Tips for Planning a Seder Menu

Think Green. Originally an agricultural holiday, Passover celebrates spring, the reawakening of the earth mirrored in the rebirth of the Jews as a free people. Even if your ancestors spent the holiday in frosty northern climes, your seder should not be a monochrome in varying shades of brown. Emphasize the flavors of the season: fresh vegetables and fruits, like asparagus, artichokes, spinach, leeks, rhubarb, and so on. Lighten heavier foods, like matzoh balls, kugels, and meat gravies with fresh herbs, local ingredients, such as ramps and wild garlic shoots, even a squirt of lemon or grated citrus zest. Include a huge salad of tender greens or a few cooked vegetable salads as a welcome antidote to a matzoh-rich meal.