Enjoy Honey Kissed Berry with Pistachios with Greek Yogurt. (Photo provided by Yakir Levy)
Passover, the Jewish spring holiday, spans eight days and begins at sunset on Monday, April 22nd.
On a ceremonial seder plate, parsley or celery sprigs complement fresh green foods. “Bitter Herb” reminds us that this holiday is also a time to remember the bitter lives of Hebrew slaves in ancient Egypt. Some people offer romaine leaves for this purpose. Others use fresh horseradish.
The Passover menu includes plenty of vegetables and fruits. Our spring favorite is baby potato salad with asparagus and kumquats served over romaine sauce. Green vegetables like broccoli are complemented by roasted walnut sauce.
During Passover, many people avoid rice and other grains. However, quinoa, which has a grain-like texture, is actually a grass, making it suitable for Passover menus. Rich in protein, it’s the perfect base for spicy roasted eggplant with red quinoa.
I wish you a happy and healthy Passover.
Asparagus and kumquat potato salad
The spring salad is drizzled with mustard dressing and served on top of romaine sauce. Mustard is not prohibited on Passover, but if your family avoids mustard during the holiday due to custom, use Passover mustard made with turmeric instead of mustard seeds.
Yield: 3-4 servings
material
3/4 to 1 pound white asparagus
3/4 to 1 pound green asparagus
Season to taste with salt and freshly ground pepper.
1 pound Dutch yellow or red baby potatoes, whole
2 tablespoons and 1 teaspoon white wine vinegar
6 tablespoons extra virgin olive oil
1/2 teaspoon mustard, or to taste
1 shallot (chopped)
1-2 tablespoons chopped parsley
3 cups lettuce/romaine lettuce
6-8 walnuts (preferably red)
3-4 kumquats, seeds removed and thinly sliced
direction
1. Remove the tough bottom parts of white and green asparagus. Cut the remaining asparagus into thirds. Set the asparagus tips aside.
2. Cook the asparagus base in boiling salted water for 5 minutes. Add the asparagus tips and cook until the asparagus is crisp-tender, 2 to 3 minutes. Wash the asparagus, drain well and place in a medium bowl.
3. Cook whole potatoes in boiling salted water over medium heat until tender but not falling apart, about 15 minutes. Drain, wash lightly, and drain well. Cut potatoes into quarters or halves and place in a large bowl.
4. Combine 1 teaspoon vinegar and 3 teaspoons water in a small bowl. Sprinkle over the potatoes and let marinate for about 15-30 minutes.
5. Drizzle the asparagus with 1 teaspoon of extra virgin olive oil and let stand for 15-30 minutes.
6. Make the dressing: Whisk mustard and remaining vinegar in a small bowl. Add remaining olive oil and mix. Season to taste with salt and pepper.
7. Gently mix the dressing with the potatoes and chopped shallots. Add the asparagus, reserving some for garnish. Add parsley. Taste and adjust seasoning.
8. Spread romaine leaves on a platter. Arrange the salad in the center of the romaine sauce. Top with reserved asparagus and walnuts. Top with romaine cheese and kumquat slices.
Heart palm pasta with baby tomatoes
Pasta, or anything made with flour, is not allowed on Passover. However, a new type of pasta made from palm cores provides a delicious and easy-to-use substitute. Since it’s already cooked, there’s no need to fill the pot with water and bring it to a boil.
For kosher meals that include meat, substitute vegan feta for the cheese in this dish. Or, omit the feta and add an additional clove or two of garlic and 1/4 teaspoon chili flakes.
Yield: 3-4 servings
material
9 oz package of heart palm pasta
2 tablespoons extra virgin olive oil, add a little more for drizzle
1 pint cherry tomatoes, halved
1 clove of garlic (chopped)
1 or 2 ounces crumbled buffalo milk feta cheese or other feta cheese, or to taste
1 tablespoon chopped Italian parsley
1-2 teaspoons chopped mint
Season to taste with salt and freshly ground pepper.
direction
1. Add 1 teaspoon of olive oil to the pasta and heat in the microwave or in a pot.
2. Meanwhile, heat remaining oil in a small sauté pan over medium heat. Add garlic and fry until fragrant. Add tomatoes and sauté until warmed through, about 1 minute.
3. Add the pasta to the tomatoes and cook, stirring gently, for about 1 minute. Removed from heat.
4. Top with cheese. Drizzle with olive oil, add parsley and mint and mix. Season with salt and pepper and enjoy.
Baby broccoli and asparagus with roasted walnut sauce
You can also enjoy this delicious sauce with Brussels sprouts, broccoli, or zucchini.
In his latest book, The Power Five: Essential Foods for Optimal Health, Dr. Michael Krupein, the inspiration for this dish, writes that nuts are packed with texture, crunch, fiber and nutrients. It is said that it adds a great punch and complements many dishes.
Serving size: 2 to 4 people
material
2 cloves garlic (unpeeled)
1 cup walnut halves, preferably red walnuts
1/2 pound asparagus spears, trimmed
Salty as you like
1/2 pound baby broccoli, trimmed
1/3 cup extra virgin olive oil
1/2 teaspoon pepper flakes
1-2 teaspoons lemon juice, or to taste
direction
1. Heat oven to 350 degrees. Wrap the unpeeled garlic cloves in foil. Roast for 40 minutes or until tender. Let cool; peel and chop.
2. Roast the walnuts on a baking sheet in the oven for 8 minutes or until fragrant but not browned. Transfer to a plate and let cool. Once cooled, chop into pieces.
3. Cook the asparagus in boiling salted water for about 5 minutes or until crisp-tender. Remove with a slotted spoon. Rinse thoroughly with cold water and drain. Add the baby broccoli to the pot and cook for 3 to 4 minutes or until crisp-tender. Rinse gently and drain.
4. Make the sauce: In a medium bowl, mash the chopped roasted garlic with 2 tablespoons of the olive oil and a pinch of salt.
5. Add the walnut pieces and pepper flakes to the bowl and stir. Add remaining olive oil. Cover and leave for about 30 minutes. Add lemon juice and salt to taste.
6. Arrange the vegetables on a plate and top with the walnut sauce. Serve warm or at room temperature.
Spicy roasted eggplant and red quinoa
If you don’t have chili crisps, use hot pepper oil if you like, or a pinch of hot pepper flakes and 1-2 tablespoons of olive oil. Red quinoa has more flavor than white quinoa.
Our dishes are inspired by recipes from Ann Taylor Pittman and Scott Mowbray’s book, The Global Pantry Cookbook.
Yield: 3-4 servings
material
3/4 to 1 pound Japanese or Chinese eggplant, cut into 2- or 3-inch chunks, then cut lengthwise into quarters.
3 and 1/2 tablespoons olive oil
Season to taste with salt and freshly ground pepper.
1/2 teaspoon ground cumin
3/4 cup red quinoa (or white)
1-2 tablespoons chili crisp, or to taste
1/4 cup sliced green onions
2-3 tablespoons chopped coriander
direction
1. Preheat oven to 425 degrees. Place the eggplant slices in a roasting pan. Line with foil if desired. Brush the eggplant slices with 1-2 tablespoons of olive oil and sprinkle with salt and pepper. Roast, turning once, or until desired tenderness, about 15 minutes (less if using an air fryer/toaster oven). Remove from the pot and set the pot aside.
2. Heat 1 tablespoon of olive oil in a small saucepan over medium heat. Add cumin and sauté for a few seconds until fragrant. Add quinoa and cook, stirring, for 1 to 2 minutes. 1 1/2 cups water and a pinch of salt. Bring to a boil. Cover, reduce heat, and simmer until tender, 20 to 25 minutes. Let stand covered for 10 minutes. Fluff with a fork.
3. Add 1/2 tablespoon of olive oil to the skillet. Add chili crisp and stir. Gently add the eggplant pieces and stir until coated. Bake for another 2 minutes.
4. Arrange the eggplant on top of the red quinoa and sprinkle with green onions and cilantro.
honey kiss berry and pistachio
In this simple dessert, berries are drizzled with a honey-lemon sauce and garnished with pistachios. Inspired by a recipe from Elizabeth Van Lierde’s book Everyday Entertaining. If the berries are sweet, add a little honey to the sauce. “Start with a small amount of honey,” advises Elizabeth, and taste it to see if you need more. Serve the berries with Greek yogurt or whipped cream. Use plant-based yogurts such as coconut as a creamy, dairy-free partner for berries in kosher meals that include meat.
Yield: 2-3 servings
material
blackberries 3 oz.
3 oz raspberries
blueberries 3 oz.
4 to 8 ounces strawberries (peeled and halved) or figs (halved)
2-4 tablespoons honey (optional)
grated rind and juice of 1/2 lemon
Approximately 1/4 cup chopped mint leaves
1/2 cup Greek yogurt or sweetened whipped cream made with 1/2 cup heavy cream and 1 tablespoon sugar
2 tablespoons chopped pistachios, or to taste
direction
1. Gently mix together the fruit, honey, lemon zest and juice, and most of the mint with a wooden spoon or rubber spatula.
2. Spoon into a small bowl, cup, or glass. Serve with yogurt and whipped cream and top with remaining mint and pistachios.
Faye Levy is the author of 1,000 Jewish Recipes.
