Here’s to an easier, simpler, healthier Pesach

We no longer eat the way my grandmother cooked. No gribenes, no schmaltz, maybe no chopped liver. And we certainly do not serve the dozens of dishes that she served every Pesach. I remember lots of things from those years, including fish swimming in ice cold water in the bathtub. My mother followed suit when my grandmother could no longer cook for 30 people. She served course after course of food until there was no room on the table and the platters were placed in the server she felt she had to buy to hold all the food.

Like any good Jewish hostess, when it came my turn, I not only wanted to honor my grandmother and my mother, but I also wanted to introduce my own Pesach recipes. It was an enormous undertaking which began weeks in advance and required lots of freezer room, so we bought an extra freezer! Eventually, with 3 kids, we needed it, but back then I had one infant and my husband thought it was an extravagance.

Over the years, the guest lists grew and the crowds seemed to love what I made. It was exhausting, but also it filled me with memories and gratitude that I could do this for family and friends. And then? The kids grew up and, sadly, older relatives, passed away, others moved to Florida and there was no need to empty the living room to make room for those extra tables and chairs. Food trends changed, people began to think more and more about nutrition.

First it was low fat, then low carb, then low sugar. I tweaked the menu year after year, but somehow, kept the number of dishes about the same.

However, each year since the Pandemic, I have cut a dish or replaced it with something healthier. So far, no one has complained. Six desserts? Nope, I have cut it to three, mostly because of allergies of some of my guests and because my husband loves my mandel bread and my kids insist on a flourless chocolate cake.

The bottom line is that this glorious feast of freedom, does not have to consist of dozens of dishes so that we have enough food to provide us — and all our kids — with leftovers for the whole week.

In this age of eating healthier, we can still have a wonderful meal without consuming 3500 calories by the end of the night.

So please, of course, make your family’s favorite dishes, enjoy those delicious Pesach delicacies, and make those decadent molten chocolate cakes. But also think about healthy eating, vegetarian dishes and making one or two fewer dishes this holiday. No one will miss the extra food– in fact, some may thank you!! And just maybe, you won’t be as exhausted!!

Have a wonderful zissen Pesach.

Shallot Parsley Vinaigrette (Pareve)

I have not bought salad dressing in many years. They are so easy to make and so fresh and delicious without any chemical preservatives, stabilizers, gums, and more.

This is perfect for Pesach and uses up all that extra parsley.

1/2 cup olive oil or vegetable oil

3 Tbsp. red wine vinegar

1/2 to 1 tsp. sugar

3 cloves minced shallots, about 1 to 2 tsp.*

Salt and pepper to taste

1 small clove garlic, finely minced

3 Tbsp finely minced fresh parsley

OPTIONAL: A splash of fresh lemon or orange juice to brighten the flavor.

*I usually start with one teaspoon of the shallots and then taste the dressing. If it is not strong enough, add more as needed.

Mix all ingredients together. Adjust sugar, salt and pepper to taste.

NOTE: If the dressing is too strong, add a spoonful or two of cold water to dilute it a bit.

English Tea Room Dressing (Pareve)

This is a sweeter dressing that kids love. A little drizzle goes a long way so use sparingly and the sugar content won’t be an issue.

3/4 to 1 cup sugar (less to taste)

1/2 cup cider vinegar

1 tsp. salt

1 onion, minced fine

1 tsp. paprika

1/2 tsp. celery seed

1 cup Extra Virgin Olive Oil or Grapeseed oil

In a saucepan, combine the sugar and vinegar. Bring to a boil. Remove from heat and add salt, onion, paprika, and celery seed. Pour into a jar and mix well. Refrigerate. When cold, add oil and shake well just before serving. Makes about 2 cups.

Spring Salad (Pareve)

1 package baby spinach (4 oz)

1 package spring mix or baby lettuce leaves, (4 oz.)

Other greens such as arugula, iceberg lettuce, Romaine, etc.(4 to 8 oz.)

OPTIONAL: 2 cups shredded purple cabbage

1 cup KLP dried cranberries

2 cans, mandarin orange segments (drained, juice reserved)

1 to 2 pears or apples, sliced and cut into small pieces

OPTIONAL: 1/2 cup walnuts, almonds or other nuts (I like KLP glazed pecans)

Gently toss all ingredients together, except the orange segments. Add the Shallot Vinaigrette the or English Tea Room Dressing, toss well and top with the orange segments. Serves 6+.

Salmon with Herbs and  Vegetables and Fig Balsamic Glaze (Pareve or Dairy)

This is a great dish for a meat-free Seder or during Chol Ha’Moed when everyone is tired of matza. Using orange juice adds a nice sweet flavor to this dish. Lime adds a bit of a Mexican kick and lemon adds a fresh, bright taste. You can easily double or triple the ingredients and use a big salmon fillet to feed a crowd.

4 to 8 (6 oz.) salmon fillets

8 sprigs fresh dill OR basil, about 2 inches long

8 sprigs fresh parsley, about 2 inches long

4 Tbsp. chopped shallots, divided

2 Tbsp. plus 2 tsp. freshly squeezed lemon, lime or orange juice or a mixture

2 scallions, sliced into small pieces

Salt and pepper to taste

1 to 2 medium zucchini julienned

2 carrots, julienned

Olive oil or butter

GLAZE:

4 cloves garlic, finely minced

1/2 cup honey

1/3 cup KLP “soy” sauce

2/3 cup fig spread or jam

1/3 to 1/2 cup KLP balsamic vinegar

OPTIONAL: Slices of lemon, lime or orange for additional flavor and color; A drizzle of honey with the lemon or orange.

NOTE: This is really a recipe made by taste, so taste and adjust ingredients as you like.

Line a rimmed baking pan with foil and then parchment. Brush the parchment lightly with olive oil. Set aside. Preheat the oven to 375 degrees.

Place the salmon filets, skin side down, on the parchment. Season lightly with salt and pepper.

Julienne the carrots and zucchini either in a food processor or with a sharp knife. Evenly distribute the zucchini and carrots over each piece of fish. Bake for about 10 to 15 minutes, depending on the thickness of the fish, brushing with the glaze once more.

Remove from the oven, transfer the fish to serving platter and drizzle the remaining.

Sweet & Sour French Roast

1 French roast, 4 to 6 lbs.

4 large onions, thinly sliced

1/3 cup olive oil

4 to 6 cloves garlic, finely minced

2 to 3 lbs. carrots, peeled and sliced

2 cups beef stock or chicken stock

2 cups dry red wine

1 cup KLP ketchup

1/4 to 1/2 cup KLP vinegar

OPTIONAL: 2 lbs. very small baby potatoes

Heat a large skillet and add 2 tbsp olive oil. Sear the meat on both sides so that you have a medium crust on both sides. Remove to a deep Dutch oven or tightly covered roasting pan.

Add the rest of the oil and the thinly sliced onions. Cook until golden brown (but not caramelized).

Add the minced garlic and cook for 1 minute, until fragrant. Scrape the onions over around and under the meat. Scatter the carrots around the meat.

Return the pan to the heat and add the stock, wine, ketchup, sugar and Vinegar. Bring to a boil and then reduce heat to a simmer. Mix well and taste to adjust flavors. Pour over the meat and carrots and over tightly.

Roast at is done. for 1 hour. Reduce heat to 300 and roast for 4 to 6 hours. Check at 2 hours and add potatoes and some water or chicken or beef broth if there is not a lot of liquid. Place back in the oven and cook until the potatoes are soft and the meat easily shreds with a fork. Remove from oven, let cool, and refrigerate overnight or serve.

Apricot and Raspberry Almond Bars (Pareve or Dairy)

These are quick and easy and go well with tea or coffee through the week.

COOKIE BASE:

3/4 lb. butter or Passover pareve margarine, softened

3 extra-large eggs

1-1/2 cups sugar

2-1/4 cups cake meal

3/4 cup finely ground almonds or almond flour

4 tsp. freshly squeezed lemon juice

1-1/2 tsp. pure vanilla extract

JAM FILLING:

1 jar (18 oz. each) apricot preserves and raspberry preserves

3/4 tsp. freshly squeezed lemon or orange juice

1/2 cup finely chopped almonds (you can use lmond flour or ground almonds)

1/2 cup slivered, blanched almonds

NOTE: You can use any kind of jam you like.

Preheat the oven to 325 degrees. Generously grease a 9X13 brownie pan. Set aside. Place margarine eggs and sugar in the bowl of an electric mixer. Beat until well-blended. Add the vanilla and lemon juice and beat until well-blended. Remove from the stand and add the cake meal and almond flour.

Mix well with a fork until evenly blended. Press all but 1-1/2 cups into the prepared pan, pressing about 1/2 inch up the sides. Set the 1-1/2 cups aside. Place in the oven and bake for 25 to 35 minutes until golden. Remove from the oven and let cool.

Meanwhile, mix the apricot and raspberry jam with the lemon juice or orange juice to loosen it a bit. Spread each over half the base and set aside.

Mix the remaining dough with the chopped almonds and scatter evenly over the jam. Scatter the blanched almonds over the top and place back in the oven for an additional 30 to 35 minutes, until golden brown. Let cool before cutting. Makes 24 to 36 bars.

Write: Columnist@TheJewishStar.com