Spring Vegetable Sauté

spring veggies

Don’t worry about making the sauté at the last minute.  It’s delicious at room temperature. If you have leftovers you can use them as a topping for bruschetta, in a frittata (for an Easter Brunch), on pasta, in a risotto (along with the broth you made from discards) or just throw what’s left into a salad.

As you cook each vegetable don’t add too much salt.  Add just enough to pull some water out of the veg to create a little steam.  You will adjust the salt of the completed dish once you’re done cooking all the veg and they are together in a bowl.  Now is the time to use that fantastic salt you bought and haven’t touched.

Evan’s Haroset


HarosetI prefer the texture I get when I grind the ingredients together more then when I use a food processor, so I use the grinder attachment to my stand mixer to make the haroset, using the largest hole screen.  However, if you only have a food processor by all means use it.  You may have to make the paste in batches. Add the orange pieces and wine or pomegranate juice as needed for moisture.

You’ll notice that I’ve written the recipe with a range of quantity.  Use an additional orange and additional wine or pomegranate juice if you want a moister mixture, less if you want a stiff paste.  Also, feel free to add spices to taste.  You might want more cinnamon or lots of ground coriander.  I love it spicy, but you may not.

Some similar recipes with these ingredients have you cook the mixture, presumably to cook out the wine.  I’ve never done that so if you’ve been to Angeli and had the passover haroset you’ve had a tiny bit of wine.  I prefer the fresher taste of an uncooked dry fruit mixture.  If you want to avoid the wine issue use pomegranate juice instead.

You can make this haroset several days, even a week ahead.  Don’t worry about making too much.  It’s a wonderful bar cookie filling after the holiday is over.