2019 04 22

Slow & low BRAISED BRISKET.  Potato & shredded Carrot Kugel.  Sauteed Garlic Spinach.

Roast CHICKEN with Sumac, Za’atar and lemon and pine nuts. Garlicky Yogurt dip.   Zucchini & Burst cherry Tomatoes. Black Pearl Rice. (can add grilled pita bread)

Mustard & Herb crusted SALMON. Horseradish creme fraiche.  Spring Vegetable Ragoût With Brown Butter Couscous.

MATZO-GNA (Matzo lasagna) - classic lasagna with matzo in place of noodles.  Salad of bitter greens with horseradish dijon vinaigrette. (can be made with regular pasta noodles)

Skillet sized Asparagus & Ramp Frittata, topped with Burrata and herb pesto.   Portobello & celery salad with garlic sourdough (or matzo) croutons.

ENTREE salad:  Julienned Carrot & Beet, herbed Quinoa & Feta on Chopped Dark green Romaine.  Pistachio vinaigrette. Vegetarian: Add white beans  Carnivore: Add Tahini Roasted Chicken

PETITE BITES:  Ponzu marinated Steak Satay. Wide Rice Noodles. Sesame Snap Peas