I just love Spring. It’s such a beautiful time of year when I know I have as big a gap as possible between now and Winter. And, of course, it’s lovely to watch the plants start to poke up their heads. I’m behind on starting my own plants, but I’ve got a few (pictures next week, I guess!)
I haven’t given Passover enough thought yet. But since I don’t eat grains and can’t eat dairy, it’s pretty safe to say that whatever is on the menu is kosher for passover. That makes it pretty simple!
Our kind host of the week is Wendy of Celiacs in the house. I’m making on of my favorite salads in honor of her pick, a hearty quinoa salad.
Chicken in a marinara sauce, with broccoli in sauteed garlic
or, a white sauce using a cashew base. We shall see!
Southwestern Quinoa Salad
Pineapple for dessert
Turkey cutlets breaded in quinoa flour with thyme
Leftovers. Late night!
I know salmon is on the menu, and I’ll likely find something yummy to take along…I haven’t figured out what to do about matzo, yet, thought. I used this recipe last year
Hazelnut cookies (experimental, fingers crossed)