‘Leftover’ Chicken Salad
Sometimes the best lunchbox ideas come from a fridge raid. Utilising leftovers is not only budget-friendly, it also saves on time and effort – ideal if you’re a busy individual prepping lunches for yourself and others.
Classic Chicken Soup
Often referred to as Jewish penicillin, there are few dishes more iconic in the Jewish repertoire than this Ashkenazic Friday Night staple, served with kneidlach (matzah balls) or lokshen (noodles). There are an infinite number of minor tweaks to this recipe from the addition of tomatoes and dill to arguments about clarity, but what we can all agree upon is that if your mum ever made chicken soup for you when you were sick then you will insist forevermore that hers is, was and always will be the best, and nobody will ever convince you otherwise. We’re okay with that, because our mums all made the best soup, too!
Root Vegetable Medley
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
Vegetable Frittata
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
Honey and Ginger Salmon with Asian Slaw
Earthy freshness from parsley, vibrancy from mint and refreshing aniseed notes from tarragon, all lifted with the zesty citrus burst of lemon, mean that this flavourful dressing (as the name suggests) works with everything. Almost. You may not want it in your tea, and it might taste a bit funny on chocolate mousse, but it can add vibrancy to meat, fish, vegetables, salads and even – if you’re feeling bold – fruit (as a sweet and tangy salsa or a melon starter)!
Herb and Citrus Everything Dressing
Earthy freshness from parsley, vibrancy from mint and refreshing aniseed notes from tarragon, all lifted with the zesty citrus burst of lemon, mean that this flavourful dressing (as the name suggests) works with everything. Almost. You may not want it in your tea, and it might taste a bit funny on chocolate mousse, but it can add vibrancy to meat, fish, vegetables, salads and even – if you’re feeling bold – fruit (as a sweet and tangy salsa or a melon starter)!
Kosher for Passover Salad Dressings
If vinegar or mustard feature in your go-to salad dressings, then Pesach might pose a challenge for you! Although some wine and cider vinegars are available at Passover, they can be costly, and if you don’t live near a Kosher superstore, they may be hard to procure. But don’t panic – we’ve got you covered. Fresh citrus can provide much-needed acidity, vibrancy and even sweetness at a fraction of the cost. Below are some of our favourite KfP salad dressings.
Ratatouille
Originating in the French city of Nice in the late 19th century, ratatouille is a Provençal peasant dish of stewed vegetables – traditionally aubergine, courgette and pepper cooked in a tomato base with regional herbs. Although the earliest record of ratatouille dates back less than 150 years, there are a great many variations in cooking technique. According to the noted encyclopedia of gastronomy, Larousse Gastronomique, purists claim that each vegetable should be cooked separately and then combined, so that each retains its own flavour.
Roasted Vegetables with Pesto and Feta
This light, flavourful vegetable dish makes an excellent lunch as a side or as a salad, and is great served hot or cold. You can leave the feta out and use our Parev, Kosher for Passover Pesto to make the recipe vegan and Pesach-friendly.
