Two Modern Passover Recipes to Spice Up Your Meal

Delish.com

My inspiration was one of my other all-time Jewish food loves, and that is the deli platter. Many Jewish daytime events are adorned with thinly sliced turkey, corned beef, and pastrami with all the fixins. I strictly build my sandwiches on rye bread and add a good schmearing of Russian dressing. This kugel replicates a lot of those flavors, like using caraway to incorporate that nutty, slightly anise-y taste of rye bread, and the sauerkraut brings a bright punch of acid that you’d get by including a nice half-sour pickle to your plate. I also included some kale because it’s always good to add a little roughage to your sandwich.

Ingredients

2 c. low-sodium chicken stock

4 large eggs, beaten to blend

2 tbsp. spicy deli mustard

2 tbsp. whole-grain mustard

1 1/2 tsp. kosher salt, plus more

1/2 tsp. freshly ground black pepper, plus more

1 (11-oz.) package matzo

3 tbsp. extra-virgin olive oil, divided

3/4 lb. thick-cut pastrami, chopped into 1/2” cubes

1 medium yellow onion, thinly sliced

4 cloves garlic, finely chopped

2 tsp. caraway seeds

1 c. Tuscan kale, center ribs and stems removed, sliced into

ribbons

Cooking spray

1 c. sauerkraut

Russian dressing, for serving

Directions

In a large bowl, whisk stock, eggs, deli mustard, whole-grain mustard, salt, and pepper until well combined. Crush matzo into irregular pieces, then add to stock mixture and toss until fully coated. Let soak 10 minutes.

Meanwhile, in a large skillet over medium-high heat, heat 1 tablespoon oil until shimmering. Cook pastrami, turning occasionally, until seared and browned on all sides, 3 to 4 minutes. Transfer to a paper towel-lined plate.

In same skillet over medium-high heat, heat 1 tablespoon oil. Cook onion, stirring occasionally, until softened and edges are beginning to turn golden, about 10 minutes. Add garlic and caraway seeds and cook, stirring, until fragrant, 1 to 2 minutes. Add kale and cook, tossing occasionally, until wilted, about 2 minutes.

Return pastrami to skillet and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper. Let cool slightly. Add pastrami mixture to matzo mixture and toss until combined. Pour remaining 1 tablespoon oil into a medium baking dish. Using a brush or your fingers, spread oil to coat bottom of dish. Carefully add matzo mixture to prepared dish, being sure not to crush matzo too finely.

Bake kugel until center is set and top is beginning to brown, 50 to 60 minutes (alternatively, place a rack 6” below broiler and broil on high until top is browned). Serve with Russian dressing alongside.

By Lena Abraham Delish.com

Not only does charoset have a lot of symbolic meaning as part of the Passover celebration (it represents the mortar used to stack the bricks to make the pyramids), it also tastes amazing and is one of our favorite things to put on matzo. This easy recipe comes together quickly and is a must-have for your seder plate!.

Charoset can be made up to 3 days in advance and stored in an airtight container in the refrigerator. If preparing in advance, add 1 teaspoon lemon juice to prevent apples from browning.

Yields 4

Prep Time 15 Mins

Total Time 45 Mins

Ingredients

3 medium apples, such as Fuji or Honeycrisp, peeled and

finely diced

1 c. toasted walnuts, roughly chopped

1/4 c. golden raisins

1/4 c. sweet red wine, such as Manischewitz

1/2 tbsp. honey

1 tsp. lemon zest

1/2 tsp. ground cinnamon

Pinch kosher salt

Directions

Combine all ingredients in a medium bowl and stir to combine. Let sit 30 minutes before serving.