Passover recipes
Passover begins tonight, which means no leavened bread, or more or less any grain products, for a week. (It's like the sacred Atkins diet.) Here is my recipe for tofu croutons that I invented last Passover. You don't have to be Jewish to like tofu croutons--they're a great way to get more protein into your salad no matter what time of year it is, or what religion you are.
Passover isn't entirely a no-carb holiday: we can and do eat matzoh. Lots and lots of matzoh. This is what I more or less lived on last Passover:
Matzoh Pizza (not to be confused with this)
Take a piece of matzoh. Spread a thin layer of pizza or spaghetti sauce on it. Sprinkle with oregano and top with freshly grated parmesan or romano cheese. (It doesn't have to be freshly grated that minute, you understand, but it shouldn't be the chalk-dust stuff in the can). Heat under the flame of the broiler for about two minutes, until the cheese starts to melt.
Eat.
Repeat as necessary, or until you run out of matzoh.
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Robin Abrahamswrites the weekly "Miss Conduct" column for The Boston Globe Magazine and is the author of Miss Conduct's Mind over Manners. Robin has a PhD in psychology from Boston University and also works as a research associate at Harvard Business School. Her column is informed by her experience as a theater publicist, organizational-change communications manager, editor, stand-up comedian, and professor of psychology and English. She lives in Cambridge with her husband Marc Abrahams, the founder of the Ig Nobel Prizes, and their socially challenged but charismatic dog, Milo.
