Spring has hit the woods along with a flurry of yellow and pink! The tulip tree out back is blooming and everywhere I go I see fields of mustard.  Since Passover and Easter are this weekend, I thought I’d share some recipe ideas for each:

A Spring Cocktail:

• Citron Rosemary Fizz (pictured above- also great with lemons!)
  

Easter Sides:

• The above Yellow Squash Galette from my cookbook, The Forest Feast .
  

• Spiralized Carrot Salad with dried berries and nuts

• Pesto Deviled Eggs

• Zucchini Fan Quiche

• Caramelized Onion Tart (video recipe demo)

Passover Recipes:

• Spiced Haroset (a nutty spread to eat with matzo crackers)
  

• Beet Haroset (a pink twist to the traditional spread)

• Spinach Farfel (think crustless quiche)
  

• Matzo Brei Scallion Pancakes (above)

• Apple Matchstick Salad

We are heading to New York for Passover with Jonathan’s family (Ezra’s first!) then we’re off to Buenos Aires for a family wedding. Follow our trip on Instagram (@theforestfeast) and Facebook. Happy Spring Holidays!