This is the final cleaning phase and your vacuum cleaner is going to be running all week long! Go over all the bedrooms, living spaces, offices, the dining room, kitchen – every possible area that needs to be vacuumed.

 

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Begin to prepare and cook foods that you prefer refrigerating rather than freezing.

 

Prepare seder plate items. Don’t save this for the day of the first Seder. I promise your Erev Pesach will be much more relaxed if you don’t!

 

Set up guest areas and set you seder table.

 

Most of all – have a spiritually uplifting chag!

 

Here are two great recipes to add to your Passover collection:

 

Crispy Rainbow Trout

 

This was my grandfather’s recipe. We used to beg him for this delicacy every time we’d go to his house for lunch. One day I arrived early and actually caught him cooking his famous trout. I honor him for making something so simple. He figured out what you don’t need to do-add too many ingredients to hide a good thing. “This is it?” I asked. It wasn’t that the method was so complicated; it was that the fish was so fresh-possibly the best fish I had ever tasted.

 

   At the time, as a child, it seemed to me that there should have been a lot of magic and secret ingredients. But that was it – fresh fish.

 

Prep: 5 min Total: 10 min Yield: 6 servings

 

Ingredients:

6 rainbow trout fillets, about 3 pounds 1-1/2 teaspoons salt 3/4 teaspoon coarse black pepper 4-1/2 teaspoons paprika 4 tablespoons olive oil

 

Preparation:

Preheat broiler. Spray a broiler pan with non-stick cooking spray.

Rinse trout and pat dry. Arrange fillets in prepared pan.

Season with salt, pepper and paprika. Drizzle olive oil over fish.

Broil for 5 minutes or until slightly brown and crispy at edges. Place trout on a platter and serve immediately.

 

Italian Zucchini

 

Prep: 10 min Total: 25 min Yield: 4 servings

 

Ingredients:

2 tablespoons olive oil 1 onion, coarsely chopped 2 zucchini, thinly sliced 2 teaspoons prepared crushed garlic (substitute frozen or dried garlic powder)1/2 teaspoon crumbled, dried oregano 1/2 teaspoon salt 1/2 teaspoon pepper

 

Preparation:

Heat oil in a large skillet over medium heat.

Add onion and saut? 2 minutes.

Add zucchini, garlic, oregano, salt and pepper, and saut? for 3 minutes.

Reduce heat to low, cover and cook for 10 minutes. Serve immediately.

 

Tips: For more flavor and pizzazz, saut? a carton of fresh sliced mushrooms and some red bell pepper strips. Add to zucchini and then season with a little extra garlic, oregano, salt and pepper to taste.

 

 

Ambrosia Soup

This is a non-traditional variation on classic ambrosia. It looks fabulous presented in a glass bowl and ladled out at the table. I like to serve it as a fruity sidekick to rich chocolate desserts.

 

Prep: 8 min Total: 2 hrs, 8 min Yield: 8 servings

 

 

 

 

 

 

Ingredients:

2 (8-ounce) containers non-dairy frozen ready-to-whip liquid topping, thawed 1 (4-ounce) can mandarin oranges, drained 1 (12-ounce) container frozen strawberries in sauce, thawed 1 (15-ounce) can pineapple tidbits, drained 1 (15-ounce) can sliced peaches, drained, cut into bite-sized pieces 1/2 cup coconut flakes

Sliced mango, cut into bite-sized pieces

 

Preparation:

Place topping, oranges, strawberries and sauce, pineapple, mango and peaches in a large glass bowl. Stir gently.

 

Chill in refrigerator for 2 hours.

 

Sprinkle coconut flakes on top. Serve.

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