GADOL Passover Recipes

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


  1. Wash, dry and chop all the apples into small pieces. Place in a large bowl.
  2. Add craisins, dried apricots and dates to bowl and mix together.
  3. Add cinnamon and grape juice and mix together.
  4. Enjoy!

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


  1. Preheat oven to 350 F. Lightly grease a deep 9″ square baking dish.
  2. 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.
  3. In a bowl, mix together the ricotta, spinach, egg, pepper and salt.
  4. 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.
  5. Layer 2: Repeat with matzo, ricotta, veggies, sauce, cheese.
  6. Layer 3: Repeat with matzo, ricotta, veggies, sauce, cheese.
  7. Layer 4: Finish with the remaining matzo, sauce and cheese.
  8. 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


  1. Preheat the oven to 400 degrees F.
  2. 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.)
  3. 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.
  4. 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.
  5. 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.
  6. Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

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