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A Fresh Spring Passover Menu

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This traditional Passover dinner takes its cues from the bright, fresh flavors of seasonal spring produce.

While this Passover dinner for six is quite traditional, it takes its cues from the bright, fresh flavors of seasonal spring produce. It starts off with a chilled beet soup, moves on to lamb shank sprinkled with chervil, mint, and parsley, and surrounded with an assortment of baby vegetables. Dessert is a sweet-tart compote starring spring rhubarb, paired with crisp pistachio meringue cookies.

Menu Timeline

Up to two days ahead:

  • Braise the lamb shanks, and refrigerate them separately from their sauce.
  • Make the pistachio meringues.

One day ahead:

  • Make the rhubarb compote.
  • Make the beet soup.

Two hours ahead:

  • Make the dressing for the peas and carrots.
  • Stir together the horseradish cream for the soup.
  • Prep the potatoes.

One hour ahead:

  • Roast the potato slices.
  • Steam the peas and carrots and toss with their dressing.
  • Reheat the lamb shanks in their sauce.

Shopping List

Fresh Produce

  • 2 bunches small young carrots, preferably with tops (about 2 lb.)
  • 2 lb. medium or large red potatoes (about 5 medium)
  • 1-1/2 lb. small or medium beets (about 2 bunches)
  • 8 oz. fresh sugar snap peas
  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh thyme
  • 1 bunch fresh mint
  • 1 bunch fresh dill
  • 1 bunch fresh chervil
  • 1 bunch fresh chives
  • 3 heads garlic
  • 1-1/2 lb. rhubarb
  • 12 fresh Black Mission or Kadota figs (substitute dried Black Mission figs if fresh are unavailable)

Meat & Eggs

  • 6 lamb shanks (3/4 to 1 lb. each)
  • 1/2 cup nondairy sour cream
  • 4 large eggs

The Menu

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