The Minnesota food blogger behind My Name is Yeh shows us how she celebrates the Jewish holiday in modern Midwestern style.

By Molly Yeh
March 27, 2018
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Since moving to a farm on the North Dakota–Minnesota border four years ago, my Passover celebrations have been much different from the ones I grew up with in the Chicago suburbs. And this year, I'm hoping to make Passover my most Midwestern one yet. We're having our brisket in a hotdish, a type of casserole that represents everything I love about this region. It's cozy and hearty—and topped with Tater Tots! 

molly yeh preparing hotdish
Credit: Photography by Chantell and Brett Quernemoen

I've paired it with a brightly colored tabbouleh, to signal that warmer weather is coming, and chocolate macaroons glazed with one of my all-time favorite ingredients: tahini. Because the holiday often falls smack in the middle of sugar beet–planting season, my farmer husband and I might just end up enjoying our leftover brisket folded up in tortillas and eaten in the cab of a tractor. I would definitely recommend this—tractor optional! 

Molly Yeh's Passover Menu

Passover Brisket Hotdish

passover brisket hotdish
Credit: Photography by Chantell and Brett Quernemoen

An organized pattern of potato tots maximizes the golden, crunchy surface area—and looks pretty, too!

Cauliflower Tabbouleh

cauliflower tabbouleh
Credit: Photography by Chantell and Brett Quernemoen

The early 2010s, when everyone became gluten-free, was a revolutionary time for the Passover menu. It gave us new macaroon recipes, zucchini noodles, and fresh uses for cauliflower, like this light cauliflower-rice salad.

Chocolate Macaroons with Tahini Glaze

chocolate macaroons with tahini glaze
Credit: Photography by Chantell and Brett Quernemoen

Tahini glaze adds a creamy nuttiness that pairs delightfully with the very cocoa-y, not-too-sweet macaroons. And don't forget the sprinkles!

molly yeh eating hotdish
Credit: Photography by Chantell and Brett Quernemoen

See more from Molly on her blog, My Name is Yeh.