Our Passover meal-planning precept

By FAYE LEVY, YAKIR LEVY
April 2, 2015 16:50
Salad recipe

Paula Shoyer's roasted beet and butternut squash salad with pomegranate seeds and orange dressing.. (photo credit: MICHAEL BENNETT KRESS)

 
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Our principle for preparing Passover meals is to make them colorful, by including plenty of produce.

We design our Passover menus with color in mind, not only to obtain attractive plates but also to get the best mix of beneficial properties. Green, red and orange vegetables and fruits have different vitamins, minerals and antioxidants. On this holiday, when dinners are copious and we tend to overeat, serving a generous proportion of vegetables is particularly important.

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