This year’s Easter and Passover fall on the same day. Let’s fall in love with some recipes everyone can eat

From a hearty side dish, to a mouth-watering dessert, here are some dinner ideas to accommodate families who practice different spiritual systems.

Today, two religious holidays must coexist⸺Easter and Passover. As a chef, I thought about what it would look like for families with blended religious traditions who eat dinner together. 

With a specialty in desserts, my expertise is in decadent cheesecakes; though as a nutrition assistant for a predominantly Hispanic school district, my focus has been on wholesome meals that include ethnic traditions. To my luck, I recently started learning about Jewish cuisine to widen my culinary knowledge. It came right on time because on a rare occasion the Christian and Jewish holiday fall on 4-20.

According to the Tankh, Passover commemorates when Hebrews fled Egypt to escape persecution from the reigning pharaoh. In a hasty preparation, there was no time for the bread to be made with yeast, so the dough contained the simple ingredients of flour and water. Called Matzah, the unleavened bread is a central dish for Passover.

A great dish for Passover is Matzo Stuffing, where the unleavened bread, which resembles water crackers, substitutes yeast-loafs used in traditional stuffing. This recipe is packed with flavor, and you do not miss the traditional leavened bread at all. I recommend that you use fresh herbs to elevate the flavor.

The matzo stuffing is delicious with some turkey gravy drizzled on the top. While this recipe is very traditional, you can give it a twist by chopping some apples and sautéing them with the onions and celery. You can also add sausage for a meaty twist, or dried cranberries. To keep this stash, stuffing can be made in advance and kept in the fridge until Turkey Day.

Directions

• Preheat the oven to 425-degrees.
• Melt butter in a large skillet. Add chopped celery and onion, and sauté until the vegetables are soft and translucent. Add chopped thyme, parsley, poultry seasoning, salt and pepper.
• In the meantime, break the matzo into small cracker sizes and place into a large bowl. Once the veggies are done, transfer them into the bowl with the broken matzo. Stir lightly.
• Add the chicken broth to the veggie and matzo mixture and gently stir all ingredients together. Sample the mixture to make sure all the ingredients are seasoned just right. You may want to add some additional salt and pepper, depending on taste.
• Transfer mixture into an oiled casserole dish. Cover and bake for 30 minutes. About 20 minutes into cooking, remove the cover. This will help crisp up the top layer of matzo. 

Easter, or in the Pascha tradition, Resurrection Sunday⸺marks the day for Christians when after being crucified, Jesus Christ, rose from the dead then transitioned into heaven. In this religion, he is recognized as the son of God, and Easter is a central belief. While the day has significant meaning, the food for gatherings are made up of comforting dishes, including desserts. 

To make the gathering sweeter, I would add a cheesecake that everyone who attends can enjoy. Because cheesecakes are made without yeast, it can be a treat incorporated in a tradition where religions might vary, but food is shared. Oh, remember to serve with a smile.

Directions

• Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place onto the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.
• Make the cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy. Add sugar and beat on medium-low speed for 2 minutes. Beat in eggs, one at a time, mixing well after each addition. Mix in vanilla until smooth. Stir in corn starch and set aside.

• Make the carrot cake: Beat brown sugar and oil in a second large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes. Mix in flour, cinnamon, baking powder, and salt on low speed until combined. Fold in carrots and walnuts.

• Spread carrot cake batter into the prepared pan, then pour cheesecake batter over top.

• Place cake into the preheated oven on the center rack (above the roasting pan with water). Bake until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Remove from the oven, place onto a wire rack, and let cool for 10 minutes.
• Run a knife around the edge of the pan to loosen the cake, then let cool to room temperature, about 50 minutes. Refrigerate until completely chilled, 8 hours to overnight.

• Make the frosting: Beat confectioners’ sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.

• Remove the ring of the pan. Spread frosting on top of the chilled cheesecake layer.