—Intermountain Jewish News - Passover Foods - Special Section - Feature Story

Elegant Stuffed Peppers
Dairy - Serves 6

3 large red sweet peppers
1/2 lb. eggplant
kosher salt, freshly ground black pepper
1 1/2 lb. tender zucchini
3 scallions, sliced
1/2 yellow pepper and 1/2 red pepper, diced
1/4 cup olive oil
4 T matzo meal
1/4 cup red wine vinegar
1 garlic clove, chopped
1 egg, lightly beaten
1/2 lb. Passover Swiss cheese, grated
1 T each fresh oregano, parsley and basil, minced whole leaves to garnish
1/3 cup grated Passover Parmesan cheese

Roast the peppers over a flame or under broiler until charred on all sides, about 20 minutes. Cool in a brown paper bag. Peel, remove seeds and ribs, cut peppers in half.

Cube the eggplant and sprinkle with salt. Drain in a colander for 30 minutes. Rinse and dry. Slice zucchini in half lengthwise, cut crosswise into thin slices.

Preheat oven to 400F.

Heat 2 T olive oil in a deep sauté pan on medium heat, add scallions and sauté 5 minutes. Add the eggplant cubes, sauté 5 minutes. Add more oil as needed to sauté the zucchini and diced peppers, cover and cook 15 minutes. Spoon the vegetables into a bowl and stir in red wine vinegar, garlic and matzo meal. Gently mix in the egg, grated cheese and season to taste with salt, pepper and herbs.

Oil a baking pan to hold the peppers in a single layer. Brush the pepper halves with olive oil and divide the prepared mixture into the peppers. Bake 20 minutes. Sprinkle peppers with grated Parmesan cheese, bake 5 minutes more. Garnish with fresh basil leaves or parsley sprigs. Serve hot. A delicious main course.

Note:
Prepare stuffed zucchini or yellow squash in the same manner. Halve squash lengthwise, scoop out shells to 1/2". Salt and drain, then proceed as above. Use inside of squash for filling.

Lemony Chicken Breasts
Serves 8

8 to 10 boneless, skinless chicken breast halves (2 1/2 lb.)
juice of one lemon
3 garlic cloves, minced
1/2 cup olive oil
2 egg whites, lightly beaten
6 T matzo cake meal, seasoned with salt, pepper, and 1/4 tsp. ginger
2 scallions, sliced

Pound heavy ends of breasts between sheets of wax paper to cook evenly. Drizzle lemon juice and strew half the garlic pieces over breasts and turn to marinate for 20 minutes.

Dip chicken in egg whites and lightly coat in matzo cake meal mixture. Heat 2 T oil in an 11" sauté pan on medium high. Sauté breasts quickly, 4 minutes per side. Sauté in batches adding oil as needed. Place chicken breasts in a shallow, ovenproof casserole. Set aside. May be prepared in advance up to this point.

Preheat oven to 350F. Thoroughly heat chicken breasts in the oven for 15 to 20 minutes.

Strew the hot chicken breasts with scallions, green olives and sauce. Garnish with additional lemon slices if desired. Serve immediately.

Lemony Sauce

1 cup mushrooms, sliced
juice and grated zest of 1 lemon
1 T sugar
1 cup rich chicken stock
1 tsp. potato starch, mixed with 3 T rich chicken stock
3 scallions, thinly sliced
1/4 cup pimiento stuffed green olives

To prepare sauce, sprinkle mushrooms with a bit of lemon juice. Combine sugar, remaining lemon juice, broth and potato starch with lemon zest in a medium saucepan. Bring to a simmer, stirring constantly, for 3 minutes. Add mushrooms, cook 3 minutes, adjust flavor and consistency with a bit more chicken stock if needed. Coat chicken breasts thoroughly, and strew the chicken breast with scallions, olives.

Preheat oven. Heat chicken 15-20 minutes.