Happy Passover!

It all starts with you.

Give to the Annual Campaign.

  • Six months after Pittsburgh, the Jewish Community is still in shock. it's time to push back against antisemitism. Participate in 2 for Seder and welcome two non-Jews to your family Seder this year. By opening your home Seder, you actively fill the vacuum created by ignorance and closed doors. Participants receive a free 2 for Seder kit to support their efforts before, during, and after the Seder.

  • Passover Haggadah from JewBelong.com

    You know that Passover reading about the Four Sons? The Wise, Wicked, Simple, and the one who didn’t know how to ask a question? Could it be any less PC? First …all sons? Second…did anyone even think to ask those kids what pronoun they preferred? And talk about labeling. Those poor kids had a lot of years of therapy ahead of them. Add JewBelong’s updated version on Passover and make your table a safe space.

  • Make Your Own Elijah’s Cup!

    Spring is just around the corner, which means Passover is about to begin. Children can become actively involved in the Seder in ways other than reciting the four questions. One fun craft you can do




Passover Story & Songs

Mitchell Library 11 Harrison Street
New Haven, CT 06515



Passover Story & Songs on Shoreline

Guilford Free Library 67 Park Stree
Guilford, CT 06437


Roasted Asparagus with Almonds

(From Food & Wine)


  • 1 pound thick asparagus, trimmed

  • 1 garlic clove, thinly sliced

  • 2 tablespoons extra-virgin olive oil

  • Salt and freshly ground pepper

  • 1/4 cup toasted sliced almonds

How to Make It

Preheat the oven to 425°. On a baking sheet, toss the asparagus and garlic with the olive oil and season with salt and pepper. Roast in the center of the oven for about 18 minutes, until the asparagus is tender and charred in spots. Transfer to a plate, top with toasted almonds and serve.

Ruth Reichl's Matzo Brei

(From epicurious.com)


  • 4 matzos

  • 4 large eggs

  • 1 teaspoon of salt, or to taste

  • 3/4 stick (6 tablespoons) unsalted butter


Crumble matzos into a large sieve placed over a bowl to catch crumbs, then hold sieve under running cold water until matzos are moist and softened but not completely disintegrated, about 15 seconds. Transfer to bowl with crumbs, then add eggs and salt and mix gently with a fork.


Heat butter in a 10- to 12-inch skillet over moderately high heat until foam subsides. Add matzo mixture and cook, stirring constantly, until eggs are scrambled and matzo has begun to crisp, about 3 minutes.

Coconut "Macaroonies"

(From Saveur)


  • 8 oz. high quality white chocolate

  • 1 cup coconut oil

  • 1 1⁄2 cups (10 1⁄2 oz.) sugar

  • 1 tsp. coconut extract

  • 1⁄2 tsp. vanilla extract

  • 1⁄2 tsp. kosher salt

  • 6 egg whites, lightly beaten

  • 1 1⁄2 cups coconut flour


Heat the oven to 350° and spray a 9-by-13-inch baking pan with nonstick baking spray then line the bottom with parchment paper. Place the white chocolate in a large bowl and pour the coconut oil into a glass measuring cup. Microwave the coconut oil until it’s hot to the touch, then pour it over the chocolate and let stand for 1 minute. Using a whisk, slowly stir the chocolate and oil together until smooth.


Add the sugar, coconut and vanilla extracts, salt, and egg whites and stir until well mixed. Add the coconut flour and stir until just combined. Scrape the batter into the prepared pan, smooth the top, and bake until golden brown and set, 30 to 35 minutes. Transfer the baking pan to a rack and let cool completely. Unmold the macaroonies from the pan, discard the parchment paper, and cut into 12 bars to serve.