Weekly Challah
Red Lentil Soup with Lime
Rack of Lamb
Farro with Grilled Onions and Roasted Tomatoes
Fava Beans with String Beans and Hazelnuts (use olive oil instead of butter)
Herbed Citrus Sorbet
Pistachio Anise Biscotti or Coconut Mandelbread
Berries
Weekly Challah
Simple green salad with herbs and dressing from Plum and Spinach Salad (here)
Lemony Cornish Hens
Braised Veal Stew with Butternut Squash
Grilled zucchini
Flageolet Beans with Herbs and Tomato
Chocolate Chip–Hazelnut Meringues
Mango and Pineapple Fruit Salad
Weekly Challah
Kasha and Mushroom Kreplach with Vegetable Consommé or Vegetarian Russian Borscht
Simple Sole with Tartar Sauce
Summer or Winter Vegetable Tart
Roasted Tzimmes
Sautéed broccoli with garlic and olive oil
Sour Cherry or Blueberry Pie
Weekly Challah
Gemelli with Mushroom Bolognese
Pan-Seared Branzini
Braised Roasted Fennel
Sautéed Greens with Shallots
Chocolate Sour Cream Cake with berries
Weekly Challah: Round Challah with Honey Bowl
Orange, Frisée, and Radish Salad
Salmon-Halibut Gefilte Fish or Fish Soup with Fennel and Saffron
Duck Breasts with Apples and Maple Cider Sauce
Bulgur Salad with Pomegranates and Pine Nuts
Honey Cake with Grilled Peaches
Crostini with Three Toppings: Caponata, Mushroom Chopped “Liver,” White Bean Purée
Pickled String Beans and Baby Carrots
Cajun Barbecue Brisket
Roasted Delicata Squash Rings
Roasted Red Pepper, Tomato, and Parsley Salad
Chocolate Brownie Cookies with Sea Salt
Plum and Spinach Salad
Savory Butternut Squash Crumble
Grilled Halibut Kebabs with Marcona Almond Sauce
Moroccan Carrot Slaw
Two Great Dunking Cookies
Yellow Cauliflower Soup with Parsley Oil
Tahini-Dressed Chicken Salad with Arugula
Fall Crostata or Three Sorbets
Rye Bread
Karpas Salad
Citrus and Balsamic–Glazed Turkey Breast
Farro with Grilled Onions and Roasted Tomatoes
Roasted Sweet Potatoes with Lime and Cilantro
Celery Root and Potato Purée
Rustic Apple-Cranberry Pie
Chocolate Chip–Hazelnut Meringues
Spiced Fig Compote
Pear Sorbet
Citrus and Verbena Salad
Fig and Fennel Bread
Savory Plum-Tomato Jam
Yellow Cauliflower Soup with Parsley Oil or Wild Mushroom Barley Soup
Fennel, Green Apple, and Pecorino Salad or Kale, Farro, and Carrot Salad
Savory Butternut Squash Crumble
Roasted Brussels Sprouts with Pomegranate-Citrus Glaze
Grilled Cauliflower Steaks
Ultimate Sugar Cookies
Rustic Apple-Cranberry Pie
Pumpkin Rugelach
Latkes Four Ways
Crostini with White Bean Purée
21st-Century Whitefish Salad
Simple Sole with Three Sauces
Braised Roasted Fennel
Ultimate Sugar Cookies
Lemon Layer Cake
Pickled Grapes with Rosemary
Latkes Four Ways
Crostini with Caponata
Prime Rib Bones with Roasted Potatoes
Sautéed Greens with Shallots
Warm Mushroom Sauté (use olive oil instead of butter)
Lime–Olive Oil Cake with Rhubarb Compote
Wild Mushroom Barley Soup or Red Lentil Soup with Lime
Wheat Berry and Grape Salad
Israeli Couscous Risotto
Goat Milk and Yogurt Panna Cotta with Spiced Fig Compote
Vanilla Crescents with Citrus and Verbena Salad
With eight days of special holiday cooking to do, there are a number of menus you could create. See Appendix C for a complete list of Passover-friendly recipes in this book.
Homemade Ricotta
Tomato Soup with Gougères
Pan-Seared Branzini
Barley Risotto with Zucchini
Light and Creamy Cheesecake with Nut Brittle and Blueberries
Pumpkin Rugelach