Different ingredients are displayed on the household Seder plate.
Kohlrabi Salad With Kohlrabi Greens Pesto is made using the entire vegetable, from root to stems. The Passover Seder, the dinner that begins with a ritual tasting of special foods including leafy greens and fresh herbs, varies according to the family’s traditions.
Different ingredients are displayed on the household Seder plate, which often has sections labeled with the names of the symbolic foods. My mother’s family was originally from Poland, and on our family’s Seder plate, she placed celery or parsley to represent springtime. Horseradish was the bitter herb on that plate, a reminder of the hardships of the Hebrew slaves in Egypt. My mother-in-law served romaine lettuce leaves as bitter herbs or picked seasonal bitter herbs such as mustard greens and dandelion greens. Some eat these sharp seasonal greens with haroset, a sweet mixture of fruits and nuts, to balance their bitterness. We enjoy a variety of greens, herbs and spring vegetables throughout our festive Passover dinner. To add a sweet touch, we add fruits like tangy-sweet kumquats in our potato salad and Asian pears in our Napa cabbage slaw. French vegetable soup with white beech mushrooms and chervil evokes the aromas and flavors of France. A highlight of this soup is the aromatic, flavorful, fresh chervil, which brings to us fond memories of the aromas and flavors of France. You can use ordinary mushrooms, or to make it more festive, add bunapi mushrooms , which have a lovely, firm texture and a somewhat nutty flavor.1. Cut the vegetables — carrots, white part of leek, celery and button mushrooms — into thin strips or dice. If using bunapi mushrooms, cut them from the root base, separating stalks into bite-sized pieces.3. Add vegetables and cook them, partially covered, for 10 to 12 minutes or until tender but slightly firm. Add tomatoes and cook for 2 minutes.Carrot Soup With Harissa and Coconut This easy-to-make vegan soup is a puree of carrots cooked with sauteed onions and garlic that gains heat from harissa and is enriched with creamy coconut milk that tames the spiciness. You might like to add bits of matzo to your soup. The recipe is from Ronnie Fein’s book, “Kosher Cooking for Beginners.”1. Heat oil in a saucepan over medium heat. Add onion and cook for 2 to 3 minutes. Add garlic and carrots and cook briefly. 2. Add stock and cloves, bring to a boil, reduce heat and cook, partially covered, for 25 minutes or until carrots are soft. Remove cloves. 3. Puree soup in a food processor or blender . Return soup to pan. Whisk in harissa. Stir in coconut milk. Bring soup to a simmer. Cook for 10 minutes. Add salt to taste. Serve garnished with toasted coconut. Ukrainian cucumber salad with yogurt and dill is based on a recipe in "The New Ukrainian Cookbook" by Annette Ogrodnik Corona. This salad is based on the recipe for Cucumber with Sour Cream from “The New Ukrainian Cookbook” by Annette Ogrodnik Corona. The recipe calls for generously salting slices of large cucumbers and leaving them to drain and soften. Since I use tender mini cucumbers, I skip this step. Instead of sour cream, I use rich, creamy whole milk yogurt, which is so good with super-fresh, fragrant dill.1. Put the cucumbers in a large salad bowl and add the onion, dill, vinegar and yogurt; toss gently. Cover and refrigerate 1 hour, then toss again and season with salt and pepper.Kumquat slices, sesame seeds and a colorful selection of potatoes make this salad festive. The dressing is inspired by the sesame vinaigrette in “The Global Pantry Cookbook” by Ann Taylor Pittman and Scott Mowbray.1/2 teaspoon gochugaru , piment d’Espelette, Aleppo pepper or cayenne1. Place potatoes in a large saucepan. Add water to cover and a pinch of salt, bring to a boil and cook until potatoes are tender, about 25 minutes. Drain; let stand for 2 minutes. Cut potatoes in halves or quarters. 2. In a small jar, combine canola oil, vinegar, sesame oil, salt and gochugaru or other red pepper. Shake vigorously until well combined and emulsified. Drizzle dressing over potatoes; toss gently to coat. Let marinate at room temperature for one or two hours. 3. Spoon potato salad onto bed of romaine. Top with onion slivers and kumquat slices. Serve sprinkled with sesame seeds. Kohlrabi salad with kohlrabi greens pesto is made using the entire vegetable, from root to stems. Kohlrabi is an unusual-looking vegetable that tastes like a cross between broccoli and radish. This recipe, from “The What to Eat When Cookbook” by Michael F. Roizen, Michael Crupain and Jim Perko Sr. makes use of the whole vegetable — roots to stems, and is the best way to get all its phytonutrients. This salad uses kohlrabi both raw and cooked, melding the cooked bulb’s sweetness with the crisp stems. The leaves make tasty pesto; you’ll have extra for another dish.1. Bring a large pot of water to a boil and add salt.3. Prepare a bowl of cold water. Cook leaves in boiling water for 30 seconds. Using tongs, transfer leaves to cold water. When cool, dry them in a salad spinner. Coarsely chop them. 4. Add stems to boiling water; cook until soft but not mushy, about 15 minutes. Using tongs, transfer stems to a clean work surface. When cool enough to handle, cut stems into 1-inch pieces. 5. Peel tough outer skin of bulbs. Cut half the bulbs into ½-inch dice and rest into thin rounds using a knife or mandoline. 6. In a small skillet, heat 2 tablespoons olive oil over medium heat. Add diced kohlrabi and cooked stems. Sauté until slightly softened and golden brown in spots, about 7 minutes. Season to taste with salt and pepper. Remove from heat; let cool.In a food processor, combine walnuts, garlic, and ½ teaspoon salt. Process to a thick paste. Add chopped kohlrabi leaves and lemon juice; process until mixture is finely chopped. Gradually add ½ cup olive oil and process pesto .In a serving bowl, combine raw sliced kohlrabi and cooked diced kohlrabi and stems. Season with salt and pepper, then add 1/2 cup pesto. Toss, garnish with walnuts and serve.This savory-sweet salad, inspired by a recipe from Chef Tom Fraker of Melissa’s Produce, makes a delightful beginning to a Passover menu. It is good when made with crisp yellow-skinned Sand Pears or with Butterscotch Pears, which are sweeter and can be cut in advance without discoloring.2 tablespoons fresh lemon juice, or to taste1. In a bowl, combine the pears, cabbage and both kinds of onions. 2. In another bowl, combine the yogurt, rice vinegar, white vinegar, lemon juice, sugar, salt and pepper. Mix well and add to the other bowl.Broccoli salad with spiced pecans, sunflower kernels and dried cranberries provides a nice mix of savory and sweet flavors. You can make this savory-sweet salad with briefly cooked or frozen broccoli instead of raw florets, or substitute other vegetables like cauliflower florets, chopped kale, shredded carrots or chopped celery. It’s inspired by a recipe by Kristyn Merkley, author of “Lil Luna: So Easy & So Yummy!” She loves it for potlucks and family dinners. Instead of the sweet-sour mayonnaise dressing, I make a lighter dressing of extra virgin olive oil, freshly squeezed lemon juice and freshly ground rainbow peppercorns. I substitute Hatch Pepper Pecans for the bacon.1. In a bowl, whisk olive oil with lemon juice and salt and pepper to taste. 2. Combine broccoli and dried cranberries; add enough dressing to moisten broccoli. Stir to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.Nuggets lose 4 forwards in a day to injuries while winning 6th straightDirector of Colorado's Medicaid agency resigns after lawmakers planned vote calling for her removalDenver-area insurance broker indicted for nearly $100,000 in fraud, theftDenver’s $1 billion road overhaul would cut space for cars, boost public transit. Critics say it will make traffic worse. Denver's $1 billion road overhaul would cut space for cars, boost public transit. Critics say it will make traffic worse.Broncos owner Greg Penner turns up pressure on new stadium talks, calls Burnham Yard timeline 'ambitious'
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