Pesach Recipes

Quinoa Feta Salad is a great way to pack in the protein with great nutrients! Quinoa can be cooked in advance and frozen in deli containers.

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 Strips of carrot, cuke, celery, peppers. Add soft-boiled eggs for more protein.

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Mix about a cup of mayo with juice from one lemon. Add a few dashes of onion powder and black pepper, and about a Tbsp of dried dill.

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Place two ripe avocados in a tall container. Add juice of a lime, salt and black pepper. Use an immersion blender to process. Add almond or coconut milk to thin to desired consistency.

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We can eat these every Shabbos and not tire of them - especially drizzled with freshly prepared tahini! Roasted veggies are a big hit, and these are a nice change-up from the usual squash, onions, and peppers. 

Red beets, golden beets, shallots, sweet potatoes. Drizzle with olive oil and some spices and bake at 375 until soft and edges are crisp.

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1 2nd cut brisket; 1 jar marinara sauce; 2 large onions. Slice onions and lay in bottom of a parchment lined 9x13 pan, or baking dish. Place brisket on top and cover with marinara. Seal with with foil and bake on 275 for 4 - 5 hours. Cool and slice. You can freeze at this point, or return to oven for another hour at 275 to soften the meat even more. Be sure all pieces are covered in the sauce before reheating.

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8-12 medium tomatoes, sliced
1 red onion, halved and sliced
balsamic vinegar, salt, pepper, oil

Spread out tomato and onion slices on parchment lined baking sheet. Sprinkle with balsamic vinegar, salt, pepper, and a light drizzle olive oil.
Bake at 400 until edges start to turn black and liquids have evaporated. If tomatoes produce a lot of juice, pour it off (into a cup to add flavor to a future soup) and then keep baking until edges get crispy.

Popcorn Cauliflower: 24 oz bag frozen cauliflower
turmeric, olive oil, salt, pepper

Spread cauliflower onto a parchment-lined baking sheet. Sprinkle with turmeric, salt, pepper, and olive oil (spray works well). Bake at 400 for 20 minutes, or until florets are golden and starting to brown at the tips.​

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This is comfort food and nutrition rolled into one, and takes about 20 minutes start to finish!

2 and 1/2 cups almond flour, 1/4 cup coconut flour, 1/4 cup Manischewitz Potato Starch, 1 tsp baking soda, 1/4 teaspoon salt, full 1/4, cup Manischewitz Honey, 1/4 cup coconut oil, 3 large eggs, 4–5 tablespoons orange juice, 1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice

2 tsp vanilla sugar or vanilla extract, 3/4 cup frozen blueberries (see note), handful sliced almonds (optional), for garnish, cinnamon (optional)

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Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with paper liners and spray with cooking spray.

​In a large bowl, whisk together the almond flour, coconut flour, potato starch, baking soda, and salt until very well combined.

​Heat together the honey and coconut oil in a small bowl in the microwave for 30 seconds, and then another 30 seconds until oil is melted. (Alternately, heat together in a small pot.)

​Make a well in the center of the almond-flour mixture. Add eggs and then the coconut oil and honey mixture, orange and lemon juices, and vanilla. Mix together, and then gently fold in the berries.

​Using a 1/3-cup measuring cup, scoop out the batter into the prepared muffin pan. Top each muffin with sliced almonds and/or cinnamon, if desired. Put the muffin pan into the oven immediately (you don’t want the berries melting and turning the batter an unappealing color). Bake for 20 minutes, or until golden brown. Do not overbake.

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Tips:

Kosher l’Pesach margarine can be subbed for the coconut oil, in equal amounts.

Notes:

You can use frozen mixed berries or cherries in place of the blueberries. If using frozen cherries, cut them in half or in quarters so the flavor will be distributed throughout the muffin.

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2 cups ground almonds (1/2 lb.); 1 cup brown sugar;
2 eggs; 1 cup chocolate chips
Mix all ingredients in 9x13 pan. Spread evenly, bake at 375 for 23 minutes. You
can also roll the batter into cookies with wet hands, and bake for about 12
minutes.​​​​​​​​​

Strawberry Sorbet: 1 lb bag frozen strawberries
1 cup orange juice
sugar, as desired

Process fruit and orange juice in processor until smooth. Freeze for a couple hours. Reprocess, and freeze again. Add sugar, if desired.

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2 spaghetti squash
red, orange, and yellow bell pepper
large sweet onion
1/2 jar marinara

Wash squash and cut in half, and scoop out seeds. Lay flat on parchment lined baking sheet and bake at 375 for 30 minutes or until soft.
Sautee onion and peppers until aromatic and soft. Use a fork to scrape cooked spaghetti squash out, then cover with marinara and sauteed onion and pepper. Season as desired - grill or smoky spice works really well on this dish.