Passover Vegetable Soup

8 cups fat-free chicken broth 
6 cups chopped leek
3 cups diced carrot
3 cups diced peeled turnip
1/2 teaspoon salt
1/4 teaspoon pepper 
1/8 teaspoon ground saffron (optional)
7 teaspoons chopped fresh cilantro 


Combine first 6 ingredients in a large Dutch oven; stir 
in saffron, if desired. Bring to a boil; cover, reduce heat, 
and simmer 1 hour or until vegetables are tender. Ladle 
soup into each of 14 bowls; sprinkle with cilantro. 

Passover Granola

2 cups matzoh farfel 
1/2 cup walnuts, chopped 
2/3 cup honey 
1/4 tsp cinnamon 
1/2 cup raisins 
1/4 cup pitted dates, sliced 
1/4 tsp salt 
Preheat oven to 325 degrees F. Place ingredients in a 
large bowl, stirring with a spoon until well mixed. Using 
a nonstick shallow baking pan, spread mixture evenly 
inside. Bake for 90 minutes, until mixture browns. (Watch 
carefully after an hour to make sure it does not get too 
brown.) Cool. Store in an airtight container. Yield: 5 cups. 

Passover Apple Crisp

5 medium Granny Smith apples (about 1-1/2 pounds)
1/2 cup sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice
Vegetable cooking spray
1/2 cup unsalted matzo meal
1/3 cup sugar
1/4 cup sliced almonds 
2 tablespoons margarine, melted
1/8 teaspoon salt 

Peel, core, and cut the apples into 1/4-inch slices. 
Combine apple slices, sugar, cinnamon, and lemon juice, 
and toss gently. Spoon into an 11 x 7-inch baking dish 
coated with cooking spray; set aside. 
Combine the matzo meal, sugar, almonds, margarine, and 
salt, and stir well. Sprinkle over apple mixture. Bake at 
350 degrees for 1 hour or until browned. 

Sauteed Carrots and Broccoli with Pecans (Parve)

2 1/2 tablespoons margarine
2 pounds carrots, thinly sliced
3 cups broccoli spears
1/4 cup apple juice
1 tablespoon lemon juice
2 to 3 tablespoons minced chives
1/2 cup pecans, chopped
Dash salt

Heat margarine in a large skillet. Add carrots and saute over moderate heat,
stirring frequently, until crisp-tender and beginning to turn golden, about
8 to 10 minutes. Add broccoli and continue cooking for another 4 to 5
minutes. If the skillet begins to turn dry, add a little of the apple juice
while sauteing. When the carrots and broccoli are crisp-tender, add the
remaining apple juice and saute, stirring, until it is absorbed. Stir in the
lemon juice, chives and pecans. Cook for an additional minute, then transfer
to a serving dish. Serve immediately. 
Serves 8 to 10.