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Passover: Modern Twists on Traditional Flavors

| March 14, 2014

Passover Recipe eBook | MAZON: A Jewish Response to HungerPassover is a special time when we gather with family and friends to retell the story of our people’s freedom from bondage. We read from a prayer book, perform rituals that are thousands of years old, and eat A LOT of delicious and symbolic foods.  And we’re willing to bet you’ve started thinking about your menu! 

It’s why we’re thrilled to introduce you to 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors. This Passover eBook offers over 60 recipes, each with photo, all clearly labeled (including gebrokts and non-gebrokts). There are plenty of dishes for traditionalists, vegetarians, vegans and those with gluten-free restrictions.

Best of all, the ebook is launching  with a super reduced price of $1.99 and 50% of all proceeds between now and Purim (Sunday, March 16) are coming to us! Thank you Sarah, Amy, Whitney and Liz for inspiring us with delicious Passover recipes and including us in all of it! 

Here’s a recipe to whet your appetite! Buy 4 Bloggers Dish: Passover: Modern Twists on Traditional Flavors here

Passover eBook : MAZON: A Jewish Response to HungerIndividual Potato and Zucchini Kugels
Pareve, Gebrokts

Why are mini things so much better? Cupcakes are better than cake.  Sliders beat out big burgers. And these individual kugels dominate normal big-sized kugels. Plus, there is some zucchini snuck in there for a healthy kick. Sneakiness and mini things are where it’s at. Amy Kritzer

 

 
Prep time: 20 minutes
Serves: 12
Ingredients:

  • 2 medium potatoes, washed well
  • 2 medium zucchini, washed well
  • 2 cloves garlic
  • 1/2 onion
  • 1/4 cup vegetable or olive oil
  • 3 eggs, whisked
  • 3 tablespoon matzo meal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon of sugar

Directions:
Oven Temp: 400 F

  1. Grease one muffin tin or line it with cupcake liners. Set aside.
  2. Grate the peeled potatoes, unpeeled zucchini, garlic and onions by hand or with a food processor. Squeeze out any liquid with cheesecloth or paper towels.
  3. In a bowl, mix together oil, eggs, matzo meal, salt, pepper and sugar.
  4. Add potato mixture to the egg mixture and combine.
  5. Scoop into greased muffin tins and cook 40 minutes or until golden brown.

Freezer Instructions: Wrap tightly and can be frozen for up to 2 months.
Prep Ahead Guide: Can be made 3 days ahead of serving.

3 Responses

  1. Thank you to Mazon! Your work continues to be inspiring. I’ll be an LA resident soon and I can’t wait to become a local volunteer! Thanks for your support as well :)

  2. […] Our cookbook is available on Amazon for $7.99. Now through Sunday, March 16th, we are thrilled to offer the book for only $1.99 and half of the profits will go to an amazing organization: Mazon. This non-profit’s mission is to provide for people who are hungry while at the same time advocating for other ways to end hunger and its causes. They also aim to educate and raise the consciousness of the Jewish community regarding its obligation to alleviate hunger and its causes.  And, because they are incredible, they wrote a really lovely blog post about our book.  Check it out here. […]

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