Passover Recipes

Passover Recipes for 2013

Herring Salad (Dairy or Pareve)
Smoked Salmon Spread on Matzo Toasts
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Baileys Carrot and Parsnip Soup
Red Bell Pepper Soup with a Zest of Orange
Creamy Pareve Tomato Soup
Cabbage Soup with Matzoh Meatballs
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Spinach with Onions and Apples
Quinoa Salad with Carrots and Sweet Cider
Red Cabbage Slaw
Green Salad with Creamy Lemon Vinaigrette
Broccoli Grape and Pastrami Salad
Romaine Salad with Mandarin Oranges and Avocado
Poached Peach and Chicken Salad
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Garlic Citrus Chicken
One Pot Cinnamon Chicken
Mexican Sole Fillets
Wine Braised Brisket
Roast Duck with Cherry Wine Sauce
Garlicy Roast Chicken with Rosemary
Sweet and Sour London Broil
Standing Rib Roast with Olive Tapenade
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Yemenite Charoses
Mexican Charoses
Colorful Charoses
Moroccan Haroset Balls with Dates, Raisins, and Nuts
American Haroset
Israeli Haroset
Greek Haroseth
Dried Fruit Charoset
Central European Haroseth
Stuffed Chocolate and Almond Butter Bananas
Passover PJ-B Cookies
Fallen Chocolate Cake
Brownies with Passover Peanut Butter Swirl
Strawberry Orange Honey Sorbet
Roasted Sugar Glazed Pears
Macadamia or Any Nut Chocolate Ice Cream
Apple Cobblers in a Cup
Chocolate Coconut Chunk Cookies


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* The cRc approves the use of whole grain quinoa for Pesach on the following conditions:
The quinoa is imported exclusively from Bolivia and packed by companies that pack whole grain quinoa exclusively. While there may be others,Ancient Harvest and Trader Joe's are two brands that only import quinoa from Bolivia and only pack whole grain quinoa.

The quinoa must be carefully inspected by hand before Pesach.
This is done by spreading quinoa, one layer at a time, on a board or plate, and check to be sure that there are no other grains or foreign matter mixed in with the quinoa. [This type of inspection would not help with Quinoa flour, pasta or any other version of quinoa which is not permitted on Pesach].

Have a question or want to talk to other foodie friends? Post it here

Q: How do I make shmura Matzo balls lighter and fluffier? Mine always come out too dense. Helen, Los Angeles
A: Shmura matzo is tougher to work with. To make them lighter, first of all, do not handle them much. Just wet your hands and gently form the balls and drop them in the water or broth to cook. The more you work the batter, the tougher they become. Second, use some seltzer (from 2 tablespoons to 1/4 cup in the batter, try this recipe . Also, in shmura matza balls, try using chicken fat instead of oil (I do not recommend this for people with high cholesterol or other health issues), it adds a lot of flavor to the heavy taste of shmura, try Bubby's Matzah Balls.

Q: It seems that there is never enough snack food in the house on Passover. My kids are always hungry and I don't know what else to fill them up with that is not too unhealthy? Any suggestions? Chana, Brooklyn, NY
A: We all struggle with that. We make numerous batches of Passover muffins, Cherry, Banana Carrot Muffins, Carrot, and Potato-Yogurt Cakes, these seem to be enjoyed by all and keep them full for awhile. We also like the Kessem Cheese N' Rolls, especially some of the new flavors like Pizza, and cheese and olive. They taste like hot cheese rolls out of the oven and are gluten free in addition to Pesachdik.

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