Happy Passover! It was certainly a happy passover morning because Dave made us Matzah Brei: Matzah, soaked in water, then eggs and sauted in a pan. (Check out Itzlinz for a great recipe). SOOO good!

The day was filled with lots of walking to retrieve the needed food items for the week. First we went to the farmers market, then the grocery store and then took a long walk to our local Trader Joe’s.

In between there was time for some munchies, including some cottage cheese and corn Chex (I eat corn on passover).

Dinner was all about eating local. At the farmer’s market that happens every Sunday right down the street from me, we picked up some leeks and mushrooms – so I made soup!

Mushroom Soup

Saute one onion, 4 small leeks and garlic until the onions start to break down. Then add a ton of mushrooms with one tablespoon of dijon mustard, 1 cup of chicken (or veggie) broth and 1 cup of almond milk. Bring to a boil and then simmer until everything is cooked through. Then blend either with a hand blender or a regular blender until it is smooth in texture. I ate mine plain but dave added some stinky cheese, both were incredibly flavorful and filling. Definitely a winner.