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I love holidays. And spring. So, when the two come together, my excitement is uncontainable. Then, when two holidays show up in the same week, with some serious food specifications, exponential fun is in store! This means, I want to make sure all of our bases are covered. Since passover arrives prior to Easter, I want to set you up with plenty of good options. The bonus is that several of these recipes would be splendid on an Easter table too. So, enjoy the week as is, or save some of these in your recipe book for next week.
Whether you are comfortable cooking with matzo (also spelled matza or matzah) or you have always wondered what those boxes of cracker looking items are around this time of year, you are in for a treat! The unleavened bread has possibilities beyond Matzo Ball Soup (aka comfort in a bowl!) On mornings when we really want French toast, but we don’t have bread, Matzah Brei makes our day. It is simple with a quick squeeze of lemon & powdered sugar, too.
Since matzah, especially when making the soup, is best to buy as matzah meal, we inevitably have leftovers which is great as a breadcrumb coating on the Matzah Trout served with Roasted Carrot Top Pesto Carrots.
Several passover classics such as Tzimmes and a Fig and Ginger Charoset are simple dishes that would be lovely gracing any dinner table. Holiday or not. Especially when paired with Horseradish Beets, Arugula Salad, Beet Crisps and even a hearty main dish of Fig Brisket.
With spring sweetly chirping to us, try the a comforting Spring Verde Lasagna with Balsamic Strawberry Salad. The Chard Quiche is a delight to make for breakfasts or even for lunch paired with a salad.
For more tasty spring lunch options, the Spring Sandwiches with Pink & Green Radishes and the Asparagus Salad with Hard-Boiled Eggs This recipe is worth saving for leftover hard-boiled eggs during Easter too.
Let’s toast to another bright & beautiful spring week packed with delicious possibilities!
Cook seasonally. Eat consciously. Live well,
