The Passover Menu

The 608 CSK

April 3, 2018

Meal 1: Matzoh Ball Soup, Spinach and Spicy Brassica Salad, Russian Beet Salad .

• Heat the soup gently and allow to simmer about 5 minutes to heat the matzoh balls through.
• Dress the green salad.
• Serve the beets chilled.

Meal 2: Sephardic Stuffed Cabbage, Glazed Carrots, Pan Roasted Pottoes w. Turmeric Butter .

·         Get the chill out of the stuffed cabbage with a zap in the microwave.  Then bake at 325 for 15-20 minutes or until heated through.

·        Reserve the turmeric butter. For the potatoes, heat some butter (or oil) in a pan.  Add the potatoes and allow to fry about 3 minutes per side, allowing each side to brown well.  If using oil, remove the cooked potatoes and drain the oil. The melt the turmeric butter in the pan and add the potatoes, tossing carefully to coat.  If starting with butter, simply add the turmeric butter, toss, and serve.

·        Heat the carrots in a saute pan.