Lightening the Passover load

After a heavy meat meal at the Passover seder, try these lighter dairy recipes to use during the week.

Ginger-Carrot Soup 370 (photo credit:
Ginger-Carrot Soup 370
(photo credit:
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.
Ginger-carrot soupServes 8
2 tablespoons extra-virgin olive oil1 cup chopped sweet onion, like VidaliaKosher salt1 tablespoon minced garlic1 tablespoon minced peeled ginger2 pounds carrots, peeled and chopped1 medium potato, peeled and chopped6 cups pareve chicken or vegetable stock¼ cup pine nuts, toasted1-1/3 cups plain low-fat plain or vanilla yogurt1 teaspoon honey1 teaspoon minced fresh thymeFreshly 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.
Eggplant parmesan
2 medium eggplants, sliced2 teaspoons kosher salt2 eggs, beaten1 cup matza mealOil for frying1 (25 ounce) jar spaghetti sauce1-1/2 cups grated mozzarella cheese½ 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 potatoes3 tablespoons extra-virgin olive oil2 small onions (about 1 pound), thinly slicedCoarse salt and freshly ground pepper1 ounce sharp white cheddar cheese, grated (about ½ cup)10 eggs, whisked½ 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 pieces8 pieces thin asparagus3 tablespoons olive oil½ cup hearts of palm, sliced1 cup honey glazed pecans6 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 sugar1/3 cup balsamic vinegar1 teaspoon salt1 clove garlic, chopped¾ cup oil
Mix dressing ingredients together and shake. Toss salad with as much dressing as needed. Reserve extra for future use.
Marble cheesecake
Crust:2 cups crushed ladyfingers2 tablespoons margarine, melted
Filling:3  (8 ounce) packages cream cheese¾ cup sugar5 eggs2 ounces semisweet chocolate, melted
Topping:6 ounces semisweet chocolate, melted½ 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.