This year, Shavuot is Friday (well, tonight)/Shabbos. Shavuot is unique in that it's traditional to make dairy meals, so I have dairy meals planned. On most yom tovs, I make three out of four meals fleishig and one milchig. On Shavuot, normally, I do the reverse. This year, since the second day is Shabbat, I'm doing half and half - the first meals are dairy, the Shabbos meals are meat. This takes a bit of organization.
Tonight: (just us)
Pasta with ricotta, sundried tomatoes, scallions, garlic, pumpkin seeds
Lunch (2 guests):
Cake (ice cream)
Dinner (just us):
Lunch (four guests):
Salad - greens, steak, onions, tomatoes, croutons, peppers, mustard vinaigrette
Current status: food for the fleishig meals cooked or cooking - chicken, gefilte fish and sweet potatoes are in the oven, and the pepper steak for the steak salad is cooling. Friday afternoon, just before Shabbat, I'll put the already cooked chicken and sweet potatoes into a warm oven, plus some frozen mixed vegetables. This will make the lunch, which will be late, less hectic. I also made the vinaigrette for the salad.
When this is done, I'll make the kitchen milchig, clean and blanch the asparagus and clean the dill for the salmon. And that will be all I'll need to do. I'll make the lunches after shul.