The festive meal on Passover seder night can sometimes be rather heavy, leading many people to seek lighter alternatives for the weekday meals. Here is a complete meal that offers a dairy alternative after a heavy meat feast.
2 tablespoons extra-virgin olive oil
1 cup chopped sweet onion, like Vidalia
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 pounds carrots, peeled and chopped
1 medium potato, peeled and chopped
6 cups pareve chicken or vegetable stock
¼ cup pine nuts, toasted
1-1/3 cups plain low-fat plain or vanilla yogurt
1 teaspoon honey
1 teaspoon minced fresh thyme
Freshly ground pepper
Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with ½ teaspoon salt and cook, stirring for 10 minutes, until just starting to caramelize.
Add the garlic and ginger and cook, stirring for two more minutes, being careful not to burn the mixture.
Stir in the carrots, potato and the parve chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm.
In a small bowl, combine the yogurt, honey, thyme and ½ teaspoon pepper.
Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts.
2 medium eggplants, sliced
2 teaspoons kosher salt
2 eggs, beaten
1 cup matza meal
Oil for frying
1 (25 ounce) jar spaghetti sauce
1-1/2 cups grated mozzarella cheese
½ cup grated Parmesan cheese
Place eggplant slices in a strainer and sprinkle with kosher salt. Allow to drain for about 30 minutes. Pat dry then dip in eggs and matza meal.
Fry over medium-high heat until browned on both sides, adding oil as you go. Drain on paper towels.
Preheat oven to 350 degrees. Place thin layer of sauce across the bottom of a 9 x 13-inch pan. Add layer of eggplant, then layer of mozzarella cheese, then layer of sauce. Repeat.
Top final layer of eggplant with remaining mozzarella cheese and Parmesan cheese only.
Bake for about 45 minutes.Potato-onion frittataServes 8 to 12
8 small new potatoes
3 tablespoons extra-virgin olive oil
2 small onions (about 1 pound), thinly sliced
Coarse salt and freshly ground pepper
1 ounce sharp white cheddar cheese, grated (about ½ cup)
10 eggs, whisked
½ cup sour cream
Place potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat, and simmer until tender when pierced with a sharp knife, 10 to 12 minutes.
Drain; let cool. Peel, and cut into ¼-inch-thick slices. Preheat oven to 400 degrees.
Heat oil in an ovenproof 10-inch nonstick skillet over medium-high heat. Cook onions until just translucent, about two minutes.
Add potatoes, and cook, stirring occasionally, until onions and potatoes are golden brown, four to five minutes. Season with salt and pepper.
Mix together cheddar and eggs. Season with salt and pepper. Reduce heat to medium.
Pour egg mixture into skillet, add a dollop of sour cream, and swirl into egg mixture using the tip of a knife. Cook until edge is set, about two minutes. Carefully transfer skillet to oven and bake until eggs are completely set, 10 to 12 minutes.
Invert frittata onto a plate. Let cool slightly. Serve warm. Roasted beet and asparagus mesclun salad
2 beets, cut in ½ inch pieces
8 pieces thin asparagus
3 tablespoons olive oil
½ cup hearts of palm, sliced
1 cup honey glazed pecans
6 cups Mesclun lettuce
Line a large baking sheet with foil. Toss beets with 2 tablespoons of olive oil. Roast in a 425 degree oven for 30 minutes or until cooked through and soft. Cool.
On another sheet toss the asparagus with a tablespoon of the olive oil. Roast for five to seven minutes until crisp but cooked through. Cool.
Mix remaining ingredients together and toss with as much dressing as needed. Dressing:
¼ cup sugar
1/3 cup balsamic vinegar
1 teaspoon salt
1 clove garlic, chopped
¾ cup oil
Mix dressing ingredients together and shake. Toss salad with as much dressing as needed. Reserve extra for future use.Marble cheesecakeCrust:
2 cups crushed ladyfingers
2 tablespoons margarine, meltedFilling:
3 (8 ounce) packages cream cheese
¾ cup sugar
2 ounces semisweet chocolate, meltedTopping:
6 ounces semisweet chocolate, melted
½ cup sour cream
Preheat oven to 325 degrees. Mix together the crushed ladyfingers and melted margarine and press into the bottom of a 9-inch springform pan. Refrigerate.
Beat together cream cheese, sugar and eggs until light and fluffy. Pour half of batter on top of crust. Add melted chocolate to remaining batter and mix well. Pour over filling in pan and run knife through to marbleize. Bake for 60 minutes.
Mix together frosting ingredients and pour on top of cake. Bake for an additional five minutes. Cool and refrigerate or freeze.