This modern Passover dinner takes its cues from the bright, fresh flavors of seasonal spring produce.
This Passover dinner for eight is inspired by the traditional elements–haroset, matzo ball soup, gefilte fish–but it takes its cues from the bright, fresh flavors of seasonal spring produce. It starts off with appetizer-size bites of haroset with a creamy tahini sauce for dipping, then moves on to salmon quenelles with a fresh herb salad and a matzo ball soup brightened with ribbons of rainbow carrot and asparagus. The main course is a roast leg of lamb rolled with a quinoa and pistachio filling, accompanied by crisp roasted potatoes (for extra flavor, try roasting them in duck fat). Dessert is simple but also inspired by spring: minty macaroons dipped in dark chocolate.