Passover food thoughts

[magid]

Based on what produce appealed, mostly. Most of this won't happen before the holiday starts, but it doesn't matter, since I just have to rustle up food for me for lunches, pretty much. And once I can eat matza, things are easier.

• pineapple chunks, perhaps roasted with a bit of brown sugar
  
• honeydew melon with fresh lime juice/zest and a bit of black pepper
  
• salad fixings include: cucumber, jicama, purple watercress, mint, scallions, chives, and grapefruit
  
• fried eggplant with some tomato product, and possibly caramelized onions, or some form of caponata
  
• turkey thighs baked with chutney
  
• n-allium matza brei (currently have: onions, garlic, scallions, chives, leeks)
  
• root vegetable soup
  
• baked/roasted sweet potatoes (also possibly rutabaga, potatoes, onions, carrots)
  
• carrot pickles (for later in the week or next year)
  
• matza with: cheese, eggplant 'liver', baba ganoush
  
• baby artichokes served with melted butter
  
• Shaker lemon pie guts
  
• raisin-nut clusters
  
• spiced nuts
  
• Chinese broccoli sauteed with onion, garlic, mushroom, and ginger
  
• fresh pineapple-mint salsa
  
• potato salad with garlicky cucumber pickles and possibly hard-boiled eggs
  
• fruit compote with dried fruit (raisins, prunes, peaches) and fruit juice (grape/orange/mango/apricot/passionfruit/youngberry)
  
• if I get more protein during chol ha-moed: turkey meatloaf, or a spicy beef-vegetable stew, or baked gefilte fish

Comments

[megmuck.livejournal.com]

Somehow the phrase "pie guts" is unappetizing, even when they're Shaker lemon pie guts.

[magid.livejournal.com]

Yeah, I get that.

A couple of years ago I tried baking the filling for Shaker lemon pie crustless, in little Pyrex cups, which worked surprisingly well. No clue why I ended up thinking of that as pie guts, though.

[magid.livejournal.com]

One pineapple-worth of chunks, plus half a honeydew, went to the first seder, along with a pint of rhubarb applesauce canned last Pesach.
Another pint of rhubarb applesauce went to the second seder, along with a pint of garlicky carrot pickles canned erev chag.

I made the artichokes beforehand, and sauteed the Chinese broccoli with onion, mushroom, garlic, and ginger plus some eggs and black pepper and salt on chag. Also, rhubarb stewed with orange juice and a bit of tapioca starch, which either needs some sweetener or to be cooked with some meat.