Pesach is a holiday so rich in tradition….the seder, the traditional foods. I like to keep my meals simple. Most of my recipes from my cookbooks are naturally gluten free so you can make them this time of year as well. Try to keep your meals within the recipes you are familiar with, so you don’t feel as full towards the end of Pesach.
Enjoy these yummy recipes that are great for Pesach and all year around.
pareve, Passover, gluten-free, yields 8 servings
I’m a huge fan of onions. They’re the “cherry on top” of every dish, whether it’s a protein, or in this case, a healthy, balsamic-based spinach salad. With the addition of candied cashews and avocado, this salad is the ideal mix of sweet, creamy, and savory.
1 Tbsp extra virgin olive oil
1 large onion, halved and sliced
1 lb/ 500 g (about 10 cups) baby spinach
1 pint (about 2 cups) cherry tomatoes, halved
1 firm ripe avocado
¾ cup candied cashews or almonds (optional)
⅓ cup extra virgin olive oil
¼ cup balsamic vinegar
2 Tbsp honey
1 Tbsp minced fresh thyme leaves (or 1 tsp dried)
freshly ground black pepper
Spinach is a superfood. Vitamin and mineral packed, it contains health-promoting phytonutrients such as carotenoids (beta-carotene, lutein, and zeaxanthin) and flavonoids, providing you with powerful antioxidant protection. A cup a day keeps the doctor away!
Preparation: Wash spinach thoroughly before using. Trim if necessary. Place into a large bowl of room-temperature water; swish the leaves around with your hands to dislodge any dirt or sand. Remove leaves, empty the bowl, refill with clean water, and repeat 2-3 times until all sand has been washed away. Dry thoroughly in a salad spinner. Triple-washed packaged spinach is very convenient — ready when you are.
meat, Passover, gluten-free, freezes well, yields 6 servings
Schnitzel is the ideal vehicle for creative flavors and textures. This is the perfect protein dish when you want something different. With a flaky, fresh herb coating, this unique version doesn’t disappoint.
6 boneless skinless chicken breasts, pounded thin (or 12 boneless skinless chicken thighs, butterflied)
freshly ground black pepper
1½ cups quinoa flakes
4 cloves garlic, minced (about 2 tsp)
2 Tbsp chopped fresh basil leaves
2 Tbsp chopped scallions
2 Tbsp chopped fresh parsley
1 Tbsp fresh lemon zest
oil, for frying
fresh basil, parsley, and lemon wedges, for garnish
Quinoa flakes are gluten-free, cholesterol-free, and an excellent source of protein and fiber. Buy them at your heath food or bulk store.
pareve, Passover, gluten free option, freezes well, yields about 2 dozen
These chocolate chow mein mounds were one of my favorite treats as a kid (and may help to explain my early ongoing chocolate fixation). Smothered in chocolate, the crunchy noodles have a creepy-crawly look that adds some fun to the dessert table. Great to make with kids!
1 (14 oz/400 g) bar semisweet chocolate bar, broken into chunks
3 cups chow mein noodles (gluten-free or regular)
2 cups mini marshmallows
It’s important to cool the chocolate before adding the marshmallows in Step 3 or they will melt and disappear.
Variations: Add colored mini marshmallows instead of white ones. Add 1 cup shredded coconut to melted chocolate at the beginning of Step 4.