When the Seder Leftovers Run Out

When the Seder Leftovers Run Out

Stuffed Squash and Zucchini Boats from “Mastering the Art of Southern Vegetables” (pictured is the non-Passover version)
Stuffed Squash and Zucchini Boats from “Mastering the Art of Southern Vegetables” (pictured is the non-Passover version)

In the belief that, in lieu of manna in the desert, we can never have too many recipes for the eight days of Pesach, here are some more Passover-friendly recipes. They come from Nathalie Dupree and Cynthia Graubart’s “Mastering the Art of Southern Vegetables” (Gibbs Smith, $25) and from Kayco/Kedem and Pereg Natural Foods.

Stuffed Squash and Zucchini Boats

From Nathalie Dupree and Cynthia Graubart; serves 6

No vegetables are consistent in size. It is better to have extra stuffing than not enough, and the extra can be refrigerated or frozen for another time or baked in a ramekin for a cook’s treat. You can save this recipe for after Passover and use it for those canoe-size, end-of-season zucchini; just be sure to cook them longer.


6 small zucchini or yellow squash or a combination

6 tablespoons butter, divided

1 onion, chopped

2 garlic cloves, chopped

1 cup grated cheese, preferably Gruyère and fresh Parmesan

2-3 tablespoons chopped fresh herbs, such as thyme, oregano or basil, optional


Freshly ground black pepper

½ cup matzah meal

Preheat the oven to 350 degrees.

Halve the squash lengthwise and scoop out the pulp, leaving the inside walls of the vegetable intact to form boats; set aside. Chop any broken squash and add to the pulp as necessary to fill the other boats. Cook the boats in the microwave until soft, just a few minutes, or add to a pot of boiling water and cook until soft, approximately 10 minutes, and drain.

Meanwhile, melt 3 tablespoons butter in a heavy saucepan. Add the onion and any chopped squash and cook until the onion is translucent. Add the garlic and cook 1 minute more. Cool slightly and add the cheese. Taste for seasoning. Add the herbs, and season with salt and pepper.

Move the boats to a rimmed baking sheet and fill with the mixture. Top the boats with the matzah meal and dot with the remaining butter. Bake 15 minutes or until heated through. Serve hot.

May be refrigerated or frozen, wrapped well. Defrost and reheat until heated through, approximately 15 minutes.

Chestnut and Mushroom Bisque

From Kayco/Kedem


2 tablespoons extra virgin olive oil (plus 1 tablespoon, optional)

1 medium onion, chopped

3 cups mushrooms, chopped

½ teaspoon thyme

1 teaspoon salt

1 teaspoon pepper

½ cup white wine

1½ cups roasted and peeled chestnuts (plus extra for garnish)

3 cups vegetable broth

Thinly sliced mushrooms (for garnish)

Heat the 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, mushrooms, thyme, salt and pepper. Cook, stirring frequently, 5 to 7 minutes or until the onions and mushrooms have softened. Stir in the white wine and cook until the liquid is almost completely evaporated. Add the chestnuts and vegetable broth. Bring the bisque to a boil, then reduce the heat to maintain a simmer. Cover and simmer for about 20 minutes.

Puree the bisque with an immersion blender. The bisque will be thick. If you prefer a thinner consistency, add more vegetable broth.

For a nice presentation, sauté sliced mushrooms in olive oil for 2 to 3 minutes, and garnish the bisque with the sautéed mushrooms and crumbled chestnuts when it is served.

Chef Gabe Garcia’s Beet and Apple Salad

From Kayco/Kedem


8 ounces butternut squash, diced

4 red beets

2 tablespoons oil

2 green apples

1 ounce baby kale

2 ounces feta

¼ cup Roasted Shallot and Chive Vinaigrette

Salt and pepper to taste

Preheat the oven to 350 degrees.

Toss the beets with salt and oil in a mixing bowl. In a separate bowl, toss the squash with oil and salt. Roast the butternut squash and beets in a baking pan for 6 to 8 minutes. Allow to cool 5 to 10 minutes and refrigerate until thoroughly chilled.

Cut the apples and beets into wedges. Assemble the salad by layering the beets, apples, squash and kale on a plate. Crumble the feta on top, and finish with a light drizzle of the vinaigrette.

Roasted Shallot and Chive Vinaigrette

From Kayco/Kedem


4 ounces roasted shallots

1 ounce fresh chives

3 tablespoons apple cider vinegar

2 tablespoons maple syrup

¼ teaspoon salt

1 cup vegetable oil

Combine all the ingredients but the oil in a blender and blend until smooth. With the blender running, slowly add the oil until the vinaigrette is emulsified. Use the vinaigrette for the beet and apple salad.

Quinoa Almond Cookies

From Pereg Natural Foods; yields 16 cookies


1 cup quinoa flour

½ cup granulated sugar

Quinoa and almond flour keep these cookies kosher for Passover.
Quinoa and almond flour keep these cookies kosher for Passover.

1 cup almond flour

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

2 tablespoons oil such as grapeseed oil

2 eggs, whisked

1 teaspoon vanilla

2 tablespoons milk

½ cup chocolate chunks

Preheat the oven to 325 degrees.

In a large bowl, whisk together the dry ingredients: quinoa flour, sugar, almond flour, baking soda, cinnamon and salt.

Add the oil, eggs and vanilla, and combine until a dough starts to form. Start adding the milk, and mix with clean hands until a dough forms. You may not need all the milk. If the dough gets a little too sticky, add a little more quinoa flour.

Mix in the chocolate chunks.

Shape into 1-inch balls and place on a cookie sheet lined with parchment paper. Bake on the middle rack 12 to 14 minutes until golden brown. Let cool on the cookie sheet.

The cookies can be kept in an airtight container for 3 days or frozen.

Spinach and Goat Cheese Quiche

From Pereg Natural Foods; serves 6

Crust Ingredients

2 cups almond flour

½ teaspoon salt

2 tablespoons melted coconut oil, plus more for greasing the pan

1 large egg, whisked

1 tablespoon fresh rosemary

Quiche Ingredients

1 medium shallot, diced

1 cup fresh spinach

1 tablespoon coconut oil

6 large eggs

1 cup milk

½ teaspoon salt

¼ teaspoon crushed red pepper flakes

½ cup goat cheese, crumbled

Preheat the oven to 375 degrees. Grease a 9-inch pie pan and set it aside.

In a large bowl combine the almond flour and salt, then add the remaining ingredients and mix into a shaggy ball.

Press the dough into the bottom and sides of the 9-inch pie pan. Bake for 15 minutes or until lightly browned. Cool.

For the filling, heat olive oil in a large sauté pan over medium heat. Add shallots and sauté for 5 to 7 minutes until translucent. Add spinach and sauté just until slightly wilted, about 30 seconds. Transfer to a plate to cool.

In a large mixing bowl, whisk together the eggs, milk, salt and red pepper flakes. Stir in the cooled spinach mixture and goat cheese.

Pour the mixture into the crust and bake for 35 minutes or until the quiche is firm and just barely jiggles. Serve warm or at room temperature.

One Bowl Flourless Cashew Butter Double Chocolate Cookies

From Kayco/Kedem; yields 24 cookies


1 cup cashew butter

½ cup light-brown sugar

¼ cup white sugar

1 cup toasted walnuts, chopped

1 bar dark chocolate, chopped

1 egg

1 teaspoon vanilla

½ teaspoon baking soda

Pinch of salt

8 ounces white chocolate chips

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Mix the egg and sugars. Add the vanilla, cashew butter, salt and baking soda. Mix well. Add the chocolates and chopped nuts, and mix to combine. Drop tablespoons of batter onto the parchment-lined pan. Bake 12 to 14 minutes.

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