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PAULA SHOYER RECIPES MANGO COLESLAW This mango coleslaw has three types of cabbage. Paula Shoyer, reprinted with permission from 'The Healthy Jewish Kitchen (Sterling Epicure
2017)' Parve, Gluten-free, Vegan, Passover Serves 8 This recipe uses three types of cabbage, but you can also substitute arugula, slivered spinach leaves or sliced fennel, or add half a
shredded carrot for more color, if you like. The dressing can be used on any salad. PREP TIME: 10 minutes ADVANCED PREP: Dressing may be made 2 days in advance; salad may be made 1 day in
advance EQUIPMENT: Vegetable peeler, cutting board, knife, measuring cups and spoons, citrus juicer, food processor, large bowl, tongs to toss the salad DRESSING * 1 large ripe mango, peeled
and cut into 1- to 2-inch pieces * 2 tablespoons finely chopped red onion * Juice of 1 lime, about 2 to 3 tablespoons * 1 teaspoon apple cider vinegar * 2 tablespoons avocado, sunflower or
safflower oil * ½ cup loosely packed cilantro leaves * 1 teaspoon honey * ½ large green chili pepper, such as jalapeño * ¼ teaspoon salt * ¼ teaspoon black pepper SALAD * 2 cups shredded red
cabbage, about ½ small head * 2 cups shredded green cabbage, about ½ small head * 2 cups shredded Napa cabbage, about ⅓ head * 4 scallions, ends trimmed, sliced To make the dressing, place
the mango, red onions, lime juice, vinegar, oil, cilantro, honey, chili pepper, salt, and black pepper into the bowl of a food processor. Process until puréed; it will be a yellow sauce with
green specks. To make the salad, place the shredded cabbages and scallions in a large bowl and toss. Add the mango dressing and mix well. CHICKEN SOUP WITH CHICKEN MEATBALLS AND ZUCCHINI
SPAGHETTI Like most people, I love matzo balls. Although everyone knows me as a from-scratch baker, I am admitting here that I always make matzo balls from the mix. After eating my
mother’s matzoh balls for years, which alternated between light and fluffy and something else from year to year (I think because of variations in egg sizes), once I tried the balls from the
mix, I never went back. Constant dieting has forced me to avoid them, so I developed chicken meatballs as an alternative. They even look like matzo balls. But the traditionalists out there
need not worry, as I have also provided ideas below for updating traditional matzo balls. Serves 14 to 16 PREP TIME: 25 minutes COOK TIME: 2 hours, then 8 minutes ADVANCE PREP: Soup
may be made 3 days in advance or frozen EQUIPMENT: Measuring cups and spoons, large soup pot, cutting board, knives, vegetable peeler, two medium bowls, large sieve or strainer, garlic
press, food processor SOUP * 2 whole medium chickens, cut into pieces * 2 large onions, quartered * 6 carrots, peeled and cut in half * 1 leek, white and light green parts only,
cut lengthwise in half * 6 stalks celery with leaves, cut crosswise in half * 4 cloves garlic, peeled * 2 parsnips, peeled and cut in thirds * 1 fennel bulb, quartered * 1 turnip,
peeled and quartered * 2 bay leaves * 1 tablespoon kosher salt * 1 gallon water * ½ bunch parsley * ½ bunch dill * Salt and black pepper * 2 medium zucchini, not peeled, for
garnish CHICKEN MEATBALLS Serves 8 * 2 boneless chicken breasts (about 5-6 ounces each) * ¼ cup chicken stock * 2 tablespoons ground almonds or matzo meal * 2 cloves garlic,
crushed * 1 large egg * 2 scallions, thinly sliced * ¼ teaspoon salt * ¼ teaspoon black pepper TO MAKE THE SOUP Place the chicken pieces in a large pot. Add the onions, carrots,
leek, celery, garlic, parsnips, fennel, turnip, bay leaves and salt. Add the water and bring to a boil. Use a large spoon to skim the scum off the top of the soup. Cover the pot, reduce the
heat to low and let the soup simmer, checking it after 5 minutes and skimming off any additional scum. Add the parsley and dill, cover and simmer the soup for 2 hours. Let cool. Strain the
soup through a large sieve, reserving the carrots to return to the soup when serving. Taste the soup and add more salt or pepper if necessary. TO MAKE THE MEATBALLS While the soup is
cooking, prepare the meatball mixture. In the bowl of a food processor with the metal blade attachment, mix together the chicken, stock, ground almonds, garlic and egg until a paste forms.
Add the scallions, salt and pepper and pulse a few times to mix. Transfer the meatball mixture to a medium bowl, cover with plastic wrap, and chill for up to 1 day, until ready to shape and
cook the meatballs. Use a spoon to scoop up the meatball batter and, with wet hands, shape it into 1½-inch balls. Bring the strained soup to a simmer, add the meatballs, cover and cook for 8
minutes. Meanwhile, prepare the zucchini “spaghetti” for the garnish. Slice the zucchini lengthwise into ¼-inch-thick slices. Keeping the stack together, use a vegetable peeler to shave the
zucchini into long strips. Slice the reserved cooked carrots into rounds and return them to the soup. Top each serving of soup and meatballs with some of the zucchini spaghetti.