Spring has hit the woods along with a flurry of yellow and pink! The tulip tree out back is blooming and everywhere I go I see fields of mustard. Since Passover and Easter are this weekend, I thought I’d share some recipe ideas for each:
A Spring Cocktail:
The above Yellow Squash Galette from my cookbook, The Forest Feast .
Spiralized Carrot Salad with dried berries and nuts
Caramelized Onion Tart (video recipe demo)
Spiced Haroset (a nutty spread to eat with matzo crackers)
Beet Haroset (a pink twist to the traditional spread)
Spinach Farfel (think crustless quiche)
Matzo Brei Scallion Pancakes (above)
We are heading to New York for Passover with Jonathan’s family (Ezra’s first!) then we’re off to Buenos Aires for a family wedding. Follow our trip on Instagram (@theforestfeast) and Facebook. Happy Spring Holidays!