-440.1%

"'.

"Much-heralded Star Deli slow-cooks
its own tender temptations"

— Danny Raskin

plate. Repeat with remaining chicken.
Serve with chimichurri sauce on the
side.
Makes 4-6 servings.

VEGETABLE LATKES
1 Tbsp. olive oil
1 cup chopped onions
1 cup finely chopped red bell pepper
1 package (10 ounces) frozen
chopped spinach, thawed
6 large eggs
1 1 cups water, plus more if needed
Juice of 1 lemon
2 cups matzah meal
Salt and pepper to taste
Vegetable oil for frying

Heat olive oil in a large nonstick skillet
over medium-high heat. Add onions
and bell pepper and cook, stirring fre-
quently, until the vegetables are very
soft and the onions are golden, about 8
minutes. Set aside to cool slightly.
Meanwhile, use your hands to
squeeze as much water from the spin-
ach as possible. Place the dried spin-
ach in a large bowl. Add the onions,
red pepper and eggs and stir until
combined. Add the lemon juice and
matzah meal and stir until combined.
Season to taste with salt and pepper
(better to use less salt and make a test
latke and re-season to taste).
Add a thin layer of vegetable oil to
the skillet and heat over medium-high
heat until very hot (the oil must be
hot or the latkes will soak up the oil
and produce greasy results). Spoon a
heaping tablespoon of the latke mix-
ture into the oil and use the tip of the
spoon to form it into a perfect circle.
Repeat with as many latkes you can fit
in your skillet without crowding. Cook
until golden on the bottom side. Turn
over; cook the other side until golden.
Remove the latkes to a paper towel or
paper bag-lined baking sheet. Keep
warm until ready to serve as an appe-
tizer or side dish.
Makes 20-24 latkes.

VEGAN PASSOVER
LASAGNA
If you'd like to add cheese to this
lasagna, add 4 cups of shredded moz-
zarella and sprinkle it over the spinach
in each layer, then over the top of the
lasagna.
8 sheets of matzah
1 /4 cup olive oil
3 cups chopped onion
1 Tbsp. minced garlic

4 (14.5-ounce) cans diced tomatoes
V2 cup chopped fresh basil
V2 cup chopped fresh parsley
2 tsp. salt
1 tsp. ground black pepper
3 pounds fresh baby spinach,
cooked and drained, or 3 packages (10
ounces each) frozen chopped spinach,
thawed and drained

Make the sauce: Heat olive oil in a
large saucepan, over medium-high
heat. Place the onions and garlic in the
saucepan and saute them until they
are soft, about 5 minutes. Add the
garlic; cook 5 minutes more. Add the
tomatoes, basil and parsley and bring
to a boil. Reduce heat to simmer and
let the sauce simmer, covered, for 1
hour. Add the salt and pepper.
Preheat oven to 350°F.
Assemble the lasagna: Spread 1 cup
of the tomato sauce in the bottom of a
9- x 13-inch baking dish. Arrange 2-3
matzahs over the sauce (you may have
to break these to fit the pan).
Break V2 the spinach up with your
fingers evenly over matzah. Next
spoon one-third the tomato sauce over
spinach and top it with another layer
of the matzah. Repeat with the spinach
and sauce and top with the remaining
layer of matzah. Spread the remaining
tomato sauce over everything.
Cover the pan with foil and bake the
lasagna for 1 hour. Cut into portions
and serve.
Makes 8-12 servings.

MATZAH MEAL PANCAKES
This recipe is adapted from a package
of matzah meal I used in the 1980s.
1 cup matzah meal (not cake meal)
1 tsp. salt
2 Tbsp. sugar
V2 cups water
6 eggs, yolks and whites separated
1 tsp. vanilla extract
Oil for frying

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Dine with Grandkids. Theya eat FREE"

"I I

Combine matzah meal, salt and sugar
in a large bowl.
Beat yolks slightly and mix with
water and vanilla. Mix into the dry
ingredients and set aside.
In another bowl and using an elec-
tric mixer, beat the egg whites until
stiff. Fold them into the matzah-meal
mixture until uniform.
Coat a large nonstick skillet with oil
(coat it well — about 1/2-inch of oil).
Heat over medium-high heat until hot
(but not smoking).

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Leon's of Wixom

39455 West 10 Mile, Novi

248.478.9742

116thook

29710 Wixom Road • Wixom

HAPPY PASSOVER!

248.926.5880

www.leonsofwixom.com

www.moeson10.com

Saturday and Sunday Brunch 8am - 2pm

JN

April 2 • 201

198164D

65