Joy of Kosher magazine, Bitayavon magazine, Cooking Light magazine and The New York Times Jewish Cookbook. Unfortunately, not all of the recipes are available online, but I hope to be sharing a few holiday posts with you in the very near future. So without further adieu, this year's Passover menu:
*Wine and Grape Juice
*Moroccan Harroset - from The New York Times Jewish Cookbook, pg 432
*Hard Boiled Egg
*Marinated Olives - from Wholefoods. Add a few whole raw garlic cloves for more flavor.
*Summer Corn Salad - from Joy of Kosher
*Israeli Chopped Vegetable Salad
*Marinated Eggplants - from Joy of Kosher
*Salmon Patties - from kosher4passover.com (I'm going to serve them with Harrime Sauce)
*Kaliah - from Safta Naomi, may she rest in peace. I hope to post this recipe soon!
*Moroccan (Roasted) Chicken - from Joy of Kosher. I'm using the spice marinade from this recipe to create a pan seared version with lots of onion and a deglaze of chicken stock, since we don't traditionally eat roast meat or poultry on Passover.
*Tajine of Sweet Potatoes, Carrots and Prunes - from israelikitchen.com
*Quinoa with Pistachios and Cranberries - Pereg makes a great seasoning mix with pistachios and cranberries that is kosher for Passoever. Just cook the quinoa with the spice mix to create this dish.
*Bazmati rice, for those who don't like quinoa...
*Romain with Creamy Herb Dressing - from Cooking Light magazine. This dressing recipe is amazing and so flavorful. The original actually calls for grilling the Romain, no need to really, just toss your leftover lettuce from the seder plate to create a fresh salad.
Dessert: (ok, there's no way I'm going to have time to make and serve all of these desserts, but I just can't leave any off the list!)
*Passover Apple Cake - from The New York Times Jewish Cookbook, pg. 527
*Chocolate Nut Spice Cake - from Joy of Kosher
*Spicy Nut Truffles - from Bitayavon magazine's Passover issue
*Coconut Clusters - from Bitayavan magazine's Passover issue
Other recipes for Chole ha Moed:
*Passover Granola - from The Washington Post. This is one of my most favorite Passover recipes. I eat it everyday of the holiday for breakfast with plain yogurt, sliced bananas and blueberries.
Other recipes I hope to try from Bitayavon's Passover Issue:
*Roasted Vegetables with Poached Egg, pg. 23
*Goat Cheese Frittata, pg. 23
*Chocolate Mouse, pg. 62
*Sangria, Charoset Style, pg. 66
Other Passover recipes I hope to try from Joy of Kosher magazine:
*Gnocci with Pesto, pg. 22
*Pomegranate Salad with Vinaigrette, pg. 56
*Roasted Beets and Sweets, pg. 42
*Nut Crusted Salmon, pg. 56
*Coconut Macaroons, pg. 63
*Moelleux Chocolate Volcano Cake, pg. 60
*Orange Sponge Cake, pg. 62