# Shavuot-Inspired Dinner with Spring Dairy, Parsley-Oil Salmon, and Broiled Nectarines > A spring dinner that opens with silky cauliflower soup, golden zucchini pashtida, and crisp peas and radishes with mint and ricotta. Salmon over sweet roasted spring onions brings parsley, lemon and warm spices to the main course, alongside asparagus and baharat potatoes. Warm broiled nectarines and cool lemon-honey ricotta bring the meal back to dairy for a simple finish. - URL: https://www.chezjk.com/recipes/shavuot-trio-firsts-falastin-salmon-spring-veg-broiled-nectarines - Author: Jonathan Katzman - Cooked and photographed: 2024-06-03 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, nut-free, pescatarian ![Shavuot-Inspired Dinner with Spring Dairy, Parsley-Oil Salmon, and Broiled Nectarines](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F9eff498a5a35cd24.jpg) ## Cream of Cauliflower Soup Gently softened aromatics and thoroughly cooked cauliflower blend into a silky soup without a flour thickener. Cream rounds it out while lemon and dill keep the small first-course portion bright. ### Ingredients - 500 g cauliflower florets and tender stems, chopped - 1 tbsp unsalted butter - 1 small shallot, thinly sliced - 1 clove garlic, sliced - 2 cups gluten-free vegetable stock, plus more as needed - 1/3 cup heavy cream - 1–2 tsp lemon juice - 1 tbsp fresh dill fronds - to taste kosher salt and white pepper ### Instructions 1. Melt the butter in a saucepan over medium-low heat. Add the shallot and a pinch of salt; soften for 5 minutes without browning. Add the garlic and stir for 30 seconds. 2. Add the cauliflower and stock. Bring to a simmer, cover partially, and cook for 18–22 minutes, until even the stems crush easily with a spoon. 3. Add the cream and blend until completely smooth, working in batches with a vented blender lid if necessary. Add stock a little at a time to reach a thick but pourable consistency. 4. Return to low heat and season with salt, white pepper and lemon juice. Serve in four small bowls with dill. ### Notes - Make up to two days ahead. Reheat gently and loosen with stock rather than boiling to reduce. ## Zucchini Pashtida Squeezing the zucchini concentrates its flavor and lets the eggs and cheeses set into clean slices rather than a watery casserole. A little cassava flour supports the tender interior without making it bready. ### Ingredients - 600 g zucchini, coarsely grated - 1/2 tsp fine sea salt, plus more to taste - 3 large eggs - 100 g whole-milk ricotta - 75 g feta, crumbled - 25 g vegetarian Parmesan-style hard cheese, finely grated, divided - 2 tbsp cassava flour - 1/2 tsp gluten-free baking powder - 2 scallions, finely sliced - 2 tbsp chopped dill - 1 tbsp olive oil, for the baking dish - 1/4 tsp black pepper - 4 unsprayed edible nasturtium blossoms, optional ### Instructions 1. Heat the oven to 375°F. Oil an 8-inch square baking dish and line the bottom with parchment. 2. Toss the grated zucchini with the salt and leave in a colander for 15 minutes. Wrap in a clean towel and squeeze firmly in batches until very little liquid comes out. 3. Whisk the eggs with the ricotta, feta, half the hard cheese, cassava flour, baking powder and pepper. Fold in the zucchini, scallions and dill. 4. Spread into the dish and scatter the remaining hard cheese over the top. Bake for 35–40 minutes, until deeply golden at the edges and set in the center, with no wet egg visible. 5. Rest for at least 15 minutes before cutting into narrow bars. Serve warm or at room temperature, with an optional nasturtium blossom. ### Notes - This makes a modest square casserole: serve four first-course portions and save any extra slices. - If the ricotta is wet, drain it before mixing; excess moisture is the main obstacle to clean slices. ## Snap Pea, Radish, Mint and Ricotta Salad Brief blanching makes the peas vivid and sweet while preserving their snap. Lemon dressing cuts through the soft ricotta, and thin radishes add peppery crunch. ### Ingredients - 250 g sugar snap peas, strings removed - 5 radishes, thinly sliced - 1/3 cup loosely packed mint leaves, torn if large - 150 g whole-milk ricotta, drained - 1 1/2 tbsp extra-virgin olive oil - 1 tbsp lemon juice - 1/2 tsp finely grated lemon zest - to taste kosher salt and black pepper ### Instructions 1. Bring a saucepan of salted water to a boil and prepare a bowl of ice water. Blanch the snap peas for 60–90 seconds, until bright green but still crisp. 2. Transfer immediately to the ice water, then drain and dry thoroughly. Split a few pods lengthwise to expose the peas. 3. Whisk the olive oil, lemon juice and zest with a little salt and pepper. 4. Just before serving, toss the peas and radishes with the dressing and mint. Divide among small bowls and add ricotta in separate dollops. ### Notes - Blanch the peas several hours ahead, but keep the vegetables dry and undressed until service. ## Lemon-Spiced Roasted Salmon A short roast keeps the salmon moist while cumin, coriander and lemon give it enough depth to stand beside the sweet onions and bright parsley oil. ### Ingredients - 4 portions salmon fillet, 140–170 g each, pin bones removed - 1 tbsp olive oil - 1 tsp ground coriander - 1/2 tsp ground cumin - 1/4 tsp ground turmeric - 1/2 tsp finely grated lemon zest - 3/4 tsp kosher salt, or to taste - 1/4 tsp black pepper - 1 lemon, cut into thin wedges ### Instructions 1. Heat the oven to 425°F. Pat the salmon dry and place skin-side down on a lightly oiled baking sheet. 2. Mix the olive oil, coriander, cumin, turmeric, lemon zest, salt and pepper. Rub over the exposed flesh and arrange the lemon wedges around the fish. 3. Roast for 10–15 minutes, depending on thickness, until the fish separates into moist flakes. For a moist medium center, remove at 125–130°F and rest for 3 minutes; for fully cooked salmon, cook to 145°F. 4. Serve over the roasted spring onions with the roasted lemon wedges and spoonfuls of parsley oil. ### Notes - For pregnant, older or immunocompromised diners, use the fully cooked 145°F endpoint. ## Roasted Spring Onions Roasting softens the onion bulbs into a sweet foundation for the fish while the green tops develop lightly charred edges. ### Ingredients - 8 spring onions with small bulbs - 1 1/2 tbsp olive oil - 2 tbsp water - 1 tsp lemon juice - to taste kosher salt and black pepper ### Instructions 1. Heat the oven to 425°F. Trim the roots and any tough or wilted tops. Halve the bulbs lengthwise, keeping their layers attached. 2. Arrange in a shallow baking dish with the olive oil, water, salt and pepper. Cover tightly and roast for 15 minutes. 3. Uncover and roast for another 10–15 minutes, until the bulbs are tender and the edges lightly browned. Add a splash of water if the pan becomes dry before the bulbs soften. 4. Finish with lemon juice and keep warm for the salmon. ### Notes - If using thin scallions instead of bulb-forming spring onions, roast uncovered for approximately 12–15 minutes. ## Coarse Parsley Oil Keeping the parsley in the oil gives a spoonable green sauce rather than a strained finishing oil. Lemon and a restrained amount of garlic brighten the salmon and roasted vegetables. ### Ingredients - 1 cup firmly packed flat-leaf parsley leaves and tender stems, washed and thoroughly dried - 1/3 cup extra-virgin olive oil - 1 small clove garlic, roughly chopped - 1 tbsp lemon juice, plus more to taste - 1/4 tsp fine sea salt, plus more to taste ### Instructions 1. Finely chop the parsley and garlic by hand, or pulse them briefly in a small food processor. 2. Stir or pulse in the olive oil, lemon juice and salt, retaining some leafy texture rather than making a completely smooth purée. 3. Taste with a small piece of salmon or onion if available, then adjust the salt and lemon. Spoon over the fish at service. ### Notes - Make the same day for the brightest flavor. Refrigerate until needed and bring out 15 minutes before serving. ## Roasted Asparagus A hot oven gives the asparagus browned tips while leaving the stems juicy. A little lemon ties it to the fish without competing with the parsley sauce. ### Ingredients - 500 g medium-thick asparagus, woody ends trimmed - 1 tbsp olive oil - 1 tsp lemon juice - to taste kosher salt and black pepper ### Instructions 1. Heat the oven to 425°F. Dry the asparagus well and toss with the olive oil, salt and pepper. 2. Spread in a single layer on a baking sheet. Roast for 10–14 minutes, until the tips have browned and a knife enters the thickest stems with slight resistance. 3. Finish with lemon juice and serve immediately. ### Notes - Thin asparagus may need only 6–8 minutes; keep it on a separate tray so it can come out before the salmon. ## Baharat-Roasted Potatoes Parboiling creates tender centers and slightly roughened surfaces that brown well. Adding baharat near the end preserves its warm spice fragrance without scorching it. ### Ingredients - 650 g small waxy potatoes, halved or cut into 1-inch pieces - 2 tbsp olive oil, divided - 1 1/2 tsp gluten-free baharat spice blend - 3/4 tsp kosher salt, plus more for the boiling water - to taste black pepper ### Instructions 1. Heat the oven to 425°F. Put the potatoes in a saucepan, cover with cold salted water and bring to a boil. Simmer for 7–9 minutes, until the outsides soften but the centers remain firm. 2. Drain and let steam-dry for 5 minutes. Shake the colander lightly to roughen the cut surfaces. 3. Toss with 1 1/2 tablespoons olive oil, the measured salt and pepper. Spread cut-side down on a metal baking sheet and roast for 25 minutes. 4. Mix the baharat with the remaining 1/2 tablespoon oil. Toss through the potatoes, turn them, and roast for another 8–12 minutes, until crisp, deeply golden and tender throughout. ### Notes - Baharat varies in intensity; use a blend based on warm spices such as black pepper, cumin, coriander, cinnamon, allspice and cloves. ## Broiled Nectarines Brief, intense heat concentrates the fruit's juices and browns its edges without turning it into compote. The warm wedges contrast with the cool whipped ricotta. ### Ingredients - 3 large ripe but firm nectarines, pitted and cut into 4 wedges each - 2 tsp unsalted butter, melted - 1 tsp honey - 1 tsp lemon juice - 1 pinch fine sea salt - 12 small mint leaves ### Instructions 1. Set a rack about 6 inches below the broiler and preheat the broiler. Use a broiler-safe metal tray, not a glass dish or parchment-lined pan. 2. Toss the nectarine wedges gently with the melted butter, honey, lemon juice and salt. Arrange with one cut face upward. 3. Broil for 5–8 minutes, rotating the tray as needed, until the exposed edges have browned spots and the fruit is warm and just tender. Watch closely because the honey can scorch. 4. Let stand for 2–3 minutes, then serve three wedges per person with whipped lemon-honey ricotta, the tray juices and mint. ### Notes - Very ripe nectarines may need only 3–4 minutes under the broiler. ## Whipped Lemon-Honey Ricotta Processing well-drained whole-milk ricotta makes it smooth and light without requiring extra cream. Honey softens its tang, while lemon zest keeps the finish fragrant. ### Ingredients - 350 g whole-milk ricotta, well drained - 2 tbsp honey - 1 tsp finely grated lemon zest - 1 tsp lemon juice, plus more to taste - 1 pinch fine sea salt ### Instructions 1. If the ricotta releases visible whey, drain it in a fine-mesh sieve in the refrigerator for 30–60 minutes before measuring. 2. Process the ricotta, honey, lemon zest, lemon juice and salt for 1–2 minutes, scraping the bowl as needed, until glossy and smooth. 3. Taste and adjust the lemon juice sparingly so the mixture remains thick enough to mound. Refrigerate until dessert. 4. Spoon a generous oval of ricotta onto each dessert plate and arrange the warm nectarines around it. ### Notes - Make up to one day ahead. Stir gently before serving rather than whipping again with extra liquid. ## Overall Timing / Workflow Finishing the first-course preparations ahead leaves the hot oven free for the main course. The fruit broils only after the savory cooking is finished. ### Instructions 1. Up to a day ahead: make the cauliflower soup and whipped dessert ricotta. Wash the herbs and vegetables, and drain any wet ricotta. 2. About 2 hours before the first course: salt and squeeze the zucchini, then bake the pashtida at 375°F. While it bakes, blanch and chill the snap peas, slice the radishes, make the salad dressing and prepare the parsley oil. 3. About 60 minutes before the first course: let the pashtida rest. Raise the oven to 425°F. Parboil and steam-dry the potatoes, then roast them; roast the spring onions alongside on a separate tray. 4. About 15 minutes before the first course: gently reheat the soup. Finish the potatoes with baharat and keep them loosely covered with the onions. Season the salmon and prepare the asparagus trays. 5. Serve the soup, pashtida and freshly dressed salad together. Keep the oven at 425°F. 6. As the first course is cleared: roast the salmon and asparagus on separate trays. Return the potatoes and onions to the oven for the final 5–8 minutes if they need reheating. Rest the fish briefly, then plate the main course. 7. After the main course: switch to the broiler, cook the nectarines and assemble dessert with the chilled whipped ricotta. ### Notes - Use separate shallow trays and avoid crowding the oven; if space is limited, finish the onions and potatoes before the fish goes in. ## Plating Small, distinct first-course portions keep the dairy trio balanced. Giving the salmon its own bed of onions preserves the contrast between the soft fish, crisp potatoes and firm asparagus. ### Instructions 1. For the first course, pour the soup into small warm bowls and add a central tuft of dill. Serve a narrow pashtida slice on a separate plate, with an optional edible blossom, and place the pea salad in a small bowl with the ricotta visible on top. 2. For the main course, arrange roasted spring onions on one side of each warm plate and lay the salmon over them. Add roasted lemon and spoon the coarse parsley oil down the fish. 3. Set the asparagus beside the fish in a neat bundle and place the potatoes alongside, keeping their crisp surfaces clear of the sauce. 4. For dessert, spoon the whipped ricotta into a broad oval. Arrange three warm nectarine wedges around it, drizzle with a little fruit juice and finish with mint leaves. ## Leftover Path Storing the components separately prevents the crisp and fresh elements from becoming wet. Gentle reheating protects the salmon and dairy dishes. ### Instructions 1. Refrigerate perishables within 2 hours of serving in shallow, covered containers. Keep fish, vegetables, sauces, salad, soup and dessert components separate. 2. Use the salmon within 2 days, either cold with lemon and parsley oil or reheated covered at 275°F. When reheating leftovers, bring the center to 165°F. 3. Keep the soup and pashtida for up to 3 days. Reheat soup gently on the stove and pashtida in a 325°F oven until hot throughout. 4. Re-crisp potatoes in a 425°F oven for 10–15 minutes. Briefly warm the onions and asparagus, or chop them into an egg dish. 5. Eat dressed pea salad by the next day. Refrigerate parsley oil and use within 2 days. 6. Keep whipped ricotta and broiled nectarines separately for up to 2 days. Serve the fruit cold or gently warmed over the ricotta. ### Notes - Freeze the cauliflower soup if needed; whisk well after thawing because the dairy may separate slightly. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.