Going Beyond Matzah

Now that Passover is here and you have 7 or 8 days of leaven-free cooking, here are many dishes and recipes sure to please everyone in the family. There's Sweet and Sour Stuffed Grape Leaves or Spinach Salad with Mushrooms and Hibiscus Flower Vinaigrette; Egg Lemon Soup with Matzos, or a Bitter Herb Salad; Chicken with Bitter Herb Pesto and Brazilian Holiday Fish with Cilantro and Wine.

And desserts...
Chocolate Olive Oil Mousse, Almond-Lemon Macaroons, Carrot Souffle with Pecan Topping, Sesame Vanilla Passover Cookies, Double Chocolate Mocha Drop Cookies and so much more.

You'll also find traditional recipes for gefilte fish and seder ideas from Argentina and Jerusalem.  So what are you waiting for?  Read on.

  
Continue reading for meals and recipes.

Passover Antipasti, Low Carb, Fat Free

Yield: 10 servings

You can use almost any vegetable for this lovely and popular dish. The following is a list of suggested vegetables.

Salad:

1 large onion, peeled and quartered, mixed with 1/4 teaspoon ground curry powder
2 small tomatoes
1 small eggplant, washed and ends removed
1 small sweet potato
2 small-medium zucchini
1 basket any type of mushroom or combination of different kinds

Dressing:
Non-stick cooking spray
1 tablespoon olive oil
3 cloves garlic, peeled and finely minced
salt and pepper to taste

Garnish: fresh and/dried basil and/or rosemary, a bit of kosher salt

Slice vegetables and lay flat in a baking pan lined with baking paper that has been sprayed with non-stick cooking spray. Spray vegetables with the non-stick spray as well. Wisk the dressing ingredients and spread on the vegetables. Sprinkle with dried herbs of choice. Bake covered at 400°F until golden, about 15-25 minutes. Uncover and bake until tender-crisp. Store in an airtight container.

Nutrition Facts: Serving size 3 pieces (oz) 4 (g) 120 Calories 58 Protein (g) 1.7 Carbs (g) 3 Fat (g) 0.8 Sat. Fat (g) 0.3 Cholesterol (mg) 0 Sodium (mg) 10 Calcium (mg) 31 Fiber (g) 2.5 Exchanges: Vegetable 1

Tunisian Passover Ratatouille

During Passover, the eight-day observance when distinctive food themes and various rules govern what may be eaten, this casserole recipe meets the requirements.  This simple dish uses eggplants and tomatoes plus herbs and spices.

Servings: Makes 6 side-dish servings.
Prep Time: 20 mins
Total Time: 30 mins

ingredients
2 mediumeggplant (about 1-1/2 pounds)
3 tablespoonsolive oil
2 mediumtomatoes, quartered
4 clovesgarlic, minced
1 tablespoonsnipped fresh marjoram or 1 teaspoon dried marjoram, crushed
1 teaspooncoriander seeds, crushed
1/4 to 1/2 teaspoonsalt
1/4 to 1/2 teaspooncrushed red pepper
2 tablespoonspine nuts, toasted
Fresh marjoram leaves

Continue reading for directions.

Mock Chopped Liver, Vegetarian Style

A Vegetarian Option

A vegetarian version of a timeless Jewish favorite, this recipe is delicious as a spread, dip or even as a side dish.

Ingredients

1 can French style green beans
2 hard boiled eggs
2 medium onions
oil for browning onions
1/4 cup walnuts
salt to taste

Directions

Saute onions in oil until brown. Drain green beans, pressing out as much water as possible. Put all ingredients into food processor, processing until smooth. Salt to taste.

Note: You can substitute additional hard boiled egg whites for one or both of the yolks. This recipe can also be made vegan by replacing the eggs with fresh mushrooms.