For the chicken:
4-6 boneless chicken thighs or breasts (about 1 1/2 pounds), skin on or off
2 tablespoons of chopped, fresh rosemary
1/4 cup of dry white wine
1 teaspoon of pepper
2 tablespoons of olive oil

For the sauce:
1 3/4 cup of fresh or frozen blackberries or boysenberries
1 tablespoon of apple cider vinegar
2 tablespoons of red currant jelly (or berry jam or jelly)
1/4 teaspoon of ground nutmeg

Cut the chicken into 1 1/2 inch pieces and place in a bowl. Mix with the wine, oil, rosemary, and pepper. Cover and set aside to marinate in the refrigerator for one hour.  Remove the chicken pieces from the marinade, reserving the marinade. Thread the chicken onto skewers and season generously with salt. Preheat broiler. Place skewers on an oiled broiling pan, 5 to 6 inches away from the burner. Cook for 8 to 10 minutes, 4 to 5 minutes per side. Place on a platter and cover with foil to allow the chicken to rest.

To make the sauce, place the marinade and the berries in a sauce pan and simmer gently until the berries are soft. Press through a strainer and discard the pulp. Return the juice and marinade mixture to the pan. Add the vinegar, jelly, and nutmeg and bring to a boil. Simmer, uncovered until it has reduced by about 1/3 to a light syrup-like consistency. Plate the skewers and spoon the sauce over the chicken. Serve immediately. Serves 4.

1 to 1 1/2 pound skinless, boneless chicken breast halves cut into thin strips
1/2 cup Italian-style salad dressing
1 1/2 teaspoons honey
1 teaspoon fresh lime juice
1 red pepper diced
1 onion, diced
2 teaspoons oil

In a small bowl mix together the dressing, honey and lime juice. Place chicken strips in a 9x13-inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour. Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned, about 10 minutes. Add the peppers and onion and cook an additional 4 minutes and serve. Serves 4. 

Notes: A sweet and citrusy marinade of makes this dish moist and tender.

4 boneless, skinless chicken breasts
1 package of white button mushrooms
1/3 to 1/2 cup Italian dressing
1 can diced Italian style tomatoes (do not drain)
Red Pepper Flake (use a little or a lot depending on ho spicy you like things)

Arrange chicken breasts in single layer on bottom of crock pot. Chop mushrooms into quarters and place over chicken. Pour Italian dressing and tomatoes (including juice) over chicken and mushrooms. Crush red pepper flake in hands and then sprinkle over. Put lid on crock pot and turn to low. Cook 6 to 8 hours depending on thickness of chicken breast. Serves 4.

1 16-oz jar Pesach duck sauce
1 cup dried apricots, chopped
1/2 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon paprika
2 teaspoon garlic powder
1 1/2 cups matzo meal
3/4 cups chopped pecans
6 boneless, skinless chicken breasts, pounded flat to an even thickness

Combine the duck sauce with the chopped apricots in a bowl. Let sit for at least an hour. Preheat oven to 400. Lightly spray a cooking sheet with nonstick cooking spray. In a medium bowl, combine the honey, salt, pepper, paprika, and garlic powder. Whisk to combine. In a shallow dish, combine the matzo meal with pecans. Brush the chicken cutlets with the honey mixture and then dredge in the pecan mixture. Place in a single layer in the prepared pan; spray the tops with cooking spray. Bake for 20 minutes. Serve the chicken with the apricot sauce.
Serves 6

4 bone in skin on chicken breasts or 4 legs and thighs
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon kosher salt
4 apples, cored and sliced
4 sprigs rosemary

Preheat oven to 350. Rinse the chicken, pat dry with a paper towel and place in 9X13 glass baking dish. Drizzle with oil and vinegar, then sprinkle with salt. Arrange the apples around the chicken in the baking dish. Place the sprigs of rosemary under the chicken. Bake for 90 minutes, until golden brown. Serves 4

1 1/2 cups matzo meal
3 tablespoons finely chopped fresh parsley
1 1/2 teaspoons ground ginger
3/4 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs
3 to 4 pounds boned and skinned chicken breast halves or thighs
1 12 ounce jar apricot preserves
1 cup white wine
3 tablespoons oil

Line a very large roasting pan with foil, then grease the foil. Preheat oven to 350.

In a medium bowl, combine the matzo meal, parsley, ginger, salt, and pepper. Put the eggs into another bowl, and lightly beat them until they are frothy. Dip each piece of chicken into the egg, and then coat with the matzo meal mixture. Arrange the coated chicken so that they are close but don’t touch each other.

Put the apricot preserves, wine, and oil into a small saucepan and mix them well. Slowly bring the mixture to a brief boil. Spoon the mixture over the chicken.
Bake uncovered for about 35-40 minutes or until the chicken is cooked through. Serves 8 to 10.

1/4 cup olive oil
1 tablespoon minced garlic
4 bone in, skin on chicken breasts
1 pomegranate, halved or 1 cup pomegranate juice
1/4 cup dry white wine
Juice of 1 lemon
1 tablespoon cinnamon sugar
Salt and pepper

Preheat oven to 375. In a cup, mix oil and garlic. Brush garlic oil over chicken. Place chicken in a shallow baking dish. Drizzle any remaining oil over chicken. Bake in preheated oven for 35 to 45 minutes, basting several times with pan juices, until skin is browned and juices run clear when a thigh is pierced at thickest part with a fork. Remove 1 tablespoon seeds from pomegranate. Set aside for garnish. Squeeze juice form remaining pomegranate through a sieve into a small bowl.  In a small saucepan, mix pomegranate juice, wine, lemon juice, and cinnamon sugar. Bring to a boil over high heat. Reduce heat to low and cook 5 minutes. Season sauce with salt and pepper to taste.  Transfer roasted chicken to a serving platter and pierce each piece several times. Pour sauce over chicken. Garnish with pomegranate seeds and serve at room temperature. Serves 4.

1 1/2 to 2 lbs chicken breast, cut into strips
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoon olive oil
2 cup thinly sliced onions
1 cup seedless raspberry jam
2 tablespoon wine vinegar
2 tablespoon ketchup
1 teaspoon minced ginger
1/2 teaspoon dried rosemary

Sprinkle chicken with salt and pepper, heat oil add onion and saute several minutes until soft and golden, add chicken and saute 8 minutes, remove onion and chicken from pan. Add the Jam, vinegar, ketchup, ginger and rosemary and cook 2 minutes add chicken and onions with juices and cook four minutes longer

2 cups matzo farfel, soaked and drained
1/2 cup butter, melted, divided
1 small head cauliflower cut into small florets (about 5 Cups)
1 cup chopped onion
1/2 cup thinly sliced carrot
1 garlic clove, minced
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried oregano
1 cup shredded Cheddar cheese, divided
2 eggs
1/4 cup milk

Preheat oven to 375. In a bowl, combine farfel and 1/4 cup butter. Press onto the bottom and up the sides of an ungreased 9 inch pie plate. Bake for 8 minutes or until lightly browned; set aside. In a large skillet sauté the cauliflower, onion, carrot, garlic, salt and oregano in remaining butter over medium heat for 10 minutes, stirring frequently. Sprinkle 1/2 cup cheese into prepared crust. Top with the cauliflower mixture and remaining cheese. In a bowl, beat the eggs and milk. Pour over pie. Bake uncovered for 30 minutes or until a knife inserted near center comes out clean and the cauliflower is tender. Serves 6 to 8

Crust
1 1/2 cup matzo meal
1 1/2 teaspoons fresh tarragon leaves or 1/2 teaspoon dried
1/2 teaspoon salt
4 tablespoons cold unsalted butter or margarine, cut into small pieces
1/4 cup olive oil
1/4 cup yogurt

Filling
2 tablespoons olive oil
1 cup thinly sliced red onion
1 1/2 cups grated carrots
2 tablespoons white wine or vinegar, divided
1 tablespoon kosher for Pesach mustard substitute
1/2 cup shredded cheddar cheese
1/2 cup plain yogurt
1/2 cup milk
2 large eggs
2 teaspoons finely chopped fresh tarragon or 3/4 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Preheat oven to 350.  To prepare crust: Coat a 9- to 10-inch tart pan with cooking spray. Place flour, tarragon and 1/2 teaspoon salt in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add 1/4 cup oil and 1/4 cup yogurt and pulse just until the dough starts to come together. Transfer the dough to the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. Bake the crust until set but not browned, about 15 minutes. Let cool on a wire rack. To prepare filling: Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Stir in carrots and 1 tablespoon wine or vinegar and cook, stirring, for 2 minutes. Remove from the heat.  Spread mustard over the crust. Sprinkle with Cheddar cheese and then evenly spread the carrot mixture in the tart shell.  Whisk 1/2 cup yogurt, milk, eggs, tarragon, the remaining 1 tablespoon wine or vinegar), 1/4 teaspoon salt and pepper in a medium bowl. Place the tart pan on a baking sheet and pour in the filling.  Bake the tart until the filling is firm and the edges are golden brown, 40 to 45 minutes. Let cool for 15 minutes before slicing. Serve warm or chilled.

1 lb carrots, peeled, cut into sticks
2 large white onions, sliced into wedges
5 tablespoons butter or margarine
3 large apples, cored, thinly sliced into rings
1 teaspoon thyme (optional)
1/4 cup lemon juice
1 cup matzo meal

Preheat oven to 350. Grease a 2 quart casserole dish. Steam carrots in boiling salted water until tender-crisp. Set aside. In a skillet saute the onions in the butter until golden. In the prepared dish, layer the carrots, onions and apples. Sprinkle with thyme. Drizzle with lemon juice. Melt the remaining butter and then mix in matzo meal. Sprinkle the matzo meal mixture over vegetable mixture. Bake degrees for 15 minutes or until vegetables are heated through and the topping golden brown. Serves 4. This recipe can be doubled or tripled.

2 lbs. baby carrots
1 teaspoon olive oil
1/2 cup jellied cranberry sauce
2 tablespoons honey
1 tablespoon lemon or orange juice
kosher salt
pepper

In a saucepan, boil the baby carrots in boiling salted water until tender-crisp, about 8 to 10 minutes. Drain well and leave the carrots in the pan. Add the remaining ingredients to the saucepan and cook for 5 minutes or until nicely glazed and piping hot, stirring occasionally. Serve immediately. Serves 6 to 8.

2 cups firmly-packed shredded apple
2 cups shredded, firmly-packed carrots
1/2 cup raisins (optional)
1/4 teaspoon kosher salt
1/4 cup freshly-squeezed lemon juice
1 tablespoon sour cream or mayonnaise
1/2 teaspoon vanilla extract
1 tablespoon honey

In a large mixing bowl, toss the shredded apples, carrots and raisins (if using) together. In another bowl whisk together the lemon juice, sour cream or mayonnaise, vanilla and honey. Pour the dressing over the apple carrot salad and toss well. Serve immediately. Serves 4 to 6.

4 cups baby carrots (or small-cut carrots) steamed yet a little firm
1 onion chopped
1 cup dried apricots chopped up
3 to 4 tablespoons oil (for frying)
1/4 cup brown sugar
about 1/2 cup water
a generous dash each of: ground ginger, ground cloves and allspice
salt and pepper

In a frying pan, fry up onions with oil (and garlic if you choose to use it) until the onions are soft. Add the spices, sugar, and apricots to the pan. When the sugar has been absorbed, add the water so it’s like a sauce and has a little liquid to cook in. Add the carrots (they should be steamed a little before hand so they cook faster), and cook for a few minutes. Stir with the sauce, until they are covered nicely and a little brown. Serves: 4 to 6

1 lb carrots, very coarsely grated
3-4 large onions, peeled and chopped
2 teaspoon sugar
salt to taste
spices to taste, such as ground coriander,
1 package quinoa (prepared according to the package directions)
2 tablespoon margarine for frying
Fresh lemon juice (optional)
toasted sesame seeds (optional)

Saute onion in margarine over medium heat until soft, then add carrot, salt, sugar and spices.  Cover and leave on medium to low medium heat, checking occasionally to ensure that it doesn’t burn, but not stirring so frequently that it don’t get a nice variation of browning.  Should be done in about 10 minutes. Serve over warmed quoina topped with toasted sesame seeds. Serves 4. This recipe can be doubled or tripled

Notes: Check with your rabbi to see if quinoa is acceptable in your community

2 1/2 cups carrots, cooked, mashed, and seasoned with salt and pepper
2 egg yolks, beaten
1 1/2 cups milk
1 cup matzo farfel
2 tablespoons finely chopped onion
2 egg whites
salt and pepper to taste

Preheat oven to 350. Grease a 2 qt. casserole dish. In a bowl combine the cooked carrots, egg yolks, milk, farfel and onions. Mix to combine. Salt and pepper to taste. In the bowl of an electric mixer beat the egg whites until they are stiff and then fold them lightly into the carrot mixture. Turn into prepared casserole dish. Bake at 45-60 minutes, or until knife inserted comes out clean. Serve immediately. Serves 4. This recipe can be doubled or tripled.

3/4 cup of finely grated carrots.
2 tablespoons cream cheese, softened.
1 stick of margarine, softened.
2 tablespoons chopped green olives
2 tablespoons of grated onion
Dash of white pepper.

In a bowl of an electric mixer or food processor combine all the ingredients and mix thoroughly. Cover and refrigerate for at least 1/2 hour. Makes 1 1/2 cup spread

3 medium zucchini, unpeeled and grated
3 medium carrots, peeled and grated
2 sweet potatoes, peeled (about 1 pound) peeled and grated
2 medium onions, chopped fine
2 teaspoons minced garlic
1/2 cup chopped parsley
3 tablespoon fresh basil, or 1 teaspoon dried
4 eggs
4 egg whites
1/2 cup potato starch
1 1/4 teaspoon salt (or more to taste)
1/2 teaspoon black pepper (or more to taste)
2 teaspoons olive oil

Preheat oven to 375. Grease a 3 qt. baking dish. In a large bowl combine the zucchini, carrots, and sweet potatoes onions, garlic, parsley, and basil. Mix well. Add the 4 whole eggs, potato starch, salt, pepper and oil. Mix well. In the bowl of an electric mixer beat the 4 whites until stiff. Fold the mixture into the vegetable mixture. Spoon the vegetable mixture into the prepared dish and spread evenly. Bake for 1 hour and 10 minutes, or until golden brown and firm. Mixture can be baked in sprayed muffin tins at 375 for 25 to 30 minutes, until golden brown. Serves 8

Notes: Use fresh herbs, they make this dish fabulous

2 (10 ounce) packages frozen chopped spinach (or equivalent fresh)
1 teaspoon minced garlic
2 eggs, slightly beaten
1/4 cup grated parmesan cheese
1 teaspoon nutmeg
1 teaspoon salt
1 cup ricotta cheese
1/4 cup pine nuts
1 teaspoon olive oil

Preheat oven to 350. Cook the frozen spinach according to package directions.
If using fresh spinach, wash it, remove the stems and cook with just as much water as will cling to the leaves. Cool and drain the spinach well; squeeze dry to remove excess juice. Combine with eggs, grated Parmesan, nutmeg, seasoned salt, and ricotta cheese. Rub a 10-inch pie pan with olive oil and spread the spinach mixture evenly around the pan. Top with pine nuts. Bake for 20 minutes. Serves 6 to 8

Notes: This can be served as an appetizer, side dish, or entree.