PASSOVER FEATURE
Take an exodus from heavy fare,
try fruits and veggies at seder
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| North Atlantic Books |
| Braised Carrots, from 'The Healthy Jewish Cookbook: 100 Delicious Recipes from Around the World,' by Michael van Straten. |
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By Linda Morel
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Published: 03/25/2007
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To balance the hard-boiled eggs, glistening casseroles and meaty entrees on seder tables, enlightened Passover hosts often select side dishes brimming with fresh produce. They’re filling but light, tasty and attractive.
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