Tina Wasserman, award winning author, cooking instructor and Kosher cook, shared her Passover Menu, 2009, with KosherEye. Tina uses this list to "keep track of how much I made and how much was leftover so that I know what to do the next year." The only word we can find to describe her menu is "amazing".
Item When prepared How much left
Parsley
Bitter HerbsPass
Egyptian Halek
Panamanian Jaroset
Texas Charoset
Egg in Salt Water
Gefilte Fish Horseradish Sauce
Algerian Fish Loaf
Chicken Soup
Matzo Balls
Moroccan Meat Ball Tagine with Quinoa*
Greek Lamb Stew
Turducken with Farfel stuffing
Capsouto Potato Mina
Roasted Asparagus with Gremolata
Linzer Torte
Pearlie’s Sand tarts
Frozen Strawberry Dessert
Poached Pears with Pear Sorbet
Double Coconut Chocolate Macaroons
Chocolate Farfel Candy (at bottom of Passover Granola recipe)
Assorted Teas
*Please check with your rabbinical authority regarding the use of Quinoa during Passover
Tina Wasserman is the author of Entree to Judaism: A Culinary Exploration of the Jewish Diaspora