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The Passover Seder — or feast — is one I look forward to all year. During Passover week, most starches are forbidden, including wheat, rice, corn and even high fructose corn syrup. It’s the closest I’ll ever get to a carb-free diet! Of course, not all Passover classics are lighter fare, but here are some traditional favorites I plan to serve.
It’s classic to kick off the feast with a piece of cold gefilte fish (ground fish) served with a tablespoon of spicy horseradish (the purple one made with beets).
Next up, brisket is the centerpiece for the main course. When you’re making it, be sure to use Passover-friendly cooking oils (canola oil isn’t) and make sure to use kosher-for-Passover condiments. Brisket goes well with cucumber salad, a favorite from my childhood that’s made with kosher vinegar.
And don’t forget dessert! Macaroons and chocolate-covered matzo are popular Passover sweets, but a simple fruit salad is a lighter option. You might even try a sweetened fruit compote. Mix together dried apricots, pears and prunes smother them in a little sugar, cinnamon and clove — what a perfect way to end your evening.
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here! Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine) Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour creamRead more