Passover macaroons are a traditional treat for Passover. But what if you don’t like coconut—or simply have a yen for chocolate?

Voilà: a Passover-friendly recipe for brownies, thanks to Melissa’s.

In order to “bulk up” the brownies in the absence of leavening, Melissa’s has added dried cranberries. They’re delicious paired with chocolate, but you can substitute nuts if you prefer.
 
 
RECIPE: PASSOVER BROWNIES

Ingredients

 
Preparation

1. PREHEAT the oven to 400°F. Grease a 7-1/2 x 11 x 2-inch baking pan.

2. MELT the butter and 1/4 cup sugar in a medium saucepan over low heat. Stir to dissolve the sugar. Add the chocolate and stir until melted. Remove from the heat and set aside and cool to room temperature.

[1] Passover brownies studded with cranberries (photo courtesy Melissa’s).

[2] Dried cranberries (photo courtesy King Arthur Flour).

4. BEAT the remaining 2 eggs with an electric mixer until stiff peaks form, slowly adding the salt and remaining sugar. Add the cranberries and fold into the chocolate batter. Mix thoroughly by hand.

5. POUR into the prepared pan and bake until top is crusty, about 20 minutes. Allow to cool, then cut into slices as desired.

[1] Enjoy hot cross buns for breakfast on Good Friday, and at tea time or coffee break all Easter weekend (photo courtesy King Arthur Flour).

Hot cross buns are sweet yeast buns made with raisins or currants, and decorated with a cross.

The cross, symbolizing the Crucifixion, was originally made with knife cuts in the dough. Today it’s piped or spooned on with icing.

The buns are traditionally eaten on Good Friday.
 
 
THE HISTORY OF HOT CROSS BUNS

The first recorded use of the term “hot cross bun” appears in 1733. However, the buns have much earlier roots.

As with some other Christian traditions, this one is believed to predate Christianity.

 
Hot cross buns are so tasty, we wish they were available year-round.

Here’s a great recipe from King Arthur Flour.

You can make the dough and the icing the day before, and bake them in time to serve them warm for breakfast on the morning of Good Friday.

Potato salad as first course?

Sure, when it’s as elegant and complex as this Stacked Purple Potato & Cucumber Salad recipe, from the Idaho Potato Commission.

The recipe is a fusion of American potato salad and Middle Eastern tabouli (tabbouleh).

Of course, you can still serve the potato salad, unstacked, as a side dish.
 
 
RECIPE: STACKED BLUE POTATO SALAD WITH TABBOULI

Ingredients

 
For The Side Salad

 
Preparation

1. BRING salted water to boil in a medium pan. Add the red wine vinegar and then the diced potatoes. Cook until just al dente, then shock the potatoes in ice bath. Drain well and pat dry.

2. COMBINE the potatoes, parsley, olive oil, sherry vinegar, lemon juice, salt and pepper in large bowl.

3. PLACE a 4-inch ring mold in the center of each plate. Pack the potato mixture firmly into each ring mold. Reserve the extra vinaigrette in a bowl.

4. SPREAD the chopped cucumber on atop. Carefully remove the ring molds. Top the tabouli with mini cucumber (optional).
Garnish plate with feta cheese and Asian greens. Drizzle the greens with remaining vinaigrette.
 
 
CHECK OUT MORE POTATO RECIPES
FROM THE IDAHO POTATO COMMISSION.

[1] Purple Potato stacked potato salad (photo © Idaho Potato Commission).

[2] Purple Peruvian potatoes (photo © Mona Makela | Istock Photo).

[3] Blue potatoes (photo © Burpee).

*The miniature potatoes used as garnish in photo #1 have their blossoms attached. Unless you grow your own, you won’t find them in stores. Instead, you can substitute miniature gherkins.