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I hope your kitchen is ready to see some beautiful meals, since Passover is starting this week and Easter next Sunday.
With the start of Passover we are opening up our box of Matzah. Whipping up the classic Matzah Ball Soup and Matzah Brei, one savory with asparagus and one with a sprinkle of lemon & sugar or any fruit topping you may enjoy.
For Easter, we ditch the chocolate in the bunnies and rub it onto a Cocoa-Mint Lamb Roast instead. If you prefer fish, try our puff pastry wrapped Salmon Wellington, which is beautiful served as a main dish on a brunch table staying moist even at room temperature.
Easter wraps itself around the idea of rebirth and fertility, thus egg obsession. After boiling your eggs for a hunt try any or all of our unique ways to do up Deviled Eggs: Avocado-Wasabi, Mango Chutney and Creamy Herb with Goat Cheese. Try them for a simple lunch, each with a matching salad.
The Spring Rice Salad and the Balsamic Strawberry-Asparagus Salad are two main dish salads, which work well for brunch or dinner.
There are even more salads this week including a simple Balsamic Vinaigrette Green Salad, Bok Choy Slaw, Carrot Dressed Arugula, and a Curried Chickpea Salad. Mix and match these for dinner or lunch or serve with your favorite protein.
Glorious, spring-inspired side dishes abound this week with Mascarpone Greens, Dijon Roasted Asparagus, and Honey Roasted Carrots.
Whether preparing for a Holiday or getting ready for an Earth Day bash, this week is oozing with the deliciousness of spring.
Cook seasonally. Eat consciously. Live well,
