# 62 Not Just for Passover
hands-on

Whatever else it may be, a great meal is, well, a great meal. Every element of this meal fits the requirements of a Passover Seder but can be made at any time of year – and you don’t even have to be Jewish! Myra has selected ingredients from Eastern European and Mediterranean cuisines: From basil-flecked matzo balls to a baked fish loaf studded with asparagus and kissed with Moroccan spices (you won’t miss the gefilte fish!) to no ordinary tzimmes but a kugel of sweet potatoes and prunes nestled with quinoa (one of the few grains that can be eaten during Passover) to fabulous sides and dessert, this is truly a meal for all occasions. Haroset (Ceremonial Dish of Chopped Nuts, Fruits, and Wine); Bright Green Purée of Spinach Soup with Basil Matzo Balls; Fish Terrine with Asparagus and Ginger with Spiced Cilantro Dressing; Pomegranate Chicken with Walnuts; Quinoa Tzimmes Kugel; Potato-Cauliflower Smash with Caramelized Leeks and Saffron; Herbed and Spiced Moroccan Eggplant; Beet, Apple and Celery Salad; and Flourless Almond-Date Fudge Brownies. (Some organic eggs, chicken, fish and wine will be used and wine will be served.)

Monday, March 22, 6:30 – 10:00 p.m.
Instructor: Myra Kornfeld
Fee: $115