Easter is a celebration of the renewal of life, which happens each spring. We celebrate Easter with eggs and fresh greens. Passover is known as Hag Ha’Aviv, or the holiday of spring. Two symbols of spring are on the seder plate – fresh green parsley and an egg.

These annual festivals commemorate the victory of love over fear, of life over death. We remember bitter sadness and celebrate the joys of renewal and rebirth. The holiday meal brings together friends and family to share in ritual, story, joy and life. The Passover seder, with its array of symbolic foods and matzah instead of bread, is the most special meal of the year. The Easter meal celebrates renewal with eggs, ham and fresh spring greens.

Kugels are baked casserole-type dishes bound with eggs. They are often served at Sabbath and holiday meals in Eastern European Jewish homes. They can be made with noodles, potatoes, grains or vegetables. With a soft, moist interior and crispy golden top, this main-dish casserole is rich and filling. It can be savory or sweet. They are versatile, so you can create your own combination of vegetables, fruits and grains.

A gratin can be an elegant side for your holiday table, or a vegetarian main dish. In this French dish, sliced vegetables are layered in a creamy sauce and seasoned with herbs and garlic. They are placed in a shallow baking dish, topped with cheese and breadcrumbs and baked until crisp. Cauliflower, broccoli, zucchini, asparagus, green beans, cabbage and eggplant are some vegetables often served in a gratin.

Squash and kale gratin (Provided photo — Yvona Fast)

Fresh green vegetables and eggs are both important superfoods. Though we don’t have local fresh greens yet, we’re eagerly anticipating them. Eggs are an excellent source of high-quality protein, containing all of the essential amino acids. One egg has about 6 grams of protein and 5 grams of healthy omega-3 fats, but only 80 calories. They contain important vitamins, like D and minerals, like zinc.

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Springtime Vegetable Kugel

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This kugel combines vegetables, lentils and quinoa for a savory, high-protein, gluten-free and vegetarian treat.

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Ingredients:

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A little oil for the pan

1/4 cup lentils

1/3 cup quinoa

1 1/4 cup broth, water, or combination

12 oz. frozen vegetables of your choice (good choice: peas & carrots, or cut green beans or broccoli if using mushrooms, or frozen mixed vegetables)

4 eggs, beaten (use a little water or milk, and a little salt, if you wish)

2 tablespoons mayonnaise (low-fat OK)

1/2 onion, optional

1 cup chopped mushrooms, optional

2 to 4 tablespoons Shredded sharp cheese, optional

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Directions:

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Prepare a baking dish with oil or butter.

Preheat oven to 375 degrees F.

Place quinoa, lentils and broth or water with a little salt in a saucepan. Bring to a boil; lower the heat to a simmer. Cook about 10 minutes. Add frozen vegetables, stir and cook 5 to 10 minutes more, until liquid is absorbed and everything is tender.

While everything is cooking, chop any additions you’re using, like mushrooms or onions. Set aside.

In a bowl, beat eggs. Stir in any optional ingredients and contents of the saucepan. Transfer to a prepared baking dish, and place in a hot oven. Bake until eggs are set, 30 to 40 minutes.

Serves four.

Serving suggestion: Serve with a salad of tossed fresh greens and a fresh baguette, if desired.

Option: increase quinoa and lentils to 1/3 cup each, and increase the liquid accordingly (1 2/3 cup).

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Squash and broccoli Gratin

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This recipe can serve as either a vegetarian main dish or as a side for meat eaters.

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Ingredients:

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1 large Butternut squash (about 6 to 8 cups, diced)

2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon paprika

2 tablespoons olive oil

1 pound fresh broccoli

1 onion

1/2 teaspoon salt

1 teaspoon butter or oil

4 eggs

2/3 cup mayonnaise

1/2 cup sharp cheddar cheese

1/4 cup bread crumbs

1/4 cup freshly grated parmesan cheese

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Directions:

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Preheat oven to 375 degrees.

Wash squash. Cut in half. Remove seeds and membranes. Peel and dice into 3/4 to 1 cubes.

In a large bowl, toss squash with salt, pepper and paprika to coat. Drizzle with olive oil and stir to coat. Place in a single layer in a baking pan, and roast about 20 minutes, until fork-tender.

While the squash roasts, wash and steam the broccoli. Cool, drain and chop. Set aside.

Melt butter in a skillet. Peel and dice the onion, and add. Sprinkle with salt, cover and cook on low, stirring occasionally, until soft and beginning to caramelize. Peel and mince the garlic, add it and cook for another 2 to 3 minutes. Remove from heat and set aside.

In a medium bowl, beat eggs with mayonnaise. Stir in cheddar cheese and chopped broccoli.

To assemble, place cubed, roasted squash in a single layer in the bottom of an oiled or buttered 9-by-13 baking dish. Spread onions and garlic evenly over the squash. Top with broccoli mixture. Sprinkle with bread crumbs and parmesan cheese. Bake at 375 degrees for 15 to 20 minutes, then at 350 degrees for another 20 to 30 minutes until eggs are set and the top is nicely browned.

Serves six to eight as a main dish, more as a side.

Options: Replace squash with roasted sweet potatoes. Replace broccoli with spinach or kale.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at writeyvona@gmail.com.