Re-released book offers Passover help
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Re-released book offers Passover help

“The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple” has been released. Written by kosher gourmet cooking teacher and restaurateur Lévana Kirschenbaum, the book is new, updated, and revised from a previous edition, and offers a healthy, whole foods approach to eating.

In addition to her native Moroccan cuisine, Lévana’s recipes include Indian, Italian, French, and Chinese cuisine. The book with color photographs offers three indexes: general, gluten-free, and Passover, each with more than 250 recipes in each. There is also a chapter on eating and shopping policies.

For Passover, here is a recipe from her book.

Brussels sprouts and zucchini in tomato sauce

Mediterranean flavors at their best. I find brussels sprouts somewhat underrated and underused in our country. They are much more exciting than they sound, and much less innocent than they look; and their pungent bite provides a nice counterpoint to the mildness of the zucchini. – LK

Ingredients:

3 tablespoons olive oil
1 large onion, quartered
3 large garlic cloves
2 large zucchini, diced
1 pint brussels sprouts, the smaller the better, frozen are ok, larger ones halved lengthwise
1 cup canned crushed tomatoes
1/2 cup raisins
1 teaspoon turmeric
2 bay leaves, or 1/2 teaspoon ground
1 cup water
Salt and pepper to taste
1 tablespoon sugar
2 tablespoons vinegar
1/4 cup chopped parsley

Heat the oil in a large skillet. In a food processor, coarsely grind the onion and garlic, and add to the skillet. Sauté until translucent. Add the zucchini, brussels sprouts, tomatoes, raisins, turmeric, bay leaves, water, salt, and pepper, and bring to a boil. Reduce the flame to medium, and cook covered for 10 minutes. Add the sugar, vinegar, and parsley and cook 5 more minutes. Served hot or at room temperature. Makes 8 servings.

Variation: Substitute one pound sliced fresh or frozen okra, or diced frozen artichoke bottoms, for the brussels sprouts and proceed exactly as above.

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