Easter and Passover Spring Feast - Rachael Ray Every Day

    Easter and Passover Spring Feast

    Welcome everyone to the table with a spring feast that marries the best of Easter and Passover traditions.
    Author:
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    Menu

    eggs

    Potato Scallion Soup with Fried Matzo Dippers

    Asparagus with Chopped Egg and Vinaigrette

    Quinoa with Herbs and Mixed Olives

    Roasted Salmon with Lemon-Herb Matzo Crust

    Cucumber Salad with Dill Sour Cream

    Creamy Lemon Cheesecake

    Extras

    tips + how-tos

    Women serving food to guests

    HOW TO HOST A HOLIDAY WITH EASE

    Keep It Intimate
    For multicourse dinners, more guests isn't always merrier. If possible, keep the count between six and 10.

    Try a Test Run
    Make a mini version of new recipes the week before: Cut them in half and serve to your family for dinner. Let the feedback flow, and take notes on any changes you wish to make.

    Delegate
    Ask reliable family members or close friends to help with a few elements, like bringing the wine and keeping track of empty bottles, or stirring the soup to make sure it doesn't burn.

    Double up
    If you normally need one of something for your dinner table (salt and pepper shakers, serving utensils, an ice bucket), it's safe to assume you'll need two -- one at each end of the table -- for a holiday.

    Don't sweat the small stuff
    No need to spend time ironing napkins and polishing silverware -- or coaxing the peas into neat piles on plates. Focus on creating flavorful food and keeping guests mingling.