Why is this night different from all other nights?

Yet another name for Pesach is the holiday of spring. This, strangely enough, has to do not so much with the season but with the green heads of wheat, that, in Israel, come up around this time of year and are called, in ancient Hebrew "Aviv" - spring. While we cannot actually serve wheat on Pesach (green or otherwise), we can honor the season with seasonal dishes.

Of the four questions, I never understood the one about the maror. First of all, we do eat one other vegetable (karpas) besides maror during Seder night. And second, is there really anyone who can seriously claim that "on any other night we eat all other vegetables" (she'ar yerakot)? What vegetables? Do your kids eat vegetables? How did you manage that? Mine never even eat baby carrots or peas. 

Can we sneak more veggies unto our kids plates for at least one night a year by making it a ritualistic eating? Might be worth a try.

So far, in our efforts to lighten up the Seder meal, I have tried real hard to push vegetables. Seeing as vegetable dishes require more effort than, say, a roasted chicken, one may wonder why bother.

Well.

1. It is indeed more work but the impression this will make on your guests will be priceless. Can you imagine the look on your Mother in law's face, when, after years of sneering at your (supposed) culinary abilities, she will be faced with a colorful table of healthy foods ("and you can't even taste the matzoh meal")?

2. It's healthier, less fattening and does not leave you with that heavy, bloated feeling we all know and dread.

3. Pound for pound, it is cheaper to feed people on veggies than on brisket. If you serve 5 different veggie dishes, you can decrease the amount of meat (maybe even the varieties) that you're serving. And for all my zealous friends and family who will rise to the defense of the holiday table ("You need to serve festive food on a festival. It's a mitzvah") - Relax. The amount of work that goes into vegetable dishes, the bright colors, the variety of flavors and the joy they will bring to your vegetarian, health concerned or dieting guests, will more than make up for the lack of 3 different meat main dishes.

So this Pesach, leave the matzoh meal in the kneidlach where is belongs and serve a lighter fare.

Like….Salads. 

And don’t just make one salad. Make 3. 

Or 4.

1. Let's start with your green salad because I know you're going to make it anyway. You can use your regular salad or upgrade it by adding springtime ingredients: sliced strawberries, scallions, radishes, blanched asparagus, avocado (not necessarily all at once). Do not use store bought dressing. Invest 20 minutes on Google and find a recipe you like. I recommend olive oil, balsamic vinegar, Dijon mustard, a touch of honey, salt and pepper. Simple, easy, perfect for this salad. I assume there is no need to mention that this salad will not tolerate iceberg lettuce. Use mixed baby lettuces, romaine or green leaf.

2. Israeli salad - Is there anyone out there who still doesn't have the "recipe" for this? Cut into very small cubes the following: cucumbers, tomatoes, radishes, onion, bell peppers (any color). Mix with olive oil, lemon juice, salt, pepper, chopped fresh parsley.

3. Buy the first ripe tomatoes of the season. Slice them thickly (about a finger’s thickness). With a very light touch of olive oil and a sprinkle of sea salt and freshly ground black pepper they are very refreshing (which is what we go for on Pesach). For extra fancy touch - sprinkle chopped fresh tarragon on top. Serve cold.

4. Cucumbers - in a light mayo-based dressing or the sugar and vinegar preferred by our grandparents' generation.

5. Roasted peppers - use a variety of colors, roast until skins char, peel, slice into wide, long strips. If you use the little ones or the long thin ones, you can leave them whole, which makes for a pretty presentation. It almost doesn't need a dressing but salt and pepper are nice, some olive oil, a splash of vinegar to wake up the flavor, maybe a bit of crushed garlic, a sprinkle of fresh chopped chives.

6. Broccoli - fresh (yes, uncooked). This is a salad I first ate at my mother's cousin Hadassa's home. Hadassa is not only a great cook but she is also the kindest, most welcoming, most accepting person I have ever met. We adore her family and love to go visit. And I always come home with some recipe that is a huge success. I later on suggested this to my friend Lisa for her daughter's Bat Mitzva's kiddush dinner and she was very skeptical until the huge bowl of this salad was the first one to empty. You can make this ahead of time but do not mix it until you're almost ready to serve (for a Seder meal, mix it when you serve the first course and it will be ready to be served as a side dish for the main course). In a large non-metallic bowl mix: 1/3 cup red wine vinegar, 1/4 cup sugar (white or brown), 3/4 cup of mayonnaise, pinch of salt and a little pepper. Mix well. Top with fresh broccoli florets (about 7-8 cups) and a small red onion, very finely chopped. If making ahead of time - do not add the onion yet. You can put it in a small bowl and lay it on top of the broccoli to save time and space, but don't let it touch anything in the salad ahead of time. When mixing - it will seem as if there is not enough dressing. Fear not. There is plenty. Mix well. It is not supposed to "swim" in dressing a-la coleslaw. Despite the mayo-based dressing, this is not a heavy dish, but it is rather filling.



Now, these are just a few simple suggestions. Use your imagination and your family's preferences. Dare to be adventurous. Try new combinations.  Explore new tastes. Don't be afraid.


Remember we all come from a group of people who dared to try something new and who overcame their fear of the unknown and were rewarded with freedom and a covenant with G-d.


Be brave. Eat vegetables this Pesach.