Passover Recipes: Something New

I love trying new recipes, especially at the holidays.  Sure, I have my tried and true toffee matzah and some other things, but here are two new treats: one, a savory appetizer, and one a sinful yet sinless dessert.  I hope you enjoy (I hope my family does too!)This Passover dish, by Lisa Dawn Angerame, is simple to prepare, and I love that it can be made in advance since I have such a busy schedule. Serve as a hearty appetizer or use as side dish alongside the main course. Lentils are full of protein and the walnuts are full of Omega-3 fatty acids.  If you don't eat lentils on Pesach, you can substitute roasted, unsweetened chestnuts.Ingredients: 2 large onions1 cup of walnuts1 cup brown lentilsSalt and freshly ground pepper to tasteDirections: 

1. Preheat the oven to 350°.
2. Place the walnuts on a baking sheet and toast them for 5 to 7 minutes.
3. Place lentils in a pot with 2 cups of water. Bring to a boil, reduce heat and let simmer until the lentils are tender.
4. Heat olive oil in a medium skillet and carmelize the onions. Take your time to do this, leave on medium heat and stir occasionally to bring out the sweetness of the onions.
5. Combine the onions, lentils, and walnuts in the bowl of food processor. Add salt and pepper. Process until smooth, scraping down sides as needed. Taste and adjust seasoning.
6. Store in refrigerator and bring to room temperature before serving.
7. Serve with matzah and carrots for an appetizer or serve with your main course.

For something sweet after the seder is over, I am making these Chocolate Cream Caramel Bars.  Vegan, raw and super sweet:Crust:1 c almonds or other nuts1 c datesPinch of salt (optional)Process the almonds into flour in your food processor, then add the dates, and process until it all begins to stick together.  Press into the bottom of a lined baking pan and serve!