Passover begins April 15, 2022, and if you’re undecided as to what to make,
allow us to give you some recipes. The following recipes are for a roasted
chicken, 2 sides and decadent brownies for dessert and the best part,
if you or a family member is gluten-free, you can indulge with abandon.
Enjoy!

Recipe No. 1-
Roasted Chicken Stuffed With Dried Fruit & Nuts!
This unusual chicken dish has a tasty mix of fruit and nuts under
the skin of garlicky chicken.
Ingredients:
1 head of garlic
Extra virgin olive oil
Fine sea salt
Ground pepper
10 to 12 dried apricots
5 dried Mission figs
1/2 cup of shelled unsalted pistachio nuts
1 chicken, 4 to 6 pounds, washed and patted dry
1/2 orange, unpeeled, sliced
2 sprigs of fresh rosemary
3 Tbs. of margarine, melted
To make:
Preheat oven to 350*F. Cut 1″ to 2″ off of the garlic head to expose the
cloves. Place in center of square of foil in small baking pan. Drizzle
with oil; season with salt and pepper. Close foil packet. Roast 45 mins
to an 1 hour until soft and fragrant.
Take out the food processor or blender and toss the figs, pistachios,
and apricots in, blend until finely chopped. With your fingers, loosen
the skin from the chicken breasts, legs and thighs. Massage the fruit
mixture under the skin, getting it into cavities where skin was loosened.
Stuff the orange slices and rosemary into chicken cavity. Tie legs closed
with kitchen twine. Place chicken on rack in roasting pan. Cool garlic;
squeeze from skins onto cutting board. Mash garlic with the back of
a knife to make a smooth paste. Rub all over chicken; drizzle with
margarine. Tent with foil. Bake for 1 hour 15 mins, making sure to baste
it 2 or 3 times with the pan juices. Uncover; roast until skin is brown,
watching to make sure the garlic doesn’t burn, about 15 mins.
Calories for 3 slices of chicken- 450

Recipe No. 2-
Roasted Beet Salad!
Sliced beets roasted with a drizzle of oil provide the base for this
gourmet salad topped with greens, walnuts and citrus dressing.
Ingredients:
4 medium or large red or golden beets about 1 pound. Take the tops off,
then scrub and making sure to leave the skins on.
Olive oil
Coarse sea salt or kosher salt
Dried thyme
3 Tbs. Orange juice
1 Tbs. of Balsamic or apple cider vinegar
1 Tbs. of honey
2 tsps. of imitation Dijon mustard
freshly ground pepper
2 oz. of frisee lettuce, about 2 cups
3 oz. of red leaf lettuce, about 6 cups
1/2 cup of walnuts (chopped)
3 oz. of blue or Gorgonzola cheese, optional
To make:
Preheat oven to 475*F. Line 2 rimmed baking sheets with parchment
paper. Trim tops and bottoms of beets. Cut into thin rounds. Drizzle
and brush slices with oil; sprinkle with salt and thyme. Place on baking
sheets. Roast 18 to 22 minutes or until beets are soft and slightly
shrunken. Reserve; keep colors separate as they will bleed.
Whisk 3 Tbs. of oil with orange juice, vinegar and mustard until thickened.
Season with salt and pepper; reserve 2 Tbs. of dressing. Place frisee and
lettuce into bowl; toss with remaining dressing. Arrange beet slices, in
alternating colors, in single layer on each of 8 plates. Drizzle a scant
tsp. of reserved dressing over the beets. Place tall mound of greens in
center of each plate. Sprinkle with walnuts. If you plan on using the cheese,
crumble it over the salads.
Calories per serving 150

Recipe No. 3-
Cauliflower Francaise!
This “white food” that has become a favorite in the U.S. stands out thanks
to the lemony sauce.
Ingredients:
2 heads of cauliflower, about 4 lbs.
1 cup + 1 Tbs. of potato starch
fine sea salt
Freshly ground pepper
3 eggs
Olive-oil flavored cooking spray
3 Tbs. of margarine
1 cup of white wine
1/2 cup of chicken or vegetable broth
juice of 1 lemon
3 Tbs. of fresh, chopped parsley
To make:
Preheat 425*F. Line 2 large rimmed baking sheets with parchment paper.
Trim cauliflowers to base so that they sit flat on the cutting board. Trim off
two outer ends. Make 3 (3/4″) lengthwise cuts to yield 3 to 4 large steaks from
each head of cauliflower. Keep remaining pieces that fall off in flat intact bunches
as much as possible.
In shallow bowl, mix 1 cup of potato starch, 1/2 tsp. of salt and 1/4 tsp. of
black pepper. Dredge large cauliflower steaks, one at a time, then smaller pieces,
in potato starch mixture, shaking off the excess. Lightly beat eggs in another
shallow bowl. Dip cauliflower into eggs to coat, letting excess drip off, then place
in single layers on baking sheets. Coat cauliflower tops with cooking spray.
Season with salt and pepper. Bake 20 to 25 mins. or until tender. In skillet,
melt margarine. Whisk in remaining potato starch. Add wine, broth, lemon
juice 1/4 tsp. of salt and 1/4 tsp. of pepper. Bring to a simmer; cook until
thickened. Stir in parsley. Spoon sauce over cauliflower.
Calories per cauliflower steak-190

Recipe No. 4-
Dutch Chocolate Brownies!
If there’s room after the chicken and 2 sides, have a flour-less brownie
with a cup of coffee or tea.
Ingredients:
Nonstick cooking spray
2 cups of sugar
4 eggs
1 cup of vegetable oil
1/2 tsp. of fine sea salt
3/4 cup of Dutch process cocoa powder
1 cup of potato starch
1/2 cup of organic semisweet dark chocolate chips, (optional)
To make:
Preheat oven to 350*F. Coat 11″ X 7″ baking pan with cooking
spray. In large bowl with large bowl with mixer on medium-low
speed, beat sugar and eggs until blended and smooth. Beat in oil
and salt until just blended. Sprinkle cocoa powder over sugar
and egg mixture; on low speed, beat until just blended. Add potato
starch and mix to combine. Scrape down sides of bowl with spatula,
if desired, stir in chocolate chips. Pour batter into pan. Bake for 25 to
35 mins. or until baked through around edges but still fudgy in
the center. Cool before serving.
Calories per small square-50 calories

That’s it, a whole menu for Passover dinner 2022.
And if you want a recipe for Latkes, go back and reread our post
for the recipe.

Sources:
* Author Susie Fishbein, The Book-Passover by Design
* Joy of Cooking Magazine
* Fleishigs Magazine
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