The Passover Menu

Sephardic Chick Peas, Pan Roasted Potato, Kale Salad w. Preserved Lemon and Feta, Pan Roasted Potato

• Add a little water from rinsing out the jar and heat the chick peas gently.

• Transfer the kale to a serving bowl. Toss lightly to distribute the feta and taste it. Add a little more olive oil if you like.

• Heat a generous pour of oil to a sauté pan. Heat over medium/ medium high. When hot cut the potatoes into large chunks. Carefully add the pieces to the oil and fry them. Allow the cut sides to brown well - 1-2 minutes per side. Transfer the fried potatoes to a serving plate and sprinkle with salt and maybe a little cumin.

  
  
  
  

• Matzoh Ball Soup and Mixed Greens Salad

• Heat the soup and simmer 5 minutes or so.

• Dress the salad.