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vegetarian

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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Schav (Sour Grass)

Recipe by Jared Polis

<em>Schav</em> (Sour Grass)

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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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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Tabbouleh with Preserved Lemon and Almonds

Recipe by Alon Shaya

<em>Tabbouleh</em> with Preserved Lemon and Almonds

This simplest of salads always surprises people at Shaya. “How can parsley salad be so complex?” they ask. The answer is twofold: preserved lemon and baharat. Taking the time to find (or make) these ingredients will pay off with flavor, although ¼ teaspoon of pumpkin-pie spice is a pretty good replica of the baharat, and

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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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Masapan (Homemade Marzipan)

Recipe by Vered Guttman

<em>Masapan</em> (Homemade Marzipan)

Spain is the birthplace of marzipan and was first created in the 15th century. Jews adopted this candy as a Jewish dessert after a meat meal. Real Sephardic marzipan will include a few bitter almonds. Unfortunately, those are illegal in America because of the high content of cyanide (though you really only need a tiny

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Pistachio, Cardamom and Rosewater Macaroons

Recipe by Annabel Epstein

Pistachio, Cardamom and Rosewater Macaroons

Why do almonds have to be the star of every Passover cookie? Ground pistachios laced with citrus zest, cardamom and rosewater combine for an easy, one-bowl cookie that can be dressed up with drizzled chocolate or enjoyed on its own. Traannabder Joe’s sells pre-shelled pistachios—they are a worthwhile investment here.

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Almond Flour Bread

Recipe by Judith Rontal

Almond Flour Bread

Bake up a loaf of this grain-free almond flour bread to keep your toast cravings in check during the eight days of Passover or to treat gluten-free family members and guests all year round. With a base that can be modified for both the sweet and savory palate, this bread is great for all times

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