Whether you're celebrating Passover, Easter or the start of spring, try a recipe from mainecook: 🍽️ Matzah fattoush 🍽️ Steamed asparagus with hard-boiled egg-horseradish 🍽️ Carrot, pineapple and coconut cake with cream cheese frosting
1 scallion, very thinly slicedPlace eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Turn heat off, but leave the eggs in the pot on the still-hot burner and let sit in the hot water for 12 minutes. Remove from the pot and rinse under cold running water. Drain. Roll the eggs around in the empty saucepan to crack the shell slightly. Fill with cold water. Drain and fill with cold water. Drain and peel the eggs.
Make the vinaigrette: In a small bowl mix the mustard, horseradish, lemon juice, scallion, olive oil, salt and pepper. Taste for seasoning. Serve within an hour or two for the best texture. The longer it sits, the less crunch the matzah will provide.3 tablespoons pomegranate molasses or 2 tablespoons honey mixed with 1 tablespoon pomegranate juice1 teaspoon sweet paprika, optional½ cup cherry tomatoes, halved3 tablespoons fresh dill, coarsely chopped with stemsInstructions
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