Month: April 2014

Holiday Menu

complacency

So, it’s that time of year, again–Passover (and Easter).  Hubby and I are looking to a have a quiet evening and Seder for two on Monday and then are entertaining and hosting the second Seder for 8-10 people next Saturday.  Thank goodness for online ordering and food-to-go.

Everyone knows that we don’t keep kosher.  It’s just never been my belief that the path to salvation is through the food you eat (or don’t eat).  With that said, I am respectful of the high holidays by eating “neutral” foods (i.e., fish, fruit, and veggies, as well as anything else that’s not on the “black list” such as pork and shellfish).  So, this year (which will be my second time hosting Passover Seder [as I have been lucky enough to go to other people’s seders and just sit back and relax in previous years]), I’ve come up with the following menu (with the help of Whole Foods, Lotte, and Charlie Chiang’s):

Ginger matzah ball soup, Chopped chicken liver, Fresh celery (Seder plate), Fresh Parsley (Seder plate), Cut tropical fruit with sliced and blanched almonds,  Coconut macaroons, Chocolate covered matzah, Fresh clementines, Stir-fried spinach with garlic and shitake mushrooms, Hardboiled eggs, (Seder plate), Lettuce (Seder plate), Wasabi (Seder plate), Sashimi platter, and Roasted (Peking) duck

Not traditional (Ashkenazi or Sephardi) Jewish fare, but Chinese American Jewish fare :).  Lets face it–there’s a reason Jews eat lots of Chinese food.  Could it possibly be that (traditional) Jewish food doesn’t quite measure up?

I wanted to write this post today to inspire those who celebrate Passover and Easter (and/or other holidays) to do something different and create your own traditions.  Don’t be afraid to think and step out of the box and be creative and imaginative, and, most of all, be yourself!

Shrimp and Pasta with Butternut Squash Sauce

butternutsquashsauce
 
 
 
 
 
 
 
 
 
 
 
 
1 Jar of Butternut Squash Pasta Sauce (preferably by Dave’s Gourmet)
1 Cup of Red or White Onions
1 Tablespoon of Chopped Garlic
2 Cups of Cherry or Grape Tomatoes
1 Teaspoon of Ground Black Pepper
1 Pound of Jumbo Shrimp (Peeled)
Spinach fettuccine or linguine (enough for 3-4 people)
 
Cook pasta until al dente and drain immediately
Mix pasta sauce, onions, garlic, tomatoes, pepper, and shrimp in sauce pan and simmer until shrimp turn pink
Serves 3-4 people