Passover Brunch Recipes

• 1 8 oz can Pineapple Chunks (juice-pack, undrained)
• ½ cup Orange Juice
• 2 tbsp Dry White Wine (optional)
• 1/8 tsp Cinnamon (ground)
• A dash of Nutmeg (ground)
• 2 medium Oranges (peeled and sectioned)
• 1 medium Pear (cored and sliced)
• 1 cup Fresh Strawberries (halved)

• Take a large mixing bowl and combine together pineapple, orange juice, white wine, cinnamon and nutmeg. Mix well.
• Add oranges, pear and strawberries. Stir well.
• Cover the bowl and refrigerate for about 1 to 4 hours.
• Serve chilled.

• ¾ lb Fresh Asparagus Spears/ 1 10-ounce package frozen cut Asparagus
• 6 Eggs
• ¾ cup Low-Fat Cottage Cheese
• 2 tsp Yellow Mustard
• 1/8 tsp Salt
• A dash of Pepper
• 1 cup fresh Mushrooms (sliced)
• 1 small Tomato (cut into wedges) or ¼ cup Tomato (chopped)

• Boil some water in a pan.
• Add asparagus spears and cook for 8 to 10 minutes until they turn crisp-tender.
• Drain and reserve 3 spears for garnishing.
• Chop the remaining spears into 1-inch pieces. Set aside.
• Beat eggs in a medium bowl until foamy.
• Add cottage cheese, yellow mustard, salt and pepper. Beat well and keep aside.
• Grease a 10-inch ovenproof skillet.
• Add mushrooms and cook on medium flame until they turn tender.
• Add asparagus pieces and sauté.
• Pour the egg mixture and cook for 5 minutes on low flame until the mixture starts to bubble and sets around the edges.
• Remove from heat and arrange the reserved asparagus spears on top.
• Bake in the oven at 400°F for about 10 minutes until it sets.
• Garnish with tomato cut into wedges.
• Serve warm.

• 8 large Eggs (hard boiled and shelled)
• 3 tbsp Olive Oil
• 1 medium Onion (thinly sliced)
• 10 oz Mushrooms (sliced)
• 2 medium Celery Stalks (finely chopped)
• ½ tsp Salt

• Heat 1 tbsp olive oil in a skillet.
• Add onion and sauté for 10 to 12 minutes until it turns golden brown, stirring occasionally.
• Add mushrooms and cook for another other 8 minutes until golden and all the liquid has evaporated. Remove from heat.
• Chop the eggs finely and mix with the mushroom mixture.
• Add celery, salt and remaining 2 tbsp olive oil. Toss well and chill the salad.
• Serve on a bed of lettuce.

• 2-1/2 cups Oats (rolled)
• 1/3 cup Sunflower Seeds (shelled)
• 1/4 cup Sesame Seed
• 1cup Coconut (flaked or shredded)
• 1/4 cup packed Brown Sugar
• 1/4 cup Margarine/Butter
• 1/4 cup Honey
• 1-1/2 tsp Vanilla
• 1 cup Raisins
• Fresh strawberries, (halved) - optional
• 1/2 cup Wheat Germ (toasted)
• Milk (optional)

• Leave the oven to preheat at a temperature of 300°F.
• Add oatmeal, sunflower seeds, coconut, and sesame seeds to a greased roasting pan and spread it evenly. Bake it in the pre-heated oven for about for 20 minutes, stirring frequently.
• While the oatmeal mixture is baking, in a small saucepan add margarine or butter, brown sugar, and honey. Cook, stirring constantly, over medium heat until margarine or butter is melted and mixture is combined. Remove from heat. Stir in vanilla.
• Remove roasting pan and keep it to cool. Add wheat germ to this mixture and pour warm brown sugar over it. Stir the mixture well until it is coated with brown sugar mixture. Bake for 5 more minutes at an increased temperature of 350oF. Remove and cool.
• Add to the oatmeal mixture and press down the granola in the pan with the help of a spatula. Bake for 5 to 10 more minutes until golden brown in color. Take the mixture out from oven and remove the granola from the pan. Take a piece of foil and spread out the pieces on that. Cool and store in an airtight container.
• Serve it with milk and strawberries.