Stock your Freezer for Passover

Stock Your Freezer with Elizabeth Kurtz

Email me to reserve your day! I cook in your kitchen.
ekurtz@gourmetkoshercooking.com

These recipes freeze well. Serving and defrosting instructions provided.

Soups
Sweet and Savory Butternut Squash Soup
Rich Roasted Pepper Soup
Mexican Meatball Soup – chicken meatballs
Potato Leek Soup with Marsala Mushrooms
Cauliflower Mushroom Soup
Cabbage and Flanken Soup
Zucchini Soup with Fresh Dill
Carrot Ginger Soup

Meats
Traditional Stuffed Cabbage – takes time but makes 2 large 9 x 13 trays, enough for two meals
Italian Veal Stew
Savory Traditional Brisket
Moroccan Lamb Stew
Coffee Braised Brisket
Pulled Beef with Barbeque Sauce
Balsamic and Tomato Seasoned Minute Roasts – thin cut sliced meat

Chicken
Chicken Francese – lemon chicken breasts
Chicken Marsala – white or dark meat boneless
Balsamic Chicken with Onions and Mushrooms – white or dark meat boneless
Roasted Garlic and Herb Marinated Chicken – either marinated and freshly prepared after defrosted or finished and frozen
Sheet Pan Chicken with Garlic, Mushrooms and Parsley Chimichurri – dark meat, boneless

Salad Dressings
Sweet and Creamy Dressing – nice for spinach salad, coleslaw, iceberg lettuce
Balsamic Vinaigrette – traditional,great with romaine, arugula, Italian salad blend
Lemon Vinaigrette – great on kale
Creamy Balsamic Vinaigrette – great on everything
Sweet Orange Vinaigrette – great on citrus and avocado salad
Basil Vinaigrette – great on romaine, arugula, olives, cucumbers, tomato salad
Red wine Vinaigrette – great on kale, spinach, or romaine

Dips
Olive dip
Roasted Eggplant and Tomato
Roasted Mixed Vegetable Dip
Sun-Dried Tomato Dip

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