Kosher Nutritious: Ready for Passover!

Cauliflower Leek Soup

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Ingredients:

2 tbsp. olive oil
6 leeks, cleaned and chopped
4 c. cauliflower
1 small bunch parsley, plus a couple of sprigs for garnish
6 c. water or vegetable stock, plus a little extra
salt and pepper, to taste

Directions:

1. Heat oil in a soup pot and add leeks. Saute until they are soft and shiny.
2. Add cauliflower, parsley, stock, salt and pepper.
3. Bring to a boil and then lower heat to simmer.
4. Cook for about 30 minutes until cauliflower is soft.
5. Blend with an immersion blender, adding liquid ¼ at a time if needed, to thin soup to desired consistency.
6. Adjust seasoning if needed and continue simmering for another hour.
7. Garnish with chopped parsley when serving.

Cousin Ziva’s Herbed Salmon

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Ingredients:

Salmon fillet – 4-6oz. per person (The salmon in the photo weighs 2.5# or 40oz.)
10 sprigs each of fresh parsley and cilantro, stems removed
5 fresh basil leaves
3-4 fresh mint leaves
1 clove garlic
2 tbsp. olive oil
¼ tsp. salt

Directions:

1. Preheat oven to 400.
2. Line a baking sheet with foil and place fish grill basket, if you have one, on baking sheet. (See photo.) If you don’t have a fish grill basket, you can simply bake the fish on the foil lined baking sheet. I like the basket because it enables a lot of the oil from the fish to drip onto the cookie sheet. Feel free to improvise with other equipment in your kitchen that will keep the fish elevated over the baking sheet to allow the oil to drip down. For instance, I have used an inverted pizza pan with holes placed over a cookie sheet, and that does the trick beautifully.
3. Place the salmon on top of the grill basket.
4. Place remaining ingredients in a small blender and blend until smooth. Taste and add a pinch more salt, if needed.
5. Use a basting brush or the back of a spoon to spread the mixture on the fish.
6. Place in oven and bake for 25 minutes or to desired level of doneness.
7. If needed, broil fish for 3-4 minutes to brown the top a bit.
8. Allow the fish to rest at room temperature for a few minutes before serving so it can firm up.

Quinoa with Mushrooms, Spinach and Sun Dried Tomatoes

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Ingredients:

1 c. kosher for Passover quinoa
2 c. water
1 tbsp. olive oil
10 white mushrooms, sliced
3 c. fresh spinach
8 sun dried tomatoes, julienned
salt and pepper, to taste

Directions:

1. Rinse quinoa in a mesh sieve and place in pot.
2. Add water and bring to a boil. Lower heat, cover pot and continue cooking for 14 minutes, or until all water is absorbed.
3. Heat oil in a pan. Add mushrooms, salt and pepper and sauté until mushrooms are soft and shiny.
4. Add spinach and continue to sauté, until spinach is completely wilted and water has evaporated.
5. Place quinoa in a serving bowl and add spinach and mushroom mixture.
6. Add sun dried tomatoes and mix well.
7. Adjust seasoning, if needed.
8. Serve warm or at room temperature.

*Note: If you cannot find Kosher for Passover Sun Dried Tomatoes, you can make your own the day before you prepare the dish:

Ingredients:

8 whole tomatoes, halved and seeds removed
salt

Directions:

1. Line a cookie sheet with foil and place tomato halves on it.
2. Sprinkle with salt.
3. Place in a 200 degree oven for several hours or until desired texture is reached.
4. Store in fridge until ready to use.

Yummy Roasted Potatoes

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Ingredients:

2 lb. tiny potatoes, washed and halved, if desired
1 garlic clove, crushed
1 tbsp. olive oil
kosher salt, to taste
black pepper
5-8 fresh parsley sprigs, very finely chopped

1. Preheat oven to 425.
2. Place potatoes in a bowl and add remaining ingredients.
3. Mix well by hand.
4. Pour onto a foil lined baking sheet and spread potatoes so they are in a single layer.
5. Bake for 25 minutes, or until potatoes are completely soft and begin to brown.
6. Remove from oven and allow to cool for a few minutes.
7. Sprinkle liberally with parsley.
8. Serve warm.

Carrot and Celery Root Salad

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Ingredients:

8-10 carrots, peeled
1 large celery root, trimmed and peeled and cut into large chunks
4 sprigs fresh parsley stems removed, finely chopped
juice from 2 large lemons
¼ tsp. salt
1-2 tbsp. canola oil

Directions:

1. Using the shredding attachment of a food processor, shred carrots and celery root chunks.
2. Place in a serving bowl and add remaining ingredients.
3. Mix well and adjust salt if necessary.
4. Let sit for ½ hour or more before serving so flavors meld.