Ashkenazi-style haroset made with apples, cinnamon, walnuts, and sweet wine may be the haroset many North American Jews grew up eating. But there is a whole other world of harosets out there, quite literally.
Brisket. Chicken soup. Chopped liver. These are the traditional foods served at a Passover seder, right? Well what if you’re a vegetarian? Or what if (gd forbid) you just don’t want to eat heavy meat meals two nights in a row, and want to make a healthier choice for your body and the environment?
Sure, you’ve got your seder menu all planned. But as the week of Passover continues we can all get bored with leftover chicken soup and potato kugel. And for one lucky Nosher reader we’ve got a delicious opportunity to make the last days of Passover a little easier with a lunch box from Grow and Behold Foods.
At every family meal I make sure to serve some raw vegetables in addition to the cooked ones. You will be surprised by how much you like this crunchy salad of raw brussels sprouts.
When both my sisters’ married Sephardim the same year, my Brother- in- Laws did not take kindly to gefilte fish, to say the least. To keep the family peace, my mom started making salmon as an appetizer and we all lived happily ever after! Ok, maybe not everything is that simple but my recipe for moroccan salmon definitely is!
Putting the final touches on your Passover seder menu? Don’t forget one of the most important, and easiest, dishes: the haroset.
I am more often found in my own kitchen working on recipes than out and about eating at restaurants, but this past week I found myself enjoying everything from Yemenite fish stew on the Upper West Side to Tel Aviv-style hummus in Philadelphia. I don’t always rave but truly: every bite was delicious.
Passover brings the same challenge each year – especially for the baker. That is, how to make an array of delicious and unique desserts – without the use of flour (or any other leavening ingredients, for that matter). This task is additionally complicated by the fact that dairy is often off-limits too.
Just in time for Passover a new online resource has launched called Breaking Matzo, aiming to make the holiday magical, memorable and meaningful with a host of delicious and fun ideas. Founded by Boston venture capitalist Andy Goldfarb, Breaking Matzo seeks to combine food, fun and philosophy into a user-friendly platform, inviting users to share their own Passover stories and experiences. And for us at The Nosher, the food is always most important: Breaking Matzo has all the traditional recipes you will need to make a wonderful seder, and a few modern updates too like charoset chicken salad and “lucky” matzah balls stuffed with gribenes.
The trick to staying, ahem, healthy during Passover is eating as many veggies and fruits as you normally do. If your festive meals are front loaded with more meat than you regularly eat, it’s easy to shift to dairy or vegetarian menus, especially those that allow veggies to shine.