Recipes: Passover Menu, 2016

Over the past few years I’ve decided to make the family meal more one hundred percent Allergic Girl friendly versus serving my allergens and having a “mixed” table. So this year, no gefilte fish, there’s never been any nutty haroseth and definitely no outside food; the only thing not made in-house will be the chopped liver (and I'm not eating that).

Here's what we served with some pictures below when I could grab them.  Everything was so delicious and beloved!

Starters:

Chopped liver

Salad of arugula and oranges - I used this recipe from The Kitchn as a base but didn't do a vinaigrette, just salt, pepper and Lucini olive oil.

Entrees:

Moroccan chicken with olives and preserved lemons

Wine braised short ribs

Sides:

Roasted carrots

Roasted asparagus

Steamed brown rice

Desserts by Sloane (all nut-free, fish-free gluten-free):

Chocolate chip cookie pie

Spice cake with orange glaze

"Oreo" bark

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