Adar is the month of increasing in simcha, happiness, and Purim, the main event of the month, brings that happiness to an all time high.  The Purim Seudah, holiday meal, is a highlight for many because the mitzvah to eat and drink in abundance brings the holiday induced happiness to new highs.  Whether you're having a large or small crowd, the menus below have plenty of options to suit all crowds.

Vegetarian Seudah:  The other day there was an article on the Joy of Kosher homepage titled "Queen Esther Could Have Been Plant-Based, Right?" which got me thinking about vegetarian seudah ideas.  This menu captures the elegance of the holiday without resorting to meat as the wow-factor. Break bread with the cute Hamantashen Challah followed by delicious salads such as the Winter Quinoa Salad, Portobello Carpaccio with Chimichurri, and Colorful Tahini.  If this Northeast weather continues this trend, you'll likely want to serve this warming Creamy Carrot Bisque followed by the main of Pressure-Coooker Wild Mushroom Risotto.  Treat yourself to a dessert of 4 different Homemade Truffles.

Persian Inspired Feast:  The good news is, if you have any leftovers you can repurpose them for shabbos.  The bad news is you will likely spend the Thursday and Friday eating these delicious leftovers only to find yourself prepping for another day of feasting.  Zaatar and Olive Challah is a festive change from the usual.  Follow it with Roasted Eggplant Carpaccio and Exotic Tomato Salad and Raw Cauliflower Tabbouleh.  You won't have room for soup, so looking to the main enjoy Lamb Meatballs with Pomegranate Glaze atop a bed of Almond and Date Couscous.  Along side serve the Salt and Pepper Noodle Kugel and Spicy Chorizo Potato Bourekas.  For dessert try the Spicy Espresso Truffles and the Techina Date hamantaschen with Silan Glaze.

Family Friendly Formal:  This menu could please just about anyone but it still is refined with modern takes on classic dishes.  Start with the famous Jamie Geller Challah Recipe followed by Salmon en Croute and the Fresh Fig, Carrot, Fennel and Kale Salad.  For the next course, enjoy the Creamy Roasted Garlic and Potato Soup.  For the main try the Brisket in a Pot with Garlicalongside the Potato Cake with Sweet Shallot Jam and Thyme, Sautéed Sugar Snap Peas and Brussels Sprouts with Beef Bacon. For dessert treat yourself to a warm slice of Pear Cake with a heaping scoop of pareve ice cream on top.

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