Celebrate Passover with delicious, easy and gluten-free meal options

Great traditions start with great food – that is why Winn-Dixie has teamed-up with kosher celebrity Jamie Geller to develop easy-to-follow, gluten-free Passover recipes.

Coined the “Rachael Ray of kosher,” Jamie Geller shares her family’s favorite recipes and puts a twist on traditional kosher meals this Passover, which begins April 22 and ends April 30.

Winn-Dixie carries an assortment of kosher goods in over 500 stores to cater to the kosher community. For quality kosher at a great value, Winn-Dixie’s family of brands, such as, Winn-Dixie, Prestige and Chek, are the solution to your kosher shopping needs. With over 1,000 kosher everyday essentials Winn-Dixie brands play the leading role at every meal.

Below is just one example of the delicious recipe options Winn-Dixie and Jamie Geller highlight this Passover. Additional recipes can be found in Winn-Dixie’s Joy of Kosher Passover eBook available to download at www.winndixie.com/kosher.

Steak Roll Ups with Creamy Mashed Potatoes

Servings: 4

Steak on the outside, creamy mashed potatoes on the inside. Perfect for the meat ‘n potatoes people in your life.

INGREDIENTS

For Creamy Mashed Potatoes

- 3 Russet or Idaho potatoes, peeled and cubed

- 1/2 onion, peeled but intact

- 2 tablespoons extra light olive oil

- Kosher salt, to taste

- 1 egg, lightly beaten

For Steak

- 8 sandwich steaks or beef cutlets, 2- x 7-inch (1 ½ pounds total)

- Kosher salt

- Coarse black pepper (optional)

- Extra light olive oil, for brushing

For Vegetable Sauce

- 1 tablespoon extra light olive oil

- 1 small onion, finely diced

- 1 small carrot, shredded

- 1 cup strained chicken soup broth

- 2 teaspoons potato starch or tapiocastarch

- Kosher salt

- Coarse black pepper (optional)

1. Place cubed potatoes and onion in a 3 or 4 quart pot. Add salted water to cover. Bring to a boil; cook potatoes for 25 minutes, until fork tender. Reserve 2 tablespoons cooking water; set aside.

2. Drain potatoes. Add oil and reserved cooking water, and season with salt to taste. Mash with a potato masher, until potatoes are smooth. Add the egg, and mash the potatoes once again until very creamy. The egg will cook quickly in the steaming mashed potatoes.

3. Preheat oven to 350°F.

4. Pound steak on each side with a meat mallet, until tender. Season both sides with salt, and pepper if using.

5. Place 3 tablespoons of mashed potatoes on one end of each sandwich steak; form potatoes into a neat mound. With clean hands, carefully roll each steak toward you until you have a neatly formed roll ups.

6. Arrange steak roll ups, seam side down, on a baking pan. Brush each roll up with olive oil.

7. Bake uncovered for 45 minutes.

8. For vegetable sauce, heat oil in a small skillet. Add onion and carrot, and sauté for 5 to 8 minutes. Add chicken broth, and bring to a boil.

9. Dissolve potato starch in tablespoon water; add to boiling broth. Stir until thickened. Season with salt to taste, and pepper if using.

10. Ladle hot vegetable sauce over 4 plates. Place 2 steak roll-ups over each plate of sauce. Serve.