Passover Menu

The 608 CSK

The Passover Menu

April 23, 2019

Meal 1: Matzoh Ball Soup, Spinach Salad, Sautéed Carrots and Rutabaga

·        Heat the soup gently. Allow to simmer for 5 minutes or so.

·        Heat a little butter over medium heat in a sauté pan.  When hot add the veggies and toss.  Cover and allow to steam though 2-3 minutes.  Taste a carrot, when tender and hot, adjust the seasoning and serve.

·        Dress the salad.

Meal 2:  Stuffed Cabbage w. Sephardic Chic Peas  and Persian Rice Salad.

·        Warm the cabbage gently in a microwave. 

·        Bring the chick peas to a gentle simmer in a sauce pan.  Transfer the cabbage gently into the chick pea dish along with any juices and allow to simmer low 5-7 minutes. Adjust the seasoning and serve together.

·        Heat a little oil in a sauté pan. Non-stick is great. When hot, add the rice and its garnishes and toss.  Allow to heat through and brown lightly.  Serve.