Mix and Match Passover Menu

Samantha Goren @foodhome.co

THE PASSOVER MENU

Starters:

Old Fashioned Chicken Soup
Carrots, Celery & Pickles to Accompany Seder Plate
Avocado Mandarin Salad

Mains:

Rainbow Potato Chip Chicken Fingers
Honey Garlic Chicken
Grandma Phyllis’s Jewish Sweet & Sour Meatballs
Sheet-Pan Salmon with Broccolini

Sides:

Vegan Chive Mashed Potatoes
Maple Roasted Acorn Squash
Crispy Brussels Sprouts

Desserts:

Almond Flour Fudge Brownies
Matzah Crunch – 2 Ways

THE RECIPES

Starters

OLD FASHIONED CHICKEN SOUP

Recipe by: Janice Glowinsky (aka Aunty Janice)

INGREDIENTS
• 8-10 chicken legs
• 1 whole onion, peeled
• 3 Carrots
• 1-2 Parsnips
• 3 Celery stalks
• 3 sprigs of Parsley (curly)
• Salt and pepper

DIRECTIONS
1. Place chicken in a large pot and fill with cold water, leaving 2 inches at the top so the soup won’t boil over.
2. Cover the pot partially with lid and bring the water to a low boil (just below a rolling boil.)
3. Take the foam off the top with a spoon and discard it. Add remainder of ingredients. Turn heat down to a simmer and keep lid partially on.
4. Skim top several times in the first 30 minutes. Do not pour down drain as this foam contains fat which can clog your drain. Instead, put paper towel in a bowl and pour foam into there – once finished you can dump into garbage.
5. Keep soup at a simmer. Adjust the heat if necessary to keep the soup at a simmer. Cook for approximately 3 hours.
6. Once cooled, you can pour into jars and refrigerate overnight. Remove fat from the top the next day and discard.

AVOCADO MANDARIN SALAD

Recipe by: Samantha Goren

INGREDIENTS
• Romaine, chopped
• 1 can mandarin oranges, drained & rinsed
• 1 avocado, sliced
• 1/2 cup green onion, sliced
• 1/2 cup slivered almonds (roasted)

DRESSING
• 4.5 Tbsp rice vinegar
• 1.5 Tbsp soy sauce
• 2 Tbsp honey
• 1/2 cup vegetable oil
• 1-1.5 cloves garlic, minced
• 2 tsp sea salt

DIRECTIONS
1. Arrange lettuce and green onions in bowl.
2. Top with mandarins, avocado and sprinkle with almonds. Reserve some topping to add on top after dressing.
3. Add dressing ingredients into a jar and shake vigorously. Top salad with dressing, toss and serve.

Mains

RAINBOW CHICKEN FINGERS

Recipe by: Samantha Goren

INGREDIENTS
• 1 bag Terra chips Original and 1 bag Terra chips Sweet Potato (mixed)
• 4 chicken breasts, cut into strips
• 2 eggs, beaten
• 1-2 Tbsp. Oil

DIRECTIONS
1. Preheat oven to 400 ‘F
2. Line 2 cookie sheet with foil and spray with a little bit of oil.
3. Pour chips into ziploc bag and use a can or a heavy glass to crush into fairly small pieces (about the size of Panko crumbs)
4. Set up 1 bowl with egg, 1 with crumbs and cookie sheets.
5. Make sure you only add a little bit of crumbs to the bowl at a time, so you can replenish with fresh (dry) crumbs.
6. Using a fork (to keep hands dry), dip each piece of chicken into egg and then drop into crumbs. Use clean hand to cover chicken with crumbs.
7. Place each piece on cookie sheet and repeat.
8. Spray chicken with a little bit of oil.
9. Bake for 20-25 min. Put one cookie sheet on 2nd rack and the other on bottom rack. Rotate cookie sheets half-way through.
10. Great served with Thai chilli sauce (for adults) and plum sauce (for kids).

HONEY GARLIC CHICKEN

Recipe by: Samantha Goren

INGREDIENTS:
• 4 chicken breasts, skin on and bone in
• 3 Tbsp olive oil
• 5 tbsp Honey
• 3 Tbsp soy sauce (if you do not eat kitniyot, replace with kosher for passover soy sauce)
• 3 cloves garlic, minced
• Sea Salt & ground black pepper to taste
• 1 green onion, chopped (optional, for garnish)

INSTRUCTIONS:
1. In a large bowl, combine: olive oil, honey, soy sauce, garlic, salt and pepper.
2. Add chicken to bowl and marinate for 1 hour or more (if you don’t have an hour, just do as long as you can).
3. Preheat oven to 400 F.
4. Place chicken and all of marinade in baking dish and bake for 35-40 minutes, until chicken is cooked through. Flip the chicken a few times if possible, to keep it moist.
5. When done, flip chicken top up, and broil for 4-5 minutes.
6. Garnish with chopped green onions and serve with rice or mashed potatoes!
7. Pour the extra sauce from baking dish over chicken when serving.

GRANDMA PHYLLIS’S SWEET AND SOUR MEATBALLS

Recipe by: Samantha Goren

INGREDIENTS:
Meatballs:
1.5 lbs ground chicken
1.5 lbs ground veal
2 eggs
2 cloves garlic, minced
4-5 Tbsp matzo meal
Salt and pepper

Sauce:
3 cups ketchup
4 cups ginger ale
1 Tbsp honey
Juice form 1/2 lemon

INSTRUCTIONS:

Combine meatball ingredients and form into 1 inch balls.
Combine ketchup and ginger ale in pot, bring to boil.
Drop meatballs into sauce, cover, summer for 2 hours.
10 min before finished, add lemon juice and honey.

Tips: wet hands to shape meatballs easily. Don’t over mix meat mixture or meatballs will be tough. Freezes very well.

SHEET PAN SALMON

Recipe by: Samantha Goren

INGREDIENTS

• 3 tablespoons butter
• 2 bunches of broccolini
• Red onion, peeled and cut into eighths
• 1 lemon, slices (thin)
• 4 lbs. salmon, 1 piece or cut into individual pieces
• 1 Tbsp. paprika or smoked paprika (if kids are eating, stick with regular paprika)
• 2 tsp Red pepper flakes (optional)
• Salt & pepper to taste
• chives, chopped

DIRECTIONS

1. Preheat oven to 425 degrees F.
2. Heat butter in saucepan to melt.
3. Scatter veggies and lemon on large rimmed baking sheet. Drizzle with half of melted butter and season with salt and pepper. Place in oven for 10-15 minutes.
4. Combine paprika, red pepper flakes, salt and pepper in a small bowl and rub over salmon.
5. Remove cookie sheet from oven and make a space for the salmon by pushing everything to the edges (salmon should not be on top of anything).6. Add salmon and drizzle with remainder of butter.7. Cook for approximately 15 min (note: time will vary depending on thickness of salmon).8. When salmon is done, remove from oven and top with fresh chives.
6. Add salmon and drizzle with remainder of butter.
7. Cook for approximately 15 min (note: time will vary depending on thickness of salmon).
8. When salmon is done, remove from oven and top with fresh chives.

VEGAN CHIVE MASHED POTATOES

Recipe by: Samantha Goren

INGREDIENTS
• 3 Yellow potatoes, cut into eighths
• 3-4 tbsp Chives, chopped
• 1/3 cup Olive oil
• salt & pepper to taste

DIRECTIONS
1. Fill pot with water and bring to a boil.
2. Boil potatoes for approximately 15 min or until soft when pierced with fork.
3. Strain potatoes and put into a bowl.
4. Add olive oil, chives, salt, pepper and mix.
5. Note: you will want to add enough olive oil until you read a “creamy” consistency.

MAPLE ROASTED ACORN SQUASH

Recipe by: Samantha Goren

INGREDIENTS
• 1 Acorn Squash
• Olive oil
• Maple syrup
• Salt & pepper

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Cut squash in half, scoop out flesh and slice into 1/2 inch moons.
3. Cover large cookie sheet with parchment paper and add squash in a single layer.
4. Drizzle with olive oil, a tiny drizzle of maple syrup and season with salt & pepper.
5. Bake for 20 min (or until fork tender), then broil for 3 min.

Eat as is or can be an amazing addition to any salad!

CRISPY BRUSSELS SPROUTS

Recipe by: Samantha Goren

INGREDIENTS
• 1 pound Brussels sprouts, washed and dried
• 2 tsp honey
• Olive oil
• Salt and pepper to taste

Dressing:
• 1 Tbsp rice wine vinegar
• Tbsp olive oil
• Tsp honey

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Trim the ends off of the Brussels sprouts so that the leaves begin to fall off.
3. Peel away any leaves that naturally separate from the hearts.
4. Place the leaves on a sheet-pan, drizzle with olive oil, honey and season with salt and pepper to taste. Toss until all leaves are lightly coated. Spread out evenly on sheet-pan.
5. Take out a second sheet pan and spread the hearts on it. Repeat as above with the leaves. Spread out evenly on sheet-pan. Alternatively, if you have a very large sheet pan, you could put them all onto one, with the leaves on half and the hearts on the other half.
6. Place the sheet-pans in the oven. After about 10 minutes, check the leaves. You’ll want to bake until most of them are crispy. Leave the hearts to roast for about 15 to 20 more minutes more, until very browned and tender.

MATZAH CRUNCH – 2 WAYS

Modified from recipe by: Tori Avey

Ingredients:

4-6 unsalted matzah
1 cup unsalted butter or margarine (butter recommended)
1 cup brown sugar
1 1/4 cups semi-sweet or dark chocolate chips
Large flake sea salt (such as Maldon salt)
Sprinkles

Instructions:

Preheat the oven to 375°F. Line a cookie sheet with a layer of foil, then cover the foil with a sheet of parchment. Evenly cover the sheet tray with matzah. Break or cut the matzah into smaller pieces if necessary to fit into the entire pan.
In a saucepan, combine the butter, brown sugar and a punch of seas salt. Cook over medium heat, whisking constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 additional minutes and continue stirring constantly.
Remove from the heat and pour the toffee mixture over the matzah.
Use a spatula to spread evenly across the entire surface of the matzah. Make sure you spread it out quickly or it will start to get sticky and become harder to smooth over.
Place the baking sheet in the oven and immediately reduce the heat to 350 degrees F. Bake for 15 minutes. Check frequently to be sure that the mixture is not burning.
Once 15 minutes have passed, remove the matzah from the oven and evenly sprinkle with chocolate chips.
Let stand for 5 minutes, then spread the chocolate over the matzo, smoothing it out nicely. Don’t spread too much or you will ruin the finish of the chocolate.
Sprinkle with toppings: half of the matzah with sprinkles and the other half with large flaked sea salt.
While the matzos are still a bit warm, break them into smaller pieces.
Place in the freezer until the topping has set. Serve straight from the freezer, chilled, or at room temperature.

ALMOND FLOUR FUDGE BROWNIES

Recipe by: Emily Farris for Food & Wine

Ingredients:
1/2 cup unsalted butter
1 cup semisweet chocolate chips
1 cup almond flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3 eggs
1 cup sugar
2 teaspoons pure vanilla extract
1 tsp espresso powder (optional)

Instructions:
1. Preheat the oven to 350º. Place the butter and chocolate chips in a large glass bowl over a pot of gently boiling water. Whisk together until the butter and chocolate are melted and well combined. Set aside and let cool for five minutes.
2. In a bowl, whisk together the almond flour, cocoa powder, baking powder and salt. In a separate bowl, whisk together the eggs, sugar and vanilla.
3. Whisk the cooled chocolate and butter mixture into the egg and sugar mixture. When combined, mix into the dry ingredients. Pour into a buttered 8-by-8-inch baking pan and bake for 25 minutes.