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:
- 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.
- Mix together the lemon zest and juice, honey, diced shallot, minced garlic, apple cider vinegar, salt and pepper.
- 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.
- 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.
- 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.
- 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:
- Using the large grater blade on your food processor grate the beets, carrots, apples.
- In a large bowl, mix together the grated beets, carrots, apples, add the diced onion, parsley, mint, pomegranate seeds and shredded cabbage
- Now dress it up. Whisk the pomegranate molasses, lemon juice, apple cider vinegar, balsamic vinegar, salt and pepper together,
- Slowly incorporate vegetable oil while whisking salad dressing.
- 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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