I am knee-deep in shredded coconut and almond flour, preparing for Passover! My mom is visiting for a few days and we’re having a great time, squeezing in some shopping, ladies’ lunches and museums in between cooking. If you don’t observe Passover, you can look at the menus anyway and see if there’s something you can make on Monday and Tuesday. Have a great week!
Tuesday: Passover seder
Wednesday: Matzoh lasagne, roasted asparagus
Thursday: Greek pasta salad (use legume, brown rice or corn/quinoa pasta if you observe passover)
Good Friday: Mediterranean fish stew
Saturday lunch: Cauliflower crust pizzas (I am going to test this out with frozen defrosted cauli-rice from Trader Joe’s, squeezed out in a nut milk bag, and start on step 5!)
Muffins are always a good idea. Here are recipes for Savory Spinach and Feta, Blueberry-Spelt, Grain-free Chocolate Chia Banana, Grain-free Cranberry-Orange which I would convert to something more spring-like, or Banana Carrot
These are my favorite salads for spring: Perfect Spring Salad, Asparagus Salad with Mint Vinaigrette (my favorite dressing ever!), Spinach and Quinoa Salad with Feta and Dill, my Kale Salad would be great with radishes and strawberries.
I’m sure you have your own Easter ham or lamb recipe, but this is a lovely chicken and artichoke recipe I often make for spring dinners.
Here is what you can do ahead (not including seder and Easter):
Make dressing for pasta salad
Chop cucumbers for pasta salad
Slice olives for pasta salad
Cut veggies for fish stew and store in an airtight container (potatoes need to be stored in water or done right before to avoid turning)
Cut fish into pieces for stew
Make cauliflower pizza crust dough the night before and/or pre-bake the cauliflower crusts earlier that day