Passover Seder Sample Menu

Passover - Seder Sample Menu 14 guests 

Seder Plate Components: Shank Bone, Bitter Herbs, Egg, Vegetable, Haroset, Hazeret

Pre-meal appetizer plates - self serve 

Haroset and Gifilete Fish Patties with Matzo Crackers, Radishes with Salted Olive Oil, Endive and Raddicchio 

Plated Soup 

Classic Matzo Ball Soup (Chicken Broth) 

Family Style Menu 

Red Wine Braised Beef Brisket
Roasted Chicken with Lemons, Spring Onions, and Green Olives or Slow Roasted Salmon with Winter Citrus
Quinoa with Dried Fruit and Honey Lime Dressing
Maror Salad - chopped endive, fennel, dandelion greens - citrus vinaigrette Crispy Potato Leek Kugel
Roasted Garlic Asparagus
Orange Glazed Carrots with Carrot Top Pesto (pine nuts optional) 

Dessert (choose two - berries included)
Blueberry Pie (gluten free optional)
Passover Fruit Crisp
Passover Chocolate Tart with Chocolate Chip Crust
Almond Lemon Torte with Strawberries
fresh berries with honey lime and mint 


The Buddha Bowl - Build Your Own Perfect Lunch Bowl

Start with a Salad
Shredded Swiss Chard and Fresh Arugula

Olive Oil Massaged Kale and Shaved Brussels Sprouts

Add a Grain

Brown Basmati Rice Pilaf

Three Big Grains and Herbs

Proteins

Grilled Chicken Breast marinated in Lemon and Thyme

Red Wine Marinated Grilled Skirt Steak

Slow Cooked Salmon

Spiced Lentils

Raw Crunch

Carrots

Snow Peas

Cucumbers

Tomatoes

Red Peppers

Purple Cabbage

Toppings

Sesame Seeds

Chopped Almonds

Toasted Pepitas

Dressings

Spicy Chili Sauce

Cool Lime Tahini 

Basil Herb Chimichurri

Avocado Sauce 

Recipe Request for Gluten Free Vegan Chocolate Cake with Whipped Chocolate

I have been using this recipe for years and am trying to remember the website I sourced it from so they get the credit, but I’m seeing this exact recipe across many sites, so it may be futile. What is a guarantee is that this recipe works as a cake or as cupcakes. As a cake, it fits in a 9x9 pan - I always line the bottom, and it is important to let it cool before you turn it out.

UPDATE: the recipe comes from the cookbook Vegan Cupcakes Take Over The World and the link from their website ThePPK.com is here: http://www.isachandra.com/2008/08/just-chocolate-cake/

The whipped chocolate comes from a technique by Chef Herve This

1 c. non-dairy milk

1 t. apple cider vinegar (mix these two first together and let sit while you get the rest together.)

3/4 c. sugar

1/3 c. canola oil

1 t. vanilla

1/2 t. almond, choc, or more vanilla extract

(beat all these together with the soy milk mixture.)

1 c. flour

1/3 c. cocoa

3/4 t. baking soda

1/2 t. baking powder

1/4 t. salt

(mix together dry, and add to wet. Bake at 350 for 18-20 min.)

Menu for the Unconventional

very quickly written, customized menu for client who requested a non-traditional menu for their “friend reunion”

plated salad

warm halloumi and sour dough spiedini over celery salad with avocado and parsley vinaigrette

arugula and basil salad with artichoke puff pastry bites, caramelized garlic and mascarpone

lemon massaged kale with minted chickpea spread, pita croutons and feta

family style mains

choose your protein (all may be modified for simpler tastes)

citrus chili spiced swordfish brochettes with pomegranate sauce

moroccan spiced turkey meatballs glazed in tarragon balsamic

crispy skin chicken with honey curry sauce

served with:

saffron rice pilaf

tahini and cumin corriander roasted rainbow carrots

minted sauteed snow peas

plated sweet

berry meringues with whipped cream

strawberry trifle cups

mexican chocolate pudding with sweet spiced pepitas and cream

Thanksgiving 2018

Allergy Friendly Buffet

Gluten-Free, Vegan Friendly, Tasty for Everyone

Appetizers 

traditional hummus (gf, v) guacamole (gf, v) 

served with fresh vegetables, gluten free chips, tortilla chips 

edamame with chili salt (gf, v) 

Mains 

Traditional Whole Roasted, Herb-Brined Turkey (gf) 

Freshly Made Turkey Dripping Gravy (gf) 

Traditional Gluten Free Vegetable Stuffing (gf)
(Canyon Bakehouse gluten free bread, herbs, onions, celery, chicken broth, butter) 

Chopped Salad with Pears, Celery, Roasted Walnuts, Chicory, Radishes, and Pomegranate Vinaigrette (no onion or mustard) (gf, v) 

Slow Roasted Green Beans with Sage (gf, v)
Roasted Winter Root Vegetables (gf, v)
Three Color Cauliflower tossed with Wild Rice, Mushrooms, and Herbs (gf) Olive Oil Mashed Potatoes (gf, v)
Pumpkin Cornbread (gf)
Traditional Homemade Cranberry Sauce from Fresh Cranberries (gf, v) 

Sweet
Pumpkin Pie, Whipped Cream (gf) 

Spiced Apple Pie (gf, v) vanilla whipped cream on the side 

The Big 5-0

pre-meal munchies 

cheese, fruit, honey, crackers, assorted nuts, crackers, crostini meats, antipasto, mustards, pickles, crackers, crostini 

passed appetizers 

glazed salmon and pineapple skewers
citrus marinated shrimp with lemon herb aioli baked brie bites with blackberry and sage honey on toast 

proteins 

tarragon and fennel roasted chicken
sous vide cooked beef tenderloin (medium rare) 

salads 

winter greens with almonds, shaved radishes, shaved carrots, and balsamic vinaigrette caesar salad with parmesan and garlic torn croutons 

vegetables 

roasted winter root vegetable
mixed vegetable succotash with herbs and olive oil 

potatoes and grains
smashed baby fingerlings with charred green onion cream three rice pilaf 

sweet 

assorted cookies
deep chocolate brownie bites 

January 2017 Sample Menu

Three or Four Course Meal Served Family Style or Plated

cocktail nibbles
served with crackers and condiments - choose one or all (leftovers good for days)

cheese and fruit
vegetables and dips
charcuterie and olives


Soup or Salad
(toasted baguette and french butter optional)

creamy cauliflower soup, toasted pipitas
creamy vegan broccoli soup, black croutons
carrot and ginger soup
charred romaine caesar salad with parmesan vinaigrette, parmesan garlic toast
chopped salad with endive, radicchio, bitter greens, apples, walnuts, herbs, blue cheese (or feta) and sherry and dijon vinaigrette
winter greens with heirloom tomato, avocado, almonds, and lemon vinaigrette
frisee, raddichio, endive, with orange supreme, goats cheese, pistachios, creamy orange dressing
roasted golden beets and black pepper ricotta with tomatoes, watercress, olive oil, toasted pepitas

Main

market white fish over herbed, mixed vegetable succotash, carrot puree
tuna steak (or opah) with garlic tomato sauce, roasted cauliflower rice, arugula
salmon with herb oil, mushroom and shaved brussels sprouts, creamy white been puree
berbere lamb chop, shaved carrot, radish, and warm farro, cucumber raita
seared NY strip with mushroom risotto and garlic chard greens
ribeye with bagna cauda butter, whipped potatoes and sautéed asparagus
crispy chicken breast with black rice and hearty market greens, pistou sauce
herb and mushroom stuffed chicken breast with wild rice and roasted winter root vegetables,

Sweet

puff pastry with strawberries and Romanoff sauce
lemon drizzle cake
wine poached pears
creme brûlée with minted berries
chocolate torte, coconut crust