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Home , Brisket (Jewish dish), Matzah pizza

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JAMIE RINCKER, MS, RD REGISTERED DIETITIAN NUTRITIONIST FORK NUTRITION COUNSELING LLC

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STARTER SOUP & SALAD sprin g mat z o ball soup traditional, served with beet and with chicken , zucchini, and fresh herbs blanched asparagus spears salad

butter lettuce, thin sliced and cucumber , vinaigrette of oil and red wine vinegar ?1:J"1"l7"" p!l:J1 ?:J all who are hungry, ENTREES come and eat. baked salmon lemon and

slow roasted and braised in a redwine broth

VEGETABLES roasted broccoli and cauliflo wer lemon and

small boiled potatoes , fresh

DESSERT almond torte with chocolate frosting

fresh fruit Fork NC PassoverMeal Plan

BREAKFAST LUNCH SNACKS

Yogurt parfait­ 1 sheet of matzah w/ Greek Roast chicken Quinoa& cream & sliced raspberries baked sweet kale salad sliced almonds steamed zucchini 1 small handful of walnuts Greek yogurt dip w/ w/ fresh basil & hard boiled egg spices & raw veggies

1/2 cup grapes Grilled steak Baked eggs 1 cheese stick Large salad with chicken steamed broccoli ~ with spinach & 0 & vegetables roasted red potatoes z mushrooms Greek yogurt :::) Oil & vinegar l/') 1 sheet of matzah mixed with any spices Berries & dark chocolate Cut raw vegetables

1 sliced green pepper w/ Yogurt parfait­ Matzah w/ Greek yogurt Chicken & vegetable 1/4 cup veggie chopped ~ roasted vegetables (make 0 raspberries soup liver z extra veg for breakfast) sliced almonds 0 Arugula salad w/ ~ cinnamon Quinoa & kale salad 1 apple shaved & hard boiled egg w/ slice of cheese

~ Scrambled eggs &/or egg salad on Greek yogurt with berries Broiled salmon 0 l/') with cheese & roasted 1 sheet of matzah Roasted Brussels sprouts LU :::) veggies apple or other fruit 1 small handful of & cauliflower I- almonds

Yogurt parfait­ Apple and 1 to 2 ~ Broiled salmon 0 Greek yogurt tablespoons of almond Fajita sheet pan chicken l/') small salad with LU raspberries with peppers and sliced cucumber butter z sliced almonds in lettuce wraps 0 shaved almonds LU cinnamon Matzah w/ slice of cheese ~ & hard boiled egg

Greek yogurt mixed with ~ Leftover fajita chicken on any spices Flank steak w/ grilled l/') served with fruit-sliced 0 lettuce with chopped Cut raw vegetables vegetables l/') bananas, strawberries, or er:: vegetables- ex. tomatoes, Baked sweet potato :::) add raspberries and small cucumber, peppers 1/2 cup grapes I amount of syrup I- 1 cheese stick

1 sliced green pepper w/ Halibut with 1/4 cup veggie chopped >­ Omelet with Turkey and veggie zucchini

Jamie Rincker, Registered Dietitian Nutritionist Fork Nutrition Counseling www.forknc.com 919-237-9676 Not Your Mother's : Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 www.forknc.com PassoverGranola • Makes 20, ½ cup servings Nutrition Thoughts: This is a delicious and Submitted by Lisa Josephs nutritious way to enjoy your daily . The recipe is loaded with healthy fats from the nuts 4 cups Streit's unsalted matzo as well as vitamins and minerals from the dried 11/2 c pecans fruit. 11/2 c toasted pumpkin seeds 11/2 c slivered almonds DELICIOUSNESSALERT: This dish is high in fat. 1/4 c maple syrup Eating more than a half cup would lead you 2 Tb brown sugar down a less healthy road, so best to balance 1/4 canola oil this out with yogurt! Juice and rind of 1 orange 1 tsp vanilla Health Bonus: Serving the granola with Greek 1 tsp cinnamon yogurt gives the dish more protein, which will 1 tsp ginger keep you full longer. The added fresh fruit will 1 c dried apricots boost the Vitamin Caswell as the fiber. 1 c dried cherries

Preheat oven to 325° Nutrition Facts Servings:20 Pulse the matzo into a 1/2 crumb, do this in 2 batches Amount per serving Calories 262 Toast the first 4 ingredients in a 325° oven % Dally Value* for 15 minutes, remove from oven and increase TotalFat 18.7g 24% temp to 350° Saturated Fat 2g 10% Simmer the maple syrup, brown sugar, oil, Cholesterol 0mg 0% orange juice and rind with the spices to form a Sodium 5mg 0% slightly thickened syrup Total Carbohydrate 21 .5g 8% Let the everything come to room temperature Dietary Fiber 3.1g 11% before tossing them together TotalSugars 10.7g Protein 6.1 g Cover 2 sheet pans with tin foil and spread the granola evenly and then toast at 350° for 20 Vitamin D 0mcg 0% minutes, rotating the pans 1/2 way through the Calcium 43mg 3% cooking Iron 2mg 14%

Meanwhile chop the apricots into a 1/2 inch Potassium227mg 5% dice, then add the fruit to the cooled granola ·r he % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. **Lisa plans on serving with a choice of Greek 2.000 ca/onea daY.i s used for general nutrition yogurt or non-dairy milk and fresh fruit. advice.

L .. I~ n· ,Z"c. L-· verywell Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspectiveon the Holiday 919-237-9676 www.forknc .com Matzah BallSoup • Makes 40 Balls Submitted by Teme Levbarg Nutrition Thoughts: A classic like this is comforting and so essential for our Seder 4 eggs experience. soup is not stacked 1 stick margarine with nutrients by itself and not every dish has to 1 cup matzah meal be. Sodium can be high, so a small bowl is best. nutmeg salt DELICIOUSNESSALERT: The matzah balls are pepper high in fat due to the margarine (or oil). Stick 2 T parsley to one small matzah ball. Remember this is a chicken broth starter, not a main dish, so don't fill up on it. chicken bouillon and water parsnip Health Bonus: Add more vegetables to get more carrot nutrients . This can be great for leftovers by adding leftover chicken and veggies to the In bowl mash margarine with a fork until soft stock. Great choices would be zucchini, cauliflower, mushrooms or spinach. Beat eggs slightly by hand and add alternately, matzah meal/eggs/matzah meal/eggs, to the margarine Last addition must be eggs Nutrition Facts Mix with a fork Servings: 16 Thick and gooey Amountper serving Calories 87 Sprinkle fine layer of nutmeg, salt and pepper, % Dally Value• parsley, mix with a fork Total Fat 7.1g 9% Sprinkle nutmeg, salt, pepper and parsley again Saturated Fat 1.4g 7% Make tiny balls (40) Cholesterol41 mg 14% Sodium794mg 35% Throw into boiling soup and cover and cook Total Carbohydrate4 .2g 2% over medium heat for 25 minutes Dietary Fiber 0.6g 2% Do not peek and crack the lid or it may boil over Total Sugars 1g

For the soup, you will need more than you think Protein2. 1g because the matzah balls take up a great deal of Vitamin D 4mcg 19% liquid and room in the pot, so make sure you Calcium 19mg 1% use a big stock pot Iron 0mg 2%

Use cans/boxes of chicken broth, boost it with Potassium 71mg 2% some bullion and water and add carrots and •The % Daily Value (DV) tells you how much a parsnips for taste nutrient in a food seNing contributes to a daily diet. 2.000calorie a davi s used for general nutrition advice. * *Teme says that "if you follow this exactly, you

will find it is a no fail recipe!" Recipe analyzed Oy verywell Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspectiveon the Holiday 919 -237-9676 www .forknc .com PassoverRolls • Makes 12 rolls Submitted by Ilene Farkas Nutrition Thoughts: One of these rolls could serve as a targeted "1 serving of matzo per day" 2 cups matzo meal -- the rule that helps to protect our intestinal 4 eggs health as well as blood sugar control. One roll is 1 teaspoon salt low in calories, a little high in fat (but not out of 1 tablespoon sugar control) and very low in carbohydrate . ½ cup vegetable oil 1 cup cold water DELICIOUSNESSALERT: For some, these rolls are addictive. In excess of one roll, a person could start to overdo it on fat intake, but if Preheat oven to 370° eaten with a salad it can be part of a well­ rounded meal. Mix the following ingredients in a bowl: 2 cups matzo meal 1 teaspoon salt Nutrition Facts 1 tablespoon sugar Servi ngs : 12

Amount per serving In a separate dish beat 4 eggs Calories 123 Take 1/2 cup vegetable oil and pour into a % Dally Value• sauce pan with one cup of cold water Total Fat 10.5g 14% When oil/water mixture boils, add it to the dry Saturated Fat 1 . 1g 6% ingredients and mix Cholesterol 55mg 18% Slowly start adding the eggs Sodium 214mg 9%

Put the mixture in the fridge for 15 minutes Total Carbohydrate 5.1g 2% Grease a cookie sheet Dietary Fiber 0.2g 1% Mix batter once and form rolls Total Sugars 1 .1g Stick your finger in the middle of each roll to Protein 2.4g make a hole/indent Vitam in D 5mcg 26% Bake at 370° for 50 minutes Calcium 8mg 1% Iron 0mg Potassium 20mg 0%

· The % Daily Vallle (D V) re/ls you how much a nutri ent in a food servin g contrib utes to a daily dier. 2,000 ca/or,e a dar. is used for general nutrit ion advice. Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 www .forknc.com

Aunt Abby's Brisket • Makes 12-15 5oz servings Nutrition Thoughts : Brisket is a great source of Submitted by Susan Goldstein lean protein . Before taking a full 5 ounces of meat, consider filling half the plate with 3 to 3 ½ lb fresh beef brisket vegetables, ¼ with a starch, and then follow the ½ cup packed brown sugar standard of "a deck of cards" size of brisket. 1 envelope regular soup mix (not instant) ½ tsp garlic powder DELICIOUSNESSALERT: It is very easy to ¾ cup catsup overeat flavorful meat dishes. By deciding your portion size in advance, you can enjoy and Preheat oven to 325° avoid feeling stuffed. Line a large roasting pan with heavy foil, letting ends of foil hang over edges of pan

Place brisket in pan. Sprinkle sugar, soup mix, and garlic powder over brisket Nutrition Facts Drizzle catsup over all Servings: 12

Fold end of foil over brisket, sealing securely Amount per serving and leaving air space Calories 280 o/oDally Value• Bake in a 325° oven for 3 to 3.5 hours or till brisket is tender Total Fat Bg 10% Slice brisket and transfer to a baking pan Saturated Fat 3g 15% Cholesterol 78mg 26% Skim fat from sauce, heat in sauce pan and pour Sodium 491mg 21% over brisket (you may put sauce in blender for a smoother appearance) Total Carbohydrate 11.9 g 4% Dietary Fiber 0.3g 1% Best to cover, heat in oven before serving Total Sugars 9.5g

Can be prepared in advance so that brisket Protein 38.2g absorbs the flavor of the sauce, refrigerate and Vitamin D Omcg 0% reheat Calcium 31 mg 207o' ** Susan says "I scrape off all sauce on top of Iron 3mg 19% brisket plus what is in the pan and refrigerate Potassium 393 mg 8% several hours or overnight. After that I can remove all the fat that has risen to the top. I 'Th e '!a Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. heat that up and dilute if too strong a sauce. g,ooocalorie a dar. is used for general nutrition Slice meat, place in baking pan and pour sauce advice. over. Re-heat covered with foil and then

remove foil once bubbling for next 20 minutes 1..~ .....,,11- ~, u, 1i..'- /1." c.·,_. t ' ....Y5 rywell or so. Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 www.forknc .com Savory PassoverKugel • Makes 12 servings Nutrition Thoughts : This is a 5-star nutrition Submitted by Deb Horowitz powerhouse of a . It is low in fat and generous in nutrients. When compared to 1 large onion, chopped many other , the ingredients include 2 stalks celery, chopped fewer eggs, less added fat and high 8 oz mushrooms, sliced amounts of vegetables. 3 carrots, shredded 1/2 cup parsley, chopped DELICIOUSNESSALERT: The sodium 4 cups chicken broth content is high in this recipe. You can 1 lb box of matza remedy that with a low sodiumchicken 3 eggs, beaten broth and add fresh herbs to increase 1/2 T. salt flavor. Otherwise, this kugel is as nutritious as it is delicious! Preheat oven to 350°

Saute onion and celery together until brown Nutrition Facts and set aside Servings : 12

Saute mushrooms separately Amount per servJng Saute carrots separately Calories 164 % Dally Value* Pour hot chicken broth over matza farfel Total Fat 1.6g 2% Saturated Fat O.Sg 2% When moistened, add veggies, parsley, salt Cholesterol 41 mg 14% and eggs and incorporate Sodium 576mg 25%

Pour into a greased 9 x 13 glass pan Total Carbohydrate29 .9g 11% Dietary Fiber 2. 1g 7% Bake at 350° for 1 hour Total Sugars 2g Protein 7.2g Can be frozen before cooking, defrosted Vitamin D 72mcg 359% and baked Calcium 22mg 2% Iron 1mg 6% Potassium 232mg 5%

·rh e % Daily Value (D V) tells you how much a nutri ent in a food serving contributes to a daily diet. 2.000 caloriea dar.i s used tor general nutrition advice .

, 1 _,..·-,,,..,_ • ",~·. ,-.. L... • ,i.i, .. . varywell'IF'lllii Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 • www.forknc .com Renee's PassoverApple Kugel Makes 12 servings Nutrition Thoughts : This kugel has the Submitted by Deb Horowitz nutrients of apples and eggs, but the fat content is rather high for a side dish. 8 matzas Cutting the portion in half and having a little 2 large apples, grated bit will help you save room for other rich 6 eggs, beaten well dishes. 1/2 t. salt 1/2 cup sugar DELICIOUSNESSALERT: If apple kugel is a 1/2 cup melted butter must at your table, be sure to take a small 2 t. cinnamon portion to avoid excessfat intake.

Preheat over to 350°

8 matzas, crunched up and soaked in water Nutrition Facts until soft (drain but do not squeeze dry) Servings : 12

Amount per serving Mix the beaten eggs, salt, sugar, melted butter and cinnamon together and beat Calories 225 well % Dally Value• Total Fat 10.29 13% Combine batter, matza, and apples Saturated Fat 5.6g 28% Cholesterol 102mg 34% Pour into a greased 9 x 13 pan Sodium 183mg 8% Bake at 350° for 45 minutes Total Carbohydrate 29.6g 11% Dietary Fiber 1.7g 6% **Deb says "Best when fresh." Total Sugars 12.4g Protein 4.8g

Vitamin D 13mcg 65% Calcium 20mg 2% Iron 1mg 7% Potassium 94mg 2%

"The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. g.oooca /one a dax is used for general nutrition advice. Not Your Mother's Passover: Fork Nutrit ion Counseling Jamie RinckerMS RD A Healthy Food Perspective on the Holiday 919-237 -9676 www. forkn c. com Matzah Kugel • Makes 6-8 Nutrition Thoughts : This kugel is packed with Submitted by Teme Levbarg nutritious fruit. Almonds add protein and heart healthy fat. To make this a touch healthier, you 3 matzah sheets could try reducing the sugar to see if the fruit 6 eggs gives it enough sweetness. 1/2 c sugar 1/2 t salt DELICIOUSNESSALERT: This dish is high in fat 1/4 t cinnamon and very high in carbohydrate for side dish. 1/2 c raisins Eating a smaller portion will reduce the impact 1/2 c chopped almonds a full portion would have on blood sugar. 4 tart apples, shredded Grated rind of 1 orange Health Bonus: With less sugar, this could be a 1 t cinnamon w/1 T sugar healthy breakfast meal. 1/4 c melted butter

Preheat oven 350° Nutrition Facts Crumble matzahs into water and soak until soft Servings:8 Squeeze out excess moisture Amountper serving Calories 312 Beat eggs, then add sugar, salt, and cinnamon % Dally Value* Beat until well blended Total Fat 12.2g 16% Stir matzahs, raisins, almonds, apples, and SaturatedFat 4.9g 25% orange rind together and add to egg mixture Cholesterol 138mg 46% Sodium236mg 10% Place in well-greased 1 ½ qt. casserole Total Carbohydrate47 .4g 17% Sprinkle with cinnamon-sugar and pour butter Dietary Fiber 4.1 g 15% over all Total Sugars 31.9g Protein 7.2g Bake at 350° until firm and browned, about 45 minutes Vitamin D 16mcg 78% Calcium 44mg 3% Iron 2mg 11% Potassium 279mg 6%

*The % Daily Value(DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2 OQOcalorie a davis used for general nutrition advice.

Recipe analyzed by Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 • www.forknc .com Peach Kugel Makes 12 servings Nutrition Thoughts: Unfortunately, this kugel is Submitted by Susan Goldstein a bit on the unhealthy side.

DELICIOUSNESS ALERT: This dish is very high in 1 lb matzo farfel fat and very high in carbohydrate. Eating a ½ lb butter very small portion will reduce the impact a full 1 large can of peaches portion would have on blood sugar and overall 7 eggs calorie intake. 1 tb vanilla ¾ tsp salt 1 ¼ cups sugar cinnamon

Preheat oven to 375° Nutrition Facts Servings: 12 Put farfel in strainer and pour hot water over it Amountper serving

Let sit a few minutes then drain and transfer to Calories 401 a mixing bowl % Dally Value* Total Fat 17.9g 23% Beat eggs and add to farfel Saturated Fat 10.5g 53%

Add juice from canned peaches and all other Cholesterol136mg 45% ingredients except fruit Sodium294mg 13% Total Carbohydrate55 .7g 20% You do not have to grease the pan, if you do, do it lightly Dietary Fiber 1.7g 6% Total Sugars 25.9g Pour½ mixture into 9 x 11 baking dish and top Protein7.1g with½ fruit Vitamin D 20mcg 98% Add remaining farfel mixture and cover with Calcium 21mg 2% rest of fruit Iron 1mg 6%

Sprinkle cinnamon on top Potassium 76mg 2%

·rhe % Daily Value (DV) tells you how much a Bake at 375° for one hour nutrient in a food serving contributes to a daily diet. 2.QQQcalorie a day is used for general nutrition advice .

Recipe analyzed by verywell Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919 -237-9676 • www .forknc .com Debbie's DeliciousPassover Brownies Nutrition Thoughts: Rich and sweet, but at least there is a decent amount of Vitamin D from the Makes 18 brownies eggs! Submitted by Deb Horowitz

DELICIOUSNESSALERT: A lovely sweet treat 12 oz chocolate chips that should be eaten in small portions. Eating a 1 cup butter or margarine dessert with a little hot tea or coffee can help 6 eggs to slow down the pace of eating. 2 cups sugar 1 cup cake matzo meal

Preheat oven to 325° Nutrition Facts Servings: 18 Melt 6 oz of the chocolate chips with the Amount per serving butter and let cool Calories 302 % Dally Value• Beat the eggs and sugar Total Fat 17.3g 22% Add cake meal and mix, add cooled Saturated Fat 10.9g 54% chocolate mixture until combined Cholesterol 86mg 29% Sodium 108mg 5%

Pour into greased 9 x 13 pan Total Carbohydrat e 34.9g 13% Dietary Fibe r 2.4g 8% Sprinkle remaining 6 oz of chocolate chips Total Sugars 32 .1 g evenly over batter Protein 3.4g

Bake at 325° for 30-40 minutes or at 350° Vitami n D 12mcg 6 1% degrees for 35 minutes Cal cium 47mg 4%

Iron 1mg 4%

Potassium 93 mg 2%

'The ~. Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a daY.i s used tor general nutrition advice.

, - -~- ~-, .. ; . c: u, verywell Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 • www .forknc.com Chocolate Cookies Makes 16 cookies Nutrition Thoughts: One cookie does not do a Submitted by Janis Kupersmidt whole lot of damage calorically, yet does not provide much in the way of nutrients. 4 large egg whites 1/8 tsp salt DELICIOUSNESSALERT: This dish is high in 1/4 tsp cream of tartar sugar. Limit portion size to 1 cookie and also 1 cup sugar limit how many other sweets you have the rest 1 tsp vanilla of the day. 1/3 cup pine nuts, toasted 2 ounces finely chopped bittersweet chocolate Health Bonus: Serving these with fresh fruit might help limit your guest's cookie consumption. Preheat oven to 250*

Beat egg whites and salt at medium speed until Nutrition Facts foamy Servings: 16

Add cream of tartar and beat until soft peaks Amount per serving form Calories 90 % Dally Value* Gradually add sugar and beat until stiff peaks Total Fat3g 4% form Saturated Fat 0.9g 4% Add vanilla and beat well Cholesterol 1mg 0% Sodium 31mg 1% Fold in pine nuts and chocolate Total Carbohydrate 15.1 g 5% Cover a baking sheet with parchment paper Dietary Fiber 0.2g 1% Total Sugars 14.Sg Spoon mixture into 16 mounds onto baking Protein 1.6g sheet Vitamin D Omcg 0% Back at 250* for 1 hour or until dry to the touch Calcium8mg 1%

Turn oven off and partially open door Iron 0mg 1% Leave in oven for 30 minutes Potassium 52mg 1%

Remove from paper and store in airtight "The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet . container for up to 3 days 2,000 calorie a day is used for general nutrition advice . Not Your Mother's Passover: Fork Nutrition Counseling Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 • www .forknc .com Chocolate Raspberry Extravaganza Torte DELICIOUSNESSALERT: Having a small slice Makes 24 thin torte slices may be quite difficult, but even such a tiny Submitted by Barbara Silver piece is around 400 calories with quite a lot of Cake: fat and moderately high amount of sugar 16 oz. semi-sweet chocolate chips 1 lb. unsalted butter 1 can coke 8 eggs at room temp 1 cup sugar Nutrition Facts 2 T. vanilla sugar Servings: 24 1/3 cup raspberry preserves Amount per serving Glaze: Garnish: Calories 338 1 cup chocolate chips Fresh whole raspberries % Dally Value• 2 T butter Mint leaves Total Fat 23.2g 30% Saturated Fat 13g 65% Preheat oven to 350° Line the bottom of a 9 or 10 inch spring form pan Cholesterol 112mg 37% with parchment paper Sodlum96mg 4% Total Carbohydrate 29g 11% Melt the chocolate chips, butter and coke in a Dietary Fiber 1.3g 5% double boiler, then let cool Total Sugars 22.9g Whip the eggs and sugar{s) on high for 10 minute Protein 3. 7g {you can use all plain sugar and add ¼ t. vanilla) VitaminD Omcg 0'3/o

Whisk in the chocolate mixture (the batter will Calcium 32mg 2% deflate, but that is fine), then mix in raspberry Iron 1mg 6% preserves Potassium 57mg 1%

Place cake pan on a jellyroll baking sheet, fill with "The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. batter, right to the top 2.000 caloriea day is used tor general nutrition advice. Place in oven and reduce heat to 325°

Bake 55 to 60 min, cake is done when top has a ,1 •••••• 1 , I,· t.. ••• · ~<'- verywel slight crust and seems to be set Remove from oven and cool for 10 minutes

Tuck in sides that may have spilled over slightly Cake deflates as it cools, then remove from spring form pan and chill several hours (Barbara freezes it)

To finish, melt chocolate and butter in a double boiler and then spread on top of cake and garnish with raspberries and mint leaves

Recipe can be halved and cooked in an 8 inch spring form pan

Freezes well Fork Nutrition Counseling Not Your Mother’s Passover: Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 www.forknc.com

Matzah Lasagna Mix in the , farmer/cottage cheese, eggs, forknc.com Makes 8 servings seasonings, and dill, and then set aside. Submitted by Teme Levbarg Melt remaining 2T butter in a small sauté pan and add the garlic for 20 seconds, over medium Ingredients: heat. Spinach filling:

2T unsalted butter Add the mushrooms and sauté for about 5 1 medium onion, diced minutes, until they have given up their 1 10oz package of frozen, chopped spinach, moisture. defrosted

½ lb feta cheese, crumbled If artichoke pieces are large, cut in half. Add to 7 ½ oz farmer cheese/drained cottage cheese the mushroom mixture and heat through. 2 eggs, lightly beaten

Salt (or Mrs. Dash) and freshly ground pepper, Mix in the toasted pine nuts and season with to taste salt and pepper. Set aside. ¼ - ½ t nutmeg, to taste

1T minced fresh dill Heat 2c of broth in microwave, for a minute.

Mushroom-Artichoke filling: Pour into an 8-inch square deep dish that will 2T unsalted butter hold the liquid and soak 2 sheets of matzah at a 1 clove minced garlic time, until they are soft and pliable. Once you 8oz sliced mushrooms have 4 soft matzot, fit them into the bottom 8oz artichoke hearts and sides of the buttered dish. Salt and freshly ground pepper

2T roasted pine nuts (or chopped pecans) Spread the spinach mixture over the matzot, 8 regular matzah squares then top with the mushroom mixture. 2c warm broth (vegetable, mushroom)

1 egg Soak the remaining 4 sheets of matzah in the 1T grated Parmesan cheese broth and then cover the filling, trimming or Additional butter to grease the pan tucking the sides.

Directions: Add the remaining egg to the leftover broth in Preheat oven to 350 degrees. the dish. (Note: if no broth is left, combine 1/2 c

broth with the egg) and pour it evenly over the Lightly grease 13x9 inch pan with the additional entire casserole. butter. Set aside.

Sprinkle Parmesan cheese over the top and Melt 2T butter in a 2qt pan. Sauté the onion bake for 35-45minutes, until golden and until golden. bubbling.

Squeeze out all the excess moisture from the Serve hot or at room temperature. spinach, with your hands, and add to the

onions. Nutrition Thoughts: One serving could serve as

a targeted “1 serving of matzo per day”- the Cook over low heat, stirring occasionally, until rule that helps to protect our intestinal health most of the moisture has evaporated. as well as blood sugar control. 1 serving is high

Fork Nutrition Counseling Not Your Mother’s Passover: Jamie Rincker MS RD A Healthy Food Perspective on the Holiday 919-237-9676 www.forknc.com

in protein and provides a vegetable serving. This forknc.com is a fantastic vegetarian main dish for Passover week.

DELICIOUSNESS ALERT: Holy cow, this sounds amazing. Note that the recipe, as is, is quite high in fat. There may be ways to reduce the fat during the cooking process, such as using low-fat cheese and less butter to sauté if this is workable.