During the Seder I shared an article written by Rabbi Debora Gordon in which she writes about “leaving Passover behind”. We are coming to the last days of the Chag and I too am sad to know that the end of the holiday is approaching. It isn’t just the departure of two of my children, and it isn’t just the daunting task of putting things back in order. It is in part the passage of time, knowing that another holiday season is now behind us and I am faced with the uncertainty of what next year will bring. Rabbi Gordon wrote that the end of Passover means that “Life stops being so simple”. We have spent our holiday in simplicity, being at home, in the kitchen, eating all of our meals together, making few excursions out of the house. With the religious limitations and restrictions comes an ease that occurs when fewer choices means fewer decisions. That too is something that I will miss. I will relish these last days of Yontif and wish all of you a Chag Sameach.
When I was growing up the meals my mother prepared during Passover were really not that different from the rest of the year. Dinner consisted of soup, chicken or beef, salad and potatoes. A box of Matzoh was placed on the table instead of the loaf of freshly baked rye bread. The pressure to be innovative is self-imposed and I know that nobody would complain if I made garlic chicken every night. This year I have made a conscious effort to incorporate more vegetables into our diet. We have had Kale chips, trays of various roasted vegetables including artichokes and asparagus, Greek salads, pickled vegetables, and last night I served a Passover version of Fried Green Tomatoes with a side of tomato basil salad. Very simple.
Fried Green Tomatoes
3 large green tomatoes
1 cup matzoh meal
3 eggs, beaten
salt and pepper to taste
Core and slice tomatoes. Each tomato should yield 4 slices, about 1/2 inch in thickness. Dip in beaten egg, and then in seasoned matzoh meal. Heat oil in frying pan till very hot and add tomatoes. Do not crowd pan. Fry till brown and crispy on both sides, about 3 minutes per side. Cast iron pan is best. Serve hot with a side of tomato basil salad.