A Passover Meal Guide

This short Haggadah is designed for use at Messianic/Christian Passover Meals. Traditional Jewish Haggadah's are so long that the leader typically reads the Hebrew at a very high speed. This slimmed-down version is our attempt to make this an easier way, but maybe more meaningful way to walk slowly through this.

We hope this guide will help you & your family celebrate Passover with great joy!

SHOPPING LIST::• A bowl and pitcher for hand washing • A box of matzah • The afikomenbag (a cloth or silk bag containing three compartments, each holding a

piece of matzah; if you can’t obtain a bag, four cloth napkins can be used) • A lamb shank bone • A hard-boiled or roasted egg • Parsley • Dish of salt water • Creamed horseradish sauce • A piece of horseradish • Charoset (recipes at back of this guide) • Candles and matches • Red wine / Grape Juice • Reward for the child who finds the afikomen (such as a cash or chocolate)

HOW TO PREPARE::• Set your table with wine and/or juice unlit candles, plates, glasses, table decor... • Prepare a meal (See Recipes at the back of this guide) • Gather items for and prepare your Seder plate • The afikomen bag or cloths with the Matza placed inside • The bowl and pitcher of water for hand washing • A prize or cash

WORDS TO KNOW:: (glossary) • Afikoman/Afikomen — a word of Greek origin. Its meaning is disputed, but it most likely

means “that which comes after,” i.e. after the main meal. It refers to the piece of matzah hidden and then brought back at the end of the meal.

• Charoset — A thick paste made with apple, nuts, honey, and other ingredients. It symbolizes the mortar used by the Israelite slaves for their bricklaying in Egypt

• Haggadah — Written order of proceedings for the Passover meal • Matzah — Unleavened bread • Pesach — Hebrew term for Passover • Seder — Ceremonial Passover meal • Yeshua — Hebrew name for Jesus

FLOW FOR THE NIGHT::The welcome & the washing The blessing and the lighting The question of the youngest child The cup of sanctification The cup of plagues The hiding of the afikomen The seder plate The meal The children search for the afikomen Eating the afikomen The cup of redemption Elijah’s cup The cup of praise The hallel Next Year in Jerusalem!

THE WELCOME AND THE WASHING

Leader welcomes and reads scripture as the bowl is passed to wash hands:

Leader reads: Tonight at this Passover meal we will honor Jesus the Messiah, our true Passover Lamb. We will begin with the traditional washing of hands.

• The bowl is placed in front of one person while the person on the right pours water from the pitcher over the first person’s hands, which are held over the bowl. Then the bowl moves to the left and so on until everyone’s hands are washed.

• Once everyone has washed their hands, the Passover Seder can begin. The woman of the house says a blessing and lights the Passover candles.

The woman of the house recites the following Hebrew prayer:

Woman Reads: Baruch atah Adonai Eloheinu Melech haOlam, asher kidshanu bemitsvotav vetsivanu lehadlik ner shel yom tov.

Blessed art Thou, O Lord our God, King of the universe, who has sanctified us with Thy commandments and commanded us to kindle the festival lights.

THE QUESTION OF THE YOUNGEST CHILD:

The following question is asked by the youngest person present

Youngest Asks: Why is this night different from all other nights?

Leader reads: It is because of what the Lord our God did for us when we came out of Egypt. With a mighty hand the Lord brought us out of Egypt, out of the land of slavery. When Pharaoh, king of Egypt, stubbornly refused to let us go, the Lord killed every firstborn in Egypt, both man and animal. But he passed over the houses of the Israelites in Egypt and spared our homes. That is why it is called the Passover. The Lord commanded us to commemorate the Passover for the generations to come as a festival to the Lord. At Passover we eat unleavened bread, because the Israelites did not have time to add yeast to their dough on the night when they were driven out of Egypt.

THE CUP OF SANCTIFICATION (1st Cup)

Leader reads: The Passover Seder is structured around four cups of the fruit of the vine, which serve as the foundation for the experience. Each cup is named after one of the four specific promises that God made to Israel in Exodus 6:6–7. 1. The Cup of Sanctification 2. The Cup of Plagues 3. The Cup of Redemption 4. The Cup of Praise

• Pour the first cup

Leader reads: This first cup is meant to sanctify—to set apart—the rest of this evening as a holy occasion. We fill up the cup, as in Jewish tradition a full cup is a symbol of joy. Passover moves us to rejoice and celebrate God’s goodness to His people. As a symbol of freedom, we drink comfortably leaning to the left.

Baruch atah Adonai Eloheinu Melech haOlam, boray pri hagahfen.

Blessed art Thou, O Lord our God, King of the universe, Creator of the fruit of the vine.

THE CUP OF PLAGUES (2nd Cup)

Leader reads: The Bible commands us not to gloat over the misfortune of our enemies (Proverbs 24:17), and so by way of solemn remembrance while the ten plagues are recited, each person uses a finger to spill ten drops of wine on his or her plate, one per plague.

• The leader reads the following passages or arranges for guests to read them:****Or Jesus story book bible. God To The Rescue (Pages 84-91)****

The First Plague — Blood The Lord said to Moses, “Pharaoh’s heart is unyielding; he refuses to let the people go. Go to Pharaoh in the morning as he goes out to the river. Confront him on the bank of the Nile, and say to him, ‘This is what the Lord says: By this you will know that I am the Lord: With the staff that is in my hand I will strike the water of the Nile, and it will be changed into blood. The fish in the Nile will die, and the river will stink; the Egyptians will not be able to drink its water.’” (Exodus 7:14–18)

The Second Plague — Frogs Then the Lord said to Moses, “Go to Pharaoh and say to him, ‘This is what the Lord says: Let my people go, so that they may worship me. If you refuse to let them go, I will send a plague of frogs on your whole country. The Nile will teem with frogs. They will come up into your palace and your bedroom and onto your bed, into the houses of your officials and on your people, and into your ovens and kneading troughs. The frogs will come up on you and your people and all your officials.’” (Exodus 8:1–4)

The Third Plague — Gnats Then the Lord said to Moses, “Tell Aaron, ‘Stretch out your staff and strike the dust of the ground,’ and throughout the land of Egypt the dust will become gnats.” They did this, and when Aaron stretched out his hand with the staff and struck the dust of the ground, gnats came on people and animals. (Exodus 8:16–17)

The Fourth Plague — Flies Then the Lord said to Moses, “Get up early in the morning and confront Pharaoh as he goes to the river and say to him, ‘This is what the Lord says: Let my people go, so that they may worship me. If you do not let my people go, I will send swarms of flies on you and your officials, on your people and into your houses. The houses of the Egyptians will be full of flies; even the ground will be covered with them.” (Exodus 8:20–21)

The Fifth Plague — Livestock Then the Lord said to Moses, “Go to Pharaoh and say to him, ‘This is what the Lord, the God of the Hebrews, says: “Let my people go, so that they may worship me.” If you refuse to let them go and continue to hold them back, the hand of the Lord will bring a terrible plague on your livestock in the field—on your horses, donkeys and camels and on your

cattle, sheep and goats.’” And the next day the Lord did it: All the livestock of the Egyptians died, but not one animal belonging to the Israelites died. Pharaoh investigated and found that not even one of the animals of the Israelites had died. Yet his heart was unyielding and he would not let the people go. (Exodus 9:1-7)

The Sixth Plague — Boils Then the Lord said to Moses and Aaron, “Take handfuls of soot from a furnace and have Moses toss it into the air in the presence of Pharaoh. It will become fine dust over the whole land of Egypt, and festering boils will break out on people and animals throughout the land.” (Exodus 9:8–9)

The Seventh Plague — Hail Then the Lord said to Moses, “Get up early in the morning, confront Pharaoh and say to him, ‘This is what the Lord, the God of the Hebrews, says: Let my people go, so that they may worship me, or this time I will send the full force of my plagues against you and against your officials and your people, so you may know that there is no one like me in all the earth. For by now I could have stretched out my hand and struck you and your people with a plague that would have wiped you off the earth. But I have raised you up for this very purpose, that I might show you my power and that my name might be proclaimed in all the earth. You still set yourself against my people and will not let them go. Therefore, at this time tomorrow I will send the worst hailstorm that has ever fallen on Egypt, from the day it was founded till now. Give an order now to bring your livestock and everything you have in the field to a place of shelter, because the hail will fall on every person and animal that has not been brought in and is still out in the field, and they will die.’” Those officials of Pharaoh who feared the word of the Lord hurried to bring their slaves and their livestock inside. But those who ignored the word of the Lord left their slaves and livestock in the field. (Exodus 9:13–21)

The Eighth Plague — Locusts Moses and Aaron went to Pharaoh and said to him, “This is what the Lord, the God of the Hebrews, says: ‘How long will you refuse to humble yourself before me? Let my people go, so that they may worship me. If you refuse to let them go, I will bring locusts into your country tomorrow. They will cover the face of the ground so that it cannot be seen. They will devour what little you have left after the hail, including every tree that is growing in your fields.’” (Exodus 10:3–5)

The Ninth Plague — Darkness Then the Lord said to Moses, “Stretch out your hand toward the sky so that darkness spreads over Egypt—darkness that can be felt.” So Moses stretched out his hand toward the sky, and total darkness covered all Egypt for three days. No one could see anyone else or move about for three days. Yet all the Israelites had light in the places where they lived. (Exodus 10:21–23)

The Tenth Plague — The Firstborn Sons Now the Lord had said to Moses, “I will bring one more plague on Pharaoh and on Egypt. After that, he will let you go from here, and when he does, he will drive you out completely.

So Moses said, “This is what the Lord says: ‘About midnight I will go throughout Egypt. Every firstborn son in Egypt will die, from the firstborn son of Pharaoh, who sits on the throne, to the firstborn son of the female slave, who is at her hand mill, and all the firstborn of the cattle as well. There will be loud wailing throughout Egypt—worse than there has ever been or ever will be again. But among the Israelites not a dog will bark at any person or animal.’ The Lord had said to Moses, “Pharaoh will refuse to listen to you—so that my wonders may be multiplied in Egypt.” The Lord said to Moses and Aaron in Egypt, “Tell the whole community of Israel that each man is to take a lamb for his family, one for each household. Take care of them until the fourteenth day of the month, when all the people of the community of Israel must slaughter them at twilight. Then they are to take some of the blood and put it on the sides and tops of the doorframes of the houses where they eat the lambs. That same night they are to eat the meat roasted over the fire, along with bitter herbs, and bread made without yeast. This is how you are to eat it: with your cloak tucked into your belt, your sandals on your feet and your staff in your hand. Eat it in haste; it is the Lord’s Passover. On that same night I will pass through Egypt and strike down every firstborn—both men and animals—and I will bring judgment on all the gods of Egypt. I am the Lord. The blood will be a sign for you on the houses where you are; and when I see the blood, I will pass over you. No destructive plague will touch you when I strike Egypt.” (Exodus 11:1–10; 12:1–13)

The Cup of Plagues is raised and ALL recite the following:

Truly, we can say Hallelujah for the great redemption that God has wrought on our behalf, redemption at a terrible price: in Egypt, the death of the first born; for us, redemption from sin, the death of God’s Son. “For God so loved the world, that He gave His only begotten Son, that whoever believes in Him shall not perish, but have eternal life.” (John 3:16)

• Optional: This is a good time to sing a chorus or two about God’s love & Jesus’ sacrifice for our sins.

The leader recites the blessing, all drink leaning to the left:

Leader reads: Baruch Atah Adonai Elo-hei nu Me-lech ha-Olam, boh-ray pri ha-gah-fen.

Blessed art Thou, O Lord our God, King of the universe, Creator of the fruit of the vine.

THE HIDING OF THE AFIKOMEN

One of the central elements of the Passover is matzah (unleavened bread). For the Passover Seder, three separate sheets of matzah are inserted into a bag with three compartments, known as the matzah tash. In Jewish tradition, this three-in-one bag has many interpretations. It is said to represent the three Patriarchs: Abraham, Isaac, and Jacob; or the three kinds of people of Israel: the priests, the Levites, and the masses. Believers in Yeshua suggest that this could be a representation of the triune nature of God: the Father, the Son, and the Holy Spirit. The leader takes the middle matzah, breaks it in two and puts one half back in the middle of the matzah tash. He then wraps the other half, the children cover their eyes and the leader hides it.

THE SEDER PLATE

1. Karpas - Dipping of the Parsley (Exodus 12:21–22)

Leader reads: The parsley symbolizes the hyssop used to place the blood of the Passover lamb upon the doorposts and lintels of the homes of the children of Israel during the tenth and most terrible plague that the Lord visited upon Egypt—the slaying of the firstborn. The salt water represents the tears of the children of Israel and the Red Sea. We are therefore reminded of the tears shed by those not yet redeemed and still in slavery.

• We all dip a sprig of parsley in the salted water and eat it.

Baruch Atah Adonai Eloheinu Melech haOlam, bohray pri haadamah.

Blessed art Thou, O Lord our God, King of the universe, Creator of the fruit of the earth.

2. Zeroah or Pesach - The Lamb Shankbone

Leader reads: The lamb shankbone is a symbol of the Temple sacrifice. It sits on the Passover plate as a reminder of the first Passover lamb sacrificed for the children of Israel, whose blood was applied to the lintel and doorposts of their homes. We raise the shankbone of the lamb and again remind ourselves of the lamb slain on behalf of the firstborn males among the Jewish people. We also take this moment to reflect upon the death of Jesus for our sins, as He was the Lamb of God who takes away the sin of the world (John 1:29).

• We pass the shank bone for all to see

3. Maror - Eating of the Bitter Herbs

Leader reads: The maror (bitter herbs) reminds us of the bitterness of Israel’s slavery in Egypt and the bitterness of humankind’s slavery to sin. It is tradition to dip one’s matzah and take a heaping portion of the bitter herb, enough to make one shed a tear!

Ba-ruch Atah Adonai Elo-hei-nu Me-lech ha-Olam, ash-er kid-sha-nu b’mits-vo-tav v’tsi-va-nu al a-chi-lat mah-ror.

Blessed art Thou, O Lord our God, King of the universe, who sanctified us with His commandments, and commanded us concerning the eating of the bitter herbs.

• All eat together of the maror.

4&5. Korech - Eating of the Bitter Herbs and Charoset

Leader Reads: The charoset (sweet mixture) symbolizes the mortar the children of Israel used to make the bricks as they toiled under Pharaoh’s harsh taskmasters. It is eaten with matzah. In order to settle a controversy about how the Passover is to be eaten, Rabbi Hillel, a famous sage, began the tradition of the “Hillel sandwich,” which is made by eating the maror and the charoset together between two pieces of matzah. It is also said that this combination of bitter and sweet reminds us that God’s promise can bring joy in the midst of sorrow.

• Each person takes two small pieces of matzah and places some charoset and maror in the middle.

• All eat together.

6. Beitzah - The Roasted Egg

Leader Reads: The roasted egg on the Seder plate brings to mind the roasted daily Temple sacrifice that no longer can be offered because the Temple no longer stands. In the very midst of the Passover Seder, Jewish people are reminded that there is no sacrifice to bring righteousness before God. We take a piece of the egg and dip it in salt water, a symbol of tears, and all eat.

This concludes the first portion of the seder

THE MEAL

The Passover meal can now be served. Eat, tell stories, put on some music and enjoy!

• Find some traditional Passover Meal recipes at the end of this guide

FINDING THE AFIKOMAN

After the meal is finished, the leader of the Seder sends the children to find the afikoman, which is the middle piece of matzah that was broken, wrapped in a napkin and hidden before the meal. The child who finds it brings it to the leader of the Seder, who redeems the afikoman with a reward, usually some money or chocolate.

EATING THE AFIKOMAN (SERVED AS COMMUNION)

Leader reads: For believers in Yeshua, there is great significance in this tradition. We believe that it was at this point in the Passover Seder when Yeshua seized the moment to reveal to His disciples His identity and the pending suffering and death that He would soon endure. The Gospel of Luke records Messiah’s words on this occasion: “And when He had taken some bread and given thanks, He broke it and gave it to them, saying, ‘This is My body which is given for you; do this in remembrance of Me’” (Luke 22:19).

The leader breaks the afikoman into olive-sized pieces and gives one to each person to hold briefly as together they reflect on the sacrifice that Yeshua endured in His body.

Then all partake in unison after the following prayer is said: Ba-ruch Atah Adonai Elo-hei-nu Me-lech Ha-Olam, Ha-mo-tzi le-chem min ha-ah-retz.

Blessed art Thou, O Lord our God, King of the universe, who brings forth bread from the earth. We thank you Jesus for your sacrifice.

• Everyone eats the afikoman

THE CUP OF REDEMPTION (3rd cup / Served as communion)

Leader reads: The Cup of Redemption is based on God’s promise in Exodus 6:6, “I will also redeem you with an outstretched arm and with great judgments.” It is a reminder of the lamb’s blood, the price paid for Israel’s promised redemption. In the same way, Yeshua likely took this cup and spoke the words in Luke 22:20, “This cup which is poured out for you is the new covenant in My blood.” In so doing, He spoke of a greater redemption than the Israelites experienced in Egypt. Yeshua had in mind the redemption and deliverance of humankind, forgiven of sin through the shed blood of the Lamb of God.

Baruch Atah Adonai Elo-hei-nu Me-lech ha-Olam, boh-ray pri ha-gah-fen.

Blessed art Thou, O Lord our God, King of the universe, Creator of the fruit of the vine. We thank you Jesus for your sacrifice.

• Pour the 3rd cup• All drink leaning to the left

ELIJAH’S CUP

The Bible tells us in Malachi 4:5 that Elijah will appear to herald the coming of the Messianic King:

“Behold, I am going to send you Elijah the prophet before the coming of the great and terrible day of the Lord.”

It is tradition to have an additional place setting, complete with a cup of the fruit of the vine, for Elijah at Passover. The leader of the Seder usually sends a child to the front door to look outside and see if Elijah is coming. Thus far, he has never attended a Seder!

The Bible tells us in Luke 1:17, speaking of John the Baptist, “It is he who will go as a forerunner before Him in the spirit and power of Elijah.” John did indeed come to fulfill Elijah’s role as herald to announce the first coming of the Messiah, fulfilled in the coming of Yeshua.

THE CUP OF PRAISE (4th cup)

Fill the cup

Leader reads: What is the proper response to redemption? Joy, of course! We rejoice, knowing that the Jewish people were delivered from Egyptian bondage and that both Jewish and Gentile followers of the Messiah were redeemed from the bondage of sin and death.

Baruch Atah Adonai Elo-hei-nu Me-lech ha-Olam, boh-ray pri ha-gah-fen.

Blessed art Thou, O Lord our God, King of the universe, Creator of the fruit of the vine.

• All drink leaning to the left.

HALLEL

After the leader reads you can respond by clapping and cheering, you can sing a song of praise, or shout hallelujah together!

Leader reads: In the spirit of joy and celebration, we rejoice together for all that God has done for us! He has set us apart to be His people, He has brought us out of slavery, He has redeemed us, and He has brought us to Himself. For all of this we praise Him!!!

• Clap & cheer, sing, shout hallelujah together

NEXT YEAR IN JERUSALEM!

We eagerly expect Jesus' return! We do not know the day of His second coming, but we wait in hope knowing that as surely as the Messiah came once to redeem us from sin, so He will come again as judge to establish His kingdom and we will all be joined together at the wedding supper of the lamb!

So we conclude our Seder with a joyous proclamation of hope and faith by reciting in unison, Next Year in Jerusalem:

• In unison say, “Next Year in Jerusalem!”

PASSOVER MEAL RECIPES

Passover Brisketmessiahinthepassover.com

Ingredients:1 whole beef brisket (8 pounds)10 cloves garlic, peeled and smashed2 yellow onions, sliced6 carrots, sliced32 ounces tomato puree2 cups beef stocksalt and pepper to taste

Instructions:1. Preheat oven to 350°F.2. Heat a sauté pan on high for 2 minutes and sear the brisket on each side

for 3 minutes.3. Place sliced onions and carrots on the bottom of a large roasting pan and

set the brisket on top with the fat side up.4. Coat the brisket with the smashed garlic, tomato puree, and salt and

pepper to taste. Then add the beef stock.5. Cover pan and cook the brisket for 3 hours at 350°F.6. When meat is done, remove from pan and let sit for 30 minutes.7. Slice the meat against the grain in ¼-inch slices and serve with the onions

and carrots.8. Reduce remaining tomato broth till thick and pour over the meat, and

serve.

Yield: 12 to 16 serving

Roast Leg of LambJamie Oliver

Ingredients:2 kg leg of lamb or hogget1 bulb of garlic½ a bunch of fresh rosemary1.5 kg potatoes1 lemonolive oilMint Sauce:1 bunch of fresh mint1 teaspoon sugar3 tablespoons wine vinegar

Instructions:• Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to

room temperature.• Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on

the bottom.• Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and

roughly chop half the rosemary leaves. Peel and halve the potatoes.• Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the

lemon zest and drizzle in a good lug of oil, then mix together.• Season the lamb with sea salt and black pepper, then drizzle with the marinade and

rub all over the meat. Place on the hot bars of the oven above the tray.• Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and

allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.

• Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.

• Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.

• Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.

• When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.

Matzo Ball Soupbudgetbytes.com

Ingredients:SOUP1 Tbsp vegetable or canola oil 2 cloves garlic 1 yellow onion 3 carrots 3 stalks celery 1 chicken breast (about 3/4 lb.)* 6 cups chicken broth** 2 cups water Freshly cracked pepper Few sprigs fresh dill Instructions:• Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion,

celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

• Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.

• While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.

• After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

• Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.

• Add a couple sprigs of fresh dill just before serving.

MATZO BALLS3 large eggs 3 Tbsp vegetable or canola oil 3/4 cup matzo meal 1 tsp salt 1/2 tsp bbaking powder Freshly cracked pepper 3 Tbsp water

Potato Kugeldelish.com

Ingredients:2 large yellow onions, peeled and shredded5 lb. russet potatoes, peeled and shredded6 large eggs1/4 c. vegetable oil1 tsp. baking powder1 tbsp. kosher salt1/2 tsp. freshly ground black pepper1 tbsp. finely chopped chives Instructions:• Preheat the oven to 375°. Working in batches, place handfuls of shredded

onions and potatoes in a clean kitchen towel and squeeze out excess liquid into a bowl, reserving the liquid. Transfer onion and potatoes to another bowl.

• Let excess liquid sit to allow starch solids to settle to the bottom of the bowl, about 5 minutes. Pour liquid off slowly, leaving the solid potato starch in the bottom of the bowl. Discard liquid.

• In another large bowl, beat eggs well then beat in oil, reserved potato starch, baking powder, salt, and pepper. Pour egg mixture over potato and onion mixture and toss to combine.

• Brush a 9”-x-13” baking dish with oil and place in the oven to preheat, 5 minutes. Carefully, remove baking dish from oven and fill evenly with potato mixture.

• Bake until golden and potatoes are tender, about 1 hour. Turn oven to broil and broil kugel until top is golden, about 2 minutes.

• Sprinkle with chives before serving.

Asparagus, Pea, and Mint Saladwilliamsanoma.com

Ingredients:Kosher salt and freshly ground pepper1 lb. (500 g) asparagus, ends trimmed, spears cut into 3-inch (7.5-cm) pieces2 cups (10 oz./315 g) shelled English peas or thawed frozen peas1/2 lb. (250 g) sugar snap peas, halved crosswise on the diagonal1 shallot, thinly sliced2 Tbs. red wine vinegar2 Tbs. extra-virgin olive oil1 cup (1 oz./30 g) fresh mint leaves, coarsely choppedGrated zest of 1 lemonPea shoots for garnish (optional)

Instructions:• Bring a large pot of salted water to a boil over high heat. Have ready a large

bowl filled with ice and water. Add the asparagus to the boiling water and cook until bright green and just tender, 2 to 4 minutes. Using a spider or a slotted spoon, transfer the asparagus to the ice bath. Add the English peas and sugar snap peas to the boiling water and cook until bright green and just crisp-tender, 1 to 2 minutes. Drain and transfer to the ice bath. Let the vegetables cool completely, then drain and pat dry.

• Meanwhile, in a large bowl, stir together the shallot and 1 Tbs. of the vinegar. Let stand for 5 minutes.

• In a small bowl, whisk together the remaining 1 Tbs. vinegar and the olive oil. Season the vinaigrette with salt and pepper.

• Add the asparagus, peas and snow peas to the bowl with the shallot. Add the mint, lemon zest and a pinch each of salt and pepper and toss to combine. Drizzle with the vinaigrette and toss again. Adjust the seasoning with salt and pepper. Transfer the salad to a serving platter, garnish with pea shoots and serve immediately.

Serves 6 to 8.

Charoset healthyrecipesblog.com

Ingredients:2 oz raw walnuts3 oz raisins4 tablespoons honey (80 grams)2 tablespoons marsala wine (or any dessert wine)1/2 teaspoon vanilla extract

Instructions: • Chop and mix together or pulse in a food processor

___________________________________________

Charosetsimplyrecipes.com

Ingredients:1 cup walnut halves and pieces1/2 pound (about 13 large) medjool dates, or raisins1/4 cup orange juice or Manischewitz wine1 Granny Smith or Fuji apple, peeled, cored, and chopped1/2 teaspoon cinnamon1/4 teaspoon ginger

Instructions:• Chop and mix together or pulse in food processor

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