Dairy and wheat-based foods are a tradition of Shavuot, which commemorates both the giving of the Torah and the end of the grain harvest. 

One way to honor the holiday is with Faith Kramer’s rich and creamy macaroni and cheese in pepper shells. 

“This is not your kid’s mac and cheese,” Kramer, the author of “52 Shabbats: Friday Night Dinners Inspired by a Global Jewish Kitchen,” told the Journal. “It’s packed with adult flavors such as garlic, mustard and horseradish.”

The baked peppers and sautéed spinach can be made in advance, she explained. Simply bring them to room temperature and discard any accumulated liquids before using. 

“The dish is also good straight from the pot or baked in individual ramekins or custard cups instead of the peppers,” Kramer said.

Mac and Three Cheeses in Pepper Shells

Serves 3-4 as a main, 6-8 as a side dish

8 medium-small red, yellow or orange
     bell peppers, each about 3-4 oz. with
     flat bottom

8 oz. dried pasta such as penne, rigatoni
      or fusilli 

1 Tbs. oil

1 Tbs. minced garlic

1/4 tsp. red pepper flakes

1 tsp. salt, divided

1 tsp. ground black pepper, divided

1 lb. chopped spinach 

4 Tbs. plus 2 Tbs. butter

4 Tbs. flour

2 cups milk plus extra as needed

4 oz. Gouda cheese, roughly chopped 

8 oz. sharp, white cheddar, roughly
     chopped

1/4 cup finely grated Parmesan cheese,
     divided

1 tsp. ground mustard powder, divided

1/4 tsp. ground nutmeg

1/4 tsp. plus 1/2 tsp. paprika

1 Tbs. prepared, jarred white horseradish
     (plus extra for garnish) 

2 cups breadcrumbs

2 Tbs. finely grated Parmesan cheese

Heat oven to 350 degrees.

Trim off thin slices at bottoms of peppers to stabilize them (be careful not to cut holes in bottoms). Slice off the tops of peppers and remove seeds. Stand upright in muffin tins or custard cups. Then, place on a baking tray. Bake for 20 minutes. Leave in muffin tins after removing from the oven. 

Cook pasta according to package directions until cooked, but still somewhat firm to the bite. Drain. 

Heat oil in a large pan over medium high heat. Add garlic, red pepper, a third of the salt and a third of the black pepper. Sauté until the garlic is golden. Add spinach. Sauté until spinach is cooked and any liquid has evaporated. Set aside.

Melt 4 Tbs. butter over medium low heat in a large, deep pot. Slowly whisk in flour until smooth. Slowly whisk in 2 cups of milk. Stir for about 4-5 minutes until milk begins to thicken. (You may need to adjust heat depending on your stove.) Reduce heat to low. Stir in a third of the salt and black pepper, half the ground mustard, the nutmeg, 1/4 tsp. paprika and horseradish. Stir in Gouda, cheddar and half the Parmesan, until sauce is smooth and thick but still liquid. Mix in pasta and spinach. Take off heat. Taste and correct seasonings (the horseradish flavor will lessen when baked). Stir in 1-2 Tbs. of milk, if necessary to keep the mac and cheese creamy (it will continue to thicken during baking).

Turn the oven back on and heat to 350 degrees. Combine the breadcrumbs with the remaining salt, pepper, mustard, paprika and Parmesan. Tip out any liquids inside peppers. Fill with mac and cheese. Return to muffin tin. Sprinkle with breadcrumbs. Cut remaining butter into small pieces and dot tops of peppers. Place muffin tin on a baking tray and place in the oven. Bake for 40-45 minutes, until the filling is hot and the tops are browned. Serve with a dollop of horseradish on top (optional).

Another dairy delight? Halloumi fries.

“These are perfectly fried sticks of cheese that hold up well and don’t melt,” Samantha Ferraro, of Little Ferraro Kitchen, told the Journal. Ferraro is the author of “The Weeknight Mediterranean Kitchen” and “One-Pot Mediterranean” cookbooks.

This makes them a delicious savory, crispy and addictive snack, and perfect for Shavuot!  

“Halloumi is slightly salty,” Ferraro said. “When topped with tart pomegranate molasses, bright sumac and sweet pomegranate seeds, the combination of flavors is explosive!” 

Halloumi Fries with Pomegranate and Za’atar

Fries

1 8.8 ounce block of halloumi cheese

1/2 cup all-purpose flour

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Vegetable oil for frying

Yogurt Sauce

1/2 cup full fat yogurt

1/4 teaspoon Kosher salt

1/2 teaspoon honey

1/2 teaspoon lemon juice

Other Toppings

Pomegranate molasses

Za’atar

Aleppo pepper or other red pepper

Pomegranate Seeds

Cilantro

Use a paper towel to pat the halloumi dry; cut into matchsticks, about 2-3 inches long and 1/4 inch wide.

On another plate, whisk the flour, smoked paprika and garlic powder together and set aside.

Bring a medium-sized skillet to medium-high heat and pour in enough vegetable oil to cover the bottom.

Dredge the halloumi sticks in the seasoned flour so they are all coated evenly. Once oil is hot, place 5-8 halloumi sticks in the oil and fry until golden brown, about 2 minutes. Then turn over and fry for another 2 minutes until all sides are a deep golden color. You may have to fry in batches, depending how large your skillet is.

Remove halloumi fries and place on a paper towel lined plate to drain excess oil and let cool for a minute.

Meanwhile, whisk the yogurt, salt, honey and lemon juice together and taste for seasoning. The consistency should be like a thin pancake batter for drizzling.

Arrange halloumi fries on a plate and drizzle with honey yogurt sauce, drizzle of pomegranate molasses, sprinkle of za’atar, aleppo pepper, pomegranate seeds and garnish with fresh cilantro leaves.

While Ashira Ungar loves lasagnas, blintzes and cheesecakes for Shavuot, she is always looking for interesting, new items to enjoy during the holiday. 

“My favorite addition to my Shavuos menu is Brazilian Cheesy Bread,” Ungar, author of “Unleavened: The Ultimate Pesach Cookbook,” told the Journal.

These bready bites, which are gluten-free and wheat-free, are a bit like popovers. 

“They delight the palate with a savory, chewy texture,” she said. “And it is nearly impossible to stop after just one.”

Added Ungar, “They are best served fresh after baking and cooling a bit, so the batter can be made before yomtov and stored in the refrigerator until baking.” 

Brazilian Cheesy Bread

2 eggs

1/2 cup olive oil

1 1/2 cup whole milk

3 cups tapioca flour

1 cup grated mozzarella cheese (packed)

1½  tsp. salt

Cooking spray or oil for pan

Preheat the oven to 400° F.

Lightly beat the egg, and combine with olive oil and milk. Mix in tapioca flour and salt. Add cheese and mix well. 

Once all of the ingredients are combined, transfer mixture to a food processor or blender. (This can be done in batches in a mini food processor.) Blend until the mixture is smooth.

Spray each cup with cooking spray or coat with olive oil. Do NOT use cupcake liners: they stick to the dough and ruin the end result. If the cups in the pan are greased well, the Cheesy Bites will pop right out. 

Pour batter into the pan, nearly to the top of each cup. (No more than 1/8 inch from the top. When I left too much room at the top (about ¼ inch), they did not “pop.”) 

Bake for 22-25 minutes until the Cheesy Bites are golden brown and pop up over the edges of the pan.

Yields approximately 15 muffins.