Passover: Going with the Flow

byJon Preskow | publishedApril 11th, 2019
Passover: Going with the Flow

EDITED: find the 2020 Passover menu here

Passover is an eight-day Jewish holiday that begins at sundown on April 19th and ends April 27th, 2019. It’s a Jewish celebration of exodus from slavery. It’s also surrounded by ‘rituals’ or guidelines, particularly when it comes to dining.

A key rule includes avoiding chametz or chometz, food or drinks made from grain (barely, rye, oats, wheat, spelt, etc.). No Canadian whiskey at this Passover party.

Often, a Passover celebration will include matzo ball soup, potatoes, brisket, and/or roasted chicken, sometimes fish too. All very yummy, but lacking fibre and the overall balanced diet your tummy is used to (if you know what I mean).

Let’s lean into some fresh meal ideas for this year’s Passover menu to keep things flowing – we’re not just talking about kosher wine here friends.

The first recipe we want to share with you is a simply delicious mixed green salad with honey lemon vinaigrette and candied pecans. We also have a beet, apple and cabbage slaw, a vibrant slaw that is guaranteed to impress.

Read on for recipes or view our menu for a catered Passover. Last day to place your order is April 13th, 2019.

 

 

Recipes:

MIXED GREENS WITH HONEY LEMON VINAIGRETTE & CANDIED PECANS  

MIXED GREENS WITH HONEY LEMON VINAIGRETTE & CANDIED PECANS

Serves: 10-15 people

Estimated Prep Time: 30 minutes + 40 minutes of pre-cook time

Assembly Time: 5 minutes

 

Ingredients:

  • 1 box Mixed greens
  • 1 Roasted squash, seasoned with salt & pepper & cooled
  • ½ cucumber cut into spears
  • ½ cranberries
  • 1 cup candied pecans (see below for how to make)

 

Candied Pecans

  • 1 Egg, whites only whipped until stiff peaks
  • ½ cup sugar
  • 2 cups pecans
  • ½ tsp vanilla extract
  • Pinch of salt

Honey Lemon Vinaigrette

  • Juice and zest  from 2 lemons
  • 4 tbsp honey
  • 1 med shallot, diced
  • 1 Garlic clove, minced with micro plane
  • ¼ cup apple cider vinegar
  • 1 tbsp salt
  • 1 tsp Pepper
  • 1 ½ cups vegetable oil

 

Instructions:

  1. Roast your squash. Preheat your oven to 350 degrees F (200 degrees C) and toss the butternut squash with olive oil and season with salt and black pepper. Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes. Set aside to cool.
  2. Mix together the lemon zest and juice, honey, diced shallot, minced garlic, apple cider vinegar, salt and pepper.
  3. While whisking vigorously, slowly pour the vegetable oil into the mixture and mix to emulsify. Set your dressing aside until you’re ready to serve.
  4. Now onto the candied pecans, a salad champion! Gently toss in nuts, vanilla and a pinch of salt to your whipped egg whites. Egg whites should be whipped to form a stiff peak prior to mixing in pecans, etc.
  5. Bake the pecan mixture at 350 until the mixture is set and the nuts are dry and roasted, approximately 10-15 minutes. Keep your eye on it.
  6. Bring it all together. In a large bowl, add your mixed greens, cooled squash, cucumber, cranberries and candied pecans

 

If you’re more of a slaw family, try this one:

BEET, APPLE AND CABBAGE SLAW               

BEET, APPLE AND CABBAGE SLAW

Serves: 10-15 people

Estimated Prep Time: 30 minutes

Assembly Time: 5 minutes

Ingredients:

  • 3 medium beets, pealed
  • 6 medium carrots, pealed
  • 2 large apples, pealed (suggestion: Granny Smith)
  • ½ large red onion, finely diced
  • 2 tbsp parsley, finely chopped
  • 4 tbsp fresh mint, finely chopped
  • Seeds from 1 pomegranate
  • 1 cups green cabbage, shredded

Pomegranate Vinaigrette

  • 3 tbsp pomegranate molasses (found at your local grocery store)
  • 2 tbsp fresh lemon juice
  • 2 tbsp apple cider vinegar
  • 3 tbsp balsamic vinegar
  • ½ cup vegetable oil
  • Pinch of salt and pepper

Instructions:

  1. Using the large grater blade on your food processor grate the beets, carrots, apples.
  2. In a large bowl, mix together the grated beets, carrots, apples, add the diced onion, parsley, mint, pomegranate seeds and shredded cabbage
  3. Now dress it up. Whisk the pomegranate molasses, lemon juice, apple cider vinegar, balsamic vinegar, salt and pepper together,
  4. Slowly incorporate vegetable oil while whisking salad dressing.
  5. Drizzle your dressing on top of the slaw 15-30 minutes before serving for best results

Mixed Greens or Slaw? Which one would you make for your guests?

 

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