p assover
Wishing
Everyone
a Happy
Passover
The Gittleman clan eating ice cream from a Passover pop-up in New York City.
continued from page 56
from the shops at
those pasta cravings.
“Think about having a fresh leaf
salad as the base of any meal, and
then to that add grilled chicken or
salmon,” Herskovitz said. “For kids,
pack cottage cheese and peaches, and
they can dip chips and carrot sticks
into guacamole for snacks.”
There are also creative ways to
serve eggs beyond hard boiling them.
The Weight Watchers website recom-
mends frittatas stuffed with vegetables
that can be served at room tempera-
ture. Matzah brie, a staple of the holi-
day, can also be packed into a lunch
and served cold.
If soups are what you like to sip, the
website suggests gazpacho or leftover
matzah ball kept warm in an insulated
container.
My daughter, Jolie, always took the
purist approach and staved off any
kind of food she thought was trying
too hard to be “normal” leavened food
like Passover pastas or rolls, and espe-
cially pre-packaged Passover frozen
pizza.
Jolie, 20, sticks instead to salads,
fruits, yogurt and cheese.
What she and my sons like when
Lincoln Shopping Center
Advance America
Bling Bling
Book Beat
Bread Basket
Brenda's Beans & Greens
Dollar Castle
Dr. Lazar DPM
Fallas
Fashion Elegance
Four Sisters Fashion
Lee Beauty Supply
Lincoln Barber Shop
Metropolitan Dry Cleaners
Metro PCS
NYA Brickhouse Boutique
Paper Goods Warehouse
Payless Shoe
Rainbow Apparel
Sneaker Villa
Step in Style
Street Corner Music
Top That
T-Nails
The Suit Depot
McDonald's
White Castle
Church's Chicken
Detroiters’ Pesach Lunches
Sara Bernstein Kravitz, West Bloomfield: “I enjoy salads with a side of dressing, plus
there are a variety of charoset recipes, even nut-free ones, you can make to spread
on matzah. Seder leftovers like brisket keep well in a thermos. Sometimes I make
Passover rolls and toast them and spread cream cheese on them. Slices of apples
also go well with a dip of sunflower butter or
honey.”
Jane Lori, Southfield: “I used to send a fried-
egg sandwich with my daughter. I would also
make egg salad and Passover bagels. One day
when she was in the eighth grade, she took
charoset and matzah to school. We had to have
a talk about not taking foods that include wine
to school.”
Frances Chudnow, West Bloomfield: “For
work, I take salad and top it with leftover turkey
or chicken. I make Caesar salad topped with
grilled salmon. I do not usually eat sandwiches for lunch so my Pesach lunches are
not much different than my everyday lunches.”
Aron Sandler, East Lansing: “I make matzah brei that can be eaten warm or
cold. Makes for good lunches combined with fruit, veggies, matzah crackers or
macaroons.” •
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Greenfield at 10 ½ Mile
2163860
58
April 6 • 2017
jn
it comes to desserts are merengues.
Lemon, chocolate or vanilla, the
more of the confection made with egg
whites and sugar I can whip up this
time of year the better. And they never
turn down matzah crunch, a confec-
tion made of matzah, caramelized
butter and chocolate chips. When
wrapped with utmost care, this treat
does travel well.
In the end, eating lunch on the
go during Passover need not be a
hardship for Ashkenazi Jews, espe-
cially since we were liberated by
the December 2015 ruling by the
Committee on Jewish Law and
Standards (CJLS), the legal body of the
Conservative movement, allowing us
to eat kitniyot on Passover. This means
we can extend our meal offerings to
rice, soy and other legumes.
So, as you pack your Passover lunch
for the week, it is not out of the realm
of reason to enjoy a little Cinco de
Mayo in your Passover lunches this
year with a thermos packed with rice,
beans and cheese — and some guaca-
mole on the side. Ole! And, b’tayavon
(enjoy your meal)! •