#Salmon rosemary thyme full#
#Salmon rosemary thyme free#

Whatever the menu, plan to feature nature’s fresh, colorful young vegetables, fruits and herbs in creative main and side dishes and desserts.įeel free to add quinoa to your Passover menu as well.

So this year, if you’re looking for a theme for your Seder meal, think spring. Feast or famine was a matter of the weather, the ancients believed, and the weather was in the hands of God.

The Bible also mentions Passover as one of the three pilgrimage festivals to the Great Temple in Jerusalem, celebrating both the exodus of the Jewish people from Egypt and the harvest to come after the winter rains in Israel. “Observe the month of Aviv, and keep the Passover,” the Bible says, when the word aviv referred to both spring and the ripening stage of the grain, after the stalks had hardened. Falling on the 14th of Nisan, the first month of the year, according to the original Hebrew calendar, Passover was the crucial time in the annual grain cycle, heralding the arrival of spring and the ripening of the barley and wheat crops that meant feast or famine for the year to come. In ancient Israel, the Passover season once had profound agricultural significance as well. The charoset (a pebbly mixture of dried fruits, nuts and wine) symbolizes the mortar used by the slaves in building the pyramids, and maror, usually horseradish, is designed to be a sense-memory reminder of the bitterness of slavery in Egypt.Įven the karpas - usually parsley, a spring herb representing rebirth and hope - is dipped in salt water, which represents tears, lest we forget how lucky we are to be free. A roasted bone, traditionally a shank bone, serves as a symbolic substitute for the paschal lamb. On the Passover plate, a roasted egg symbolizes the festival’s temple sacrifice. On Passover, or Pesach, Jews of all ages all over the world read from a Hagaddah, the book that tells the story of the exodus in narrative, ritual, legend, prayers, blessings and song.Ĭertain foods carry special meaning, symbolizing concepts and events in the Passover story. “Remember you were slaves unto Pharaoh in Egypt,” the Bible says, and the journey from slavery to freedom became the basis of the Jewish pursuit of justice and concern for the poor and downtrodden throughout the generations. Most people associate Passover with eating unleavened matzo, and the gathering of friends and family from far and wide for the ritual meal called the Seder (celebrated on one evening in Israel and two consecutive evenings in the Diaspora), when it is incumbent upon Jews to recall and teach their children the miraculous story of the exodus from Egypt. Vivid red, white and purple wildflowers dot the canyons, as the earth shows signs of rebirth and renewal. The hills, so brown and bare-looking in summer, are bursting now with rich green foliage, thanks to the winter rains.

How vividly too the words describe the arrival of Passover here in Los Angeles.

#Salmon rosemary thyme full#

To get the full experience of the wine, place your nose into the glass and take in the wine's beautiful aroma.“For now the winter is gone, the rains are over and gone the blossoms appear in the land,” joyfully proclaims the Song of Songs, the biblical book read in synagogues throughout the Jewish world on Passover, the spring festival of freedom. Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet. My rule for pairing wine with dishes is to go with what tastes good. The delicacy of the herbs in my mustard glaze goes nicely with the fruity nature of the wine. This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. Italy produces many interesting reds, so for this dish I chose a classic Italian wine made from the dolcetto grape. Recommended Wine: 2001 Pecchenino Origin: Alba, Piedmont Grape: Dolcetto Wine notes: Using white wine for fish and red wine for meat no longer applies. Transfer the fillets to plates and serve with lemon wedges. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Spoon the mustard sauce over the fillets. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Line a heavy rimmed baking sheet with foil. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Grind the mustard sauce until combined, about 30 seconds. In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard.