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Passover Delicious

Passover Delicious

A wide range of Passover recipes using Kedem’s new Kosher for Passover products.


Kedem Food Products are coming out with many new kosher for Passover products that can be found at Whole Foods Market. Here are a wide range of Passover recipes using some of their products.

Mango Chicken

Mango Chicken Ingredients

  • 3 Tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • Salt and freshly ground black pepper to taste
  • 1 lemon, juiced 
  • 1 cup orange juice
  • 1 can Gefen Sliced Mango
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon


Heat the olive oil in a medium skillet over medium heat. Place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. Season both sides with thyme, salt, and pepper. Remove from heat, and set aside.

Heat the lemon juice in the skillet over medium heat, and scrape up browned bits. Mix in orange juice, mango, ginger, and cinnamon. Over high heat, cook and continuously stir 4 to 5 minutes, until thickened. Spoon over the cooked chicken breast halves to serve.

Chestnut and Mushroom Bisque

  • 2 Tablespoons extra-virgin olive oil (plus 1 tablespoon, optional)
  • 1 medium onion, chopped
  • 3 cups mushrooms of your choice, chopped
  • 1/2 tsp. thyme
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup white wine
  • 11/2 cups Gefen Roasted and Peeled Chestnuts (plus extra for garnish)
  • 3 cups vegetable broth
  • Thinly sliced mushrooms (for garnish)


  1. Heat 2 Tablespoons olive oil in a large pot over medium heat. Add the onions, mushrooms, thyme, salt and pepper. Cook, stirring frequently, about 5-7 minutes or until the onions and mushrooms have softened. Stir in the white wine and cook until the liquid is almost completely evaporated. Add the chestnuts and vegetable broth. Bring the bisque to a boil and then reduce the heat to maintain a simmer. Cover and simmer for about 20 minutes.

  2. Pureed bisque with an immersion blender. The bisque will be thick. If you prefer a thinner consistency, add a bit more vegetable broth.

  3. For a nice presentation, sauté sliced mushrooms in olive oil for 2-3 minutes

  4. To serve, ladle the warm bisque into bowls and if desired, garnish with some sautéed mushroom slices and crumbled chestnuts.

Chef Gabe Garcia’s Beet and Apple Salad

  • Chef Gabe Garcia’s Beet and Apple Salad8 oz Butternut Squash – diced
  • 4 Gefen Red Beets
  • 2 tbsp. Oil
  • 2 Green Apples
  • 1 oz Baby Kale
  • 2 oz Feta Cheese
  • ¼ cup Roasted Shallot and Chive Vinaigrette
  • Salt and Pepper to taste
  1. Preheat oven to 350°F.

  2. Toss beets with salt and oil in a mixing bowl. In a separate bowl, toss the squash with oil and salt. Roast the butternut squash and beets in a baking pan for about 6-8 minutes.

  3. Allow to cool 5 to 10 minutes and refrigerate until thoroughly chilled.

  4. Cut the apples and beets into wedges.

  5. Assemble the salad by layering the beets, apples, squash, and kale on a plate. Crumble the feta on top and finish with a light drizzle of the vinaigrette.

Roasted Shallot and Chive Vinaigrette

  • 4 oz Roasted Shallots
  • 1 oz Fresh Chives
  • 3 Tbsp. Apple Cider Vinegar
  • 2 Tbsp Maple Syrup
  • ¼ tsp Salt
  • 1 cup Vegetable Oil

Combine all the ingredients but the oil in a blender. Blend until smooth. With the blender running, slowly add the all the oil until vinaigrette is emulsified.




  • 2 packages Gefen GF wide noodles
  • 1/3 cup oil
  • 1 box Gefen KP instant vanilla pudding
  • 6 eggs
  • 2 grated apples (optional)
  • 1 teaspoon cinnamon (optional)

Preheat oven to 350° F. Prepare noodles according to package instructions and allow to cool. Pour oil in loaf pan or baking tray. Mix the rest of the ingredients with the noodles, and add to pan. Bake for 40 minutes or until puffed and golden


  • 2 packages Gefen GF wide noodles
  • 1/3 cup oil
  • 6 eggs, beaten
  • 1 package Gefen Frozen Sautéed Onions
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Preheat oven to 350° F. Prepare noodles according to package instructions and allow to cool. Pour oil in loaf pan or baking tray. Mix the rest of the ingredients with the noodles, and add to pan. Bake for 40 minutes or until puffed and golden.

CHREMSELACH (mashed potato pancakes)

  • CHREMSELACH (mashed potato pancakes)2 2/3 cups Gefen Instant Mashed Potato Flakes
  • 4 cups water
  • 4 tablespoons margarine
  • 1 teaspoon salt
  • 4 eggs, slightly beaten
  • 1 package Gefen Frozen Sautéed Onions, thawed
  • Oil for frying

Prepare Gefen Mashed Potatoes as directed on package. Add eggs and Gefen Sautéed Onions.

Heat oil in a pan and drop 2 tablespoons of mashed potato mixture at a time into hot oil. Fry until golden brown on both sides. Drain on paper towels.

One Bowl Flourless Cashew Butter Double Chocolate Cookies

Preheat oven 350°F

Makes approx. 24 cookies

  • 1 cup of Gefen Cashew butter
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 1 cup toasted walnuts, chopped
  • bar dark chocolate, chopped
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • Pinch of salt
  • 8 oz white chocolate chips

Line a baking sheet with parchment paper. Mix egg and sugars. Add vanilla, cashew butter, salt and baking soda. Mix well. Add chocolates and chopped nuts, mix to combine. Drop tablespoons of batter onto parchment paper lined pan.

Bake 12-14 minutes.


  • BALSAMIC GLAZED ROASTED BUTTERNUT SQUASH1 large butternut squash, peeled and sliced
  • 2 Tbsp. oil
  • Salt and pepper, to taste
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. honey
  • 1 5.2 ounce package Gefen Roasted and Peeled Chestnuts

Preheat oven to 425° F. Mix oil, salt and pepper over the butternut squash. Roast for twenty minutes. Combine balsamic vinegar and honey. Roughly chop chestnuts. After twenty minutes, remove butternut squash from oven and brush with balsamic glaze. Add the chestnuts. Roast for another 5-10 minutes, or until squash is tender.

April 4, 2016

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