Cooking is an important part of many of Keshet’s programs. It’s something that people have so much fun doing while also learning valuable life skills. Holidays provide a great opportunity to explore new recipes, including these three favorite recipes for Passover. You won’t want to miss Keshet’s one-of-a-kind charoset filled with an array of fruits. Try it out for your family’s seder and enjoy the others during the week.
- 6 apples — 2 gala, 2 mcintosh, 2 granny smith
- 1 small bag of craisins
- 1 small bag of dried apricots
- 1 small bag of dates
- 2 tbsp cinnamon
- 1 cup grape juice
- Wash, dry and chop all the apples into small pieces. Place in a large bowl.
- Add craisins, dried apricots and dates to bowl and mix together.
- Add cinnamon and grape juice and mix together.
Healthy Vegetarian Matzo Lasagna
Recipe from Abbey’s Kitchen
*Makes about 6 servings
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 small onion diced
- 8 oz cremini mushrooms sliced
- 2 zucchinis halved and sliced into 1/2 moons
- 3 1/2 cups low sugar low salt marinara sauce
- 15 oz tub part skim ricotta cheese
- 300 grams frozen spinach thawed and squeezed to remove excess moisture
- 1 egg beaten
- 1/2 tsp pepper
- 1/4 tsp salt
- 4 matzo crackers whole wheat or gluten free
- 1 1/2 cups mozzarella cheese grated
- 1/2 cup parmesan cheese grated
- Basil for garnish
- Preheat oven to 350 F. Lightly grease a deep 9″ square baking dish.
- Heat the oil in a large skillet over medium heat and add in the onion. Saute until it starts to soften, then add in the mushrooms and zucchini. Cook for an additional 4 minutes, then add the garlic for another 30 seconds. Set aside.
- In a bowl, mix together the ricotta, spinach, egg, pepper and salt.
- Layer 1: Add about 1/2 cup of the sauce to the bottom of the greased dish. Add 1 matzo cracker, then about 1/3 of the ricotta mixture, 1/3 of the veggies, about a cup of the sauce, and 1/4 of the cheese.
- Layer 2: Repeat with matzo, ricotta, veggies, sauce, cheese.
- Layer 3: Repeat with matzo, ricotta, veggies, sauce, cheese.
- Layer 4: Finish with the remaining matzo, sauce and cheese.
- Cover in foil that has been greased to prevent the cheese from sticking, then bake for about 40 minutes. Remove the foil and increase the heat to broil. Broil for 5 minutes or until bubbly and golden. Allow to sit before cutting into squares and topping with basil, if desired.
Chocolate Toffee Matzo Candy
Recipe from Food Network
*Makes about 12 servings
- Nonstick cooking spray, for the foil
- 5 salted matzo crackers
- 2 sticks (1 cup) unsalted butter
- 1 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips (from a 12-ounce bag)
- 1 teaspoon flaky sea salt, optional
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
- Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
- Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.