Wow, the month of March has snuck up on me. Between starting a new job and the less-than-ideal weather, time has flown and it’s hard to believe that spring is (theoretically) almost upon us. Like last year, I want to share with you some of the recent recipes on my blog that are Passover friendly. Here goes…
Main Courses:
– Moroccan brisket with olives and preserved lemons (just make it without couscous)
– Anna Sortun’s Spoon Lamb 
– Tomato and Onion Braised Brisket
– Pomegranate Chicken
Soups:
– Onion soup – make it without the bread (try matzah instead), with or without cheese
Sides and Salads:
– Eggplant spread with tomatoes (it looks gross, but tastes great) 
– Spinach salad with beets and grapefruit
– Vic’s salad
– Feta watermelon salad 
– Yellow (or green) beans with hazelnuts – just use whatever oil you have if you can’t find hazelnut
– Quinoa with persimmon, pomegranate, and walnuts – use the dressing and try other available fruits
Desserts:
– Amaretti (almond) cookies; Gianduia (chocolate hazelnut) cookies
Kosher Camembert 