Mock Mac and Cheese for Passover
Kids especially love this recipe during Passover week, which can feel like a long time without bread, pizza, and pasta!
3 large eggs
3 1/2 cups matzah farfel (6 matzah broken up)
1/2 pound cheddar cheese (8 ounces shredded)
6 tablespoons melted butter or margarine
1 cup milk
1/4 teaspoon white or black pepper
1 teaspoon salt
1 pint sour cream
Key Lime Pie for Passover
Here’s an easy, fool-proof key lime pie with a delicious matzah meal crust!
FILLING
4 egg yolks, beaten
Two 14-ounce cans sweetened condensed milk (see below for kosher for Passover directions)
1 cup key lime juice (regular limes are fine, just make sure it’s fresh-squeezed.)
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CRUST
3/4 cup sliced almonds, walnuts or hazelnuts, toasted [place nuts on cookie sheet in 350ºF oven for 10-15 minutes until lightly colored, then cool completely.]
2/3 cup sugar
2/3 cup matzah cake meal (I use gluten-free)
8 tablespoons (1 stick) butter, melted and cooled slightly.
Kale, Mango, and Almond Salad with Honey Ginger Dressing
You'll be promoting good health when you serve this kale salad!
SALAD
1 pound fresh kale or 10 ounces baby kale
1 mango
1/3 cup dried sweetened cranberries or cherries
1 ounce candied ginger, about 1/4 cup slivered (optional)
1/2 cup slivered almonds, roasted
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HONEY GINGER DRESSING
1/2 cup prepared mayonnaise
2 tablespoons wildflower or clover honey
2 tablespoons rice wine vinegar or any light fruit vinegar (e.g., apple cider vinegar, pear vinegar)
1 tablespoon canola oil or corn oil (leave out during Passover)
1/2 teaspoon powdered ginger
Herb Salad with Feta Cheese, Halvah, and Green Almonds
The Persian tradition of a sabzi platter – aromatic herbs, radishes, alliums, salty feta, and sweet halvah – is equally delicious in salad form and a great way to use up all those extra herbs you may have bought for your seder.
SALAD
1 small head of butter lettuce, large leaves torn
1/2 to 1 bunch regular chives or leek chives, snipped
1/2 bunch mint, preferably Persian, torn
Leaves of a few sprigs of tarragon
4 to 6 radishes, thinly sliced
1/4 to 1/2 cup green almonds (optional)
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DRESSING
1 to 2 Tablespoons walnut oil
Juice of 1/2 lemon
Finishing salt, such as Maldon sea salt, sel gris, or kosher salt and freshly ground black pepper
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TOPPNGS
3 ounces feta cheese, preferably French, broken into 1/2 - to 1-inch chunks or sliced
3 ounces halvah, broken into 1/2 - to 1-inch chunks or sliced
Seder Plate Salad
20 minutes
This salad makes a nice lunch or light dinner during Chol HaMo-eid, the nonholiday days of Passover.
SALAD
2 pieces of lamb shoulder (about 20 ounces/ 600g total)
2 teaspoons extra virgin olive oil
Salt and black pepper
1 large head romaine lettuce, cut into 2-inch (5-cm) pieces
2 stalks celery, thinly sliced
1 cup (40g) loosely packed fresh parsley leaves, roughly chopped
1/3 cup (40g) walnut halves, roughly chopped into 1/2-inch (12-mm) pieces
2 apples (Red Delicious, Fuji, or Gala), cored and cut into 3/4-inch (2-cm) cubes
3 large eggs, hard-boiled and quartered
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DRESSING
1/2 cup (120ml) mayonnaise
4 teaspoons jarred white horseradish
1 tablespoon sugar
2 tablespoons sweet kosher wine
Salt and black pepper
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EQUIPMENT
Cutting board, knives, measuring cups and spoons, small saucepan, tongs, small bowl, whisk, large serving bowl
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