I have to apologize that I am slightly behind on my Passover recipes to share with you. I was at the Mom 2 Summit conference last week in New Orleans attending and speaking, and I honestly got behind. Many friends have been asking me about traditional Passover foods and the Passover Seder, so I must share this simple recipe for Haroseth (also spelled and pronounced Charoseth). This mixture of wine, nuts and apples is a symbol of the mortar used by the Israelites to bond bricks while they were in slavery in Egypt. It is traditional to serve this with matzoh during the Seder meal with, and without, horseradish. It has an awesome flavor, and it is always is a hit!
It’s the perfect time of year for soups, and why not try something a little different such as this Parsnip-Potato Chowder? When I taught a cooking class recently, very few people in the class had ever cooked or tried parsnips. Parsnips are root vegetables, and they are related to the carrot family. Parsnips resemble carrots but are paler in color and have a slightly sweeter taste. Parsnips provide an excellent source of vitamin C, folic acid, B vitamins and fiber. Combine parsnips and potatoes with a touch of fresh dill, milk and vegetable broth to create a comforting and flavorful chowder. This soup tastes so rich without using any cream, and my kids even enjoyed it. For added flavor, sprinkle with crumbled bacon and fresh chopped dill.