Ingredients:
Vegetable oil spray
1 can (15 ounces) sliced carrots, drained
1 can (8 ounces) crushed pineapple in juice, drained
2 apples, cored and chopped
1/2 cup matzahh meal
1/4 cup dried cranberries or raisins
3 large eggs, separated
1/4 cup slivered almonds, toasted
1 teaspoon cinnamon
1/2 teaspoon ground coriander

Heat oven to 350°F.
Coat an 8×8-inch baking dish with vegetable oil spray.
Combine sliced carrots, pineapple, apples, matzahh meal, cranberries, slightly beaten egg yolks, almonds, cinnamon and coriander in a medium bowl.
In a separate bowl, beat egg whites until stiff; gently fold them into the carrot-pineapple mixture. Pour into the baking dish; bake for 50 to 60 minutes, or until lightly browned.
Servings: 12

1 (32 ounce) bag frozen broccoli florets, defrosted
1 cup lite mayonnaise
1 cup water
4 eggs
1 tablespoon onion soup mix
1 tablespoon chicken soup mix (pareve)
1 tablespoon pine nuts

Preheat oven to 350 degrees. Mix all ingredients very well. Pour into 9 x 13-inch pan and bake until solidified and golden – about 1 hour and 15 minutes.

This is adapted from The New York Times Passover Cookbook.

2 yellow peppers
2 red peppers
½ cup olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
40 fresh asparagus spears

Cut the peppers in quarters and boil in separate pans until soft. Drain. Combine the red peppers with half the olive oil, 1 tablespoon red wine vinegar and salt and pepper. Purée. Do the same with the yellow peppers. Place in separate containers and refrigerate. Steam asparagus until tender – between 5 and 10 minutes. Drizzle with olive oil and sprinkle with about ½ teaspoon salt. Cool and refrigerate. Bring all ingredients to room temperature before serving. Drizzle red pepper coulis and yellow pepper coulis over aspargus, either on individual plates or in one large dish. Beautiful and delicious.