15 Fabulous Vegetarian Dairy Recipes for Shavuot
Molly Yeh’s rosemary-ricotta blintzes with strawberry-rhubarb sauce Image by Molly Yeh
Breakfast
Rosemary-Ricotta Blintzes With Strawberry-Rhubarb Sauce
Deb Perlman’s Magical Blintzes
Leah Koenig’s corn and eggplant pashtida Image by Leah Koenig
Lunch/Dinner
Cheryl Sternman Rule’s cold yogurt soup with cucumber, herbs and rose petals Image by Ellen Silverman
Cold Yogurt Soup With Cucumbers, Herbs and Rose Petals
Labneh With Tomatoes, Pesto and Tapenade
Gnocchi di Semolino alla Romana (Farina Dumplings Roman Style)
Kale and Mushroom Quinoa Mac and Cheese
Dessert
Hillary Berkowitz Nussbaum’s Russian sour-cream coffee cake Image by Hillary Berkowitz Nussbaum
Russian Sour-Cream Coffee Cake
Classic Cheesecake and Raspberry Cheesecake in a Jar
Tortelli Dolci di Shavuot (Sweet Shavuot Tortelli)
It’s our birthday and we’re still celebrating!
We hope you appreciated this article. Before you go, we’d like to ask you to please support the Forward’s independent Jewish news.
This week we celebrate 129 years of the Forward. We’re proud of our origins as a Yiddish print publication serving Jewish immigrants. And we’re just as proud of what we’ve become today: A trusted source of Jewish news and opinion, available digitally to anyone in the world without paywalls or subscriptions.
We’ve helped five generations of American Jews make sense of the news and the world around them — and we aren’t slowing down any time soon.
As a nonprofit newsroom, reader donations make it possible for us to do this work. Support independent, agenda-free Jewish journalism and our board will match your gift in honor of our birthday!
Support our mission to tell the Jewish story fully and fairly.
