Entrees:
Beef:
Traditional Passover Braised Beef Brisket (F) (NF,SF)
A traditional Jewish Passover Holiday dish. Slow cooked with carrots, onions, and aromatics, this brisket is tender and flavorful. Served with a sauce made slightly piquant with Dijon mustard!
Recommended pairing: Orange-Glazed Carrots, Onions & Radishes
                                                             
Pork:
Bourbon-Orange Glazed Ham (F) (NF,SF)
Sticky, sweet, tangy, and full of flavor… this bourbon mustard and orange glazed ham is one that you’ll be happy to have as the star of your Easter meal!
Recommended pairing: Asparagus, Peas, and Tomatoes with Herb Butter
 
Seafood:
Parmesan Crusted Trout (NF,SF)
We serve this tasty fish with lemon wedges and a fresh sprig of dill.
Recommended pairing: Creamy Potato and Butternut Squash Hash 
 
Wild Card: 
Spicy Chicken Cacciatore (F) (GF,NF,SF)
This recipe deconstructs what it often a heavy sauce into its vivid components: bright red strips of bell pepper, sweet slices of onion, hot pickled peppers and fresh chopped tomatoes. Note: This dish will be prepared with very moderate spice. Please specify if you would prefer white meat with this dish. 
Recommended pairing: Brown Butter Fettucine with Shaved Brussels Sprouts, Pine Nuts and Lemon
 
Something Simple:
Lemony Baked Salmon with Bulgur and Kale (NF,SF)
A beautiful mix of bulgur and kale makes a bed for lovely filet of salmon with plenty of lemon flavor to go around. You finish roasting it up and make it perfect in your own oven!                
Recommended pairing: Slow Roasted Tomatoes and Fennel with Garlic-Herb Oil
 
 
Side Dishes
 
Orange-Glazed Carrots, Onions & Radishes (GF,SF)
Carrots and radishes give color and crunch to this slightly sweet and spiced - not spicy - side. We topped the dish with toasted walnuts. (The walnuts can be left out of this dish if you have nut allergies)
 
Asparagus, Peas, and Cherry Tomatoes with Herb Butter (GF,NF,SF)
These garden-fresh vegetables are full of flavor. Sauteed lightly in olive oil and garlic then served with homemade herb butter (the herb butter is served on the side). 
 
Creamy Potato and Butternut Squash Hash (F) (GF,NF,SF)
Roasted red potatoes and butternut squash are accompanied by a creamy tarragon sauce. An ode to the Clyde’s brunch favorite.
 
Fettucine with Brussel Sprouts, Pine Nuts and Lemon (F) (NF,SF)
The natural nuttiness of Brussels Sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprouts deepens the flavor. Tossing them with al dente fettuccine, brown butter and lemon will make you wonder how anyone could dislike them.
 
Slow Roasted Tomatoes and Fennel with Garlic-Herb Oil (GF,DF,NF,SF)
This recipe brings out the delicious, sweet flavors of tomatoes and fennel bulbs. Accompanied by a garlic and herb-infused oil this is a delicious vegetable side dish for any meal.
 
(F) = you can freeze that dish if needed. My meals will last for 5-6 days and they don’t need to be frozen. I indicate which meals are freezable in case you want to save it for later.
 
ALLERGEN SYMBOL GUIDE:
-GF GLUTEN FREE
-DF DAIRY FREE
-NF NUT FREE
-SF SOY FREE
 
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