#SCBDRecipe: Celebrate Passover with These Fun and Easy Recipes!

scbdrecipe   Passover begins on Monday, April 14th, kicking off a series of festive spring holidays. What better way to observe Passover than with some delicious dishes for you and your family? The following recipes are easy to make and put a modern twist on traditional Jewish dishes. If you celebrate Passover, then you’re aware that matzo is a staple in Jewish cuisine. Kings Food Market, located in New York, New Jersey, and Connecticut, offer up some fun ways to spice up your matzo with these dishes:


  • Matzo Pizza: Unlike the regular greasy variety, this Passover pie calls for just a few basic, natural ingredients: matzo, canned tomatoes, kosher mozzarella and Parmesan cheeses, basil leaves, and some healthy fats courtesy of olive oil.
  • Matzo Lasagna:  Leave the lasagna noodles behind and use matzo instead. The rest of the recipe is basically the same as the non-kosher-for-Passover variety: marinara sauce, ricotta, mozzarella, Parmesan, and some nutrient-dense spinach.
  • Matzo S’mores: When life hands you matzo, make matzo s’mores. Drizzled with melted chocolate and topped with toasted (kosher for Passover) marshmallows, this simple, savory-and-sweet snack is sure to be a crowd-pleaser.

The ingredients used for these recipes, along with any other festive feast, can be found at your local Kings Food Market! Passover means spending quality time with family and friends, but doesn’t need to be spent in your own kitchen!

In her new book, Living a Real Life with
Real Food: How to Get Healthy, Lose Weight and Stay Energized–THE
KOSHER WAY, Beth Warren shares healthy and delicious recipes that will
make your holiday a hit.

AND STAY ENERGIZED–THE KOSHER WAY (Skyhorse Publishing, February
2014, hardcover) Beth Warren, a registered dietician and certified
nutritionist, offers a comprehensive plan for getting healthy using
kosher principles and the latest science. She also shares fifty simple
and delicious recipes, many of which would make a great addition to
your Passover table.

Adapted from: Eatingwell.com.

Syrian Potato Salad

Syrian Potato Salad

Serves 6


  • 6 medium potatoes*
  • 1⁄4 cup extra virgin olive oil
  • 3⁄4 cup freshly squeezed lemon juice
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 2 hard boiled eggs, sliced
  • 4 scallions, chopped

*I leave the peels on for added fiber and nutrients, along with lowering the glycemic index of the potatoes.


Boil the potatoes in large pot until tender, about 20 minutes. Cut the potatoes in small squares and place in medium mixing bowl. Add the olive oil and lemon juice, then the seasonings. Gently mix the potatoes and place sliced eggs on top.

Per serving: Calories 226; Fat 11.3 g (Saturated 1.9 g); Cholesterol 62.0 mg; Sodium 415.4 mg; Carbohydrate 26.8 g; Fiber 3.2 g; Protein 6.2 g

Chicken and okra

Chicken and Okra

Serves 8


  • 1 whole organic chicken, cut into 8 pieces
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons cinnamon, separated
  • 1 tablespoon oil
  • 4 tablespoons water
  • 1–2 packages baby okra*
  • 1 small can tomato paste (6 oz.)


Wash and clean the chicken. Place chicken pieces at the bottom of a small roaster. In a small bowl, combine the spices and oil. Brush the spice mixture around the piece of chicken. Add 4 tablespoons of water to the roaster. Cover and bake for 350 for 45 minutes. Take the roaster out of the oven and place the chicken pieces on a glass plate. Add in 1–2 packages of baby okra, fresh or frozen, into the chicken juices. Mix in 1 small can of tomato paste. Add the chicken back to the roaster and embed the pieces within the okra. Bake for 1 hour at 350° F.

*You can also substitute the okra with Yukon potatoes, cubed, which would count towards the starch portion of your plate. The recipe contains meat.

Per serving: Calories 144; Fat 4.7 g (Saturated 1.0 g); Cholesterol 63.4 mg; Sodium 355.9 mg; Carbohydrate 2.7 g; Fiber 1.5 g; Protein 21.7 g


Worried about overeating at Passover? Warren will offer original tips
that you can use on Passover and any other day to eat in moderation.
They include:

  • Tell a joke–you can’t eat when you’re laughing.
  • Give a hug or compliment to your host or loved one. It will switch your focus and you’ll be comforted by warmth and closeness–instead of food.
  • Have fun after the feast. Organize a group activity, like taking a walk, playing a game, or signing a song. This will keep you from pigging out on the deserts.

Excerpted with permission from Living a Real Life with Real Food: How to Get Healthy, Lose Weight and Stay Energized–the Kosher Way by Beth Warren, MS, RD, CDN, Copyright 2014, Skyhorse Publishing, Inc.


If you’re looking to get out of the house this holiday, then stop by Bustan on the Upper West Side. Native Israeli chef Efi Nehan and Guy Goldstein will be directing the kitchen and front-of-house, respectively, and will offer a multi-choice three course dinner at $65 per person. Chef Nahon describes the menu as “rooted in familiar tradition, but given some gustatory panache by the application of some mixing and matching of culinary customs based on the geographical heritage of Jewish communities throughout the Mediterranean region.” Highlights of Bustan’s Passover menu include: Matzo Pie, artichoke, smoked duck breast, fava bean, potato & truffle oil and Tunisian Bastil potato dumpling stuffed with ground beef & hardboiled egg among the appetizers. While Passover palates will be tempted by entrees, including Lamb Shank, artichoke, snap peas, Swiss chard & fresh mint; Braised Short Rib, grilled potato, mushroom & chipollin; and Poached Moroccan Halibut, spicy tomato sauce, fire roasted peppers, fresh chickpeas & cilantro. Some 15 – 20 Israeli wines priced at $40 to $140 a bottle will be available to complement the menu. Bustan is located at 457 Amsterdam Avenue between 83rd and 84th street and will be serving their special Passover menu on Monday, April 14th between 5PM and 11PM, along with their regular dinner menu. To make reservations or for more information, contact them at 212-595-5050.

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