> Family > Kosher Recipes

Non-Meat Recipes for the Nine Days

July 19, 2017 | by Gitta Bixenspanner

Here are some delicious menu ideas for the Nine Days that your entire family will enjoy.



Carrot Purée

  • 3 1/2 cups carrot slices
  • 1 stalk celery, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1 1/4 cups water
  • 2 Tbs oil


  • 2 Tbs oil
  • 1 Tbs sweet paprika
  • 1 Tbs garlic powder
  • 1 tsp sugar
  • 1 tsp celery salt
  • 1 pinch cayenne pepper
  • 4 firm slices white fish steaks (or choose tilapia, cod, halibut etc.)
  • 8 cups (225 g) Swiss chard, blanched for 3 minutes in salted boiling water
  • Salt and pepper


Carrot Purée

In a large pot, bring the water to a boil with the carrots, celery, shallot and garlic. Let simmer for 20 to 25 minutes, or until the carrots are tender. Drain most of the water but reserve in case it is needed.

In a food processor or with an immersion blender, purée the vegetables and oil until smooth. Season with salt and pepper. Keep warm.


In a large dish, combine the paprika, garlic powder, sugar, celery salt and cayenne pepper. Press one side only of each fillet into the spice mixture.

In a large non-stick skillet over medium-high heat, brown the fish in the oil, two at a time, cooking for about 3 minutes per side, starting with the spiced side. Season lightly with salt and pepper.

Spread the carrot purée in the middle of the serving plates. Cover with the Swiss chard then top with fish steaks. .Garnish with sliced shallots

Serve with a teaspoon of mayo on the side for a delightful dairy meal.

Preparation 25 minutes
Serves 4

Simple Salmon Patties

These simple salmon patties takes minutes to make and get enhanced by the oatmeal hidden in the ingredients. Feel free to use tuna or any other fish if preferred.


  • 2 large cans boneless, skinless salmon, drained
  • 2 egg, beaten
  • 2 Tbs chopped onion, or more to taste
  • 1 cup quick-cooking oats, or as needed
  • Cooking Spray
  • Salt and ground black pepper to taste


Mix salmon, eggs, and chopped onion in a bowl with a wooden spoon; add oats incrementally, mixing until the mixture holds together and it not overly moist. Shape the mixture into patties.

Line a cookie sheet with foil or parchment paper. Spray liberally with cooking oil spray. Place patties onto the prepared cookie sheet. Bake @ 400 for 8 minutes per side or until slightly golden and firm. Serve hot or cold.

Serve with French fries and a tossed salad for a complete meal.

Preparation 15 minutes
Serves 8

Spinach Pesto with Pasta

Spinach Pesto with Pasta

Pasta is an all-time favorite, even older kids can put up a pot of pasta for lunch or dinner. Prepare the pesto and lunch is ready to go. Pesto can be prepared in advance and used as needed.


  • 1 lb. bowtie pasta
  • 2 Tbs roasted almonds
  • 1 small clove garlic
  • 1 tsp. lemon zest
  • 4 oz. frozen spinach
  • 2 Tbs olive oil
  • 2 Tbs grated Mozzarella
  • Kosher salt and pepper to taste


Cook the pasta according to package directions. Reserve 1/2 cup of the cooking liquid, drain the pasta and return it to the pot.

Meanwhile, in a food processor, pulse the almonds, garlic and lemon zest until finely chopped. Add the spinach, oil, cheese and 1/8 tsp each salt and pepper. Purée until smooth, scraping down the sides of the bowl as necessary.

Toss the pasta with the sauce, adding some of the reserved cooking water if the pasta seems dry.

Note You can add some red pepper to the pesto to give it a reddish color for similar results.

Preparation 10 minutes
Serves 6

Healthy Broccoli Tomato Salad

Healthy Broccoli Tomato Salad

This fresh-tasting colorful, healthy summer salad is sure to be a highlight whenever you serve it. Try adding almonds, raisins or sunflower seeds to this simple broccoli salad for some extra variety!


  • 1 large head broccoli, cut into 1/2-inch florets
  • 1 pint cherry tomatoes, cut in half
  • 1/3 cup finely chopped red onion
  • 6 ounces Gouda cheese, cut into 1/4-inch cubes
  • ½ cup mayonnaise
  • 1/2 cup chickpeas
  • 1/4 cup sugar or maple syrup (optional)
  • Salt and pepper to taste
  • 3 Tbs white vinegar


In a large bowl, combine broccoli, tomatoes, onion and cheese.

In a medium bowl, whisk together remaining ingredients. Pour dressing over broccoli mixture and toss until vegetables are evenly coated. Serve immediately or cover and refrigerate until ready to serve

To add variety to this broccoli salad, add some toasted slivered almonds, raisins, or sunflower seeds!

Apple Coleslaw

Apple Coleslaw

This change-of-pace coleslaw will really wake up your taste buds! It is good for a change of pace and to use whatever you have in your refrigerator


  • 3 /4 cup mayonnaise
  • 3 Tbs creamy whitehorseradish
  • 2 Tbs rice wine vinegar
  • 2 tsp sugar
  • Salt and pepper to taste
  • 1 (16-ounce) package shredded coleslaw
  • 1 apple, cored and shredded
  • 1/2 cup chopped pecans


In a large bowl, whisk mayonnaise, horseradish, vinegar, sugar, salt, and pepper until creamy. Add coleslaw, apple, and pecans and toss until evenly coated.

Serve or refrigerate until ready to serve. Garnish with thinly sliced apples.

Preparation time 10 minutes
Serves 6

Salty Mac and Cheese Kugel

Salty Mac and Cheese Kugel

Some like their food sweet but others like it salty. This salty cheese and macaroni kugel is a favorite with the grownups in our home. Find a sweet variation below.


  • 8 oz. egg noodles (wider is better)
  • 2 tbsp. unsalted butter + 1/2 tbsp. for greasing pan
  • 2 Tbs flour
  • 1/4 white onion, chopped
  • 2 cups milk
  • 3 eggs
  • 1 cup cheddar, grated
  • 1/2 cup Parmesan, grated
  • 1/2 cup cottage cheese
  • Salt and Pepper to taste
  • Breadcrumbs


Preheat oven to 350°F /170°C.

Melt unsalted butter in a sauce pan and add flour.

Stir constantly for about a minute. Add onion, milk and stir out any clumps. Boil for a couple of minutes while stirring. Take off heat.

Whisk 3 eggs. Gradually add several tablespoons of the sauce to the eggs until the eggs warm.

Then pour the egg mixture into the sauce pan. *Hint: if you pour the eggs straight into the sauce, you will have a clumpy mess on your hands. Add cheddar, Parmesan and cottage cheese and stir until cheddar cheese melts. Add salt, pepper and stir.

Boil the egg noodles until they are al dente.

Butter a glass baking dish (square is nice for cutting pieces). You can use cooking spray but butter is that much better. Add half the sauce, then the cooked noodles, then the rest of the sauce. Mix gently and sprinkle breadcrumbs and extra Parmesan on top. Bake for approx. 35 minutes or until the top is golden.

Preparation 15 minutes
Serves 10

Sweet Cream Cheese Noodle Kugel

Here is a delicious creamy noodle kugel for those that like their kugel sweet.


  • 8 ounces broad egg noodles
  • 1 cup sour cream
  • 8 ounces whipped cream cheese
  • 8 ounces cottage cheese
  • 1⁄2 cup sugar
  • 1⁄2 tsp salt
  • 4 large eggs
  • 1⁄2 cup melted butter
  • 3⁄4-1cup golden raisin
  • 2 tsp cinnamon
  • 1 Tbs sugar


Set oven to 350 degrees (set oven rack to middle position).

Butter a 13 x 9-inch baking dish.

Cook egg noodles in a pot until tender-firm, about 6-7 mins; drain and set aside.

Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in a food processor and process until blended, about 20 seconds. Or just mix thoroughly with a wooden spoon.

Add the eggs and butter and process until incorporated, about 5 seconds more.

Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.

Spread kugel evenly into the prepared pan.

In a small bowl or cup combine 1 tablespoon sugar and cinnamon and sprinkle on top.

Bake about 45-50 minutes on center oven rack until the top is crisp and the center is firm, and a tester comes out dry when inserted in the middle,.

Cool at least 30 minutes before serving.

Preparation 20 minutes
Serves 12

Wishing all an easy and meaningful fast, and may we merit the rebuilding of the Temple speedily in our days.

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