Food A-Plenty

Many times I've told you what kind of special husband I have. I'm telling you again: he took 3 days off of work to help prepare for Pesach -- shopping and cooking and cleaning. We work pretty well as a team or sometimes he's the master chef and I'm the sous chef or main dishwasher, but together we get things done.

My husband enjoys working in the kitchen and attempting new recipes; I look to take shortcuts oftentimes.

For the seders and Yom Tov day meals we had some wonderful dishes:

chicken soup with knaidlach (matzah balls) and pupiklech (chicken stomachs)
vegetable soup (leek, sweet potato, potato, squash, carrots, broccoli)
gefilte fish
salmon trout
grilled vegetables
green salad
broccoli and potato kugel
pickled beef brisket
veal brisket
turkey roll with mushroom sauce
pastilles (ground beef stuffed in potato balls)
banana sorbet
matzah cake
lemon pie

For the charoset, we had 2 types: Ashkenazi and Sephardi. I made the Ashkenazi one: apples, cinnamon, walnuts (I tossed in ground almonds too), sweet wine. My husband made his family's Sephardi one: dates, sweet wine and walnuts. (with one small apple thrown in for good measure)
Certainly would've been a tasty mortar for those bricks those Israelites were busy assembling for Pharoah!

We have lots of leftovers and will cook fresh for next Shabbos and the end of the chag. And hopefully the diet starts AFTER that!