegan, and my brother-in-law is a meat-and-potatoes kinda guy, so it’ll be interesting this year!

    Tuesday night: Homemade pizza with seitan pepperoni (homemade), dairy- and non-dairy cheese, one with sundried tomato-basil pesto (nut-free) and fresh tomatoes. [Choice of white or whole wheat pizza dough — both are in my freezer]. Green salad with garlic-flax oil dressing; green vegetable. Dessert: Chocolate tofu pie, Strawberry-Rhubabrb Compote.

    Wed. lunch: Blintzes (blueberry, apple, or cheese — from a box), White Bean Salad, Broccoli Slaw Salad, Cauliflower Popcorn, Mustardy Potatoes, Brown Rice. Dessert: Same, plus fruit (melon), and chocolate chip cookies.

    Wed. dinner: Breaded Fish Fillets, Tofu Cutlets, Asian Coleslaw, Green vegetable, Mushroom-Barley Pilaf.

    Thurs. lunch: Omelettes/Scrambled Eggs, Quinoa Tabbouleh with Chickpeas, Cesar Salad with Homemade Croutons (and vegan dressing), Green veg., leftover desserts.

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