Passover is done.
Well, technically, it runs through the week, but as you’ve probably figured out from Friday’s rant, we don’t observe the Passover dietary laws in this home.
For us, Passover is strictly a two night affair. Which is plenty for me.
And, quite frankly, I’m tired of thinking, cooking, reading and writing about Passover. So I’m done. (Well, after this post, that is.)
But for the first time, my husband didn’t complain about the food on Passover. That’s a HUGE win in my book.
Oh, and my oldest – who isn’t quite 7 – ate and LOVED the lamb that I made this year.
My father couldn’t believe that my daughter LIKED the lamb. To be fair, he couldn’t believe that we were serving lamb this year… we’ve never served it before, and, in his world, different = bad for Passover … but he really couldn’t get over the fact that everyone tried it, ate, it, loved it and went back for seconds!
Here’s my take on the whole lamb thing…
If those ancient Jews slaughtered that poor little lamb for its shank bone and blood, I’m sure they damn well ate it too! That’s how it worked back them .. you used the WHOLE animal. Nothing was wasted.
So I mixed it up this year and served lamb. And my oldest asked for MORE!
Okay, enough about the lamb… especially since I don’t have any pictures of it.
The real show stopper was the zucchini carpaccio.
The zucchini carpaccio is super easy, super delicious and such a wonderful Spring / Summer side dish. Made into a big platter (we needed to serve 40+ people!) and it’s also GORGEOUS!
I’m done now.
I’m mentally moving on to the FBLA Bake Sale that’s on April 28th.
- olive oil
- pine nuts - toasted
- goat cheese - crumbled
- sea salt / pepper
- Shave zucchini on a mandolin into the thinnest slices possible.
- Arrange on a plate.
- Drizzle with a healthy helping of good quality olive oil.
- Sprinkle with toasted pine nuts, goat cheese, sea salt and pepper.
- Sprinkle Pine Nuts
- Sprinkle Goat Cheese
- Sprinkle Sea Salt
- Grind Pepper