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Pesach: Anything's Possible!

May 8, 2009 | by Tamar Ansh

Passover cuisine packed with flavor and flair.

An excerpt from A Taste of Tradition: Pesach -- Anything's Possible! Over 350 non-gebrochts, gluten-free & wheat-free recipes

Tamar Ansh, renowned cookbook author and member of the IACP (International Association of Culinary Professionals), has done it again in this exquisite collection of over 350 exciting and varied non-gebrochts and gluten-free dishes. With stunning, full-color photos and user-friendly, step by step instructions, this cookbook will allow you to create Pesach cuisine packed with flavor and flair.

Kosher-for-Pesach lemon pie? Wheat-free kneidlach? Pomegranate chicken? Beet salad your kids will eat? Yes… Anything's Possible!

A masterpiece of mouthwatering delights, Pesach: Anything's Possible is an absolute must-have for Pesach and all year 'round.

Stuffed Squash

Stuffed SquashServes 4–6

  • 2 acorn or butternut squash
  • 2 tsp. freshly squeezed lemon juice
  • 1/2 cup raisins
  • 2 cups apples, cubed or shredded
  • 4 t. slivered or chopped almonds
  • 1 tsp. cinnamon
  • 2 t. brown sugar
  • 2 tsp. oil

Preheat the oven to 375°F / 190°C . Cut each squash in half lengthwise; remove the seeds and any stringy parts. This is easier to do if you first bake the squash, covered, in the oven for about 30 minutes. Combine the lemon juice, raisins, apples, almonds, cinnamon, and brown sugar. Spoon this mixture into the cavity of each squash and drizzle oil over them. Place them, cavityside- up, in a deep baking pan with one inch of water covering the bottom. Cover the pan and bake for an hour. Uncover for the last 15 minutes. If the squash was baked alone first, the baking time when stuffed is reduced. Serve alone or with mashed potatoes.

Trifle Salad

Trifle SaladServes 8–10

  • 2 cups purple cabbage, shredded
  • 1 head lettuce, washed and shredded
  • 5 medium cucumbers, cubed
  • 2–3 cups cherry tomatoes
  • 2 medium carrots, shredded
  • 4 medium zucchini, shredded
  • 1 white or red onion, sliced into rings
  • 1 each of red, yellow, and green pepper, sliced in thin rings
  • 1 pineapple ring
  • 1 can mandarin oranges, optional
  • alfalfa sprouts
  • 1 cup sliced or slivered almonds

Place the shredded cabbage and lettuce into a trifle bowl. Continue layering each vegetable in a colorful order, except for the peppers. Place the pepper rings in a decorative pattern on top. Top the trifle with the pineapple ring in the middle and a cherry tomato. Then arrange several mandarin orange slices outside of the pineaple ring and alfalfa sprouts around the outer edge. Sprinkle almonds over the top. Serve immediately with a choice of dressings on the side.

TIP: Shredding the lettuce by hand keeps it fresher longer.

NOTE: Two delicious dressings recommended for this trifle are "Lemon Salad Dressing" and "All Natural Salad Dressing" found on pages 50 and 52.

Garden Broccoli Soup

Garden Broccoli SoupServes 4

  • 3 t. butter or olive oil
  • 1 large onion, diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 3 scallions, diced
  • 1 potato, peeled and chopped
  • 1 large head fresh broccoli or
  • 1 bag Bodek frozen
  • 1/2 tsp. pepper
  • 2 1/2 tsp. salt
  • 1/2 tsp. dried parsley
  • 6 cups water
  • 1 cup pareve milk, optional
  • 10 broccoli florets, reserved

In a medium pot, heat the butter or oil over a medium flame. Add the onion and peppers and saut? until the vegetables are golden brown. Add the scallions, potato, broccoli, pepper, salt, and parsley. Add the water and bring to a boil; then lower the flame and simmer the soup for 35 minutes, until the vegetables are soft. Puree this in a blender for a minute to make it thick and chunky, or completely puree it for a smoother texture. For a creamier consistency, add pareve milk. Serve hot with the reserved florets as a garnish.

DAIRY VARIATION: Substitute milk for pareve milk and sprinkle some grated cheese on top of florets before serving.

Beet Salad in Orange Sauce

Serves 4–6

  • 4–5 beets, cooked and sliced
  • 1 small onion, diced
  • 1 t. vinegar
  • 3 t. sugar
  • 1 t. olive oil
  • 1/2 cup fresh orange juice
  • small pinch of salt

Toss all of the ingredients together in a bowl to mix well. Place the mixture in a pot, close with the lid, and bring to a boil over a high flame. Reduce the flame to low and simmer for 15–20 minutes. Remove from the heat and refrigerate. Stir before serving.

Mango, Avocado, and Romaine Lettuce Salad

Mango, Avocado, and Romaine Lettuce SaladServes 4–5

  • 1 bag bug-free romaine lettuce, rinsed and dried
  • 1 large, fresh mango, peeled and sliced
  • 1 large avocado, peeled and cubed
  • 1/3 cup dark raisins
  • 1/2 cup candied pecans, crushed
  • 1 small red pepper, chopped

Tear apart the lettuce and place it in a large salad bowl. Add the rest of the ingredients and mix it all together.


  • 1/4 cup honey
  • 2 t. oil
  • 1/4 cup light mayonnaise
  • 2 tsp. apple cider vinegar or
  • regular vinegar
  • 2 tsp. granulated garlic powder
  • 2 tsp. granulated onion powder

Whisk all of this together and pour it over the salad right before serving. Yum!

TIP: This is a great way to use up all your leftover romaine lettuce leaves!

Heimishe Chrein

Yields 2–2½ cups

  • 4 medium beets
  • 3 t. freshly grated horseradish root
  • 1 tsp. salt
  • 4 t. sugar
  • 2 t. (wine) vinegar
  • 2–3 t. beet water

Peel and wash the beets very well. Cut them into large chunks, put them in a pot, cover them with water, and cook until they are soft, about 1 hour. Drain the beets, reserving 2–3 t. beet water. Puree the beets and mix them together with the horseradish root. Add the remaining ingredients and let it sit covered in the refrigerator for 2–3 hours. Adjust the seasonings to taste. For a sweeter taste, add more sugar; for a milder taste, add more beets; for a stronger taste, add more horseradish root. Add them each a little at a time as the smell can very quickly become overpowering. Refrigerate before serving.

Mock Salmon Spread

Mock Salmon SpreadServes 6

  • 2 1/2 lb. / 1 kilo Nile perch, flounder, sole, or baccala (whiting), cleaned
  • 3/4 cup mayonnaise
  • 3/4 cup tomato sauce or 5 fresh tomatoes, pureed
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 t. sugar
  • 2 t. (wine) vinegar
  • 1 t. lemon juice
  • 1 small onion, diced

Place the fish in a large pot with water to cover. Bring the water to a boil and cook the fish for 25 minutes. Remove any bones from the fish and place the flesh in a food processor together with all other ingredients except the onion. Puree this until smooth. Remove the spread and place it in a plastic container. Mix in the diced onion. Refrigerate overnight before serving.

NOTE: Keep in mind that the horseradish root tends to lose some of its sharpness once it sits after being grated, so you could wait until the next day to adjust the seasonings.

SUGGESTION: Serve as a scoop on top of lettuce, with cucumber and carrot rounds for garnish.

Tangy Veal or Meat Roast

Serves 8–10

  • 6 garlic cloves, peeled
  • 1/4 cup olive oil
  • 1/4 cup (wine) vinegar
  • 2 t. parsley flakes
  • 1/2 tsp. oregano
  • 4–5 lbs. / 2–2½ kilo roast, washed and dried
  • 1 cup semi-dry white wine
  • 3 stalks celery, diced
  • 3 carrots, sliced into rounds
  • 2 large onions, sliced
  • Next-Day Marinade
  • 1/2 cup olive oil
  • 1/2 cup (wine) vinegar
  • 1 t. parsley flakes
  • 1/2 tsp. oregano
  • 1 cup tomato sauce, optional
  • 6–8 garlic cloves, pressed

Squeeze the garlic cloves into a bowl using a garlic press. Add the olive oil, vinegar, parsley and oregano to the bowl, mixing it well with the garlic. Place the meat into a large glass or plastic container and pour this garlic mixture over it. Marinate the roast for 6 hours or overnight, basting periodically. Then place the meat in a pot that fits its size as closely as possible. Add the wine to the meat, put the pot over a medium low flame and simmer it for 3 hours. Cool and refrigerate the pot overnight.

The next day, remove the meat from the pot and discard the juices. Slice the roast and lay it flat into a 9x13-inch (or a bit larger) baking pan. Mix the ingredients for the marinade and pour it over the meat slices. Arrange the celery, carrots, and onions over the meat and cover the roast well with foil. Bake at 350°F / 180°C for another 2 hours, basting the roast once an hour or so to prevent it from drying out.

Chicken in Leek, Garlic, and Lemon Sauce

Serves 4

  • 1 whole chicken, cut into eighths
  • 1/3 cup olive oil
  • 1/4 cup potato starch
  • 1 tsp. pepper
  • 2 medium onions, diced
  • 6 cloves garlic, diced
  • 1 medium leek, diced
  • 3 medium carrots, shredded
  • 1 1/2 cups semi-dry white wine
  • 1/4 cup freshly squeezed lemon juice
  • 2 tsp. paprika

Skin the chicken pieces. Pour some of the olive oil in a large frying pan and leave it ready nearby. Place the potato starch in a plastic bag together with the pepper. Shake the bag to mix it together a bit. Place each chicken piece into the bag and shake to coat it. Heat the oil in the frying pan over a medium-high flame and brown the chicken on each side. Set it aside. Keep doing this until all the chicken pieces have been coated and browned. In the bits left over in the pan, add a bit more olive oil, the onions, garlic, leek, and carrots. Reduce the flame a bit and saute these vegetables until they are soft. Add the wine, lemon juice, and paprika. Stir the sauce and cook it for 10 minutes. Add the browned chicken pieces back into this sauce, cover well, and simmer on a low flame until the chicken is fork-tender, about 75 minutes. This smells incredible as it's cooking!

Click here to buy a copy of A Taste of Tradition: Pesach -- Anything's Possible!


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