I adore preparing my Passover seder. Not only because I get to feed a great many people, which always makes me happy, but it affords me the opportunity to really let the season speak for itself and dictate, at least to some degree, the menu for the occasion. Sometimes, when Passover falls a bit early, listening to the season can be a bit tricky. Winter is almost over, although not quite, and spring is just around the corner, although not quite here either. What’s a cook to do? My solution is to prepare late winter vegetables with a bit of flair and a deft hand to keep the dishes light. The Roasted Carrot Soup is velvety smooth with a hint of elan from the fresh herbs. The garlic in the main chicken dish perfumes both the chicken pieces and the celeriac while the latter adopts a smooth, silken mouth feel. The onions provide a bit of contrast to the richness with the sweet and sour (agro dolce) notes of the red wine reduction. Finally, the olive oil based cake take its cue from the late winter bounty of oranges and lemon, although I might just cheat a bit and serve it with a tumble of blueberries.