Pesach, in English called Passover, lasts for eight days in America and has both agricultural and historical significance. It represents the beginning of  the harvest season in Israel. Passover’s name is derived from the Hebrew word Pesach which is based on the root “pass over.” Through questions and answers, songs and prayers, in the warmth of our homes, all are encouraged to transmit the sacred values and teachings of our tradition from generation to generation.

Families gather around the table for a powerful and inspirational family experience. There is a special meal filled with rituals to remind us of the significance of the holiday at the Seder. Seder comes from the Hebrew root word meaning “order” because there is a specific set of information that must be discussed in a specific order. First we relive the slavery and indignity that happened in Egypt by the Jewish people & taste their bitterness of slavery.  Then we re-experience the exhilarating gift of Divine liberation, the Exodus of the Jewish people from Egypt, after generations of slavery. Haggadah means telling.  It is the book with its text and structured format, through which we ask questions, feel the struggle, taste the bitterness and sense the excitement of liberation.

One of the major observance related to Pesach involves avoiding chametz (sounds like “Hum it’s”) throughout the holiday. This recalls the fact that the Jewish people leaving Egypt were in a hurry, and did not have time to let their bread rise.  Others also say it is a symbolic way of removing the “puffiness” (arrogance, pride) from our souls.

The grain product eaten during Pesach is called Matzah. Matzah is unleavened bread, made from flour and water and baked very quickly. This is the bread that the Jewish people made for their flight from Egypt.

Here’s a healthy side dish to include with your Seder meal:

Spinach or Broccoli Passover Soufflé

  • 1 lb. Mushrooms, sliced
  • 4 1lb. Boxes chopped spinach (or 4 boxes broccoli)
  • 1 ½ large onions, diced
  • Manischewitz Extra Heavy Malaga wine (optional)
  • ½ cup Matzo Meal
  • ½ cup Whole Wheat Matzo Meal Egg substitute – the equivalent of 6 eggs oil to sauté in


  1. Defrost the spinach or broccoli and then squeeze out the excess water.
  2. Sauté onions over medium high heat in a little oil until transparent. Add a few tablespoons of Manischewitz Extra Heavy Malaga wine (optional) and cook another minute or two. Put into separate dish. Next, sauté mushrooms in a little oil until golden brown. Then add back cooked onions and mix together. Take off the heat.
  3. Meanwhile, in a separate dish, mix eggs or egg substitute with a fork and then slowly add matzo meal to the eggs.  Mix well.
  4. Then fold in spinach, onions and mushrooms to the egg mixture. Mix well.
  5. Put into a well-greased 9-inch x 13-inch pan and cover with foil. (Can be refrigerated for next day at this point).
  6. Bake at 350 degrees for 45 minutes.
  7. With a sharp knife, cut into squares and serve hot.

Serves 16- 24  (depending upon size you cut it).


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