Whether you’re munching on gluten-free matzah or passing out allergy-free chocolate eggs, it’s a special time of year for a lot of us. Spring should be rolling around any minute and many of us are in the kitchen getting ready for the holidays. Check out these great free-from ideas that are sure to please dinner guests and kids alike. These Passover and Easter recipes come together quickly and taste wonderful. Enjoy!
Mini Potato Kugels
Adapted from Mayim Bialik’s recipe on www.kveller.com
5 medium potatoes, grated
2 carrots, grated
1 large onion, grated
3 Tablespoons olive oil, separated
1 teaspoon paprika
1 Tablespoon potato starch
Preheat oven to 400F. Grate the potatoes, and then drain the liquid from them. Saute the grated onion in 2 tablespoons of olive oil until soft but not brown. Add paprika. Mix onions into the potatoes and carrots, and then add potato starch and 1 more tablespoon of olive oil.
Push into greased muffin tins, filling each muffin space all the way to the top, and spritz with a little more oil. Bake at 400F for 40 minutes.
Classic Coconut Macaroons
By: Julie Rosenbaum
2 and 3/4 cups shredded unsweetened coconut (to make coconut butter)
2 (additional) cups shredded unsweetened coconut
3/4 cup pure maple syrup
1 1/2 tsp. pure vanilla extract
1/2 tsp. Kosher salt
1/2 cup semi-sweet chocolate chips, melted (optional for dipping & drizzling)
1. Preheat oven to 300F and line a baking sheet with parchment paper. In a food processor, process 2 and 3/4 cups of shredded coconut for about 4-6 minutes until coconut butter forms. You will have to keep scraping down the sides of the bowl every couple of minutes. Alternatively, you can use 1 cup of store bought coconut butter.
2. Once you have made the coconut butter, mix all ingredients together in a bowl.
3. Scoop 1-2 tablespoons of dough onto parchment-lined baking sheet. You don’t have to leave much room in between as they do not spread out. Makes about 24 macaroons.
4. Bake for 25-28 minutes. Watch them closely after 22 minutes.
5. Allow the macaroons to sit for awhile so they can firm up. If you don’t do this, the macaroons could crumble.
6. While they are firming up, melt chocolate chips in a double boiler or in the microwave, being careful not to burn. Once melted, let the chocolate cool for a couple minutes. Dip some macaroons halfway in the chocolate and drizzle the rest over remaining macaroons. Store in the fridge for up to 5 days in a sealed container.
Asparagus Basil Salad
From: Elana’s Pantry
1 lb asparagus, trimmed and halved
1 cup grape tomatoes, halved
1 ripe avocado, cubed
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon sea salt
½ teaspoon pepper
Steam asparagus for 5-7 minutes until fork tender. Place asparagus, tomatoes, avocado and basil in a large bowl. Stir in olive oil, lemon juice and mustard. Sprinkle with salt and pepper. Serve and enjoy!
Baked Salmon with Dill & Capers
From: The Frugal Chef
2 pounds wild salmon
12 sprigs fresh dill
2 Tbs. capers, drained
1 large lemon, juiced
1 tsp. lemon zest
Salt & Pepper
Preheat oven to 375F. Rinse and pat dry the salmon. Place the fish in a lightly sprayed oven proof dish, skin side down. Cover the fish with the lemon juice and season with salt and pepper. Evenly sprinkle the lemon zest on top. Cover the zest with dill and capers. Place dish in the oven and bake for about 20 minutes, until fish is cooked through. Serve and enjoy!
We have identified these recipes as free from wheat, gluten, dairy, egg, soy, shellfish, peanuts and tree nuts based on the ingredients listed. Each recipe is subject to change based on the ingredients you utilize in your recipe. Check all labels to verify all ingredients specific to your allergy needs.