Passover started on March 27, but some people have seders on the second day. We had ours on the first night though. None of these dishes are solely exclusive to Passover, but they are all traditional to Passover. Unfortunately, I didn’t get a photo of our seder plate, but it is nothing special. I made brisket, a vegetable medley, green bean almondine, the charoset, and matzah ball soup. The brisket can be found on page 329 of Suzanne Goin’s Sunday Suppers at Lucques. Follow Suzanne Goin’s recommendation of making extra because, like she said, 3 people can polish off 6 pounds of brisket. Normally people eat about .5 pounds (.3 kilos), but because this brisket is so good, people eat more than they can handle. We also made the salsa verde. Event hough it uses sardine, it doesn’t taste fishy. The vegetable medley was just what we had left from cooking the brisket and the Matzah ball soup. The green bean almondine is our standard green beans with butter and almonds. The charoset is a family recipe. I like to use a sweet wine like port (highly recommended), but if that is not your cup of tea, you can use a less sweet red wine. For those who may be worried about the alcohol, it is always cooked off. While some recipes don’t have nuts, use walnuts, almonds, or any other nut you like to add texture. You should make extra charoset because it is so good. One of my fathers likes to put it on his ice cream, and insists we make extra. I couldn’t find my great grandmother’s matzah ball soup recipe. Matzah ball soup is basically chicken soup with matzah balls. Any matzah ball recipe is fine, but use seltzer water because that is what makes it good. If you have any extra, you can pan fry the balls and make an appetizer. A few years ago we went to a seder with the fried matzah balls with a horseradish sauce, and they went very quickly.