My kitchen’s ready for other side of Pesach

Pesach’s not over yet … but soon enough, we’ll be turning over our kitchens and begin our post-holiday spring cooking.

There’ll be no better time to enjoy fresh off-the-vine baby veggies and to shed those Passover pounds.

(These recipes may contain kitniyot are for post-Pesach use.)

Spring Onion and Potato Soup (Dairy or Pareve)

This is a fairly low-fat, dairy-free version. Delicious!

4 bunches of spring onions, about 8-10 small to medium sized spring onions

1/2 stick salted butter or pareve trans-fat-free margarine

3 Tbps. extra virgin olive oil

2 yellow onions, peeled and chopped

6 to 7 large russet potatoes 

2 quarts vegetable stock

Salt and white pepper, to taste

1/4 cup snipped, fresh chives

OPTIONAL: Sour cream, or plain yogurt for garnish; Dill or other herbs such as thyme for a fresh, herby flavor

Cut the green parts of the spring onions away from the white and reserve. Peel and coarsely chop the white part of the onion.

Place the butter and oil in a large soup pot over medium heat and stir until the butter is melted. Add the chopped spring and yellow onions and stir. Cook until softened, and very lightly golden,10 to 15 minutes. Stir often.

Meanwhile, peel and dice the potatoes. Add to the pot, stir to mix with the onions, and add the vegetable stock. Stir once more.

Bring to a boil. Cover and reduce heat to a simmer. Simmer until the potatoes fall apart, about 20 to 40 minutes, depending on the size of the potato pieces.

Turn off the heat and let the soup cool, covered, for 10 to 15 minutes. Use an immersion blender and process the soup until creamy smooth. Add the snipped chives, reserving 2 to 3 tablespoons for garnish. Mix well. Season with salt and white pepper, to taste.

Garnish with the reserved chives or finely mince the green onion tops, ladle soup into each bowl and garnish with a teaspoon of the greens. If you like, you can also add a dollop of sour cream and then sprinkle with the green onion tops. Makes about 3 quarts of soup. 

Asparagus With Orange and Sesame (Pareve)

This is usually served cold — but is also delicious served warm. 

1 lb. medium-thin asparagus stalks, ends trimmed

1 Tbps. olive oil

3 shallots, minced

1 clove garlic, minced or pressed through a garlic press

2 scallions, white part and about 2 inches of green, minced

1 tsp. grated fresh ginger

1/2 cup freshly squeezed orange juice

1/2 tsp. grated orange zest

1/2 to 1 tsp. honey

2 Tbps. lemon juice

2 tsp. soy or tamari sauce

2 tsp. toasted sesame seeds

Steam the asparagus until it is bright green and crisp tender, about 3 to 6 minutes depending on thickness of stalks. When done, place under cold water to stop cooking process.

Heat the oil in a frying pan and add the shallots and scallions. Stir and heat a minute, then add the garlic and ginger. Stir often and cook until soft, about 6 to 8 minutes. Add orange juice, orange zest, honey, lemon juice and soy or tamari sauce. Cook, stirring constantly, until liquid is reduced by about one third or 5 to 8 minutes.

Remove from heat. Taste and adjust seasonings. If not sweet enough, you can add a bit more honey. Place the cooled asparagus in a shallow baking dish and pour the sauce over. Toss to mix thoroughly. Add the sesame seeds, toss and chill for about 30 minutes, or overnight.

Garnish with orange slices. Serves 4 to 8.

Roasted Baby Spring Vegetables (Pareve)

There is nothing more elegant for a company meal than beautiful roasted baby veggies on a gorgeous platter. Season with a simple vinaigrette or just salt and pepper and a little olive oil. 

1 bunch spring onions

5 to 6 large shallots, peeled and cut in half lengthwise 

1 cup baby red onions

8 to 15 whole garlic cloves

2 cups baby carrots (not the cut ones, true baby ones, just pulled from the ground with green tops still in place)

1/2 to 1 lb. fresh green beans, trimmed and cut in half

1 lb. baby bok choy, cut in half lengthwise

1/2 lb. Brussels sprouts, cut in half

3 to 5 Tbps. extra virgin olive oil

1/2 tsp. kosher salt

3 to 4 fresh rosemary stalks

Small bunch fresh thyme

Salt and freshly ground black pepper, to taste

OPTIONAL: 1 Tbps. pure maple syrup

1 to 2 tsp. balsamic vinegar 

Preheat the oven to 375 degrees. Bring a pot of water to a boil and blanch the baby red onions for about 2 minutes. Drain and plunge them immediately into a bowl of cold water. (I use several ice cubes in the water.) Peel the onions and set aside.

Place 1 tablespoon of the olive oil in a glass or ceramic casserole dish. Peel the shallots, cut them in quarters and put them into a well-oiled glass casserole dish. Trim the spring onions, peel them, trim off the green parts and save for salads, cut them into quarters and add them to the dish. Add the baby red onions and the garlic cloves. Add the rest of the olive oil and toss to coat the veggies. Place in a 375-degree oven for about 30 minutes, stirring once or twice. 

Trim the greens from the carrots, leaving a bit at the top for color. Wash them and set aside. 

After about 30 minutes. Remove the dish from the oven and add the carrots. Nestle the bok choy in between the carrots and lay the herbs on top. Cover with foil and place in the oven for 20 minutes. Remove the dish from the oven, stir the veggies and add the green beans. Return to the oven, uncovered, for 10 minutes. When the veggies are fork tender and beginning to brown — the onions and shallots should be golden and caramelized — remove from the oven. Remove the herbs and season with salt and pepper and any other spices or herbs you like on veggies. Serves 8 to 10.

Sauteed Broccoli Rabe with Garlic and Goat Cheese (Dairy)

Broccoli Rabe is a vegetable that is frequently eaten in Italy. It is often called rapini and is loaded with phytonutrients. It has a slightly bitter flavor which can be reduced by blanching it first. Leave out the cheese for a Pareve dish.

1 lb. broccoli rabe

2 to 4 Tbps. extra virgin olive oil

2 to 6 cloves garlic, as much as you like, finely minced

Pinch to 1/2 tsp. red pepper flakes

2 to 3 tbsp freshly squeezed lemon juice 

1/4 to 1/2 cup goat cheese

Salt and pepper, to taste

Rinse the broccoli rabe and trim the tough bottom stems. Roughly chop and set aside. Bring a large pot of salted water to a rapid boil. Add the broccoli rabe and cook for 3 minutes. Drain well, rinse with cold water to stop the cooking process and set aside.

Heat a large skillet and add the olive oil. Add the minced garlic and red pepper flakes and sauté until fragrant, about a minute. Add the well to drained broccoli and sauté for 2 to 5 minutes, turning to coat with the oil and garlic. Cook until heated through and fork tender. (I taste a bite of the stalk to make sure it is not too tough.) Add a splash of lemon juice and toss well. Season with salt and pepper to taste. Transfer to a platter and scatter the cheese over the rabe. Toss gently or serve as is. Serve hot. Serves 4 to 8.

Shaved Brussels Sprouts Salad (Pareve or Dairy)

I never measure anything for this salad. I make the dressing, add the veggies, toss, plate, and top with the cranberries, nuts and cheese. Simple and delicious

1 lb. Brussels sprouts or shaved sprouts (4 to 5 cups)

1 to 2 cup dried cranberries

1/2 to 1 cup feta cheese or Goat cheese crumbles (you can use Parmesan, but feta and goat cheese and more delicious) 

1/2 to 1 cup walnuts or candies walnuts or pecans

Juice from 1 lemon (about 1/4 to 1/3 cup)

1/3 to 1/2 cup extra virgin olive oil

Finely minced fresh chives

Salt and pepper, to taste

OPTIONAL: Shredded carrots or sweet potatoes; Sliced apples or pears or segmented oranges; Fresh thyme

Place the lemon juice and olive oil in the bottom of a large salad bowl. Whisk to emulsify. Add the chives and whisk to blend. Ad a pinch of salt and pepper, and, a hint from a friend who once cooked for the Obamas, a pinch of Aleppo pepper for some kick. Whisk again. Add the shaved Brussels sprouts and toss to coat. Add the sweet potatoes or carrots, if using and toss with the dressing once more.

Plate between 4 to 6 plates and top with the cranberries, walnuts and cheese. Serves 4 to 5.

Rhubarb Berry Crumble with Whipped Cream (Dairy)

The rhubarb in my yard is about 10 inches tall and lush. Can’t wait to harvest! This recipe calls for 5 cups of berries. You can use all strawberries or any assortment you like. It is really a simple recipe to make and is delicious. 

Filling:

4 cups chopped fresh rhubarb 

3 cups strawberries, hulled, rinsed, cut in half or quarters if large

1 cup raspberries, washed and gently dried

1 cup blackberries, cut in half, if large

1 cup sugar 

1 tsp. grated lemon rind 

2 Tbps. cornstarch 

1/3 cup pomegranate juice

Crumble topping:

1 stick plus 3 Tbps. butter, cut into pieces

2 cups unbleached flour

1 cup old-fashioned rolled oats

1 cup light brown sugar, firmly packed

1/2 tsp. cinnamon 

1 cup chopped pecans, almonds, or walnuts or a mixture

Pinch salt 

1 egg, slightly beaten 

1/2 stick butter melted

Garnish:

2 cups heavy whipping cream

2 Tbps. confectioners’ sugar

3/4 tsp. vanilla extract

Preparation:

Preheat oven to 350 degrees. Lightly butter the bottom of a large (4 to quart) baking dish.

Place the rhubarb and berries in  large bowl, add the sugar and lemon rind and toss gently.

In a small bowl, dissolve the cornstarch in the pomegranate juice and toss with the rhubarb mixture. Pour the berries into the prepared dish and set aside.

Cut the butter into small pieces and set aside. Place the flour, oats, brown sugar and cinnamon in a bowl and mix well. Add the butter and cut into the flour with two forks or a pastry blended. Add the nuts and mix well. Add the egg and mix well until the mixture is a mix of large clumps and a floury blend. Sprinkle the mixture evenly over the rhubarb mixture. Melt the butter and drizzle over the crumble topping.

Bake for 45 minutes, or until nicely browned and bubbly. Remove from oven and let cool.

Place the beaters of an electric mixer in the freezer for about 10 minutes. Pour the whipping cream into the bowl of an electric mixer and whip the cream on slow. As it begins to thicken, increase speed to high and add the sugar, slowly. Add the vanilla extract and whip until stiff peaks form.

Serve the warm crumble with the whipped cream. Serves 8 to 10.