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Whole Lemon Bar

Recipe by Judith Rontal

Whole Lemon Bar

When life gives you lemons…make lemon bars! These lemon bars require no juicing; just put the whole lemon in and don’t forget the sugar. They’re perfect for a party or any other time you’re looking for that bright lift that only citrus can give.

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Savory Mushroom Quinoa Burgers

Recipe by Jessica Grosman

Savory Mushroom Quinoa Burgers

Most veggie burgers are made with beans and grains, making them off-limits during Passover. Quinoa, a permitted pseudo-grain (actually a seed), becomes a delicious substitute when mixed with umami-rich sautéed mushrooms. Serve these burgers during Passover and year-round as a quick make-ahead meal for anytime of the day. Use organic ingredients wherever possible.

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Creamy Carrot-Quinoa Soup with Zesty Gremolata

Recipe by Jessica Grosman

Creamy Carrot-Quinoa Soup with Zesty Gremolata

Just a few simple pantry ingredients are needed to become a vibrant-colored soup to enjoy for a light lunch or evening meal. Dairy-free soups often get their creaminess from puréed beans; however, in this kosher-for-Passover recipe, puréed quinoa gives the soup the right amount of silky texture! Topped with a simple gremolata, this soup feels

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Anti-Inflammatory Golden Milk Quinoa Porridge

Recipe by Jessica Grosman

Anti-Inflammatory Golden Milk Quinoa Porridge

A favorite wintertime warming drink combined with fluffy cooked quinoa becomes a delicious way to start the day. Served hot or at room temperature, this slightly sweet creamy porridge is nourishing for any day of the year, especially when topped with antioxidant-rich fresh berries and coconut flakes. Turmeric’s anti-inflammatory benefits are potentiated by the addition

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No-Flour Nut Cake

Recipe by Jared Polis

No-Flour Nut Cake

Recipe from Rae Keller, Congressman Jared Polis’ late great-grandmother, reprinted from the 1974 The International Grandmothers’ Cookbook: Favorite Recipes of Grandmothers from Around the World by Eileen Weppner.

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Shakshouka

Recipe by Alon Shaya

<em>Shakshouka</em>

Eggs poached in a spicy, savory tomato sauce: this dish serves itself. It’s my go-to when I show up at someone’s house and everyone is hungry. Chances are, there are eggs and a can of tomatoes on hand. Outside of that foundation, you can be as creative or as simple about adding anything else as

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Spring Lamb with Roasted Vegetables

Recipe by Vered Guttman

Spring Lamb with Roasted Vegetables

This dish of roasted lamb shoulder with vegetables is all about the beauty of spring, as lambs are born and asparagus, sunchokes and artichokes are at their peak. Choose the best spring produce you can find, roast briefly and arrange around the lamb. JFE® Note: In Sephardic communities, unlike among Ashkenazic Jews, it is common

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Blender Orange Almond Cake

Recipe by Merav Levkowitz

Blender Orange Almond Cake

Using the whole orange (yes, peel, pith and all!) gives this cake, adapted from Claudia Roden and other classic Sephardic recipes, its fantastic moisture, and almond flour makes it easy to dump all the ingredients in the blender or food processor and let it run. I always stock up on almond meal or flour for Passover,

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Matzah Crack(ers)

Recipe by Judith Rontal

Matzah Crack(ers)

After the first two Passover seders, matzah is the last thing you want to see in your kitchen, but it’s all you have to eat for six more days! Turn the boring, bland cracker into something so good you’ll have to run out and buy a second box. The magic trio of butter, sugar and

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