passover
a lemon wedge. Roll up each fi llet
beginning at the thin end. Place them
on top of the tomato mixture. Brush
them with olive oil and sprinkle them
with parsley.

Bake them in a preheated oven for
20 minutes until the fl ounder begins
to brown and has lost its opaque
appearance. Serve hot.

Golden Veggie Kugel | Pareve
Serves 8-10
Use store-bought grated carrots in a
bag. Chop the apples and potatoes in
a food processor.

½ cup matzah meal
Scant ½ cup sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon salt
½ teaspoon red pepper fl akes
2 large apples, unpeeled, coarsely
chopped 2 medium sweet potatoes, peeled
and coarsely chopped
large baking potato, peeled and
coarsely chopped
½ cup grated carrots
1 cup golden raisins
2 tablespoons frozen orange juice
concentrate, thawed
Grated zest and juice of 1 large
lemon 1 stick (8 ounces) margarine,
melted 1
Preheat your oven to 350 degrees F.

Spray a 9-inch-by-13-inch baking dish
with nonstick vegetable baking spray.

In a large bowl, combine the matzah
meal, sugar, nutmeg, cinnamon, ginger,
salt and red pepper fl akes.

Add the remaining ingredients.

Mix well. Transfer the mixture to the
prepared baking dish.

Bake it in your preheated oven until
fi rm and nicely browned, about 1 to 1¼
hours. If browning occurs too quickly, cover
the dish loosely with foil. Cool slightly,
cut it into squares and serve it warm.

Roasted Broccoli and Squash
Drizzled with Date Tahini |
Pareve Serves 6-8
Use store-bought broccoli fl orets
and cubed squash.

Roast the broccoli and squash
separately to tenderize.

Heat through in your microwave
before serving if needed.

For the date tahini:
4 pitted dates
Hot water to cover
¼ cup tahini
1 teaspoon sumac
Water as needed
**** 1 bag (12-14 ounces) broccoli
fl orets
2 boxes (12 ounces each) of cubed
squash 3 tablespoons olive oil, divided
Salt and freshly ground pepper
To prepare the date tahini, place
the dates in a cup, and cover them
May the story of our freedom
inspire you to rejoice in the
spirit of community.

Happy Passover
36 MARCH 30, 2023 | JEWISH EXPONENT
with hot water. Let them stand at room
temperature for 30 minutes to soften.

Transfer the date and water mixture to
a blender or food processor. Add the
tahini, sumac and ¼ cup water. Pulse
3 to 4 times to chop the dates fi nely.

Pour them into a bowl. Add enough
water to make a pouring consistency.

Set aside.

Preheat your oven to 400 degrees.

Toss the broccoli with olive oil, salt and
pepper. Spread it on a baking sheet.

Roast the broccoli in a preheated
oven for 20 minutes or until it’s begin-
ning to brown. Set it aside.

Repeat this process with the squash.

Roast it in a preheated oven for 20
minutes or until it’s beginning to brown
and is tender when pierced with a
sharp knife.

Arrange the broccoli and squash in
a serving dish. Drizzle it with the date
tahini and serve. ■
Ethel G. Hofman is an American Jewish
food and travel columnist, author and
culinary consultant.




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