Mouthwatering dairy recipes for Shavuot


Shavuot is coming, at sundown on June 11, and to many of us, that means dairy!

Cheesecake, blintzes and noodle kugels are traditional choices, but this year, why not add something delicious and new to your Shavuot menu? We’re talking cheese.

Angie and Jeff DiMeo, of East Side Cheese & Provisions, in Providence’s Wayland Square, are all about cheese. They chose, tested and photographed two recipes for Jewish Rhode Island’s readers to enjoy during the holiday – or any time, really.

“For both recipes, we used one of our favorite cheeses, Bellwether Farms Basket Ricotta, handcrafted in Petaluma, California,” Angie DiMeo said.  “The fresh, pillowy texture and nutty, slightly sweet flavor work well in all types of recipes and add an extra layer of richness to both the quiche and dip.”

Of course, this cheese, and many others, are available at their shop, 17 South Angell St., Providence.

FRAN OSTENDORF is the editor of Jewish Rhode Island.


Asparagus Quiche with Ricotta & Goat Cheese 


1 bunch asparagus (about 8 ounces) chopped into 1-inch pieces

1 small yellow onion, halved and sliced

2 tablespoons olive oil

1 teaspoon kosher salt, plus more to taste

Freshly ground black pepper, to taste

Store-bought 9” pie crust 

6 whole eggs

1/4 cup chopped flat-leaf parsley

½ cup high-quality ricotta, like Narragansett Creamery or Bellwether Farms

1/2 cup whole milk

4 ounces fresh goat cheese, crumbled 


Preheat oven to 425ºF. Place the asparagus pieces and sliced yellow onion on a rimmed sheet pan and toss with 2 tablespoons olive oil. Season with salt and pepper to taste and roast for 15 minutes. Set aside.

Press the pie crust into a quiche dish or pie pan.

Lower the oven temperature to 400º. Whisk the eggs, parsley, ricotta, whole milk and 1 teaspoon salt in a large bowl. Pour the mixture into the prepared dish.

Use a slotted spoon or fish spatula to scoop up the roasted vegetables without too much of their liquid and scatter them evenly over the egg mixture. Sprinkle the crumbled goat cheese on top of the quiche. 

Bake for 35-40 minutes, or until slightly puffed and golden around the edges.

Let the quiche cool for at least 10 minutes before serving. Enjoy!

Adapted from a recipe at,


Whipped Ricotta Dip with Honey


12 ounces high-quality ricotta (we used Bellwether Farms Whole Milk Basket Ricotta for its richness and creamy texture)

1 tablespoon extra-virgin olive oil

Lemon zest (from about ½ lemon), divided use

½ teaspoon fine sea salt

1 tablespoon honey

2 to 3 teaspoons fresh thyme leaves

Black pepper, to taste


Whip ricotta: Add ricotta, olive oil, a bit of lemon zest and salt to a food processor. Whip for a minute or two, until smooth and fluffy. Spoon into dish and chill overnight.

Garnish: When ready to serve, remove ricotta dip from refrigerator and drizzle with the honey of your choice. Top with fresh thyme, lemon zest and pepper.

Serve with  “dippers” of your choice, such as crackers (our favorite is Maine Crisp Buckwheat Crackers, and they are gluten-free too), crostini or crudité.  Enjoy!

Adapted from a recipe posted at

Alliance, Food, Shavuot