Passover recipes that mix the old with the new, from matzah balls to quinoa salad

Traditions will likely be venerated at Seders around the nation when Passover starts on Saturday, March 27. Regardless that it is most probably seats will nonetheless be empty because the pandemic continues to vary holy days.

Gail Ciampa, of USA TODAY Community’s The Windfall Magazine, is sharing the recipe for the almond macaroons she all the time makes to deliver to her good friend Shelly’s Seder. They’re skinny treats and skinny is the important thing phrase after a Passover banquet.

The recipe comes from Windfall, Rhode Island’s personal Joan Nathan. It used to be in her 2011 cookbook “Quiches, Kugels, and Couscous: My Seek for Jewish Cooking in France” (Knopf).

As for the quinoa recipe, it comes from Danielle Renov. She stated it’s up for debate whether or not that is, in reality, a salad in any respect. 

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