Passover Tips & Recipes
From Our Family To Yours

We asked our friends and family for their favorite Passover Tips & Recipes So This Year’s Sedar is Unforgettable. We hope you enjoy them. 
Blog
Carolina Betancourt

Pistachio Cake

By Chef Saul Bolton I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen

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Blog
Carolina Betancourt

Thai Noodle Kugel

By Chef Saul Bolton I started cooking for Passover over 24 years ago in the west village. My boss’s mom came into the restaurant kitchen

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Blog
Carolina Betancourt

Gefilte Fish

We asked our GP family for their Easter and Passover food memories. We hope you’ll take inspiration from them!

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Valentine’s Day

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Mother’s Day

Recipes & Tips to make this Mother’s Day truly special.

Easter

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Passover

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Thanksgiving

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Rosh Hashanah

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Oven Roasted Cabbage with Apples and Warm Rosemary Walnut Vinaigrette

INGREDIENTS

PROCEDURE

  • 2 heads of Green Cabbage, cut in 1/8ths
  • 1 1/2 cups Walnuts
  • 3 cloves of Garlic, grated on a microplane or box grater
  • 6 Rosemary Sprigs, leaves removed
  • 1/4 cup Butter
  • 1/4 cup plus 2 tbsp Olive Oil
  • 1/4 cup Apple Cider Vinegar
  • Sea Salt, to taste
  • Black Pepper, to taste

1. Preheat your oven to 450F degrees.

2. Toss the cabbage with 2 tbsp of olive oil and a large pinch of salt

3. Divide the cabbage between two lined baking sheets and roast in the oven until the cabbage is browned and tender, 30-45 minutes.

4. When the cabbage is cooked, remove it from the oven and let it cool while you are making the vinaigrette.

5. Meanwhile, in a large skillet toast the walnuts over medium heat until they are fragrant, about 5 minutes. Add the butter, rosemary, and garlic and cook until the butter is lightly browned. Add the olive oil and vinegar and simmer until the vinegar is slightly reduced and the dressing is emulsified.

6. Season the vinaigrette with salt and black pepper and spoon over the roasted cabbage to serve.

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Katchkie Spice Roasted Turnips and Tops

INGREDIENTS

PROCEDURE

  • 8 tennis-ball sized Turnips with tops (remove tops, wash, spin dry and rough chop, peel the turnip itself and cut into 1-inch pieces)
  • 3 tbsp Coconut Oil
  • 3 tbsp Honey
  • Sea Salt
  • Fennel Seed
  • 2 cups White Onion, sliced
  • 2 cloves Garlic, sliced
  • 2 cups canned Garbanzo Beans
  • 1 tsp smoked Paprika
  • 2 tbsp Cider Vinegar
  • Toss turnips with 1 tbsp coconut oil & honey. Season with sea salt, Bake at 350F until tender and caramelized
  • Heat sautee pan. Add 2 tbsp coconut oil and garlic. Toast garlic until well browned. Add onions, fennel seed and cook until translucent.
  • To finish, add roasted turnips, turnip tops, & garbanzos to onion mixture. Season with cider vinegar, smoked paprika, and salt to taste. Serve warm as a side.

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Thanksgiving Green Tomato and Walnut Chutney

 A great change of pace from the classic cranberry relish.

INGREDIENTS

PROCEDURE

  • 5 cups Green Tomatoes, cut into 1-inch pieces
  • 1 cup Onions, finely sliced
  • 1 medium-size fresh Jalapeno, sliced
  • 1 cup Cilantro, rough chopped
  • 1 cup Walnut pieces
  • 2 tbsp whole Coriander Seeds
  • 3 whole Green Cardamom Pods
  • 2 cups Cider Vinegar
  • 2 cups light Brown Sugar
  • 3 tbsp Grate Fresh Ginger (grated with microplane)
  • Zest and Juice of 2 lemons (zest grated on microplane and chopped)
  • 1/2 cup Golden Raisins
  1. Add tomatoes, onions, jalapeno, walnuts, coriander seeds, cardamom pods, raisins, vinegar, & sugar to a heavy bottomed sauce pan. Bring to a simmer over a low heat.
  2. Cook until thickened to your taste. Remove from the heat.
  3. Add the cilantro, lemon zest, & ginger. Stir. Season to taste with a pinch of salt and lemon juice. Cool. Serve cool or at room temp. Great with Roast Turkey!!

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Green Tomato and Cranberry Pie

INGREDIENTS

PROCEDURE

  • 1 1/2 cups Sugar
  • 5 tbsp All-Purpose Flour
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Kosher Salt
  • 3 cups thinly sliced Green Tomatoes or green Cherry Tomatoes cut in half (4 to 5 medium)
  • 1 cup dried Cranberries
  • 1 tbsp Unfiltered Cider Vinegar
  • 1 tbsp Butter
  1. In a bowl, combine the sugar, flour, cranberries, cinnamon and salt
  2. Add tomatoes and vinegar; toss to coat
  3. Line a pie plate with bottom crust. Add filling; dot with butter. Roll out remaining pastry; Trim, seal and crimp. Cut an X in the center of the top crust to allow steam to escape while cooking
  4. Bake at 350° for 45 minutes or until the crust is golden brown and the filling is tender. Let cool for 20 minutes before serving. Serve with your favorite ice cream or lightly sweetened whipped cream or crème fraiche

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