“The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple” has been released. Written by kosher gourmet cooking teacher and restaurateur LÃ©vana 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, LÃ©vana’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
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. SautÃ© 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.