Easy Dairy Shavuot Recipes

Looking for some easy dairy Shavuot recipes? Look no further! We put some together here for you.

Easy recipes can definitely help make life a lot easier around the holidays!

Below you’ll find six easy and delicious Shavuot recipes to enhance your holiday.

what foods are eaten during shavuot?

During the holiday of Shavuot, foods like cheese blintzes and cheesecake are some of the most popular foods. Aside from those, any dairy dishes will fit well into your menu. We left the cheese blintzes and cheesecake to the grocery stores and put together some easier dairy recipes for you to enjoy.

why do you eat dairy on shavuot?

There are a few reasons for eating dairy on Shavuot. The most popular one is that on this holiday the Jews received the Torah and the Torah is compared to milk.

You can find some more interesting reasons here.

easy dairy shavuot dishes:

• Baked Eggplant Parmesan
• Spinach Lasagna
• Tomato Garlic Pasta
• Light Fettuccini Alfredo
• Halloumi Cheese Salad
• Kale Salad with Sweet Potatoes and Feta

easy dairy shavuot recipes:

baked eggplant parmesan:

Ingredients:

• 1 big eggplant
• 2 eggs
• 1 cup breadcrumbs
• 2 cans tomato sauce
• 3 tablespoons maple syrup
• 2 cups mozzarella cheese
• 2 tablespoons oregano
• Olive oil to drizzle over the eggplant

Instructions:

1. Cut the eggplant into thin pieces and season them with some salt. If you have time allow them to “sweat” for 30-60 minutes on a baking tray. This will remove the excess moisture from the eggplant.
2. Mix the eggs together.
3. Dip the eggplant into the egg batter and then into the breadcrumbs. Set aside and continue until you finish all of the eggplant pieces.
4. Preheat oven to 350 degrees.
5. Place the breaded eggplant one piece at a time into a baking dish until the whole bottom of the dish is covered with a single layer of eggplant. Then drizzle the eggplant with some olive oil. Top each piece of eggplant with cheese. Continue with another layer of breaded eggplant, a drizzle of olive oil, and top that with cheese as well.
6. Repeat this process until you used up all of the eggplant.
7. Mix the tomato sauce, maple syrup, and oregano in a bowl and pour over the eggplant.
8. Bake covered for two hours. To soften it even more, lower the temperature to 250 and bake for another hour.

spinach lasagna:

Ingredients:

• 1 box lasagna noodles
• 1 can marinara sauce
• 16 ounces shredded cheese
• 1 bag frozen spinach, thawed
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions:

1. Cook the lasagna noodles according to the package instructions.
2. Place the frozen spinach in a cheesecloth and drain the water from it.
3. Place the spinach in a bowl and season it with salt, pepper, onion powder, and garlic powder.
4. Preheat the oven to 350 degrees.
5. Pour marinara sauce over the bottom of a baking dish.
6. Place the noodles over the sauce and top with spinach and then cheese.
7. Repeat the process until you finish up all of the ingredients. The last thing on top should be cheese.
8. Place a piece of parchment paper on top of the cheese followed by foil. This way the cheese won’t stick to the foil.
9. Bake covered for around 30 minutes. Uncover and bake for another 30 minutes or until the cheese is fully melted.

Tomato Garlic Pasta:

Ingredients:

• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can tomato sauce
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 cup pasta water
• 1/4 cup white wine
• 1 cup mozzarella cheese

Instructions:

1. Bring a big pot of water to a boil and add the pasta.
2. Meanwhile, heat olive oil on a medium flame in a deep pan and add the onions.
3. Sauté for around three minutes, add the crushed garlic, and sauté for another minute.
4. Add the wine, tomato sauce, and oregano and mix well.
5. Slowly add half of the cheese, mixing as you do.
6. Once the pasta has cooked for around 10 minutes, transfer it to the pot with the sauce using a pair of tongs.
7. Mix well making sure all of the pasta is coated with sauce.
8. Add the rest of the cheese to the pasta slowly as you mix it all together.
9. Sprinkle the top with basil.

Light Fettucini Alfredo:

Ingredients:

• 1 box fettuccini
• 1/2 cup butter
• 1/2 cup light cream
• 1 cup mozzarella cheese
• Salt, pepper, garlic powder
• 1/2 cup pasta water

Instructions:

1. Bring a big pot of water to a boil and add the fettuccini.
2. Meanwhile, add the cream and butter to a deep pan and heat it until the butter melts. Mix well.
3. Slowly add the cheese and mix until you have a thick sauce.
4. Drizzle some salt, pepper, and garlic powder over the sauce and mix.
5. Once the pasta has cooked for around 10 minutes, transfer it to the pot with the sauce using a pair of tongs.
6. Mix everything well until the pasta is all coated with sauce.

Halloumi Cheese Salad:

ingredients:

for the sweet mushrooms:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 pound mushrooms, washed and sliced
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup honey
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch

fried halloumi:

• 1 tablespoon olive oil
• 1 pound halloumi cheese, sliced into long, thin, wide pieces

salad:

• 1 pound romaine lettuce, washed and chopped
• 1 cup sundried tomatoes, chopped
• 2 avocados, diced
• 1 cup cashews

for the dressing:

• 3 tablespoons extra virgin olive oil
• 3 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

instructions:

for the sweet mushrooms:

1. Add olive oil to a non-stick pan and heat it up on a medium flame.
2. Add the onions and mushrooms and sauté them for around five minutes.
3. Meanwhile, mix the soy sauce, rice vinegar, honey, cornstarch, and sesame oil in a small bowl.
4. Pour it over the mushrooms and bring to a boil.
5. Lower the flame and cook until the mushrooms are soft; around 30 minutes.

to fry the halloumi cheese:

1. Heat up the olive oil in a pan.
2. Add thin wide pieces of halloumi cheese to it and fry until golden brown, around three minutes per side.

to assemble the salad:

1. Place the lettuce in a big bowl.
2. Top it with all of the ingredients, pour the dressing over it, and mix well.

Kale Salad with Feta and roasted Sweet Potatoes:

Ingredients:

for the salad:

• 1 pound kale, stems removed
• 1 cup tri-colored quinoa, cooked
• 4 ounces feta cheese, crumbled
• 1 big sweet potato, cubed and roasted
• 1/3 cup slivered almonds
• 1/3 cup chopped dates

for the dressing:

• 1/2 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt & Pepper

Instructions:

for the quinoa:

1. Bring two cups of water to a boil in a medium-sized pot.
2. Add the quinoa and lower the flame.
3. Cook for around 15 minutes or until all of the water is absorbed.
4. Fluff the quinoa and set it aside.

for the sweet potato:

1. Preheat oven to 400 degrees.
2. Wash and peel the sweet potato, and then cut it into small cubes.
3. Place on a baking sheet and drizzle with olive oil.
4. Roast for around 35 minutes.

to assemble the salad:

1. Add the kale to a big bowl. Massage it with a little bit of extra virgin olive oil using a pair of kitchen gloves.
2. Add all of the salad ingredients to the kale.
3. Make the dressing, pour it over the salad, and mix well.

Notes:

If you have leftovers they’ll stay fresh in the fridge for around three days. The lasagna and eggplant parmesan can be frozen for around two months. The two pasta dishes and salads shouldn’t be frozen. Enjoy and have a beautiful Shavuot!

Like our recipes? Check out some more here.