Berry and Banana Oatmeal Casserole

Serves: 8

INGREDIENTS:

2 Cups All Natural Oats
⅓ Cup Brown Sugar (plus additional 1 tbsp)
1 tsp Baking Powder
1 tsp Cinnamon
½ tsp Salt
½ Cup Chocolate Chips
1 Cup Strawberries
⅔ Cup Blueberries
1 Ripe Banana
2 Cups Almond Milk
1 Large Egg
2 Tbsp Butter (melted and cooled)
1 tsp Vanilla

DIRECTIONS:

1. Preheat oven to 375 degrees.

2. Spray a 9 x 13 casserole dish generously with cooking spray.

3. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, & half the berries. Stir well and pour into casserole dish. Add the other half of the berries & chocolate chips to the top of the mixture. Then, slice the banana & add to top.

4. In a separate bowl, combine milk, egg, butter, & vanilla. Whisk thoroughly. Pour on top of oatmeal mixture, making sure the all oats are soaked evenly.

5. Bake for 30 minutes. Then, remove casserole & add a tablespoon of brown sugar to the top of the casserole for added sweetness. Bake for an additional 5 or 10 minutes or until the top of the casserole is golden brown.

Extremely Soft White Bread

My wife and I just returned from a three week trip to Italy and oh my goodness, were we spoiled with food and wine. One of our biggest take aways? That we take for granted how fresh foods really make a difference. Not only for our health but for the overall good it does for our bodies. Once we returned and settled back into the swing of things, we booked it to Bed Bath and Beyond and purchased a bread machine. Now, each Sunday I am making fresh bread for the week. This was the first recipe I followed to make a soft, delicious, white bread.

YIELDS 1 LOAF

INGREDIENTS:

1 cup hot water
2 teaspoons yeast
3 tablespoons sugar
1⁄4 cup vegetable oil or butter
1 teaspoon salt
3 cups white flour

DIRECTIONS:

1. Put your hot water, yeast and sugar in your bread machine. Let stand 6-12 minutes depending on the temp of your water. Your yeast will foam.

2. Add remaining ingredients.

3. Use rapid or basic white cycles.

Moscato Cupcakes

Welp, I don't know which creative genius decided to meld two worlds that everyone loves (cupcakes and Moscato), but they did and they are indeed, a genius. With that said, these were super easy to make and even more delicious to eat.

Yields 12 Cupcakes

INGREDIENTS:

1 box white cake mix
1 3/4 c. Moscato, divided
1 c. (two sticks) unsalted butter, softened
4 c. powdered sugar, divided
1 tsp. pure vanilla extract
Pinch of kosher salt
Pink (red) food coloring
White nonpareils, for decoration

DIRECTIONS:

1. Preheat oven to 350° and line one muffin tin with 12 cupcake liners.

2. In a large bowl, mix cake mix with 1½ cups Moscato. Bake according to package directions and let cool completely before frosting.

3. Meanwhile, make Moscato frosting: In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup Moscato.

4. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Separate frosting into 2 bowls, and color one with 3 drops pink food coloring.

5. Spoon frosting, side by side, one color at a time, into a piping bag fitted with a star tip. Pipe frosting onto cooled cupcakes and garnish with nonpareils.

Sephardic Passover Seder

Sephardic Charoset
Makes 2 1/2 Cups

INGREDIENTS:

1 cup dry red wine
2 tablespoons honey
1 cup roughly chopped dried pitted dates
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1 1/2 ground cloves
1 cup roasted unsalted almonds
2 tablespoons orange juice

DIRECTIONS:

1. Whisk together the wine and honey is a medium saucepan set over medium-high heat. Bring to a boil, then turn the heat to low and stir in the dates, figs, raisins, cinnamon, and cloves. Partially cover and cook, stirring occasionally, until the dried fruit softens and most of the liquid is absorbed, 6 to 7 minutes. Remove from heat.

2. Place the almonds in the bowl of a food processor and pulse until crumbly with a few larger pieces. Transfer to a medium bowl.

3. Transfer the cooked fruit mixture and the orange juice to the food processor and pulse until the desired consistency is reached (less time will yield a chunkier charoset with visible fruit pieces; more time will turn the mixture into a thick paste). Add the pureed fruit to the nuts and stir until comvined. Cover and refrigerate until ready to serve.

Can be made up two days in advance. Bring to room temperature before serving. 

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Carrot Salad with Mint and Dates
Serves 4 to 6

INGREDIENTS:

½ cup raw hazelnuts (skins on)
2 tablespoons fresh lemon juice, plus more as needed
2 tablespoons finely chopped shallot
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound carrots, peeled
⅓ cup finely chopped pitted Deglet Noor dates
¼ cup roughly chopped fresh mint leaves
3 cups baby arugula

DIRECTIONS:

1. Place the hazelnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Remove from the heat and transfer to a small bowl to cool completely, then peel off the skins with your fingers and roughly chop.

2. Whisk together the lemon juice, shallot and olive oil in a small bowl and season with salt and pepper.

3. Grate the carrots on the large holes of a box grater or with a food processor fit with a shredding blade. Combine the grated carrots, toasted hazelnuts, dates, mint and arugula in a large bowl.

4. Drizzle with the dressing and gently toss to combine. Taste and add more lemon juice, if desired. Divide the salad among plates and serve immediately. (If not serving right away, keep the dressing and salad in separate containers; combine and toss just before serving.)

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Moroccan Chicken with Preserved Lemons
Serves 4 to 6

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INGREDIENTS:

3 tablespoons extra-virgin olive oil
2 medium yellow onions, halved through the root and thinly sliced
Kosher salt
Freshly ground black pepper
4 cloves garlic, thinly sliced
1 tablespoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
2 cups chicken or vegetable broth
4 pounds skin-on chicken legs and thighs, trimmed of excess fat
1 preserved lemon, rinsed, pith removed, and peel thinly sliced
1/2 cup green olives, pitted and thinly sliced
2 tablespoons fresh lemon juice
Roughly chopped fresh flat-leaf parsley or cilantro for sprinkling

DIRECTIONS:

1. Heat the olive oil in a Dutch oven set over medium heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, 6 to 8 minutes. Add the garlic, paprika, cinnamon, ginger, turmeric, and cayenne and cook, stirring, until fragrant, about 1 minute.

2. Add the broth and bring the mixture to a boil. Meanwhile, sprinkle the chicken pieces with pepper, then add to the pot along with the preserved lemon. (It’s okay if not all the chicken pieces are fully submerged in the broth.) Cover, turn the heat to medium-low, and simmer, stirring occasionally, until the chicken is tender and almost falling off the bone, 50 to 60 minutes. Use a pair of tongs to transfer the chicken to a platter.

3. Add the olives and lemon juice to the pot. Raise the heat to high, bring to a boil, and cook, uncovered, stirring occasionally, until slightly thickened, 5 to 10 minutes. Season with salt and pepper, and spoon the sauce over the chicken. Sprinkle with parsley. Serve hot.

Ashkenazi Passover Seder

Matzo Ball Soup
Serves 6

INGREDIENTS:

CHICKEN STOCK
1 4–5-lb. chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns

MATZO BALL MIXTURE
3 large eggs, beaten to blend
¾ cup matzo meal
¼ cup schmaltz (chicken fat), melted
3 tablespoons club soda
1¼ teaspoon kosher salt

ASSEMBLY
2 small carrots, peeled, sliced ¼” thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

DIRECTIONS:

1. Chicken Stock. Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes. Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill. Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

1. Matzo ball mixture. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.

1. Assembly. Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.

DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

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Ashkenazi Charoset
Makes 5 Cups

INGREDIENTS:

1 1/2 cups walnuts
3 medium crisp, sweet apples, such as Gala or Fuji, peeled, quartered, cored, and finely chopped
1 1/2 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
2 tablespoons honey
1/4 cup sweet red wine

DIRECTIONS:

1. Place the walnuts in a small pan set over medium-low heat. Cook, stirring occasionally, until fragrant and lightly browned, 5 to 7 minutes. Transfer to a small bowl to cool completely, then finely chop. 

2. Combine the apples, cinnamon, lemon juice, honey, and walnuts in a large bowl and stir to combine. Stir in the sweet wine. Taste and add a little more wine, about 1 tsp at a time, until the mixture glistens. Cover and refirgerate until ready to serve.

Can be made up to 1 day in advance.

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Red Wine and Honey Brisket
Serves 8 to 10

INGREDIENTS:

4-5 lb brisket, preferably second cut
kosher salt and freshly ground black pepper
1 tbsp vegetable oil
3 large yellow onions, halved through the root and thinly sliced
8 sprigs fresh thyme
8 garlic cloves, thinly sliced
2 bay leaves
1 1/2 cups dry red wine
3 tbsp balsamic vinegar
1/4 cup honey
1 tsp onion powder
1 tsp garlic powder
1 cup chicken broth

DIRECTIONS:

1. Preheat the oven to 325°F/165°C. Generously sprinkle both sides of the brisket with salt and pepper.

2. Heat the vegetable oil in a Dutch oven or large pot set over medium-high heat. Add the brisket and cook, turning once, until browned on both sides, 8 to 10 minutes total. (If the brisket does not fit all at once, cut it in half and sear it in batches.)

3. Remove the brisket from the pot and set aside on a cutting board. Add the onions, thyme, garlic, and bay leaves to the pot, followed by 1/2 cup/120 ml of the wine and the vinegar. Cook, stirring often, until the onions soften slightly and the mixture is fragrant, about 5 minutes.

4. Whisk together the remaining 1 cup/240 ml wine, honey, onion powder, garlic powder, broth, and 1 tsp salt in a medium bowl until fully combined. If you used a Dutch oven, lay the brisket on top of the onions and pour the wine mixture over the top. Cover and transfer to the oven. If you used a pot, transfer the onion mixture to a roasting pan and top with the brisket. Pour the wine mixture over the top. Cover tightly with aluminum foil and transfer to the oven.

5. Cook the brisket for 2 hours. Remove from the oven, uncover, and carefully turn the meat to the other side. Re-cover and continue cooking until the meat is fork-tender, 2 to 21/2 hours more.

6. Remove from the oven and transfer the brisket to a cutting board. Cover loosely with foil and let rest for 10 to 15 minutes before slicing. Locate the thin lines running in one direction along the brisket and use a sharp knife to cut thin slices perpendicular to those lines. Remove and discard the thyme sprigs and bay leaves from the cooking liquid. Use a slotted spoon to remove the onions and arrange around the brisket. Spoon the desired amount of pan juices over the brisket. Serve hot.

Passover Desserts

Coconut Macaroons
Makes ~22 Cookies

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INGREDIENTS:

4 large egg whites
3 1/2 cups unsweetened dried flaked, not shredded, coconut (also known as coconut chips) or 3 cups sweetened, dried shredded coconut
3/4 cups sugar
2 tspn vanilla
Slightly rounded 1/4 teaspoon salt

DIRECTIONS:

1. Line 2 cookie sheets with parchment paper.

2. Combine all of the ingredients in a large heatproof mixing bowl, preferably stainless steel because the mixture will heat faster than in glass. Set the bowl directly in a wide skillet of barely simmering water (if your bowl bobs in the water, simply pour some out). Stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 5 to 7 minutes. Set the batter aside for 30 minutes to let the coconut absorb more of the goop.

3. Preheat the oven to 350 degrees. Position racks in the upper and lower thirds of the oven.

4. Using 2 tablespoons of batter, make attractive heaps 2 inches apart on the lined cookie sheets. (You can also make these smaller and bake for less time, in 1-tablespoon heaps.) Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.

5. Lower the temperature to 325 degrees and bake for 10 to 15 minutes, until the cookies are a beautiful cream and gold with deeper brown edges, again rotating the pans from top to bottom and from front to back halfway through the baking time. If the coconut tips are browning too fast, lower the heat to 300 degrees. Set the pans or just the liners on racks to cool. Let cool completely before gently peeling the parchment away from each cookie.

6. The cookies are best on the day they are baked — the exterior is crisp and chewy and the interior soft and moist. Although the crispy edges will soften, the cookies remain delicious stored in an airtight container for 4 to 5 days.

7. OPTIONAL. Chocolate-Topped Coconut Macaroons. Do this for any version of Coconut Macaroons: While the cookies are still hot, top each with a little piece of your favorite milk or dark chocolate. Or drizzle a little melted chocolate over each cookie.

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Fallen Chocolate Cake
8 to 10 servings

INGREDIENTS:

CAKE
½ cup (1 stick) unsalted butter, cut into 1” pieces, plus more, room temperature, for pan
¾ cup plus 2 Tbsp. sugar, divided, plus more for pan
10 ounces semisweet or bittersweet chocolate (61%–72% cacao), coarsely chopped
2 tablespoon vegetable oil
6 large eggs
2 tablespoon natural unsweetened cocoa powder
1 teaspoon vanilla extract
¾ teaspoon kosher salt

TOPPING
1 cup chilled heavy cream
½ cup mascarpone
3 tablespoon powdered sugar

DIRECTIONS:

1. Preheat oven to 350°. Lightly butter springform pan and dust with sugar, tapping out any excess.

2. Combine chocolate, oil, and ½ cup butter in a large heatproof bowl. Set over a saucepan of simmering water and heat, stirring often, until melted. Remove bowl from saucepan.

3. Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, ¼ cup sugar, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.

4. Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in ½ cup sugar; beat until firm peaks form.

5. Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top and sprinkle with remaining 2 Tbsp. sugar.

6. Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-45 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).

   DO AHEAD: Cake can be made 1 day ahead. Cover in pan and store airtight at room temperature.

7. Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered sugar in a medium bowl until soft peaks form.

8. Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.

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Matzo Toffee
Serves 10

INGREDIENTS:

2 cups coarsely crumbled matzos
1 1/2 cups sliced almonds
1/2 cup (1 stick) unsalted butter
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.

2. In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.

3. Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve.

An Ancient Persian Seder

For a more middle eastern take on a Passover seder, this menu tackles traditional Persian spices, fruits, and nuts. This menu makes a delicious change from the usual Passover fare. For an alternative Passover meal idea, click here. Only in charge of supplying some dessert or have a sweet tooth craving? Check out some Passover-friendly dessert choices. 

Serves 12

Persian Charoset

INGREDIENTS:
1 unpeeled pear, cored and finely chopped
1 unpeeled apple, cored and finely chopped
1 cup walnuts, finely chopped
1 cup almonds, finely chopped
1 cup hazelnuts, finely chopped
1 cup pistachio nuts, finely chopped
1 cup dates, chopped
1 cup raisins, chopped
2 teaspoons ginger, ground
2 teaspoons cinnamon
2 tablespoons apple cider vinegar
1 to 2 tablespoons sweet Passover wine

DIRECTIONS:

1. In a large bowl combine pear, apple, all nuts, dates, and raisins. Mix well. Add ginger, cinnamon, vinegar, and enough wine to bind the mixture. Transfer to a platter and shape into a pyramid. Cover with plastic and chill.

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Steamed Green Onions with Egg-Lemon Sauce

INGREDIENTS:
5 parsley sprigs
1/4 cup cider vinegar
6 whole cloves
1/4 tspn whole coriander seeds
1/4 tspn dried thyme
8 bunches (about 42) green onions (scallions)
3 egg yolks
2 tablespoons lemon juice
1/4 pound unsalted margarine
Salt
Freshly ground black pepper

DIRECTIONS:

1. In the top of a double boiler, whisk together the egg yolks and lemon juice. Divide the margarine into 3 parts. Add 1 park to the yolk mixture. Over hot — not boiling — water, stir rapidly and constantly with a wooden spoon until the margarine is melted. Then add the second piece. As the mixture thickens and the margarine melts, add the third piece, stirring constantly. Continue mixing until the sauce is thick. Remove the saucepan from heat. Add salt and pepper to taste.

2. In the bottom of a steamer pot, put the parsley, cider vinegar, cloves, coriander seeds, and thyme. Add just enough water to touch the bottom of the steamer basket or colander. Place the green onions in the steamer, cover, bring the water to a boil, and steam for 5 to 10 minutes, until the onions are tender.

3. Place the green onions on serving plates and pour the sauce over them. 

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Chicken with Dried Fruit and Almond Stuffing

INGREDIENTS:
1 whole chicken, about 6 pounds
5 tablespoons unsalted margarine
2 onions, coarsely chopped
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped prunes
1/2 cup whole toasted almonds
1/4 cup golden raisins
1/4 teaspoon cinnamon
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
Salt
Freshly ground black pepper

DIRECTIONS:

1. Preheat the oven to 375 F.

2. Wash and dry the chicken. In a large skillet, heat 2 tablespoons of the margarine over medium heat and sauté the onions until transparent, about 5 minutes.

3. Sprinkle half of the onions onto a foil-lined, large, shallow roasting pan and set it aside. To the onions in the skillet, add the apricots, prunes, almonds, raisins, cinnamon, tarragon, thyme and salt and pepper. Sauté for 5 to 10 minutes, mixing well to blend all ingredients. Let cool.

4. Stuff the chicken with the onion mixture and then truss. Place the chicken breast-side down on the onions in the broiler pan. If any additional stuffing is left over, sprinkle it around the chicken. Rub the chicken with the remaining margarine. Roast for 30 minutes, until the skin is a light golden brown. Turn over the chicken and continue roasting for 30 minutes more or until well-browned and crisp. 

Persian-Style Lamb Shank Stew

INGREDIENTS:
4 tbsp safflower or vegetable oil
2 large onions, finely chopped
6 lbs lamb shanks, boned and cubed
6 garlic cloves, minced
Pinch of saffron (optional)
Salt
Freshly ground black pepper
3 cups dry red wine
8 celery stalks, cut into 1-inch pieces (reserve tops)
2 bunches fresh mint, finely chopped
2 bunches parsley, stemmed and finely chopped
Juice of 4 to 5 lemons

DIRECTIONS:

1. In a small skillet, heat 2 tablespoons of the oil and sauté the onions until transparent, about 5 minutes. In a large bowl, toss the onions with the lamb, garlic, and saffron. Season to taste with salt and pepper. Marinate in the refrigerator for several hours.

2. Place the lamb and onion mixture in a large pot. Add the wine and enough water to cover. Bring to a boil and simmer for 30 minutes. In a medium skillet, heat the remaining 2 tablespoons oil and sauté the celery until tender, about 5 minutes; add the celery to the lamb mixture and toss well. Chop the reserved celery tops and combine with the mint and parsley. Add this mixture to the shanks and cook until tender and sauce is thick.

3. 15 minutes before serving, add the lemon juice and salt and pepper to taste. Simmer until the meat is tender.

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Apricot Sponge Cake

INGREDIENTS:
6 ounces dried apricots
1 1/2 cups apple juice
2 1/4 cups sugar
9 eggs, separated
1 1/3 cups matzo cake meal
1 cup ground almongs
1 tspn salt
Sugar

DIRECTIONS:

1. Preheat oven to 350 F.

2. In a small saucepan, combine the apricots, apple juice, and 1/2 cup of the sugar. Bring to a boil and simmer until tender, 5 to 10 minutes. Cool. Strain 1/3 cup of the liquid and reserve. Puree the remaining apricot mixture and set aside.

3. In the bowl of an electric mixer, beat the egg yolks with 1 1/4 cups of the sugar until light in color and texture. Add 1 cup of the apricot puree and blend thoroughly. In a small bowl, combine the matzo cake meal, almonds, and salt. Add to the egg yolk mixture alternately with the reserved 1/3 cup liquid from the apricots. 

4. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/2 cup sugar and beat until stiff. Fold 1/4 of the meringue into the batter to loosen it. Add the remaining meringue, folding in gently until blended. Bake in a 10-inch tube pan for 55 minutes, or until the cake springs back to the touch and a toothpick inserted in the center comes out dry. Remove from the oven immediately; invert the pan and cool it. Loosen the cake from the sides and center of the pan with sharp knife and unmold onto a cake plate. Serve plain or sprinkle with pulverized or powdered sugar.

A California Passover Seder

Spring has sprung and that means Passover is around the corner. If you are like me, you have already started to think about what to make for this festive gathering. Below, you'll enjoy a full meal, from start to finish! For an alternative Passover meal idea, click here. Only in charge of supplying some dessert or have a sweet tooth craving? Check out some Passover-friendly dessert choices. 

Serves 12

California Charoset

INGREDIENTS:
1 large avocado, peeled and diced
Juice of 1/2 lemon
1/2 cup sliced almonds
1/3 cup raisins
4 seedless dates
2 figs or prunes
1 whole orange, peel and section
2 tbsp apple juice
2 tbsp matzo meal

DIRECTIONS:

1. Toss the avocado and lemon juice in a bowl. Set aside.

2. In a processor or blender, place the almonds, raisins, dates, and figs. Process until coarsely chopped. Add the orange peel and orange sections and process briefly to combine. Add the avocado and process just 1 or 2 seconds more.

3. Transfer the mixture to a glass bowl and gently fold in the apple juice and matzo meal. Cover with plastic wrap and store in the refregerator until ready to serve.

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Vegetable Soup with Mini-Matzo Balls

INGREDIENTS:

SOUP
1/4 cup safflower or vegetable oil
6 green onions (scallions), thinly sliced with greens
2 shallots, minced
1 medium onion, thinly sliced
1 large potato, peeled and thinly sliced
4 carrots, peeled and thinly sliced
4 small broccoli stalks, thinly sliced
1 celery rib, thinly sliced
1 parsnip, peeled and thinly sliced
2 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
8 medium mushroom, thinly sliced
2 large tomatoes, peeled and diced
4 to 6 cups vegetable stock
Salt
Freshly ground black pepper

MINI-MATZO BALLS
3 eggs, separated
1/2 cup water
1/8 teaspoon salt
Pinch of freshly ground black pepper
1 to 1 1/2 cups matzo meal

DIRECTIONS:

1. Make the mini-matzo balls. Put the egg yolks, water, salt, and pepper in a small bowl and beak with fork. Set aside.

In a large mixing bowl, beat the egg whites until they form stiff peaks: do not over beat. With a rubber spatula, gently fold the yolk mixture alternately with the matzo meal into the egg whites until well blended. Use only enough matzo meal to make a light, firm dough.

Spoon this mixture into a pastry bad with a 1/2-inch round tube opening. Hold the bag over the simmer soup and squeeze out the dough in 1 inch length cutting them off at the tip of the tube with a sharp knife. Cover and simmer for 10 minutes; do not uncover during this cooking time.

2. Make the vegetable soup. In a large heavy pot, heat the oil over medium heat. Add the green onions, shallots, onion, and potatoes and sauté until soft, about 5 minutes. Add the carrots, broccoli celery, and parsnip and sauté for 5 minutes longer. Add the zucchini, squash, and mushroom and sauté for 2 to 3 minutes. Simmer very slowly until the vegetables are soft and the juices accumulate, 5 to 10 minutes. Add the tomatoes and stock and simmer, partially covered, for 45 minutes. Season to taste with salt and pepper. Bring to a boil over high heat.

3. Putting it all together. Add the mini-matzo balls, cover, reduce heat, and simmer gently for 10 minutes.

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Veal Shanks with Prunes and Apricots

INGREDIENTS:
12 pieces veal shank, cut 2 inches thick
Salt
Freshly ground black pepper
1/2 cup safflower or vegetable oil
6 garlic cloves, minced (optional)
2 large onions, finely chopped
8 medium carrots, finely chopped
6 celery ribs, finely chopped
1 1/2 cups dry white wine
6 large tomatoes, peeled and chopped
6 fresh thyme or rosemary sprigs
1/4 cup chopped parsley
6 ounces dried prunes, plumped in sweet Passover wine to cover
6 ounces dried apricots, plumped in sweet Passover wine to cover
Parsley for garnish (optional)

DIRECTIONS:

1. Wash and dry the veal shanks and lightly sprinkle with salt and pepper. 

2. Heat the oil in a large heavy skillet over medium heat. Brown the shanks on all sides, about 5 minutes, and remove to a platter. To the same skillet, add the garlic, onions, carrots, and celery and sauté until lightly browned. Place the veal shanks on top of the onion mixture; add the wine and cook until reduced by half, 3 to 4 minutes. Add the tomatoes, thyme, and chopped parsley. Cover and simmer for 1 hour.

3. Add the drained prunes and apricots. Continue cooking for 30 minutes to 1 hour more, until the meal is tender enough to fall away from the bones. 

Optional: Serve garnished with parsley.

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Steamed Asparagus with Garlic Sauce

INGREDIENTS:
6 dozen asparagus spears
1/4 pound unsalted margarine
6 large garlic cloves, minced
1 tbsp lemon juice
Salt
Freshly ground black pepper
Lemon slices for garnish (optional)

DIRECTIONS:

1. Melt the margarine in a small skillet over low heat. Add the garlic and lemon juice. Simmer until the garlic is lightly browned. Season to taste with salt and pepper.

2. Cut or break off the tough lower portion of each asparagus stalk. Place the asparagus in a steamer and steam for 10 minutes. (Or tie the asparagus in bunches and place upright in a deep saucepan. Add 1/2 cup boiling water and cook, covered, for 12 minutes, or until tender-crisp.) Drain the asparagus carefully.

3. Arrange on serving plates and spoon garlic sauce on top. Garnish with lemon slices (optional).

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Parsleyed New Potatoes

INGREDIENTS:
3 dozen small red potatoes, unpeeled and quartered
Salt
Freshly ground pepper
1 cup minced fresh parsley

DIRECTIONS:

1. Scrub the outside of the potatoes. Place them in a steamer over simmer water and steam for 10 to 15 minutes, or until tender. Transfer to a large bowl; season to taste with salt and pepper and garnish with minced parsley.

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Banana-Nut Sponge Cake

INGREDIENTS:
7 eggs, separated
1 cup sugar
3/4 cup matzo cake meal
1/4 cup potato starch
1 tsp salt
1 cup mashed bananas
1/2 cup chopped walnuts or pecans

DIRECTIONS:

1. Preheat ove to 325 F.

2. In a large mixing bowl, beat the egg yolks and sugar until light in color and texture. Combine the matzo cake meal, potato starch, and salt. Add this a little at a time to the egg yolk mixture, alternately with the bananas, beating until smooth.

3. In a large mixing bowl, beat the egg whites until soft peaks form. Gently fold the beaten egg whites and the buts into the egg yolk mixture.

4. Pour the batter into an un-greased 10-inch tube pan. Bake for 45 minutes, until a toothpick inserted into the cake comes out dry and the cake is springy to the touch. Invert the pan onto a wire rack and cool. With a sharp knife, loosen the cake from the sides and center of the pan and un-mold onto a cake plate. 

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Chocolate-Covered Fruits

INGREDIENTS:
3 pounds Passover semisweet chocolate, broken into small pieces
12 ounces dried apricots
12 ounces dried figs
2 pints fresh strawberries

DIRECTIONS:

1. In the top of a double broiler, melt the chocolate over simmering water, stirring as it softens, until smooth.

2. Select 2 or 3 baking sheets that will fit in the refrigerator and line them with wax paper. One at a time, dip the apricots, figs, and strawberries into the melted chocolate, generously coating the bottom half of each piece of fruit.

3. Place each dipped fruit on the prepared baking sheets. Refrigerate until the chocolate has hardened, the cover lightly with wax paper and refrigerate until ready to serve. Peel the chocolate-covered fruit off the wax paper and transfer onto a serving platter.

Garlic And Herb-Marinated Rack Of Lamb

This recipe was so delicious and very easy to make! It takes a bit of time to prep but the crust that forms is absolutely delicious. The meat just falls off the bone. Bon Appétit!

Serves 4

INGREDIENTS:
1 rack of lamb
3 sprigs thyme
2 sprigs rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
(use less -- or none -- if sensitive to spice)
2 tablespoons olive oil
Juice from ½ a lemon
1 cup red wine

DIRECTIONS:

1. Preheat the oven to 350ºF / 175ºC.

2. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chili powder, olive oil, and lemon juice; mix well, then set aside.

3. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)

4. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.

5. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in red wine then remove from the heat.

6. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C.

7. Serve with roasted veggies.

Goat Cheese Cheesecake with Vanilla Pineapple Compote

I saw a contestant on Worst Cooks in America make this dessert. Under the supervision of Chef Anne Burrell, this recipe was apart of the winner's three course meal. How could it not be? It's cheesecake WITH goat cheese. There are a few other twists and turns and it all turns out to be a crazy-yummy finished product. 

Serves 8

INGREDIENTS: 

CRUST
2 cups gingersnap crumbs
6 tablespoons melted butter, plus extra butter for pan
1/4 cup sugar
Pinch salt

FILLING
2 (8-ounce) packages cream cheese, at room temperature
1 (12-ounce) log goat cheese
12 ounces creme fraiche or sour cream
4 eggs
1 cup sugar
2 teaspoons vanilla extract
Special equipment: 9-inch springform pan

VANILLA PINEAPPLE COMPOTE
1 cup brown sugar
1 1/2 cups water
1 cup rum
2 vanilla beans, split, seeds scraped and reserved
1/2 lemon, juiced
1 ripe pineapple, top, skin and core removed, cut into bite-size wedges

DIRECTIONS:

1. Preheat the oven to 350 degrees F.

2. Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan. Set aside.

3. Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.

4. Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.

5. While baking, begin making the vanilla pineapple compote. Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft. Let cool.

6. Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.

Say cheesecake!

Nama's Cole Slaw

My Nama's (Grandma's) cole slaw is the BEST cole slaw. There is no other way around that. It's creamy, but not too creamy, and it has the perfect sweet and sour balance that a flavor combo profile can have. I hope you enjoy this as much as my whole family does. And feel free to play around with the measurements if you like your slaw creamier or more vinegar based.

Serves 6 to 8

INGREDIENTS:
1 head of cabbage, finely shredded
2 large carrots, finely shredded
1/4 cup apple cider vinegar
3/4 cup oil
1-2 teaspoons sugar
1/4 cup mayo to start

DIRECTIONS:

1. In a large bowl, combine apple cider vinegar and oil and mix very well. Add the sugar. The more sugar you add, the less acidic it will be.

2. Add cabbage/carrot mix to the large bowl and mix with the vinegar and oil.

3. Add may and mix well. For creamier cole slaw, add more mayo.

Garlic Edamame

This is such a delicious and quick snack or addition to a meal. Plus it's healthy, full of nutrients, and super flavorful. 

Serves 2 to 4

INGREDIENTS:
1 Cup Frozen Edamame
2 Tablespoons Butter
2 Teaspoons Soy sauce
2 Teaspoons Garlic

DIRECTIONS:

1. Melt 2 Tbsp. butter over medium heat.

2. Add 1 Cup frozen edamame to pan, stirring occasionally for approximately 6-8 minutes.

3. Add 2 tsp. soy sauce to edamame, stir.

4. Chop 2-3 cloves fresh garlic and add garlic to pan and stir.

5. Continue stirring ingredients together until edamame and garlic are fully cooked (2-3 minutes).

Key Lime Marshmallow Meringue Pie

This was so much fun to bake! Especially because it is my all time favorite dessert. The best part? The whole pie was eaten by everyone, enjoyed by all. 

SERVES 8 - 10

INGREDIENTS
10 graham crackers
7 tablespoons butter, melted
¼ cup brown sugar
6 eggs, separated
Lime zest
1 14-ounce can condensed milk
½ pint vanilla ice cream
½ cup key lime juice *(Regular lime juice works just fine if key lime juice is unavailable)*
1 tablespoon light corn syrup
1 cup sugar

DIRECTIONS:

1. Preheat oven to 350˚F.

2. Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers. 

3. Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand. 

4. Pour the crumbs into a 9-inch pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up. 

5. Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color. Add in the ice cream and key lime juice. Continue to whisk for an additional 3–5 minutes. The filling should be smooth and airy when finished. 

6. Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F/180˚C for 18–20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed. 

7. While the pie is baking, combine the reserved egg whites with corn syrup and about ¼ cup of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7–10 minutes. 

8. Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping. 

9. Bake at 350˚ for an additional 7–10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting. 

Lemon Bars

These are simple to make, impressive, and above all, delicious! I am personally more of a tart fan than I am a chocolate lover. Lemon, key lime, etc., are my favorites, thus, this is one my new favorite recipes. 

Yields 20 squares

INGREDIENTS:

CRUST
2 sticks butter, softened
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon sal

FILLING
6 extra-large eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup lemon juice
1 cup flour
Powdered Sugar, for dusting

DIRECTIONS:

1. Preheat oven to 350ºF.

2. Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray.

3. Cream together the butter and sugar. Mix in the flour and salt until dough forms.

4. Press the dough into the pan, building up 1/2 inch crust on all sides.

5. Bake the crust for 15-20 minutes or until lightly golden brown. Chill. Start step 6 once the crust has fully cooled.

6. Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.

7. Dust with powdered sugar before cutting and serving.

Watermelon, Mozzarella, and Tomato Tower

This salad is so simple and so very tasty. I saw this once being made by a celebrity chef as a surprise to a couple getting married. It was so elegant and different that I had to try it myself. There's no real recipe here or right way to stack your three ingredients. I personally enjoy putting this tower over a bed of shredded lettuce and topping it with balsamic drizzle (not vinegar). Enjoy!

Winter Squash Carbonara with Pancetta and Sage

Oh. My. Yum. This dish was so flavorful and creamy, and yet, it's dairy free! The sauce is all vegetables, simmered in chicken broth, and blended to perfection.

Serves 4

INGREDIENTS:
2 tablespoons olive oil
4 oz. pancetta (Italian bacon), chopped
1 tablespoon finely chopped fresh sage
1 2-lb. kabocha or butternut squash, peeled, seeded, cut into ½” pieces (about 3 cups)
1 small onion, chopped
2 cloves garlic chopped
Kosher salt and freshly ground black pepper
2 cups low-sodium chicken broth
12 oz. fettuccine or linguine
¼ cup finely grated Pecorino, plus shaved for serving

DIRECTIONS:

1. Heat oil in a large skillet over medium-high heat. Add pancetta, reduce heat to medium, and cook, stirring occasionally, until crisp, 8–10 minutes. Add sage and toss to coat. Using a slotted spoon, transfer pancetta and sage to a small bowl; set aside.

2. Add squash, onion, and garlic to skillet; season with salt and pepper and cook, stirring occasionally, until onion is translucent, 8–10 minutes. Add broth. Bring to a boil, reduce heat, and simmer until squash is soft and liquid is reduced by half, 15–20 minutes. Let cool slightly, then purée in a blender until smooth; season with salt and pepper. Reserve skillet.

3. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

4. Combine pasta, squash purée, and ¼ cup pasta cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Mix in ¼ cup Pecorino; season with salt and pepper.

5.Serve pasta topped with reserved pancetta and sage, shaved Pecorino, and more pepper.

Raspberry Compote

I'm not sure what it is about fruit compotes, but lately, I can't get enough. Earlier this week as I was baking my banana bread (at 10:30 p.m.) I decided to whip up some raspberry compote while I waited for the bread to bake. This smell made it a bit difficult to fall asleep but it was totally worth having this at breakfast, paired with my homemade dutch baby pancake. Mmmmm.

Yields 2 Cups

INGREDIENTS:

2 pints raspberries
½ cup granulated sugar
2 tbsp fresh lemon juice
1 tbsp orange juice
½ tsp cornstarch

DIRECTIONS:

1. Combine all ingredients in a medium saucepan and stir to combine. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the raspberries fall apart and the sauce is thickened, remove from heat. (I like to lightly mash the berries and help them become a bit more smushed.)

2. Allow to cool for at least 15 minutes before serving.

3.. Serve with ice cream, angel food cake, cheesecake, pancakes, or anything else you can think of!

Cinnamon Crumble Banana Bread

One of my favorite things to make is banana bread. Why? Because it means no banana will go to waste and you only need a few ingredients to make it! All of which are usually pre stocked in most pantries. Adding the cinnamon crumble is a great addition, because who doesn't like sweetness?

Serves 8 to 10

INGREDIENTS:

BANANA BREAD
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 egg
1⅛ cup sugar
½ cup vegetable or canola oil
2 tablespoons buttermilk or milk
½ teaspoon vanilla
3 bananas mashed very well
1 cup chocolate chips (optional - but you really should)
½ cup chopped walnuts (optional)

CINNAMON CRUMBLE
1/2 cup powdered sugar
1/2 cup all purpose flour
4 tablespoons butter, melted
1/2 teaspoon cinnamon

DIRECTIONS:

1. Preheat oven to 325 degrees.

2. Add flour, baking soda and salt to a small bowl and set aside.

3. Mix egg, sugar and oil and stir until well combined

4. Add the dry ingredients to the wet and stir well. The mixture will be thick and dry.

5. Next add milk, vanilla and bananas and stir until incorporated. Mix in chocolate chips and walnuts.

6. Make your crumble by mixing together all of the ingredients in a small bowl. (Best if you use your fingers or a fork. Nothing electric.)

7. Pour HALF the batter into your loaf pan. Add HALF the crumble on top of the batter. Add the rest of the batter on top and finish it off with the remaining crumble on top.

8. Cook 50-75 minutes, checking regularly until a knife comes out clean.

Crème Brûlée

This was a fun project as it's one of my all-time favorite desserts and it turned out really well! That being said, you do need to have a torch in order to make this (I bought a mini one from Sur la Table). This is not only a wonderful treat but a great way to surprise and delight your guests. 

Serves 6

INGREDIENTS:

• 1 quart heavy cream
• 2 tsp. vanilla extract
• ½ cup sugar
• 6 large egg yolks
• 2 quarts hot water
• ½ cup sugar

DIRECTIONS: 

1. Preheat the oven to 325 degrees F.

2. In a medium saucepan, combine heavy cream, and vanilla. Stir constantly over medium heat, for about 7-8 minutes until mixture starts to bubble, close to a simmer.

3. Remove saucepan from heat. Cover and let set for 15 minutes. (Wait until cream has cooled before starting step 4). 

4. In a medium bowl, whisk together ½ cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually until all is combined.

5. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

6. Bake at 325 degrees F, just until the creme brûlée is set, but still trembling in the center. Bake approximately 40 to 45 minutes.

7. Remove the ramekins from pan and refrigerate for at least 2 hours and up to 3 days.

8. Remove the creme brûlée from the refrigerator for at least 30 minutes prior to browning the sugar on top.

9. Divide the remaining ½ cup sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy and browned top. The Creme Brûlée needs to sit at least 5 minutes before serving.

Chicken Schnitzel for the Soul

This food is what my wife grew up on, what I have learned to love very quickly, and will one day, be what my children grow up on. It's just good, Jewish, comfort food. DELICIOUS!

Serves 4

INGREDIENTS:

• 4 boneless, skinless chicken breasts (or the equivalent in chicken tenders)
• Salt and freshly ground black pepper
• ½ cup all-purpose flour combined with 1 teaspoon salt
• 2 large eggs, lightly beaten
• ¾ cup plain breadcrumbs

DIRECTIONS:

1. Place the chicken between two sheets of plastic wrap and pound them until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.

2. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chicken in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.

3. Make sure the cooking oil is hot enough at this point (about 330°F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.

4. Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.

5. Serve immediately with slices of fresh lemon. Serve with mashed potato and with a fresh leafy green salad.