3 tablespoons olive oil
2 teaspoons minced garlic
1 pound mushrooms, sliced
2 cups canned crushed tomatoes
2 tablespoons fresh basil; chopped, or 1 1/2 teaspoons Dried basil
2 sliced and diced red or green bell peppers
1/4 to 1/2 cup dry white wine
4 baked potatoes
sugar, to taste
salt, to taste
pepper, to taste

1. Heat the olive oil in a large skillet, add the garlic and mushrooms and saute for a minute or two;
2. Add the crushed tomatoes and basil. Stir while the mixture comes to a boil and then reduce to a simmer for about 5 minutes;
3. Add sliced and diced pepper pieces into the sauce and simmer until the peppers are tender but not too soft, about 7 or 8 minutes;
4. Stir in the white wine. Taste the sauce and add a touch of sugar if desired, and salt and freshly ground pepper;
5. Serve over a baked potato.

Serves 4. This recipe can be doubled or tripled.

Notes: A quick lunch or dinner for chol chomoed.

3 to 4 lbs cut up chicken (thighs and breasts work best)
1 tablespoon cinnamon
1/2 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground pepper
1 tablespoon kosher salt
2 to 3 onions cut into quarters
8 to10 garlic cloves cut in half
5 to 6 potatoes cut into quarters
2 to 3 sweet potatoes peeled and cut into 1/8’s
5 to 6 carrots cut into 1 inch chunks
2 parsnips cut into pieces
4 to 5 stalks celery cut into chunks
1 to 2 tablespoons oil
1/2 cup white wine

1. Preheat oven to 400°F.
2. In a bowl combine the cinnamon, garlic powder, onion powder, pepper and salt.
3. Season the chicken pieces with the mixture on all sides and under the skin.
4. Place the chicken in a resealable plastic bag and refrigerate for at least 1 hour.
5. Place the garlic, potatoes, parsnips, carrots and celery in the bottom of a roasting pan or Dutch oven and toss the remaining seasoning with the vegetables and oil. The vegetables should cover the bottom of the pan and fill up about at least 1/3 to 1/2 of the pan.
6. Arrange the chicken on top of vegetables, pour the wine over the top of the chicken, cover and cook 20 minutes at 400 degrees.
7. Reduce the temperature to 325 and roast for an additional 35 to 45 minutes. Remove the lid for the last 10 to 15 minutes.

Serves 6 to 8

3/4 cup fresh raspberries (about 3 1/2 ounces)
3 tablespoons vinegar
1 tablespoon sugar
1/2 cup oil
3 to 6 teaspoons water (optional)

Chicken:
1 cup chopped hazelnuts (about 4 1/2 ounces)
3/4 cup matzo meal
1 tablespoon plus 1 teaspoon coarse kosher salt
3 teaspoons pepper, divided
1/3 cup honey
1/4 cup mayonnaise
4 large boneless skinless chicken breasts cut into strips
4 tablespoons margarine
3 tablespoons oil
1/2 cup fresh raspberries

Raspberry Sauce:
1. In a food processor or blender combine the 3/4 cup raspberries, vinegar, and sugar and process until smooth.
2. With blender running, gradually add the oil.
3. Add water by teaspoonfuls as needed to thin to desired consistency.
4. Season raspberry sauce to taste with salt and pepper.

For chicken:
1. Preheat oven to 375°F.
2. In a bowl combine the hazelnuts, matzo meal, 1 tablespoon salt, and 2 teaspoons pepper. 
3. In another bowl combine the honey, mayonnaise, remaining 1 teaspoon coarse salt, and remaining 1 teaspoon pepper in bowl.
4. Add the chicken to the mayonnaise mixture and turn to coat. Then dip the chicken pieces, 1 at a time, into matzo and nut mixture, coating both sides. Transfer the chicken pieces to baking sheet.
5. Divide equal amounts of margarine and oil between 2 skillets.
6. Add the chicken pieces to the skillets cook until chicken is light brown, about 4 minutes per side but don’t cook it all the way through.
7. Place the semi cooked chicken on a rimmed baking sheet and place it in the oven.
8. Bake until cooked throughout, about 10 to 15 minutes.
9. Serve immediately with fresh raspberries and raspberry sauce.

Modified from epicurious.com

16 oz of pineapple chunks in juice, drained, save the juice
1/2 to 2/3 cup of red or green bell pepper, chopped fine.
1 teaspoon fresh ginger chopped or 1/4 teaspoon dried
1 1/2 lb ground turkey
1/2 cup of green onion slices.
1/2 cup of matzo meal
1/2 teaspoon of salt
1 cup readymade kosher for Pesach bbq sauce

1. Preheat oven to 400°F.
2. In a large bowl, combine 1/4 cup of the pineapple juice, chopped bell pepper, ginger, ground turkey, sliced green onion, breadcrumbs and salt and mix to combine.
3. Shape the mixture into balls and place them in a 9X13 baking dish.
4. Pour the teriyaki sauce over meatballs; mix lightly to coat the meatballs.
5. Bake, uncovered for 30 minutes.
6. Place 1 piece of pineapple on a large toothpick and spear a meatball.
7. Serve on a platter with the sauce pored over.

Serves 6 to 8

Notes: A simple recipe that you can make up ahead of time and reheated whenever you need it during the week!

1 (14-ounce) can hearts of palm, drained, sliced into rounds
4 ripe avocadoes, diced
1 small red onion, sliced thin
1/2 to 1 cup pine nuts, toasted
bib or red leaf lettuce leaves, shredded

Dressing
1 teaspoon minced garlic
1/4 cup chopped parsley
3 tablespoons lemon juice
1/2 teaspoon sugar
2 teaspoons dried dill
1/4 teaspoon salt
1/2 cup oil

1. Place all the dressing ingredients in a bowl and whisk them together (you can also put the ingredients in a container with a tight lid and shake it to combine). Set the dressing aside.
2. In a large salad bowl combine the hearts of palm, avocado, and red onions. Add the dressing and toss to coat.
3. Divide the lettuce between 8 plates and mound the hearts of palm mixture on top. Sprinkle the pine nuts on top and serve

Notes: An amazing salad that you can top with chicken or fish or cheese or all by itself!

1 pound smoked white fish, deboned and flaked
2 cups matzo meal
1/2 red bell pepper, minced
4 green onions, sliced
1/4 cup mayonnaise
3 large eggs
1 to 2 teaspoons ground white horseradish
1 stalk celery, diced fine
1/2 teaspoon salt
1/4 teaspoon pepper
lemon wedges, for garnish

1. Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with oil.
2. In a bowl combine the white fish, matzo meal, bell pepper, green onions, mayonnaise, eggs, horseradish, salt and pepper and mix until combined. 
3. Divide the mixture evenly among muffin cups.
4. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

Makes 12

Notes: You can make these up to 2 days before you need them. Cover them with plastic wrap and refrigerate them, don’t freeze them. Good hot or cold.

1 tablespoon butter or margarine
1 1/2 cups thinly sliced sweet onions
1/2 cup sliced green onions
1/4 cup apple cider vinegar
1/2 cup fresh or frozen cranberries (thawed), coarsely chopped or dried cranberries
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon orange zest
cream cheese (you can use fat free)
parsley leaves
TamTams

1. Melt butter or margarine in a large skillet over medium heat; add onions, and sauté 15 to 18 minutes or until golden and tender.
2. Stir in the vinegar, cranberries, sugar, salt, and orange zest; cook, stirring occasionally, 2 to 4 minutes or until liquid is reduced to about 2 tablespoons.
3. Spread the Tam Tams with about 1 teaspoon cream cheese; and then top each with about 1 tablespoon of the cranberry mixture. Garnish with parsley.

Makes 16

Notes: A really nice snack spread

1/3 cup packed brown sugar
1/4 cup water
2 teaspoons butter or margarine
2 firm ripe pears, peeled and cored and cut in half lengthwise
vanilla yogurt (for breakfast) or pareve whipped topping, whipped cream or ice cream
2 tablespoons sliced almonds, toasted
Chocolate sauce (optional)

1. Preheat oven to 350°F. Lightly grease a 9x13 pan.
2. In a sauce pan combine the brown sugar, water, and butter or margarine. Bring the mixture to a boil and cook for 3 minutes or until slightly thickened. Remove the mixture from heat immediately and set it aside.
3. Arrange pear halves, cut sides up, in the prepared pan and drizzle the caramel mixture over the top of the pears.
4. Cover the pan with foil and bake for 25 minutes. Uncover and bake for an additional 25 to 30 minutes or until the pears are tender.
5. To serve, place a pear half on a plate and spoon some of the caramel mixture evenly over pears. Top each pear half with yogurt, whipped cream or ice cream, chocolate sauce and almonds.

Serves 2 to 4.

Notes: Perfect for dessert or breakfast

8 oz (250 g) chilled low-fat Swiss and/or cheddar cheese (2 cups grated)
1 Tbsp grated Parmesan cheese
2 cloves garlic
1 medium onion, cut in chunks
1 carrot, cut in chunks (or 1 red bell pepper)
1 Tbsp olive oil
4 cups cut-up broccoli
2 Tbsp fresh parsley (or 2 tsp dried parsley)
3 eggs (or 2 eggs plus 2 egg whites)
1/2 cup matzo meal
1/2 tsp salt
1/4 tsp each dried basil and dried oregano

1. Insert Grater in food processor. Grate Swiss or cheddar cheese, using medium pressure. Transfer to a bowl. Remove 2 Tbsp grated cheese, combine with Parmesan cheese and reserve as a topping.

2. Insert Steel Blade in food processor. Drop garlic through feed tube while machine is running; process until minced. Add onion and carrot or red pepper; process with several quick on/off pulses, until coarsely chopped.

3. Heat oil in a non-stick skillet. Sauté garlic, onion and carrot on medium heat until softened, about five minutes. Meanwhile, rinse broccoli thoroughly in cold water; drain well. Microwave, covered, on High for four minutes (or steam broccoli for five to six minutes.) Cool slightly.

4. Process broccoli and parsley with several on/off pulses, until coarsely chopped. Add sautéed vegetables and grated cheese (excluding reserved cheese topping), along with all remaining ingredients. Process 8 to 10 seconds longer, until combined.

5. Spread mixture evenly in sprayed 7-×11-inch glass baking dish. Sprinkle with reserved cheese topping.

6. Bake in preheated 325°F oven for 30 to 35 minutes, until golden. Cool slightly; cut into squares.

Yield: 6 servings as a main dish or 8 to 10 servings as a side dish. Keeps 2 days in the refrigerator. Reheats and/or freezes well.

Notes: Adapted from The NEW Food Processor Bible: 30th Anniversary Edition by Norene Gilletz (Whitecap March 2011) Easy and versatile! These scrumptious squares make a delicious dairy brunch dish or side dish, with 400 g calcium per serving. A food processor speeds up preparation time.

3 onions, sliced
2 chickens (3 lbs each), cut up
Pepper and paprika, to taste
1 1/2 cups Szechuan-style duck sauce
1 can (19 oz) pineapple chunks, drained (reserve liquid)

1. Place onions in the bottom of a large sprayed roasting pan. Remove and discard fat from chickens but do not remove skin. Place chicken pieces on top of onions. Sprinkle lightly with seasonings.

2. Pour duck sauce and pineapple chunks over chicken, along with half of the reserved liquid.

3. Bake covered at 400°F for 1/2 hour. Reduce heat to 350°F and bake 1 hour longer, basting occasionally.

4. When cool, refrigerate for several hours or overnight.

5. Discard chicken skin and congealed fat from pan juices. Reheat covered at 350°F for 25 minutes.

Yield: 12 servings. Reheats and/or freezes well.

Notes: You’ll get rave reviews when you serve this dish to family and friends at your Passover table!

5 medium carrots, cut in chunks (or 20 mini carrots)
1 package (10 oz) frozen chopped spinach
3 packages frozen gefilte fish, completely thawed

1. Spray a 12-cup fluted tube pan with nonstick spray. 

2. Cook carrots in boiling water until tender, 15 to 20 minutes. Drain well.

3. Microwave or steam spinach for 3 to 4 minutes, until thawed. Let cool, then squeeze dry.

4. In a food processor fitted with the steel blade, process spinach until finely ground, about 15 seconds. Add contents of one package of gefilte fish and blend well. Spread mixture evenly in tube pan.

5. Spread with the contents of the second package of gefilte fish to make the second layer.

6. Process drained carrots about 15 seconds. Add contents of the third package of fish to carrots and blend well. Spread evenly in pan to make the third layer.

7. Place a piece of parchment paper on top of fish, then cover pan with aluminum foil.

8. Bake in preheated 350°F oven for 1 1/2 hours. When done, top should be firm to the touch and edges should pull away from sides of pan. A skewer inserted into fish halfway between centre and outside edge should come out clean.

9. Let cool for 20 to 30 minutes. Loosen fish with a long metal spatula. Cover pan with a serving plate, invert and shake gently to unmold. Wipe up any juices that collect on the plate.

10. Cool completely, then cover and refrigerate overnight. Slice and serve with bottled or homemade horseradish, lettuce, tomatoes and cucumber slices.

Yield: 16 to 20 servings. This can be made up to two days in advance. Do not freeze.

Notes: The layered look is in!

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