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From matzo ball soup to lemony asparagus, treat your guests to a selection of traditional Passover starters and fresh springtime sides.

Aunt Gillie's Matzo Ball Soup recipe
Aunt Gillie's Matzo Ball Soup
Source: Saveur Cooks
A holiday feel for winter or spring, with so-satisfying dumplings.
Added: 01/01/2008
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Greek Haroset recipe
Greek Haroset
Source: Food & Wine
In this Sephardic condiment, dates and currants join nuts and wine.
Added: 01/01/2008
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Classic Gefilte Fish recipe
Classic Gefilte Fish
Source: New York Times Passover Cookbook
Ditch the jarred version -- this Eastern European starter has authentic taste.
Added: 01/01/2008
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Lemon Lovers' Asparagus recipe
Lemon Lovers' Asparagus
Source: © EatingWell Magazine
Lemon slices roast along with tender spears for a sparkling side.
Added: 01/01/2008
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Broccoli with Olives recipe
Broccoli with Olives
Source: Eating Well by Burt Wolf
Use good canned ingredients to pan-simmer florets with tomatoes.
Added: 01/01/2008
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Roast Potatoes recipe
Roast Potatoes
Source: Le Cordon Bleu Home Collection - Potatoes
Try this secret to crispy results: Quickly boil potatoes before roasting.
Added: 01/01/2008
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Roasted Spring Vegetables recipe
Roasted Spring Vegetables
Source: Cooking.com
Carrot, fennel and potato make a pretty and different side.
Added: 01/01/2008
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Spring Green Salad recipe
Spring Green Salad
Source: Gatherings & Celebrations
Mixed with lettuce and greens, parsley in this salad echoes the Seder plate.
Added: 01/01/2008
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Leek Puree with Potatoes recipe
Leek Puree with Potatoes
Source: The Heritage of French Cooking
Substitute this simple, elegant combination for mashed potatoes.
Added: 01/01/2008
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Spinach with Almonds and Garlic recipe
Spinach with Almonds and Garlic
Source: Burt Wolf's Menu Cookbook
A dash of cayenne spices up a classic green.
Added: 01/01/2008
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