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Mint Spinach Dip and Matzoh Crackers
Makes about 2 cups
1 large bunch spinach, washed and roughly chopped
1 1/2 cups lebneh (Middle Eastern yogurt — if unavailable, substitute Greek yogurt)
1 clove garlic, pressed or crushed
1 handful fresh mint, coarsely chopped
Salt and pepper
A few spoonfuls olive oil
Bring a large pot of salted water to a boil, and have a strainer at the ready in the sink. Add the spinach to the pot and cook for a minute or so, until it turns bright green and softens. Pour out into the strainer, then rinse with cold water to stop the cooking. Press it against the strainer to wring out as much water as possible.
Mix the blanched spinach with the lebneh, garlic and mint. Add salt and pepper to taste. Spread into a serving dish, top with a drizzle of olive oil and serve.
Lisa Valastros Eggplant Parmesan ( Note: This is not a passover recipe. It is actually one of my staples but I modified it by using matzo meal instead of breadcrumbs)
Roasted Chicken with Olives, Rosemary, & Capers ( Note: I omitted the sugar and used honey )
Dessert : Have your guests bring it :)