The Fresh Letter Menu for April 15, 2020

Dishes for Springtime Celebrations!

Hi there,

It’s a big weekend for holidays—on Sunday, Ramadan, Passover, and Easter all overlap! Are you up to anything special in your kitchen? I’m traveling down to South Florida to celebrate Passover with family and see my Grandmother for the first time in over two years! I’m excited, but because my seder will be catered by grandma’s country club (if you know you know), I won’t be in the kitchen at all this weekend.

That said, I’m still daydreaming about all the delicious foods that make this time of year so special. So much so, that once I’m back on Monday, I plan to make a few celebratory type meals over the course of the next week, just cuz. So for this week’s menu, let’s focus on dishes that work equally well for spring celebrations or meal prepped weeknight meals.

But before we cover the menu, some exciting news! Abigail and I are at it again and are hosting a Summer Meal Prep Class Series. Join us to meal prep once a month in June, July, and August. Purchasing all three classes gets ya a 15% discount but feel free to just drop in for one. As always, all classes come with recipes, grocery lists, and a recording, in case you can’t join us live. Again, you can…

Sign up to meal prep with us this summer here!

Okay, that covers the ~exciting news~ segment of today’s letter…let’s get into it:

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Mains

The Best Passover Brisket (GF) My friend Phoebe knows what she’s doing when it comes to a good brisket. Her recipe checks a few of my very stringent requirements: it features brown sugar and ketchup, calls for a low and slow cooking time, and references the fact that making the brisket a day or two in advance is feasible. In my opinion, making the brisket a few days before you plan to serve it is not only possible, but preferable. It only gets better on days two and three.