Don’t pass over the post-Seder meals

Easy-to make recipes from breakfast to dessert

Planning for Passover involves food-related tasks. For the Seder, many of us focus on traditional family recipes because they remain favorites. But the remaining six days also need to be considered. Here are some post-Seder recipes for the rest of the week.

BREAKFAST

Simply Pesadik Pecan Matzah Granola

By Alison Gutwaks

Serve over yogurt or eat by the handful

3 cups OSEM Israeli Matzah Farfel

1/2 cup Coarsely Chopped Pecans

1/4 cup Olive Oil

2 Tbs. light brown sugar

2 Tbs. maple syrup

1/2 tsp. salt

1/2 cup raisins (or any kind of dried fruit)

Preheat oven to 300 degrees.

In a large bowl, stir together OSEM Israeli Matzah Farfel, pecans, oil, sugar, maple syrup and salt.

Spread on a baking sheet, lined with parchment or foil, and place in the oven for 30-35 minutes, stirring every 10 minutes, until toasted.

Remove from the oven and let it cool on the pan, enough to break into smaller pieces. Transfer to a bowl and stir in dried fruit.  Makes about 4 cups.

Can be stored in an airtight container for up to 2 weeks.

LUNCH

Carrot-Ginger Soup

By Helen Nash

The apple and the ginger give this creamy soup, which is made without any cream, a bit of a bite. The ingredients are always available, so you can serve it in any season at any temperature – hot, cold or room.

2 Tbsp. extra virgin olive oil

1 medium onion, sliced

2 garlic cloves, quartered

1 3/4 lb. carrots, peeled and sliced, plus 1 extra carrot for garnish

1 small Granny Smith apple, peeled and sliced

1-inch piece ginger, peeled and sliced

5 1/2 cups vegetable broth

1 Tbsp. freshly squeezed lemon juice

Kosher salt

Freshly ground black pepper

Heat the oil in a medium saucepan. Add the onion, garlic, carrots, apple and ginger, and sauté for 3 minutes.

Add the broth, and bring to a boil over high heat. Lower the heat, and cook, covered, about 30 minutes or until the carrots are tender.

Cool a little.

Puree the soup in a blender, in batches, until smooth. Return it to the saucepan. Season to taste with lemon juice, salt and pepper.

To prepare the garnish: Steam the remaining carrot until just tender, and grate. Before serving, sprinkle each bowl with the grated carrot.

SNACK

Homemade Horseradish

By Andrew Esposito | Catering to Tradition

What says Passover more than horseradish? This one is guaranteed not only to make your eyes water but also to clear up your sinuses. Serve with matzah or crudité.

1 large horseradish root, trimmed and peeled

2 medium beets, peeled

1/2 to 1 cup vinegar

4-5 tsp. salt

1/2 to 3/4 cup sugar

Shred horseradish on food processor grater. Then shred beets directly on top.

Remove from food processor.

Remove grater attachment, and attach blade.

Dump grated horseradish and beets in, and process adding vinegar, salt and sugar to make a pasty sauce. Taste and adjust seasonings.

Chill before serving.

Flavor will mellow as horseradish matures. It is very strong when it comes out of the processor.

DINNER

Passover Potato Gnocchi           in 4 Easy Steps (Dairy)

by Alison Gutwaks

These “potato pillows” are a Jewish adaptation of an Italian culinary delight.

1 - 4.6 oz. package of OSEM heat & serve mashed potatoes

1 cup boiling water

1 large egg

1/2 cup OSEM Israeli cake meal

Pinch of cracked black pepper

Place a large pot of lightly salted water on the stove and turn on high.  While waiting for the pot of water to come to a boil make the gnocchi.

Open the package of OSEM Heat & Serve Mashed Potatoes and pour into a clean mixing bowl. 

To the potato mix, add one cup of boiling water, egg, OSEM Israeli Cake Meal and cracked black pepper and stir until everything is incorporated and the dough is smooth.

With your hands, form the dough into a ball.  Using a knife or scraper, cut dough into 1/2 inch strips  and roll into  rods about 1/4 inch in diameter.

Cut the rods of dough into uniform small pieces, using the first joint of your index finger as a guide to ensure consistent sizing. 

Transfer to cake meal dusted cookie sheet and repeat until all dough is cut into small gnocchi pieces.

Add a handful of gnocchi to the boiling pot of water.

Once the gnocchi have risen to the surface, they are done, about 1 to 3 minutes.

Serve with tomato basil sauce and sprinkle with grated parmesan cheese and garnish with fresh basil.  Serves 4-6.

Wine Pairing: Yarden Pinot Noir, a medium-bodied fruit-based wine, matches the rich tastes of homemade gnocchi, adding a crisp tang to the meal.

DESSERT

Gluten-Free Chocolate Dipped Passover Biscotti

By Alison Gutwaks

These crunchy faux Italian treats will make you wonder whether it’s really Passover! The creamy chocolate coating has a silky texture that melts with perfection when dipped in a steaming hot cup of tea.  You will love these as an on-the-go sweet snack or to impress your guests when you serve them for a holiday dessert.

1 - 8.8 oz. package of OSEM Passover pound cake [Gluten Free], any flavor; sliced

1 cup semi-sweet chocolate chips

2 tsp. vegetable oil

1/2 cup chopped walnuts, pecans, or almonds* (optional)

Preheat oven to 250°F.  Cut the OSEM Passover pound cake into 10 slices and lay on a foil lined baking sheet. 

Bake for 1 hour until the cake feels dry and looks very lightly toasted. Cool.

  Melt chocolate chips in a microwave safe bowl stirring every 30 seconds until melted.

Keep an eye on the chocolate so it does not burn. 

Add in the oil and stir until creamy and shiny. 

Dip half of the biscotti in the chocolate and place on parchment paper to dry.

If desired, sprinkle chopped nuts on top of melted chocolate.