Shavuot & Memorial Day Menus
This year, we have the joy (and challenge) of planning two back-to-back long weekends. We don't actually encourage you to cook every single meal (read more of our Planning Tips here), but if we were cooking every meal, here's what we'd serve:
Shabbat (May 18-19)
Friday Night Dinner
Duck Breast with Rhubarb
Humus + Olives
Lemon Curd and Fresh Fruit
Steak Salad (grill on Friday, slice & serve cold)
Grain Salad with dried fruit
Flourless Chocolate Cake
Smoked Fish Platter
Grilled Vegetables (cold)
Cheesecake & Blintzes
*(or use for Shavuot First Night, if you're not serving meat)
Shavuot (May 19-21)
Shavuot I - Dinner
Carrot Ginger soup (hot or cold)
Moussaka (cook ahead, reheat after Havdallah)
Cucumber & Tomato Salad with Cumin
Humus & Dips
Pistachio Orange Cake
Shavuot I - Breakfast/Kiddush
Sheep & Cow Cheeses
Grapes, Kiwi, Melon
Shavuot I - Lunch
Pulled Lamb Shoulder (sous-vide or smoke ahead)
Grilled Peppers & Eggplants
Pita or Fresh Flatbreads
Techina & Salads
Shavuot II - Dinner
Turkey Cutlets with Dijon
Roasted Sweet Potatoes
Sauteed Mushrooms with Garlic
Shavuot II - Breakfast/Kiddush
Hard Boiled Eggs
Nutella & Pita
Granola & Yogurt
Shavuot II - Lunch
Steak Tasting: Chuck, Denver, Skirt & More
Rice Noodle Salad with Edamame & Sesame Seeds
Shabbat (May 25-26)
Friday Night Dinner
Grilled Chicken (Spatchcocked or 1/8ths)
Grilled Bok Choy
(Grill extra beets for salad on Monday)
Coconut Ice Cream with Caramel Sauce
Chicken Salad (w/ leftovers from last night)
Sliced Tomato, Mustard, Mayo
Corn Salad (use leftovers from last night) with Cilantro & Red Onion
Memorial Day Weekend (May 27-28)
Beef Bacon & Eggs
Toast / Biscuits
Salad with Horseradish Dressing
Sunday Cooking Project*
Menu Planning Tips
Here are our tips for planning a great set of holiday meals:
- Don't aim to host every meal. Coordinate with friends & family now to see who wants to cook when. Trade off, play to everyone's strengths, and delegate.
- Plan to cook outside, with snacks. While the grill is on, if you've got drinks and appetizers (think olives, chips, crudites) no one is going to be looking at their watch.
- Prep once, cook twice. Mix a double batch of spices to flavor kebabs or chicken one weekend, and add it to your burgers the next. Grill extra for dinner that you can repurpose for lunch the next day. Same for condiments and sides: buy enough fresh herbs, citrus, garlic, techina and potatoes to last you through both weekends, and you won't be scrambling.
- Start planning your menu now, write out every meal and side dish, and use that to generate one shopping list. Think about fridge/freezer space and when you want your meat to arrive. (In the NY Area, we've added an extra delivery day on Friday May 25 for restocking before the long weekend).
In case you missed it, we've been cooking up a storm lately! Here are some of our most recent cooking demo videos.
Our Promise to You
We deliver the best meat. Here's why:
We treat our farmers, animals, producers, and the land with the utmost respect. We raise animals on pasture in the Northeast USA. We use no hormones or growth-promoting antibiotics. Ever.
We never compromise on quality or kashrut, and are dedicated to excellent customer service. We work directly with farmers and producers and stand behind every piece of meat we sell.
The flavor and tenderness of our meats are unparalleled. Our provisions are made with nothing but meat and spices. We deliver the best meat, anywhere in the USA.