A Passover and Easter Menu from My Sonoran Desert Kitchen
Recipes with big, bright Sonoran flavors that celebrate spring.
Recipes inspired by Sonoran Desert cuisine that can be made anywhere in the world and work beautifully for both Easter and Passover.
Every recipe is available on my website, and each one is just as at home at a seder or Easter table as it is on a Tuesday night in the Sonoran Desert.
Appetizer: Chipotle Deviled Eggs with Caviar
Soup Course: Albondigas Matzo Ball Soup (Matzalbondigas) A Sonoran-style spicy matzo ball soup that’s been a reader favorite since it appeared in my Taste of Tucson cookbook.
Main Course: Sonoran Style Grilled Chicken Drumsticks with Molé Marinade
Side Dish: Dry-Fried Asparagus
Dessert: Triple Chocolate Flourless Chocolate Cake baked in a cast-iron skillet. Gluten-free, grain-free, and very, very chocolatey.