P ASSOVER P ALATE
Recipes Restaurant & Delicatessen
1962 County Line Road • Huntingdon Valley, PA
Justa Farm Shopping Center
215-355-2000 • benandirvs.com
Hours: 7 am - 9 pm Daily
Continued from Page 16
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www.BenandIrvs.com Now Taking
Reservations for 1st and 2nd Night Passover
Dinners in Our Restaurant
Wednesday, April 8th - 2 Seatings: 5pm or 7:15pm
Thursday, April 9th - 2 Seatings: 5pm or 7:15pm
Reservations required. $25 deposit required.

Passover is almost Here ...

order now before it’s too late!
Place your ORDERS for
Full Course Passover
Dinners to Go
APPETIZERS (Choose 1)
Gefilte Fish with Horseradish • Chopped Liver
Sweet and Sour Meatballs
SOUP Chicken Soup w/Matzoh Ball (1 per person)
VEGETABLES Green Beans with Almonds • Oven Brown Potatoes
Carrots Tzimmes w/ Sweet Potatoes • Glazed Carrots
ENTRÉE Roast Prime Brisket of Beef with Beef Gravy
Half Roast Chicken with Matzoh Stuffing
Stuffed Breast of Capon w/Matzoh Stuffing & Gravy
Sauteed Chicken Breast Marsala
Whole Roast Turkey w/Matzoh Stuffing
Broiled Salmon Filet w/Pomodoro Sauce
(add $1 pp for Turkey or Salmon)
$ 22 99
p.p. Includes:
Pickles And Sour
Tomatoes Holiday
Cakes Matzoh
Plus a Complete Menu of A La Carte Foods, Ready To Go:
• Gefilte Fish
• Beet Horseradish
• Chopped Liver
• Chicken Soup with
Matzoh Balls
• Potato Pancakes,
1/2 size
• Whole Roast
Turkey w/Matzoh
Stuffing (min. 10
people) • Capon Breast w/
Matzoh Stuffing
• 1/2 Roasted
Chicken with
Matzoh Stuffing
• Sauteed Chicken
Breast Breast
Marsala • Glazed Carrots
• Stuffing
• Potato Kugel
• Sweet and Sour
• Spinach Matzoh
Stuffed Cabbage
Kugel • Sliced Roast Brisket • Sweet Fruit Kugel
of Beef w/gravy
• Broccoli Kugel
• Sponge Cake
• Sweet and Sour
Meatballs • Marble Cake
• Honey Cake
• Oven Brown
Potatoes • Chocolate Chip
• Banana Cake
• Sweet Potato and
Carrot Tzimmes
• Regular Matzoh
• Egg Matzoh
• String Beans
• Fruit Salad
w/Almonds Also Featuring: Special Passover Cakes, Matzoh, Bagels,
Muffins, Passover Kamish Bread and much more!
MENUS AVAILABLE AT BENandIRVS.COM
18 MARCH 19, 2020
Pomeg ra nate -Bra ised
Brisket: So tender and so
sweet, this piece of meat just
melts in your mouth.

Follow my lead, and this
year every dish you serve will
be truly delicious, not just
“pretty good for Pesach stuff .”
Chag kasher v’sameach — have
a happy and kosher holiday.

SALMON CAKES WITH
TROPICAL FRUIT SALSA
Servings: 10 cakes
Croquettes are cute and ele-
gant for your starter course.

Th ey’re also wonderfully light
and refreshing. Th e tropical
salsa is a combination of fresh
pineapple, mango, red onion,
jalapeno, cilantro and lime
juice — the perfect comple-
ment to the richness of the
salmon. Th e balance of sweet
and savory fl avors instantly
pleases the palate. Th is is a
starter with zing.

Times: Preparation: 15 minutes
Cooking: 45 minutes
Ready: 60 minutes
For cakes:
1 (2-pound) side of salmon,
skin on
½ cup red onion, diced
2 tablespoons matzoh meal
2 large eggs, lightly beaten
1 teaspoon kosher salt
Freshly ground black pepper
4 tablespoons olive oil
For salsa:
1 ½
½ 2
cup diced pineapple
cup diced mango
cup diced red onion
tablespoons chopped
cilantro ½ jalapeno, seeded and
fi nely chopped
Juice of 1 lime
½ teaspoon kosher salt
Preheat your oven to 350
degrees, and lightly grease a
large baking sheet. Bake the
salmon skin side down for 25
JEWISH EXPONENT
Zucchini and red bell pepper sauté is simple to make, and pleasing to the
eye and the palate.

Courtesy Joy of Kosher with Jamie Geller
to 30 minutes or until cooked
all the way through. Let it cool
completely. Once the salmon is cooled,
gently fl ake away from the
skin and break it into large
chunks. Place it in a large bowl
and combine it with the eggs,
red onion, matzoh meal, salt
and pepper. Stir to mix well.

Scoop about ⅓-cup at a time
into your hands and form into
a round patty about ¼-inch
thick. Place it on a sheet pan
and repeat with the remain-
ing mixture until you have
formed 10 cakes. Refrigerate
for 30 minutes.

Meanwhile, in a medium
bowl combine the pineapple,
mango, red onion, cilantro,
jalapeno, lime juice and salt.

Mix well and set aside.

Heat the olive oil in a large
skillet over medium high
heat. Fry 5 cakes at a time
for about 5 to 8 minutes per
side or until golden brown and
crispy. Drain them on a paper
towel-lined plate while frying
the remaining cakes.

To serve, top each cake with
a few tablespoons of salsa.

ZUCCHINI AND RED BELL
PEPPER SAUTÉ
Servings: 8
Preparation: 10 minutes
Cooking: 15 minutes
Ready: 25 minutes
3 tablespoons olive oil
4 medium zucchini, sliced
into ribbons using a
vegetable peeler
4 cloves garlic, minced
4 roasted red bell peppers,
thinly sliced
1 teaspoon paprika
½ teaspoon kosher salt
Heat the oil in a large skillet
over medium-high heat. Add
zucchini ribbons and sauté
them for 6 to 8 minutes or until
slightly soft ened. Add the gar-
lic and sauté 3 minutes more.

Add the bell pepper and sauté 5
more minutes or until warmed.

Stir in the paprika; salt and
toss to coat.

JEWISHEXPONENT.COM