Passover twists on some old favorites

Not eating bread doesn't mean that recipes have to be boring or unimaginative.

March 26, 2012 13:30
2 minute read.
Zucchini Soup

Zucchini Soup 370. (photo credit:


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Zucchini Soup
This super-easy soup is always a big hit.

8 large zucchini, sliced in rounds
1 onion, chopped
12 tablespoons parve chicken broth powder dissolved in 12 cups water (or 12 cups chicken stock)
½ teaspoon pepper
1/8 teaspoon nutmeg

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Place all ingredients in medium-sized stockpot and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until zucchini is soft. Cool slightly and purée with hand blender.

Watermelon Tomato Salad
This unusual and refreshing salad is perfect for this time of year when ripe watermelons are just starting to appear on the shelves.

8 cups seedless watermelon cut into 1¼ inch chunks
3 pounds ripe tomatoes (preferably different colors), cut in 1¼ inch chunks
1 teaspoon kosher salt
5 tablespoons olive oil
1½ tablespoons balsamic vinegar
3 tablespoons chopped basil
½ sliced almonds

Combine watermelon, tomatoes, and basil in a bowl. Combine salt, oil, and vinegar. Pour over salad. Sprinkle with almonds.

Lamb Lasagna
Something a little different.

2 tablespoons oil
1 onion, chopped
2 teaspoons minced garlic
2 pound ground lamb
4 eggs
1 teaspoon cinnamon
½ teaspoon pepper
1 (25 ounce) jar marinara sauce
About 8 matzas, dampened

Preheat oven to 350 degrees. In a large skillet over a medium heat, sauté onion and garlic in oil. Add lamb and spices and continue to sauté until lamb is no longer pink.

Remove from heat and mix with eggs until well combined. In a 9 x 3-inch baking pan, place a thin layer of sauce.

Add a layer of matza, then half the lamb. Pour tomato sauce over lamb to cover. Add another layer of matza and the remaining lamb.

Pour on more tomato sauce, leaving a small amount in the jar. Cover with one more layer of matza and one last very thin layer of sauce. 

Bake for about 45 minutes.

Blueberry Sorbet
An easy and refreshing end to your meal.
Makes 3 cups

1 ½ pounds frozen blueberries
¾ cup sugar or more if desired
¼ cup Cabernet Sauvignon

Combine all the ingredients in the bowl of a food processor and blend until smooth.

Taste and add more sugar if the mixture seems too tart. Place the sorbet in an airtight container and freeze until firm, at least two hours before serving.

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