Recipes for Passover

Recipes for Passover
Spring has officially sprung! The Spring season is home to several holidays around the world, from Passover and Easter to Mother's Day and Cinco de Mayo. Over the next several weeks, we will focus on different Spring celebrations, traditions, and recipes. Here, let's draw our attention to one of the most widely celebrated Jewish holidays -- Passover.

In 2011, Passover begins at sunset on the 18th of April and will continue for seven days until the 25th of April. Here is a small collection of recipes to use and adapt for your own Passover celebration or everyday spring meal.


Rice Pilaf with Pineapple


1 1/2 TB butter or olive oil
1 1/2 cups long-grain white rice, uncooked
1/2 tsp curry powder
1 can (14 1/2 ounces) chicken broth [substitute vegetable broth and use oil to make a vegan dish]
1 can (8 ounces) crushed pineapple, undrained
1/2 cup sliced almonds, toasted
1/2 cup green onions, sliced
Salt and pepper, to taste


Melt the butter in a medium saucepan over medium heat.

Add the rice and curry powder and stir until the rice is lightly browned.

Stir in the broth and pineapple and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 15 minutes.

Turn off the heat and set aside for 5 minutes.

Mix in the almonds and green onions immediately before serving. Season with salt and pepper to taste.


Apple Crisp


5 medium Granny Smith apples
1/2 cup sugar [or sugar substitute such as stevia or agave nectar]
1 tsp ground cinnamon
1/2 small lemon, juiced

1/2 cup unsalted matzo meal
1/3 cup sugar [or sugar substitute]
1/4 cup sliced almonds
2 TB butter, melted [substitute Earth Balance spread for a vegan dish]
1/8 teaspoon salt


Preheat the oven to 350 degrees. Lightly grease an 11 x 7 or 9 x 9 baking dish.

Peel, core, and cut the apples into 1/4-inch slices.

Combine apple slices, sugar, cinnamon, and lemon juice in a large bowl. Toss gently to coat the apples. Pour the apple mixture into the prepared dish.

Combine the matzo meal, sugar, almonds, butter, and salt, and stir well. Sprinkle over the apple mixture.

Bake for 1 hour or until the top is crisp and golden brown.


Carrots and Broccoli with Pecans (Parve)


2 1/2 TB butter or olive oil
2 pounds carrots, thinly sliced
3 cups broccoli spears
1/4 cup unsweetened apple juice
1/2 lemon, juiced
2 TB chives, minced
1/2 cup pecans, chopped
Dash salt


Heat butter in a large skillet. Add the carrots and saute over medium heat about 8 to 10 minutes, or until slightly tender.

Add the broccoli and continue cooking for another 4 to 5 minutes. Stir frequently and add apple juice as needed if the vegetables begin sticking to the pan.

Add the remaining apple juice and continue cooking until the juice is absorbed.

Stir in the lemon juice, chives and pecans. Cook for another minute, then transfer to a serving dish. Serve warm.

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This content was written by Lisa Graf. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.