The Passover Menu
Meal 1: Matzoh Ball Soup, Spinach and Frissee Salad, Coconut Macaroon
· Bring the soup to a simmer gently. Simmer 3-5 minutes to heat the matzoh balls through.
· Dress the salad.
· Enjoy the dessert!
Meal 2: Sephardic Chick Peas, Roasted Potatoes, Sautéed Snug Haven Spinach and Kale
· Heat the chick peas gently in a saucepan, folding in the roasted eggplant and oil cured tomatoes. Bring to just a simmer and serve.
· Heat a little butter or olive oil in a sauté pan over medium. When hot add the potatoes and any of their dressing from the jar. Look out for popping seeds. Allow the potatoes to pan fry - they will brown lightly and crisp along the edges. Add a little butter if necessary ( when is it not?). Toss and brown a little more. Lower the heat, cover a minute or two, season with salt, and serve when hot.
· Add more butter or oil to the pan and heat. Add the greens and toss with tongs. Season lightly with salt and toss to dress with the fat and to wilt the greens. Serve.