FENNEL AND ORANGE SALAD WITH MATZO CROUTONS


What is kitniyot?


Crispy matzo takes the place of traditional croutons in this bright salad. Make the vinaigrette and cut the oranges ahead to save on prep time.


PREP TIME 10 MIN. – COOK TIME 6 MIN. READY IN 16 MIN. – SERVINGS 6


1 sheet matzo Cooking spray ½ tsp garlic powder 2 medium fennel bulbs 2 medium oranges


1 (8.8 oz) pkg cooked beets 2 tbsp prepared horseradish 2 tbsp sherry vinegar 2 tbsp olive oil 1 cup parsley leaves


STEP 1 Preheat oven to 350°F. Arrange the matzo on a baking sheet and spray with cooking spray. Sprinkle with the garlic powder and season with salt. Bake 4–6 min., until deep golden brown. Let cool completely. STEP 2 Meanwhile, trim the fennel and very thinly slice by hand or on a mandolin. Cut the peel and pith from the oranges and slice into ¼-inch-thick rounds. Pat the beets dry with paper towels and chop. STEP 3 Drain the horseradish. In a large bowl, whisk horseradish, vinegar, oil, salt, and pepper. Add oranges and parsley. Toss until well coated. STEP 4 On a serving platter, arrange fennel and then spoon oranges and parsley on top, drizzling any leftover dressing over the fennel. Sprinkle beets over oranges and season with salt. Just before serving, break the matzo into bite-size pieces and add to salad.


Per serving: 136 calories, 6g fat, 1g saturated fat, 0mg cholesterol, 113mg sodium, 21g carbohydrate, 5g fiber, 4g sugar, 3g protein


While some people’s


Jewish customs allow legumes and seeds during Passover,


others’ may not. If your guests are avoiding kitniyot ingredients


such as fennel, sugar snap peas, and tahini (which is made from


sesame seeds), use the substitutions below.


FOR FENNEL:


Use 2 cups shaved Brussels sprouts.


Toss with the orange/ dressing mixture and let sit 10 min.


FOR TAHINI: Use same amount (1 /4


cup) unsweetened almond butter.


FOR SUGAR SNAP PEAS:


Use 4 cups small broccoli florets


roasted in a 425°F


oven for 15–20 min. Consult with your rabbi


on any concerns regarding Jewish law.


Stringless sugar snap peas are trimmed and ready to go. Find them in the produce section next to the other precut and prepped vegetables.


PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 6


1 shallot 2 (15 oz) pkgs stringless sugar snap peas 3 tbsp olive oil


1 cup cilantro leaves 2 cloves garlic ¼ cup lemon juice ¼ cup tahini paste


STEP 1 Preheat oven to 450°F. Finely chop the shallot. On a large baking sheet, toss the peas with shallot, 1 tbsp oil, salt, and pepper. Roast 10–12 min., until golden brown and tender, stirring once halfway through. STEP 2 In a food processor, pulse the cilantro and garlic until chopped. Add the lemon juice, 3 tbsp water, tahini paste, and remaining 2 tbsp oil. Pulse until smooth. Transfer to a bowl and season with salt. STEP 3 Transfer sugar snap peas to serving platter. Serve with tahini sauce.


Per serving: 184 calories, 12g fat, 2g saturated fat, 0mg cholesterol, 13mg sodium, 14g carbohydrate, 4g fiber, 6g sugar, 6g protein


ROASTED SUGAR SNAP PEAS WITH TAHINI


72 MARCH 2018


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124