Tag Archives: seder

Beet and Avocado Salad with Dill

Yield:
6 servings

beet avocado saladThis is a simple and delicious side dish anytime, that is perfect for the transition from heartier winter root vegetable dishes to light, garden-fresh spring dishes. It also adds wonderful color and meaning to the seder table, too, as an theme-extension of the whole beet that is halachically permissible as a replacement to the zeroa (shankbone) on vegetarian seder plates.

Beet and Avocado Salad with Dill

Posted on March 19, 2013

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Cream of Carrot Soup with Roasted Jalapenos

carrotsoupI’m a bit of a procrastinator. But, it’s almost time, it’s almost Passover…!

The aisles are already full of matzah. Kosher for Passover noodles are all the rage, but still, I find myself walking right by them in search of something different.

I come home home and look around, think about planning my seder menu. And think about what i can do differently this year.

And then it happens…almost instantaneously. A soup for the perfect brunch, the perfect dinner or just a perfect starter to your Seder. And even if you’re not kosher for Passover, well, it’s still the perfect soup to warm you up, make you feel good, and fill up your belly.

Hi–I’m Meredith and I write the blog, the food yenta. I’m a mom to two wonderful children who recently rediscovered my love and passion for food. I rant about great recipes, cooking shows, and my love of gardening and farmers markets. I like taking complicated recipes and simplifying them for my modern family.

Cream of Carrot Soup with Roasted Jalapenos

Posted on March 17, 2013

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Salmon with Maror and Honey

Prep:
5 minutes

Cook:
25 minutes

Yield:
Serves 4 (doubles or triples well)


horseradish salmonMaror is an important part of the pre-meal seder, but there’s no reason you can’t make it a part of your Pesach feast. Some people like a little dot of maror to go with their gefilte fish, but I’m a gefilte fish hater, so I wanted to think of some other way to integrate some strong chrein into my meal. Enter: horseradish salmon. This recipe is incredibly quick and easy, and leads to an amazingly moist and sweet dish, with just a jab of chrein getting you on the finish. Do not be dissuaded by the amount of horseradish called for–it mostly cooks away leaving an amazing spicy aroma layered on a honeyed, flaky piece of fish.

Salmon with Maror and Honey

Posted on March 10, 2013

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Introducing the Nosher Communal Seder

Welcome to the Nosher’s Communal Seder. Pull up a chair, and we hope you came hungry, because we’ve got a full seder’s worth of recipes for you, from bitter herbs that will make your eyes tear up all the way to chocolate mousse two ways, we’re here for you. We promise not to make you say the Four Questions, but we do ask that you try everything—and we promise it’s all delicious. We tapped our favorite food bloggers and writers, and they are all ready to present you with some of their favorite Passover recipes. Starting on Monday we’ll be posting a few recipes per day, and by April 2nd (also known as t-minus four days til Seder #1) you’ll have two whole seder menus ready for you, right here. We’ll also give you some great recipes for the rest of the week of Passover, and point you towards some wines we love.

For now, sit back, relax, and get salivating. We’re kicking things off with a main course that will knock your guests right over (even if they haven’t been taking the four cups of wine really seriously).

P.S. You can see all the recipes we’ve published so far by clicking here.

Posted on March 23, 2012

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Passover Recipes: Spotlight on Horseradish

This week on the Nosher we’re highlighting some of our favorite Pesach recipes. Next week we’ll be bringing you many exciting new ones, but for now we’re get reacquainted with some of our old standards, and today is the day to talk about something that never fails to bring tears to my eyes—horseradish, also known as chrein.

In fourth grade I had a teacher who told us that in her family her mother would take a massive piece of horseradish and carve a picture into it—usually the Israelites crossing the Red Sea. Meanwhile, another large piece of horseradish would have been set aside to use as bitter herbs, and as a garnish for the traditional gefilte fish. You may not be interested in honing your horseradish sculpting skills, but you really should be making your own chrein. It’s easy, and about a thousand times better than the frightening fuchsia stuff that comes in jars. One suggestion for a fun seder—the macho dudes and ladies can have a chrein-eating competition. Get a fun prize for the winner, and have plenty of honey and matzah on hand to cool the burning throats…

Posted on March 21, 2012

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy