Sponsored by Heaven and Earth
The selection of new kosher for Passover products in the last few years has been the most delicious, health-focused, and innovative we’ve ever seen.
Gone are the days when matzo was the unavoidable snack of choice, and Heaven and Earth’s newest product proves that once again!
Heaven and Earth’s plantain croutons are an absolutely genius product that replace traditional, matzo-based croutons. They are plant-based, better for you, and offer the perfect light and flavorful crunch in each bite. Go for a boost of extra flavor with their “Onion and Garlic” variety, or keep it more subtle and control the flavors in the dish using “Crispy Original.”
Not only is soup a classic where these croutons will surely be well appreciated, but other recipes that can use a crunch – like salads, fish, coatings, and stuffing – will 100% benefit from these as well. Recipes that never would have even been considered on Passover, like panzanella salad, can now be a welcome part of the meal.
Below are 3 light, flavorful, and easy Chol Hamoed recipes that incorporate these crunchy bites of healthy flavor and that you and your family are going to love!
Roasted Garlic and Butternut Squash Soup
1 medium butternut squash, peeled, seeded, and cut into chunks
1 whole head of garlic
3 tablespoons plus 1–2 teaspoons olive oil, divided
1 yellow onion, diced
3–4 cups vegetable broth
Salt and black pepper to taste
2–3 tablespoons maple syrup
Heaven & Earth Onion and Garlic Veggie Croutons, for topping
1. Preheat oven to 400 degrees Fahrenheit.
2. Peel away most of the loose papery outer layers of the garlic, while still leaving the whole head intact. Trim about 1/4 inch off the top of the head of garlic to expose the cloves. Drizzle with 1–2 teaspoons olive oil. Wrap the garlic in aluminum foil and bake for 40 minutes. Some heads might need an extra 10 minutes or so, depending on their size.
3. While the garlic is roasting, prepare the soup. Heat remaining olive oil up in a large pot over medium heat. Add in the diced onion and cook until translucent, about five minutes. Add in the butternut squash and broth.
4. Bring the soup to a boil, then lower to a simmer. Cover and cook for 35–40 minutes, or until the squash is very soft. When the garlic is ready, remove it from the oven and set aside to cool for a few minutes. When it’s cool enough to handle, squeeze the roasted cloves into the pot.
5. Blend and season to taste with salt and pepper. Add in the maple syrup and enjoy with croutons!
Crouton Crusted Salmon
2 cups Heaven & Earth Onion and Garlic Veggie Croutons
4 salmon fillets
2 tablespoons extra-virgin olive oil, plus more as needed
1/4 cup fresh parsley, minced fine
2 tablespoons fresh lemon juice, as needed for serving
1. Preheat oven to 400 degrees Fahrenheit.
2. Crush the croutons in a food processor fitted with the “s” blade until they form fine crumbs. Pour the crumbs into a bowl and mix with fresh chopped parsley.
3. Line a baking sheet with parchment paper and place down the fillets of salmon. Brush each fillet with olive oil and top with crumbs, lightly patting them down to adhere.
4. Bake the salmon for 11–14 minutes until the crumbs are lightly browned and the fish reaches an internal temperature of 135 degrees Fahrenheit.
Gluten Free Panzanella Salad
1 pint cherry tomatoes, halved lengthwise
2 Persian cucumbers, thinly sliced
1/2 red onion, thinly sliced
1/2 cup mixed fresh basil and fresh mint
3/4 cup Heaven & Earth Original Veggie Croutons
2 boneless skinless chicken breasts
Salt and pepper
1 teaspoon minced garlic
1/2 teaspoon imitation mustard
3 tablespoons white wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1. Whisk together the dressing.
2. Pour half of the dressing into a ziplock bag with the chicken. Let it marinate for 30 minutes, if possible.
3. Assemble the salad, then grill the chicken cutlets. Heat a heavy-duty grill pan to high heat for about 2–3 minutes. Lower the heat to medium-high and add the oil to the pan and make sure the entire pan is coated with oil.
4. Add the chicken breasts to the pan and cook for five to six minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for five to six minutes. Transfer to a cutting board and when cool enough to handle, slice into cubes.
5. Add the chicken to the salad, drizzle on the remaining dressing, and serve immediately.
Photography by Sara Goldstein