Soar into the Passover and Easter holidays with 3 cheerful recipes

Spring break season is right here. Passover begins on April fifth and ends on April thirteenth. Jews throughout the nation rejoice with a conventional Seder. Passover commemorates the anniversary of the Exodus from Egyptian slavery as recorded within the Bible. Easter Sunday is April ninth ​​when households collect and share feasts of eggs in lots of shapes, fried ham, lamb, potatoes and different vacation dishes.

For Passover, I created a twist on the normal Center Japanese salad known as fattoush, which is historically made with pita bread from the day earlier than. Throughout Passover, Jews abstain from leavened bread, so I reimagined the dish utilizing matza as a substitute of pita. It’s tossed with olive oil, lemon, and pomegranate molasses (or honey), after which tossed with cucumber, tomato, and plenty of contemporary spring herbs like mint, dill, and parsley. There’s additionally a beautiful springtime aspect dish of steamed asparagus with hard-boiled eggs and a horseradish salad that’s nice for both vacation.

Lastly, there’s a moist, tremendous straightforward Carrot Pineapple Coconut Cake to rejoice Easter or function a dessert at any spring competition.

Steamed Asparagus with Arduous Boiled Egg and Horseradish Dressing. (Kathy Gunst/Right here & Now)

Steamed Asparagus with Arduous Boiled Egg and Horseradish Dressing

This easy, filling vegetable dish is nice for Passover or Easter. The dish incorporates many parts of the symbolic meals served on the Passover Seder: the egg (which symbolizes rebirth and renewal) and horseradish (an emblem of the bitterness of slavery). The asparagus is calmly steamed and topped with hard-boiled eggs, handed by way of a superb sieve after which topped with a horseradish French dressing. The dish will be ready a couple of hours prematurely and topped with the French dressing simply earlier than serving.

For two to 4 folks.


Eggs and Asparagus:

The horseradish French dressing:

  • 1 teaspoon Dijon-style mustard
  • 1 tbsp white horseradish (from a jar)
  • 1 ½ tablespoons lemon juice or white wine vinegar
  • 1 spring onion, very thinly sliced
  • 3 tablespoons olive oil
  • Salt and freshly floor black pepper to style


  1. Crack the eggs right into a medium saucepan and canopy with chilly water. Deliver to a boil over excessive warmth. Flip off the warmth however go away the eggs within the saucepan on the still-hot stovetop and allow them to sit within the sizzling water for 12 minutes. Take away from the pot and rinse beneath chilly operating water. drain. Roll the eggs round within the empty saucepan to crack the shell barely. Fill with chilly water. Drain and replenish with chilly water. Drain and peel eggs. Put the eggs by way of a superb sieve set over a medium bowl.
  2. Lower the ends off the asparagus. Utilizing a vegetable peeler, peel the underside two inches close to the stem finish till you attain a pale inexperienced. It will make the stem ends extra tender. Deliver a big pan or saucepan stuffed with water to a boil over excessive warmth. Add the asparagus and cut back the warmth to medium; Simmer for five to 7 minutes relying on the thickness and freshness of the asparagus. The asparagus ought to be simply tender and never crumble or mushy. Drain beneath chilly operating water; drain once more.
  3. Put together the French dressing: In a small bowl, mix mustard, horseradish, lemon juice, spring onion, olive oil, salt, and pepper. style for seasoning.
  4. Place the asparagus on a serving platter and spoon the French dressing over them. Organize the chopped egg in the midst of the asparagus spears.

Matzo Fattoush

Fattoush is a Center Japanese salad from Lebanon, Syria, and Palestine that makes use of day-old flatbread because the salad base. Right here I substitute crunchy matzo, which is minimize into bite-sized items, making them splendid for Passover.

Matzo Fattoush. (Kathy Gunst/Right here & Now)

The matzo items are tossed with olive oil, lemon juice, and pomegranate molasses (or honey and pomegranate juice) till barely mushy. The matzah is then tossed with diced cucumber and tomato, contemporary dill, mint, parsley and at last sprinkled with pomegranate seeds as desired. It’s an attractive spring salad stuffed with coloration and crunch.

Serve inside an hour or two for finest texture. The longer it sits, the much less the matza will crunch.

For 4 to six folks.


  • 4 matzah leaves, damaged into bite-sized items
  • About ⅓ cup olive oil
  • Combine 3 tablespoons of pomegranate molasses or 2 tablespoons of honey with 1 tablespoon of pomegranate juice
  • About 3 tablespoons of lemon juice
  • Salt and freshly floor black pepper
  • 1 teaspoon candy paprika, optionally available
  • 1 ½ cups English or Persian cucumbers, peeled or unpeeled and minimize into small chunks
  • ½ cup cherry tomatoes, halved
  • ¼ cup contemporary parsley, roughly chopped with stalks
  • 3 tablespoons contemporary mint, roughly chopped
  • 3 tablespoons contemporary dill, roughly chopped with stalks
  • 1 spring onion, thinly sliced
  • ½ cup pomegranate seeds, optionally available
  • Recent mint leaves for garnish


  1. Place matzo in a big bowl and gently toss with ⅓ cup olive oil, pomegranate syrup, lemon juice, salt, pepper, and paprika. Go away to relaxation for five minutes.
  2. Add the cucumbers, tomatoes, parsley, mint, dill and spring onions and blend gently. Season to style. If the salad appears dry, add extra olive oil and lemon juice as wanted. The salad shouldn’t be swimming in oil and lemon, however calmly coated. Scatter over the pomegranate seeds and garnish with contemporary mint leaves.

Carrot, Pineapple, and Coconut Cake with Vanilla Cream Cheese Frosting

Carrot, Pineapple, and Coconut Cake with Vanilla Cream Cheese Frosting. (Kathy Gunst/Right here & Now)

That is no fussy carrot cake, however an actual deal with, splendid for the Easter vacation. The cake batter is blended collectively very quickly and baked in a normal 8″ x 8″ sq. (brownie) pan. Whereas the cake is baking, put together the frosting: Beat collectively the butter, cream cheese and vanilla extract with the powdered sugar for a couple of minutes. The result’s a particularly moist cake bursting with flavors of carrot, pineapple and toasted coconut.

Served 6


The cake:

  • 1 cup unsweetened grated coconut
  • ½ cup walnut halves, optionally available
  • Vegetable oil for coating the pan
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon floor ginger
  • 1 teaspoon floor cinnamon
  • ¼ teaspoon salt
  • 4 medium carrots, grated (1 ½ cups)
  • 8.25 ounce can of crushed pineapple in syrup
  • ¼ cup golden or common raisins
  • ¾ cup plus 1 tablespoon sugar
  • ½ cup vegetable oil
  • 2 giant eggs

The Vanilla Cream Cheese Frosting:

  • 4 ounces room temperature cream cheese
  • 4 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract
  • About 1 to 1 ½ cups powdered sugar


  1. Bake the cake: Preheat the oven to 350 levels. Place the coconut on half a baking sheet and the walnuts on the opposite half and bake for about 6 to eight minutes or till the coconut is calmly browned and the nuts are flavorful. Put aside to chill.
  2. Grease an 8 x 8 sq. inch baking sheet with vegetable oil.
  3. In a medium bowl, whisk collectively the flour, baking powder, baking soda, ginger, cinnamon, and salt.
  4. In one other bowl, mix carrots, pineapple, raisins, and ½ cup toasted coconut and put aside.
  5. Utilizing a hand mixer or a mixer fitted with the paddle attachment, beat the sugar and oil for two minutes. Add the eggs one after the other and beat collectively till batter is easy. Scale back the velocity to low and punctiliously add the flour and spice combination, beating till simply integrated. Stir within the carrot/pineapple/raisin combination till simply integrated.
  6. Pour the batter into the ready cake pan and bake on the center shelf for about 1 hour, or till a toothpick inserted within the middle of the cake comes out clear and the cake is starting to tug away from the perimeters of the pan. Take out and let cool for 10 minutes. Work your means across the cake with a flat kitchen knife to loosen it. Place a wire rack on the cake and switch the cake. flip once more. Go away to chill to room temperature.
  7. In the meantime, put together the frosting: Utilizing a hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter till easy, about 5 minutes. Use a mushy spatula to wash the beaters and the perimeters of the bowl so every little thing is whisked collectively. Add the vanilla extract and slowly add the sugar, about 1⁄2 cup at a time. Beat till easy and creamy. Style after including 1 cup of sugar. I don’t just like the frosting too candy, however be at liberty so as to add the additional ½ cup of sugar in case you’d like.
  8. When the cake is totally cool, use a mushy spatula or offset spatula and unfold the highest with the frosting. Sprinkle with the remaining ½ cup of toasted coconut and unfold the toasted walnuts across the edges. Serve at room temperature or refrigerate in a single day and produce to room temperature earlier than serving.

Extra spring recipes

  • Click on right here for Meyer Lemon Curd Tart with Strawberries and Pistachio Mud, Angel Meals Cake with Vanilla Whipped Cream and Spring Berries, and Flourless Chocolate Orange Cake.
  • Click on right here for macaroons, matzah candies and meringue cake.
  • Click on right here for Roasted Pistachio, Apricot, Date, Apple and Spiced Charoset, Pavlova Meringue Cake and Nancy’s Rooster Soup.
  • Click on right here for potato au gratin with pesto and pancetta, roast potatoes with sea salt and herbs and potato galettes filled with greens and Gruyere.
  • Click on right here for lamb recipes splendid for Passover or Easter.
  • Click on right here for Asparagus Ham Quiche and Three Onion Galette.