Passover is also known by another name, Hag ha-Aviv, which means Festival of Spring. The timing of the holiday shifts, as it is based on the vernal equinox and the cycles of the moon and the Hebrew calendar. If the month of the holiday (called Nisan, and Passover begins the 15th of Nisan) arrived and spring had not, an additional month (called an intercalary month) would be added to the calendar to delay the coming of Passover until it was truly springtime.
One way to celebrate Hag ha-Aviv is by eating fresh, seasonal foods. This helps counterbalance the heaviness of some other traditional Passover foods like baked goods without leavening agents. Passover is also called Hag ha-Mazot, the festival of unleavened bread. Too much matzo can leave you feeling weighed down, as can the dependence on potatoes, oil and eggs during Passover week.
The weekdays during the eight day festival are called Chol HaMoed or festival weekdays. These days are more special than regular non-holiday days because they include a mitzvah (a responsibility to complete a deed) to be festive and celebratory. You can complete this mitzvah by making a more special meal, using a nice tablecloth and napkins, eating outdoors and so on.
Grilled Salmon with Nectarine Salsa is a kosher for Passover recipe for a fresh, quick and light mid-week meal.
What are you having for dinner tonight?