This weekend most of us will be celebrating either Easter or Passover since this year they coincide on the calendar. That means there will be plenty of lamb and potatoes served for both holidays, while Easter will also feature ham, glazed carrots, spring salads, deviled eggs, asparagus and sweet Easter breads.
Favorite Passover dishes include matzo ball soup, gefilte fish, beef brisket and charoset, a sweet paste made of fruit and nuts. Both are food-centric holidays that come out of troubled times that ended with joyous events deserving of celebrations. Foods served at both holiday tables are filled with family traditions whether it’s the choice of ham versus lamb or brisket, or which fruit and nuts are preferred in the charoset.
It’s a time to be together and enjoy the company of family and friends. For those who are looking for something easy to make for the holidays, this recipe is from womansday.com. Potatoes in some form are almost always on the menu for both Easter and Passover. This recipe is traditionally for Passover, but likely one that any fan of potatoes would enjoy.
2 large onions, quartered
3 pounds russet potatoes, peeled and quartered
2 large eggs plus 2 egg whites
3 tablespoons olive oil, divided
Kosher salt and pepper
Nutrition (per serving): 235 calories, 7.5 g fat (1.5 g saturated), 6 g protein, 320 mg sodium, 37 g carbohydrates, 3 g fiber