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A Seder with spring

March 24, 2010 |  6:02 am

If you're looking for a theme for your Seder meal, think spring.

Whatever the menu, plan to feature nature's fresh, colorful young vegetables, fruits and herbs in creative main and side dishes and desserts. How about quinoa-stuffed bell peppersvegetarian "chopped liver" and roasted salmon with marinated fennel and thyme? Click here to read more.

Photo credit: Kirk McKoy / Los Angeles Times