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Change up your Passover menu with these dishes
Lucy WavermanFood columnist
Special to The Globe and Mail

This article was published more than 10 years ago. Some information may no longer be current.

Cured SalmonFernando Morales/The Globe and Mail

Searching for ways to give a new twist to Passover is always hard work, but this year I have a couple of recipes that will refresh your table. This is not a menu – just a few thoughts for breaking the monotony of the same tastes.

Cured Salmon

Passover Florentines

Matzo Brei

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