Released just in time for Pesach is “The No-Potato Passover” by Aviva Kanoff. Interesting, colorful, and most important, easy-to-follow, the book offers photographs to accompany every recipe, which are not too involved, have few ingredients, and are healthful.
Here are a few dishes sure to be a hit with families and friends.
1 small spaghetti squash (about 4 cups) – baked, seeded, and shredded
1 onion, diced
2 cups tomato sauce (can use prepared or a recipe is also included in book)
1 package ricotta cheese (16 ounces)
3 tablespoons Parmesan cheese
salt and pepper to taste
Preheat oven to 400 degrees. Mix all ingredients together. Spread in a greased 9 x 12 baking dish. Bake uncovered, for 30 minutes, or until cheese is melted. If you prefer the cheese to be browned, it will need a little more time in the oven.
Cajun carrot fries
8-10 large carrots, peeled and cut into thin slices, like fries
1 tbsp. olive oil
1/4 teaspoon cayenne pepper
salt and black pepper, to taste
Preheat your oven to 450 degrees. Grease and/or line a large cookie sheet. Toss the sliced carrots with olive oil, cayenne pepper, salt, and black pepper. Arrange the fries in a single layer on a baking sheet and bake for 15 minutes. Flip the fries over and bake for another 10-15 minutes, until crisp. Serve warm.
Mushroom spinach quinoa
2 cups fresh spinach, chopped
1 cup quinoa
2 cups mushrooms, diced
1 large onion, diced
salt, pepper, and garlic powder, to season
Cook quinoa according to package and set aside. In a large frying pan, brown onions. Add mushrooms and spinach. Saute for 3 minutes until fully cooked. Mix quinoa together with spinach, mushrooms, and onions. Season with salt, pepper, and garlic.