Making tasty and healthy meals are an important part of celebrating Pesach, especially when we change the way we eat for eight days. I always try to make sure that my cooking is full of flavour and variety, while also being easy to make. I hope you enjoy my delicious recipes, and be sure to check out more in both of ‘The Silver Platter’ cookbooks: ‘Simple to Spectacular’ and “Simple Elegance.’
Chag Kasher v’Sameach!
1 skinless, boneless fillet of salmon (about 2 lb/1 kg)
freshly ground black pepper
11/2 cups fresh parsley
1 cup fresh mint or basil
11/2 cups fresh dill
6 scallions, trimmed
4 cloves garlic (about 2 tsp)
2 Tbsp olive oil
juice of 2 lemons (about 6-8 Tbsp)
1-2 Tbsp honey
1. Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil; coat with nonstick cooking spray.
2. Place salmon onto prepared baking sheet. Sprinkle generously with salt and pepper.
3. Using a food processor or mini prep, process parsley, mint, dill, scallions, and garlic until coarsely chopped. Add oil, lemon juice, and honey; pulse briefly to combine.
4. Remove 3-4 Tbsp of herb mixture and set aside. Spread remaining herb mixture evenly over salmon. Let stand 20-30 minutes if time allows.
5. Bake, uncovered, for 15-18 minutes, or until salmon flakes when lightly pressed with a fork.
6. Transfer salmon fillet to an oblong serving platter or cut it into individual portions. Spoon on reserved herb mixture. Serve hot or at room temperature.
1 medium spaghetti squash (about 3 lb/ 1.4 kg)
2 Tbsp olive oil
2 medium onions, diced
2 cups mushrooms, sliced
4 cloves garlic, minced (about 2 tsp)
2 sweet potatoes, peeled and cut into chunks
3 carrots, peeled and sliced 3 stalks celery, sliced
2 medium zucchini, cut into half- moons (do not peel)
1 Tbsp kosher salt freshly ground black pepper
6 cups water or vegetable broth
2 Tbsp chopped fresh basil
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Noodles: For short strands, cut squash in half lengthwise; for long strands, cut it into 1-inch rings. Discard seeds and pulp. Place squash, cut side down, on prepared baking sheet. Bake, uncovered, for 35-45 minutes, or until tender.
3. Soup: Meanwhile, heat oil in a large soup pot over medium heat. Add onions, mushrooms, and garlic; sauté for 6-8 minutes, or until golden.
4. Add sweet potatoes, carrots, celery, and zucchini, stir in salt and pepper. Add water. Bring to a boil; reduce heat. Simmer, partially covered, for 30- 35 minutes, or until vegetables are tender.
5. Add chopped basil. Simmer until heated through; adjust seasonings. Ladle soup into bowls. Use a fork to separate squash strands; add a portion to each to bowl.
21/3 cups confectioner’s sugar
1 cup unsweetened
pinch kosher salt
3 egg whites
2 tsp pure vanilla extract
1 cup white chocolate chips
1. Preheat oven to 350°F. Line two baking sheets with parchment paper. 2. In a large bowl, combine confectioner’s sugar, cocoa, and salt.
3. Add egg whites and vanilla. Mix well, forming a sticky dough. Stir in white chocolate chips.
4. Using a small cookie scoop, drop dough by rounded spoonfuls onto prepared baking sheets, leaving 2 inches between each cookie.
5. Bake for about 10 minutes, or until set. Let cool on the baking sheet. Remove from pan with a flexible spatula. Store in an airtight container in the refrigerator or freezer (they thaw quickly).