We had a Shavuot holiday dinner. It's a religious holiday in origin. For the agriculture and secular communities of the kibbutzim and moshavim, the Shavuot holiday was adapted to be focused on celebrating the time of wheat harvest (which is a major part of it's origin), agriculture and natures bounty. The religious part of the holiday is quite neglected by those. As can be excepted from this, this is quite a food focused holiday, with dairy products getting much focus in recent years.
And to the food (AKA interesting part 
):
Palacsintas (similar to blintz, but somewhat more bite / slight chewiness). Filled with browned mushrooms, cream and scallion paste. Fried in butter to be crisp.
Quiche with roasted bell peppers, feta cheese and kashkaval. Flaky and buttery crust.
Bass fillet, breaded on the skin side and pan fried. Served on light but garlicky olive oil based bechamel with some thyme. (Sorry, no plated photo)
Whole meal couscous, with grilled eggplants, sun dried tomatoes, kalamata olives, feta cheese, purple onion, zaatar, cumin and sumac. Red wine vinegar and some sharp olive oil. Served gently warm.
Not pictured:
Baked whole cauliflower with a mildly mustardy glaze.
Nice chopped Israeli/Arabic style vegetable salad.
An OK Cabernet-Merlot blend wine (which was much better the next day) and beer.
Dessert was a cold, no-bake cheesecake, with streusel topping and crisp bottom with brown sugar, it's hard to see, but there is a spread of blueberry jam below the cheese.
Some grapes, apricot (meh) and plums (quite nice, santa rosa variety).
I'm free from cooking for a few days, plenty of leftovers to take care of.
