MARCH 11 • 2021 | 35

1 medium eggplant, cut 
into 1-inch dice
1 small zucchini, cut into 
1-inch dice
1 bell pepper (any color), 
cut into 1-inch dice
1 can (about 15 ounces) 
diced tomatoes
½ cup fresh chopped pars-
ley
1 tsp. Fresh thyme leaves 
(or ½ tsp. dried thyme)
Kosher salt and pepper to 
taste
1 Tbsp. drained capers
1 log (about 10 ounces) 
soft goat cheese, such as 
Chevre, room temperature 
(Optional)

Directions
Heat oil in a large-skillet over 
medium-high heat. Add the 
onions and garlic and cook, 
stirring frequently, for 5 min-
utes. Add the eggplant and 
cook for 5 minutes more. Add 
remaining ingredients and 
bring to a boil. Reduce heat 
to simmer and cook, stirring 
often, for about 10 minutes. 
Remove from heat and stir 
in the capers. Serve warm or 
cold, chilled until ready to 
serve. Makes 6 servings. 

SALMON GEFILTE FISH
Made with salmon, this has a 
lovely pinkish color. 

Ingredients
2 pounds boneless and 

skinless salmon fillet
1 cup finely chopped or 
shredded carrots
1 cup finely chopped 
onions
½ cup matzah meal
4 large eggs
1-3 tsp. sugar (depending 
on how sweet you like your 
fish)
2 tsp. salt
½ tsp. ground white pep-
per
Extra carrot slices, steamed 
or boiled, as a garnish

Directions
Preheat the oven to 350F. 
Spray the inside of a loaf pan 
(8 x 4-inches) with nonstick 
cooking spray or brush with 
vegetable oil. Set aside. 
Cut salmon into 1-inch 
pieces and put in the bowl of 
a food processor fitted with 
a metal blade and pulse until 
finely chopped.
Combine the salmon with 
all the remaining ingredients 
in a large bowl and stir or 
beat with an electric mixer 
until well combined.
Spread the mixture in the 
prepared loaf pan and bake 
for 1 hour, or until the fish is 
set. Remove from oven and 
top with plastic wrap (press 
the wrap right onto the fish 
surface). Chill for a few 
hours or up to 2 days.
To serve, run a knife 
around the loaf pan, if neces-

sary, and turn the fish onto a 
cutting surface. Cut the fish 
into 6 large slices. Cut the 
slices in half, diagonally, and 
arrange them on dishes. Top 
with a slice of cooked carrot 
(you may also serve this on 
a leaf of lettuce, colorful kale 
or on top of field greens). 
Makes 6-12 servings.

JEWELED RICE 
(SEPHARDIC)
Ingredients
2 cup basmati rice
4 cups water
3 Tbsp. olive oil
2 tsp. ground turmeric
2 tsp. salt
1 cup slivered or sliced 
almonds, lightly toasted
½ cup golden raisins
½ cup dried cranberries
1 tsp. ground cinnamon
1 tsp. grated orange zest
1 cup chopped scallions, 
white and green parts

Directions
Combine rice, water, oil, tur-
meric and salt in a medium 
saucepan over medium-high 
heat. Bring to a boil, cover 
and cook for about 20-min-
utes until the water is 
absorbed (check at 15 min-
utes). Transfer the rice to a 
large bowl and add remain-
ing ingredients. Adjust salt 
to taste and serve warm or 
at room temperature. Makes 
6-8 servings. 

PASSOVER BROWN 
SUGAR APPLE KUGEL
Ingredients
1 (12-ounce) package 
kosher- for-Passover medium 
or wide noodles
2 cups (1 pint) cottage 
cheese
2 cups (1 pint) sour cream
1 cup sugar
5 large eggs (lightly beaten)
2 tsp. ground cinnamon
2 cups chopped apples 
(peeled or unpeeled)
Melted butter for greasing 
pan.

Directions
Preheat the oven to 350F. 
Brush melted butter all around 
the inside of a 9x13-inch bak-
ing dish.
Bring a large pot of water 
to a boil over high heat. Cook 
the noodles according to 
package instructions. 
While the noodles are cook-
ing combine the remaining 
ingredients and whisk or stir 
well.
When the noodles are 
cooked, drain the noodles in 
a colander (do not rinse) and 
transfer to the bowl with the 
other ingredients, and stir 
well. 
Transfer to the prepared 
baking dish. Bake for one 
hour. Remove from oven and 
cool to warm before cutting. 
Makes 12 or more servings. 

METROPARKS.COM/HIRING

NOW HIRING
• Maintenance
• Lifeguard
• Golf Course Worker
• Receptionist
• Toll Booth Attendant
• Food Service
• Recreation Attendant
• And More!

THEY’RE YOUR 
METROPARKS.
JOIN OUR 
SUMMER SQUAD.

PERKS
• Flexible schedule
• Work outdoors
• Friendly team environment
• Discounts
• End of season bonus
• Opportunities for advancement

★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★ ★ ★ ★ ★ ★ ★ ★

★ ★ ★
★ ★ ★ ★ ★
★ ★ ★
★ ★ ★ ★ ★

★ ★ ★
★ ★ ★ ★ ★
★ ★ ★
★ ★ ★ ★ ★

★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★
★ ★ ★ ★ ★ ★ ★ ★

P A S S O V E R

DINE IN 
OPEN!

6646 Telegraph at Maple Bloomf
 eld Plaza

248-932-0800 • Fax: 248-932-1465 • stevesdeli.com

MATZO MANIA AT STEVE’S!
Passover 2021 has lots of options for you:
Order from our Passover menu, a la carte walk-in
day of seders or our Passover for 4!

 Order by 
March 24 th

Go To Our 
Website For

