This Yom Tov meal is all about old favorites mixed in with some new current food trends. I love classic pot roast and this one is a winner because its infused with the wonderfully rich flavors of woodsy dried mushrooms, rich red wine, and savory rosemary. I start the meal with the visually beautiful asparagus soup. It’s a simple soup that is creamy from almond milk, a newer Passover ingredient that adds flavor and richness without a lot of calories or chemicals. For those that enjoy and eat quinoa, the shallot vinaigrette is a winner with cucumbers and mint. And the classic cookie bar is elevated with pareve ice cream and balsamic strawberry sauce. It’s a great way to end any meal.