The Creative Kitchen | Cooking Light: Allison Fishman's Menu For Passover and Easter

Easter and Passover just aren’t the same with out the yummy treats! The Creative Kitchen picked some of our most favorite Easter and Passover recipes that are sure to make bellies smile and keep the family coming back for seconds! These recipes are from our friends at Cooking Light and are simple, nutritiously delicious AND won’t keep mom in the kitchen for hours.

Israeli Carrots

This became an instant classic at my Passover table when I first served it years ago. The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots, which are a natural Easter vegetable, what with all those hungry Easter bunnies looking for something to munch. If you can find carrots in a variety of colors, such as orange, yellow, and purple, by all means use them! If you can’t find baby carrots, simply cut a regular carrot in half width-wise, halve the skinny bottom lengthwise, and quarter the thicker top section. What we’re looking for here are long pieces, a visual contrast to most of the other dishes.

Ingredients

2 quarts water
1 pound baby carrots, trimmed and halved lengthwise
1 garlic clove, chopped
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh dill
1 tablespoon olive oil
1 tablespoon fresh orange juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt

Preparation

1. Bring 2 quarts of water to a boil in a saucepan. Add carrots; cook 3 minutes or until crisp-tender. Drain.
2. Place garlic in a food processor; pulse 3 times or until finely chopped. Add cilantro; pulse 3 times or until combined. Add dill and remaining ingredients; pulse 3 times or until well combined. Spoon dill mixture over carrots; toss gently to coat. Serve warm or at room temperature.

Allison Fishman, Cooking Light

APRIL 2011

Quinoa Salad with Artichokes and Parsley

Parsley has its own spot on the seder plate, representing spring. Although quinoa is considered a whole grain, it is, in fact, a seed—making it a welcome addition to a Passover meal.

Ingredients

1 tablespoon olive oil
1 cup chopped spring or sweet onion
1/2 teaspoon chopped fresh thyme
1 (9-ounce) package frozen artichoke hearts, thawed
1 cup fat-free, lower-sodium chicken broth
1/2 cup uncooked quinoa
1 cup chopped fresh parsley
5 teaspoons grated lemon rind
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt

Preparation

1. Heat oil in a medium saucepan over medium-high heat. Add onion and thyme; sauté 5 minutes or until onion is tender. Add artichokes; sauté 2 minutes or until thoroughly heated. Add broth and quinoa; bring to a simmer. Cover and cook 18 minutes or until liquid is completely absorbed.
2. Remove pan from heat. Stir in parsley, rind, juice, and salt. Serve warm or at room temperature.

Allison Fishman, Cooking Light
APRIL 2011

Sponge Cake with Orange Curd and Strawberries

Dairy- and flour-free, this cake is a winner year-round. Matzo cake meal—finely ground matzo—stands in for wheat flour. It’s floral and sweet, with lemon, orange, and tangy berries.

Ingredients

Cake:

1 cup sugar
1 tablespoon grated lemon rind
8 large egg yolks
8 large egg whites
1/2 cup almond flour
1/4 cup matzo cake meal
1/4 cup potato starch
Cooking spray

Orange Curd:

1 teaspoon grated orange rind
3/4 cup fresh orange juice
1/2 cup sugar
1 tablespoon potato starch
3 large eggs
1 pound strawberries, halved

Preparation

1. Preheat oven to 325°.
2. To prepare cake, place the first 3 ingredients in a large bowl; beat with a mixer at high speed 5 minutes or until thick and pale. Place 8 egg whites in a separate large bowl; beat with a mixer at high speed 3 minutes or until stiff peaks form, using clean, dry beaters. Gently fold egg whites into the egg yolk mixture.
3. Sift together almond flour, cake meal, and 1/4 cup potato starch; gently fold into egg mixture.
4. Coat 2 (8 x 2-inch) round metal cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray. Spoon batter into prepared pans. Bake at 325° for 30 minutes or until cake springs back when lightly touched. Invert pans on a wire rack; cool cake completely in inverted pans.
5. To prepare curd, place orange rind, orange juice, 1/2 cup sugar, 1 tablespoon potato starch, and 3 eggs in a small saucepan; stir with a whisk until smooth. Place pan over medium-low heat; cook for 6 minutes or until thick, stirring constantly. Spoon curd into a bowl, and place plastic wrap on surface of curd. Chill.
6. Loosen cakes from sides of pans using a narrow metal spatula. Place 1 cake layer, upside down, on a plate. Remove and discard wax paper. Spread half of curd over cake, and arrange half of strawberries over curd. Top with the remaining cake layer, upside down. Spread the remaining curd over cake. Arrange remaining strawberry halves over curd.

Allison Fishman, Cooking Light
APRIL 2011

The Creative Kitchen™, LLC, teaches children about food and how to cook in a fun, safe, and educational manner. Targeting families with children ages two to teen, the company focuses on teaching, writing creative content and curriculum, special events, recipe development, spokesperson work, webisode production and consulting to present educational and entertaining content through food-related activities. The founder, Cricket Azima, is an expert in cooking for and with children. She inspires kids to express themselves creatively through food and cooking, while complementing lessons with traditional educational material such as social studies, math, arts, science, and more. Visit www.thecreativekitchen.com for more information.