Tuesday, June 7, 2011

6-7-2011 Shavuot Dinner

Tonight Shavuot starts. When I was planning my menu, I wasn't sure if tonight's dinner was supposed to be dairy or meat, so I texted a rabbi. The answer he gave me, was that it was traditional to eat meat tonight, and then dairy for lunch tomorrow.

I'm making a meal very similar to what I would make for a shabbat dinner. The good news is that I finished cooking this morning, so I can relax all afternoon.

Our menu for tonight:

1. Challah
2. Caesar Salad with Hearts of Palm, Tomatoes, and Avocado (recipe below)
3. Tomato Gefilte Fish
4. Green Gazpacho (recipe below)
5. Marinated Grilled Chicken
6. Parve Twice Baked Potatoes
7. A Green Vegetable, my friend is bringing
8. A Dessert, also a friend is bringing

Caesar Salad with Hearts of Palm, Tomatoes, and Avocado

This recipe is adapted from another recipe by Jaime Geller

2 hearts of Romaine, shredded about 1/4 inch thick
1/2 C. croutons, recipe below
1-2 avocadoes, diced
handful of cherry tomatoes, cut in half
1 can hearts of palm, sliced

1/4 C. light mayo
1/4 C. olive oil
3/4 T. dijon mustard
1 T. worcestershire sauce
3 cloves fresh garlic, minced
1 T. dried parsley
1 T. onion powder
2 T. water
1/4 t. kosher salt
1/2 t. black pepper, freshly ground

5 slices, day old bread, I used challah, great way to use up leftover challah
1/2 t. dried oregano
1/2 t. dried parsley
1/2 t. onion powder
1/2 t. garlic powder
1/2 t. kosher salt
1/4 c. olive oil

Preheat oven to 425 degrees.

Cut the bread into cubes. Toss in a large bowl with all of the ingredient.

Place on a sheet pan. Bake for 8-10 minutes, until crisp. Let croutons cool at room temp before using.

Salad Directions:

Place the lettuce, tomatoes, avocadoes, hearts of palm, and croutons is a large salad bowl. Pour the dressing over and toss to coat. Serve immediately.

Note: If you would like to make this dairy, add 1/4 C. parmesan cheese to the dressing, and then sprinkle more on after you toss it.


Green Gazpacho

This is a nice change from your standard red gazpacho. It is always great to serve a cold soup when the temperature outside soars, your guests will thank you.

2 cucumbers, peeled and seeded
1 small onion, roughly chopped
2 slices white or french bread, crusts removed
2 celery stalks
1 avocado, peeled and seeded
zest of 1 lemon, grated (I use a microplane)
juice of 2 limes or lemons
1/4 C. olive oil
2 C. water, more needed if it's too thick
1/4 C. mint leaves
1/4 C. dill
1 t. salt, or to taste
1/4 t. freshly cracked black pepper, or to taste
2 green onions, thinly sliced for garnish
soy sour cream, for garnish, optional

Place all of the above ingredients into a food processor. Blend until smooth. If it is too thick, you can add some water. Taste and adjust seasonings to your liking. Serve chilled with a dollop of soy sour cream, and a sprinkle of green onions. Would also be good garnished with diced avocado.


If you are celebrating Shavuot, have a good Yom Tov! Otherwise, have a good next few days! Pin It

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