This was a very busy weekend for anyone who celebrates either Passover or Easter and an especially busy weekend for people who celebrate both! In my case, we celebrated two Seders and an Easter dinner, all of which were very special. The first of these, a Seder for the first night of Passover, was at the home of my mother and father-in-law-without-nuptiuals, who knowing my love of cooking, were gracious enough to let me help them cook! Mazel Tov to me!
First the veggie stock: onions, carrots, parsnips, water. Let simmer.
Then drop in the matzah balls and let them expand in the liquid.
First we made the matzah ball soup. I got the honor of mixing the matzah balls, which we made whole wheat and I also tended to the stock, which was completely veggie.
Salmon marinated in a balsamic reduction with lemons and herbs.
I got tricked into cutting up the beets... purple hands all night.
The salmon was the only non-veggie item at this seder and it was tender and delicious. These beets were also used to paint the horseradish red. A little tip, by the way, about dealing with fresh horseradish: open a window, open a door, get some goggles and warn the household, cause that stuff is NO JOKE.
Roasted vegetables, salmon, pesto lasagna, homemade horseradish, Mmmm...
This is the cutest seder plate all filled in. So lovely!
The pesto lasagna used matzah as pasta, had mushrooms and was insanely delicious. My favorite part of any meal in this home: the spinach salad with homemade tahini-lemon dressing… Mmmmm…
I hope you all enjoyed your holiday weekend and whatever traditions you observe! L’Chaim!
Eat. Read. Ask. Do. Be. 
Pingback: Vegetable Tian Recipe | Eat. Read. Ask. Do. Be.
Pingback: Roasted Veggie Gratin Recipe | Eat. Read. Ask. Do. Be.