4 Delicious Recipes for the 9 Days From “The Silver Platter”

It’s the Nine Days, when simple, nutritious dairy and parve foods take center stage. Don’t go cooking all the starchy foods – try different fish recipes, quinoa, spaghetti squashes and more! Lots of great healthy and easy recipes can be found in both of my Silver Platter cookbooks.



dairy, Passover option, gluten-free option, freezes well, yields about 18

These delicious cheese balls are packed with flavor (and iron-rich greens, too!) and pair with just about everything. A cheesy alternative to toast, serve these with eggs for breakfast. They also make a hearty addition to tossed salads at lunch and are a delicious side dish for fish dinners.

1 (10 oz/300 g) pkg frozen spinach, thawed, drained, squeezed dry (see Norene’s Notes, below)
⅓ cup melted butter
1 small onion, finely diced
2 eggs
⅓ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
½ tsp garlic powder
1 tsp kosher salt
¼ tsp pepper
1 cup unseasoned panko crumbs (gluten-free or regular)

Line a rimmed baking sheet with parchment paper.
In a large bowl, combine spinach with butter, onion, eggs, cheeses, garlic powder, salt, pepper, and panko. Mix well.
Roll mixture into 1½-inch balls; place onto prepared baking sheet. Refrigerate for 20 minutes, while oven is preheating.
Preheat oven to 350°F. Bake for 25-30 minutes, until golden and piping hot. Serve hot or at room temperature.

Norene’s Notes:
Thaw with Ease: A quick way to thaw frozen spinach is to microwave it in a glass bowl, covered, on high power, for 3 minutes.
Variation: Instead of mozzarella, use Swiss or Cheddar cheese. If you like these gooier, then double up on the grated cheese.
Passover Option: Use Passover panko, matzo meal, or cracker crumbs.
Freeze with Ease: Mix and shape in advance, then freeze in a single layer. Transfer to a resealable plastic bag. When needed, bake frozen, adding 3-4 minutes to the baking time.


dairy, pareve option, Passover, gluten-free, yields 4 servings

Once you try this dish, you may never want to eat asparagus any other way. Perfectly blanched crispy asparagus spears are tossed in a warm lemon-butter sauce — every bite is heavenly. Simple and elegant, this dish is easy to double for company.

1½ cups lightly salted water (approximately)
1 bunch asparagus (1 lb/500 g) (tough ends snapped off and discarded)
1 Tbsp olive oil
3 Tbsp salted butter (see Norene’s Notes, below)
zest and juice of 1 lemon
¼ cup thinly sliced chives

Heat water in a large, deep skillet until bubbling. Add asparagus; cook for 1-2 minutes, until tender-crisp. Drain asparagus; then place into a bowl of ice-cold water for 5 minutes. Pat dry.
Wipe skillet dry with a towel. Add oil, butter, lemon zest, and lemon juice; heat over low heat until butter has melted and sauce is piping hot.
Add asparagus and chives to skillet; toss with the sauce. Serve immediately.

Norene’s Notes:
If you prefer to use unsalted butter, add salt to the finished dish.
Pareve Option: Omit butter; increase olive oil to 3 Tbsp. (Note: Butter contains about 20% water, so you don’t need to use the same amount of oil.) If desired, stir in 2 cloves of minced garlic along with the asparagus and chives.


dairy, pareve option, Passover, gluten-free, freezes well, yields 8 servings

Naturally thick and creamy, this potato soup is a perfect any-weather get-together soup. An easy way to enhance its elegance is to garnish each bowl with some sautéed leeks. Serve with a thick-cut slice of toasted French baguette. Bon appetit!

1-2 Tbsp oil (forgotten in recipe)
1 bunch leeks, trimmed and sliced, white and light green parts only (from about 3-4 leeks)
4 cloves garlic, minced (about 2 tsp)
3 stalks celery, trimmed, sliced
6 medium potatoes, peeled, cut into chunks
6-7 cups water or vegetable broth
2 bay leaves
2 tsp kosher salt
freshly ground black pepper
1 cup grated Cheddar or Parmesan cheese, for sprinkling
scallions, thinly sliced, for sprinkling

Heat oil in a large soup pot over medium heat. Add leeks and garlic; sauté for 6-8 minutes, or until softened.
Add celery, potatoes, water, bay leaves, salt, and pepper. The water should just cover the vegetables. Bring to a boil.
Reduce heat. Simmer, partially, covered, for 35-40 minutes, or until potatoes are tender. Stir occasionally. Remove from heat; cool slightly. Discard bay leaves.
Using an immersion blender, process soup until smooth. If soup is too thick, add a little water or broth. Adjust seasonings to taste. Garnish with cheese and scallions in each bowl.

Norene’s Notes:
Variations: Instead of potatoes, substitute 4 large sweet potatoes. For a lower carb soup, use half broccoli or cauliflower and half potatoes.
Pareve Option: Omit cheese. Still very delicious!
Potato Leek Soup, a classic French dish also known as Vichyssoise, usually contains cream and milk and is served chilled. The hot version is called Parmentier.
How to Clean Leeks: Trim off most of the green part of each leek. Make 4 lengthwise cuts almost to the root so that each leek resembles a broom. Fill the sink with cold water and swish leeks back and forth to remove any sand or grit. Dry well. Cut off and discard root end.


pareve, gluten-free option, freezes well, yields about 2 dozen

From bake sales to birthdays, rice krispie squares are a classic North American treat. I’ve amplified this simple (and slightly guilty) pleasure by giving it a chocolate bar twist. It comes together in minutes — all you have to do is let the chocolate firm up.

¾ cup honey
1 cup peanut butter or Wow butter
1 tsp pure vanilla extract
1 cup coarsely chopped peanuts (optional)
4 cups rice krispie cereal (gluten-free or regular)
1 cup chocolate chips, melted

Line a 9 x 9-inch baking pan with parchment paper.
Combine honey and peanut butter in a large saucepan over medium-low heat; stir until melted.
Add vanilla and peanuts; mix to combine.
Stir in cereal; mix until combined.
Spoon into prepared pan; spread evenly. Spread with melted chocolate.
Refrigerate for 20 minutes; cut into squares. Store in an airtight container in the fridge or freezer.

Variation: For those with peanut allergies, use any other nut butter. Almond or cashew butter work well.
You can melt chocolate chips in a Pyrex measuring cup in the microwave, but check and stir every 30 seconds, especially if you have a newer microwave oven that is more powerful. Microwave time is 1-2 minutes.

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