Thursday, June 9, 2016

Shabbat & Shavuot menu planning

This year, Shavuot falls out on right after Shabbat, so we have a 2-day "chag" of sorts.

I am not planning to cook on Chag - it is way too hot to leave an oven on!

So everything needs to be cooked in advance and either served cold or warmed on a platta.

Here's the plan:

Friday night - we were invited out, but due to my pet allergy, we're providing the table while our guests are bringing the food.

Shabbat lunch, us plus a family of 8:

Homemade Spelt and Oat challot
vegetarian liver
various salads
Oven fried chicken
Potato Kugel
Corn Bread
Quinoa with black lentils

Shavuot Night:

Homemade Challah
Fruit Soup
Lettuce salad
Roasted vegetables (whatever I get a good deal on)
Cheesy lasagna
Vegan, GF lasagna

Shavuot lunch:

Challah rolls
Salmon with lemon and herbs (served cold) (note: I got a great deal on salmon at some point and put it in the freezer!)
Broccoli Kugel
Sweet Potato Kugel
Garlic Roasted Potatoes
Fruit Soup

Desserts: Watermelon, other fruit, chocolate - crispy rice squares

Snacks: banana-coconut cake, popcorn, fruit sorbet, ice cream...

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