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Spring has arrived and the celebrations of Easter and Passover bring with it reasons to delight in the earth’s offerings. You can keep your turkey’s, hams and those bunnies hiding eggs & treats and give me Cocoa Mint Lamb Roast, Baked Carrot Cake Oatmeal, Strawberry Carrot Salad, Roasted Asparagus, Roasted Dijon Potatoes, fresh eggs, dyed, boiled and deviled, and anything that involves artichoke hearts.
Steam up and peel the blooms to reveal the hearts ideal for a Spring Rice Salad or the White Bean Artichoke Saute.
For Passover, unleavened bread shines as a crust for Matzo Dill Trout and of course Matzo Ball Soup. Extra pieces are a treat broken up into savory Asparagus Matzo Brei. Serve the fish with a chrain inspired Horseradish Braised Beets and Horseradish Yogurt Salad. For a vegan passover feast, try the Horseradish Beets and Tzimmes with Fig & Apricot Charoset, with a bitter Arugula Salad
For a vegan Easter celebration, roast a head of Cauliflower alongside a head of garlic for the Roasted Garlic Salad. The sauce for the Dijon Roasted Asparagus will serve well in this dish as well as the Cauliflower Roast.
Of course, boiled eggs will need to be deviled as well. Try one of our favorite variations including: Creamy Herb, Avocado-Wasabi, or Mango Chutney. Pair them with a simple salad for a complete lunch to take on the go such as the Carrot Dressed Arugula or Curried Chickpea Salad.
This week prior to Easter and Passover’s celebrations may your tables reflect the abundance of the new season’s offerings.
Cook seasonally. Eat consciously. Live well,
