We've designed this week's menu to work as your Passover Seder spread or wonderful weekly rations. 

You simply need to figure out how to combine these components to create a feast that inspires the age-old question of why this night is different from all other nights? If you need more guidance, email us, and we'll try to help you figure out how to augment your grandmother's chicken recipe with our offerings, decide which of our sauces to pair with which meat or vegetable, or how many briskets you need to feed your family.

Let's start with things to schmear on your matzah or spread on your bread. Of course, there's our favorite salted French butter, Beurre de Baratte. We love any excuse to make a batch of chicken liver pate. Even though this isn't your grandmother's chopped liver (it's loaded with seared organic livers, Nueske bacon, and a bit of whiskey), it's delicious on matzah or a Bub and Grandma's jumbo baguette. We're also getting more marinated kefir cheese from Aris Natural Food in Inglewood. Their strained yogurt is rolled into balls and packed in olive oil, resulting in a luscious, creamy spread. It comes in three options: sundried tomato, jalapeno, or kalamata olive. I also like this kefir cheese spread on a platter beneath a roasted vegetable salad.

Jason Kim from Forage is making chicken soup loaded with free-range chicken and mirepoix and ready for you to add matzoh balls, rice, or noodles.

We're braising prime beef brisket and making horseradish crème fraîche to go with it. If you're planning a Passover meal, our potato kugel simply needs to be crisped before serving. If Pesach isn't part of your plan, consider making brisket sandwiches with Proof's buttery brioche loaf. The potato kugel would also be a delicious canvas for our homemade crème fraÎche, salmon roe, and chopped chives. 

For you to cook as you please (and there are recipes on our website), we've got whole free-range chickens, ora king salmon, and Niman Ranch short ribs. Our horseradish sauce would also be great with salmon, short ribs, and/or roasted beets. We're also making a batch of green goddess dressing to dollop on your salmon, marinate your chicken, or dress your lettuces. And to help you turn a single ingredient into an impressive dish, we're making leek-mustard relish, a recipe inspired by my love for leeks vinaigrette. I always recommend you make it when we have leeks in the box, but this week we are making it for you. Just decide if you want it on your blanched asparagus, boiled potatoes, roasted salmon, chicken, or brisket!
As always, the produce box will be designed to go with these offerings. But this week, it will look a little different because I plan on getting more of each item, so you have enough to serve a larger gathering. 

For something sweet, we're making classic coconut macaroons with sweetened condensed milk. We also have Valerie Confections decadent chocolate eggs filled with your choice of liquid caramel or milk chocolate ganache that would be a stunning dessert plate or gift for hosts. And we have shelled Santa Barbara pistachios if you want to make a batch of flourless pistachio almond cookies (we'll share the recipe with those who buy the pistachios!)

Before the chicken soup and chopped liver, brisket, and kugel, Jews tell the story of their ancestors' exodus from slavery, asking everyone who hears it to feel compassion for those forced to flee their homelands and find themselves strangers in a new land. Part of the Passover tradition, and a recurring commandment of Judaism, is to welcome strangers to your table. While contemplating how to do this, I remembered Miry's List "a movement of neighbors and friends dedicated to welcoming new arrival refugee families into our community." I first learned of this non-profit years ago when I attended a "New Arrivals Supper Club" event, where refugee families cater a party, sharing their incredible culinary skills and traditions while earning money and meeting their new neighbors. I've been thinking about how to collaborate with this organization ever since. So on this Passover, I wanted to share a new picture book, Our World is a Family, from the creators of Miry's List, that explores human migration in a compassionate, affirming way. And I reached out to Miry Whitehill, the organization's founder, to start a conversation about how Farm to Curb can sell food from refugees in their network. I'm so excited to welcome them to our table.