Passover Meals

Matzah Frittata
4 sheets matzah
2 cup water (more if needed) oil or margarine
1 small onion, sliced
1/2 red pepper, diced
1/2 green pepper, diced
1/2 cup hard salami, julienne
5 eggs, beaten
1 tsp. salt fresh black pepper
1 tsp. fresh basil, chopped drizzle of honey

Soak matzah in water until softened. Drain. In a 10-inch skillet add the oil or margarine and heat. Add onions, peppers, salami and sauté until salami is slightly crisp. Add matzah, eggs, salt and pepper. Stir well and cook until heated through. Place in 300 degrees Fahrenheit oven to finish cooking, approximately 12-16 minutes. Invert onto a large dish to remove from pan. Sprinkle with the fresh herbs and drizzle with honey. Serve in wedges.
Makes 4.

Haroseth
1/2 cup walnut pieces
1/2 cup pecan pieces
3 tbsp. sugar 1/2 tsp. fresh minced ginger
2 mangos, peeled, seeded and chopped
1/2 cup pitted dates, chopped
1 tbsp. cinnamon
1/2 cup sweet white wine
2 tsp. lemon juice

In a food processor roughly chop the nuts with the sugar and ginger. Place nuts in a separate bowl. Add the mangos, dates and cinnamon. Using a rubber spatula, gently combine. Stir in the white wine and lemon juice to moisten. Spoon into a serving bowl and refrigerate at least 2 hours for flavors to blend before serving. Note that Haroseth can be prepared up to one day ahead of time.
Makes 8.