Cauliflower gratin, herb crusted cod, and an eggplant roasted tomato pasta

all on this year's Shavuot menu

With Jewish holiday of Shavuot coming up, I’m sharing a new dairy forward menu that works well for lunch and dinner. You can watch me prepare the recipes here.

I’m sharing a recipe for a decadent cauliflower gratin. I use the same method that I do for a more traditional potato gratin, except I use cauliflower which works so well here. It cooks in heavy cream, white cheddar cheese, a whole head of garlic, rosemary and sumac. The cauliflower carries all these flavors and caramelizes on top.

I get a lot of requests for fish recipes so I’m excited to share an herb crusted cod recipe. I mix dill with panko breadcrumbs and lots of lemon zest for the crust. As it roasts the cod becomes flakey and the crust crisps up really nicely.

There’s also a savory pasta dish for those who want a bit less dairy in the meal. It’s an eggplant roasted tomato sauce that’s cooked with caramelized shallots and fennel which add some depth to the sauce.

Check out the recipes below.

Enjoy,

Arielle

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