Spring – the word that would not be named herein the Northeast. But now we can say it and – with the new sunshine – eat spring foods, too. The kids are finally in the yard (granted, the yard is a mix of brown leaves and old green, decorated with dog-chewed soccer balls) and the days are longer.
Some favorite recipes for spring and Passover:
Passover-friendly Boy Choy & Leek Gratin
Meringue Crumbles with Vanilla Custard & Berries
Kale Salad with Apples & Sunflower Seeds
Gluten Free Zucchini & Parmesan Fritters (if making for Passover, use matzo meal)