Kosher products have come a long way since the canned macaroons and jarred gefilte fish of my youth. Having a large variety of kosher l’Pesach products available on the market today is certainly a blessing we ought not take for granted. While modern manufacturing and kosher supervision have made our holiday cooking so much easier, it has become increasingly challenging to eat healthy throughout a week of heavy foods. By the end of the week, it is not uncommon to feel bloated and weighed down. Toward that effort, my goal is to keep my Pesach cooking healthy and clean, maximizing fresh produce and minimizing how many convenience products end up in my food. Stay simple and pure in ingredients, eat moderately, rely less on processed carbs, and your body will enjoy Pesach that much more!
Sheet-Pan Zucchini and Tomatoes Photos: Baila Gluck
Sheet-Pan Zucchini and Tomatoes
Yields 4–6 servings
Sheet-pan roasting on high temperatures in an even layer is your answer to flavorful, evenly cooked vegetables.
4 small zucchinis, scrubbed, trimmed and cut into half-moons (¼ inch thick)
1 pint grape tomatoes, rinsed
2 large cloves garlic, minced or crushed
½–1 teaspoon Kosher Salt (or more to taste)
¼ teaspoon black pepper
½ teaspoon dried oregano
1–2 tablespoons olive oil
Preheat oven to 450°F. Line sheet pan with foil or parchment. Arrange oven racks in the upper third of the oven.
Combine all ingredients in a very large mixing bowl; toss to coat.
Spread out in an even layer on baking sheet.
Roast for about 8 minutes; give vegetables a quick stir and roast for another 2–4 minutes or until all vegetables are tender and tomatoes are starting to split or burst.
Braised Lamb Shanks with Root Vegetables
Yields 4–6 servings
A roasted lamb is not permitted at the Pesach Seder (Shulchan Aruch, OC 476:1–2), and many Ashkenazim avoid any roasted meat at the Seder, but braised lamb is a wonderful option as a holiday entrée. This super savory and homey lamb stew is cooked low and slow for satisfyingly tender results.
2 tablespoons olive or avocado oil
5–6 meaty lamb shanks
2 onions, thinly sliced
3 large carrots, peeled and cut in 1-inch chunks
1 fennel bulb,* fronds and stalks discarded, halved and sliced crosswise
2 celery stalks, sliced
1 medium potato, peeled and cut into 1-inch chunks
2 small parsnips, peeled and cut into 1-inch chunks
3 cloves garlic, minced
1½ teaspoons Kosher salt or more to taste
½ teaspoon ground black pepper or more to taste
1½ teaspoons dried rosemary
1½ teaspoons dried thyme
3 tablespoons tomato paste
¼ cup orange juice
2 cups dry white wine (like Chablis)
2 tablespoons potato starch
½ cup water
½ teaspoon grated orange zest (optional)
*Can be omitted if your custom is not to eat fennel on Pesach.
Heat oil in a Dutch oven or large soup pot over high heat. Sear the shanks on all sides until golden brown—you may need to do this in batches. Transfer to a plate and set aside.
Reduce heat to medium; add the onion, carrots, fennel, celery, potato, parsnips, garlic and spices. Cook, stirring often, until vegetables begin to soften, about 10 minutes. Stir in the tomato paste; cook for 1–2 minutes. Add orange juice and wine, mixing and scraping the bottom to loosen any browned bits. Bring mixture back to a simmer.
Mix potato starch and water together in a separate cup until dissolved, then add to the pot and stir to blend. Add optional orange zest. Return the shanks to the pot, arranging them to fit comfortably in the pot. Bring back to a simmer, then reduce heat to low. Cook covered for 1½ –2 hours or until lamb is tender and starts pulling away from the bone. Skim off excess fat from the surface if necessary. Season braising liquid to taste, adding salt or pepper as needed.
Roasted Balsamic Cauliflower
Yields 6–8 servings
Glazed sweet and sour cauliflower is a simple and healthy side dish any time of year.
4–5 tablespoons olive oil (depending on size of cauliflower head)
3 tablespoons balsamic vinegar
2–3 teaspoons brown sugar or honey
¾ teaspoons garlic powder
1 teaspoon salt
Freshly ground black pepper, to taste
2 heads cauliflower, cores removed and florets cut into bite size pieces (Fresh cauliflower should be checked for insects. See The OU Guide to Checking Produce and More at http://oukosher.org/ou-guide-to-checking-produce-and-more.)
Preheat oven to 450°F. Line a sheet pan with aluminum foil or parchment paper.
Combine the olive oil, balsamic vinegar, brown sugar/honey, garlic powder, salt and pepper in a large bowl; whisk to blend.
Add the cauliflower and toss to coat; spread the mixture into an even layer on the lined baking sheet. Roast in the preheated oven, stirring occasionally, until glazed and tender, about 20–25 minutes.
Spiced Poached Pears with Red Wine Syrup
Spiced Poached Pears with Red Wine Syrup
Yields 6 servings
The richness of red wine infused with sweet spices makes for a luxuriously rich dessert. . . . Who would ever believe it’s fat-free?!
2¼ cups dry red wine (like cabernet or merlot)
½ cup honey
½ cup water or orange juice
1 teaspoon orange zest
1 cinnamon stick
6 whole cloves
3 green cardamom pods (optional)
6 bosc or anjou pears
In a large pot, combine wine, honey, water or orange juice, zest and spices. Place over medium heat and bring to a boil; reduce heat and simmer for 5 minutes.
While liquid is simmering, peel pears, leaving stem intact and slice ¼ inch off the bottom of the pears to create a flat bottom. Gently place pears in poaching liquid, adding additional water as needed for liquid to come up at least halfway on the pears. Cover and simmer for 30–40 minutes, using tongs to turn pears every 8–10 minutes to ensure even color and cooking. Pears will take on a gorgeous purple hue and should be cooked through and tender but still firm.
Carefully transfer pears from liquid to a separate dish to cool. Meanwhile, continue simmering liquid uncovered over a medium-high flame until reduced by half, about 10–15 minutes, and until liquid is thickened and slightly syrupy. Remove from flame; drizzle each pear generously with syrup and serve warm.
Chef’s Note
This is a great “make-ahead” dish—it can be made up to one week in advance and stored in the refrigerator.
Naomi Ross is a cooking instructor and food writer based in Woodmere, New York. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. She is the author of The Giving Table (New York, 2022).