food & dining
What to Eat After the Seders?
LINDA MOREL | SPECIAL TO THE JE
P assover is the most cele-
brated Jewish holiday, proba-
bly because most of us enjoy
attending seders.

We come for the closeness of fam-
ily and friends, foods we remember
fondly, and to hear the story repeated
of the ancient Hebrews’ historic flight
from slavery in Egypt to freedom in the
Promised Land.

On the first two nights of Passover,
the seder nights, the menu is usually
set, mostly by tradition. Often, we eat
brisket, potato kugels, matzah casse-
roles and cakes calling for eight to 10
eggs. While delicious, these foods are
heavy. But once the seders are over, what
is on the menu for the nearly week of
meals ahead?
I love planning and preparing every-
24 day Passover foods. There are plenty
of tasty dishes that don’t call for for-
bidden foods: legumes and leavened
wheat, barley, rye, spelt and oats.

I find it easier and more reliable to
observe Passover at home, rather than
in restaurants. As we enter the third
Passover during the pandemic, it’s also
safer at my dining room table.

My game plan is to return to my
usual eating style, while adhering to
Passover’s parameters. I think lighter
and brighter, particularly because
Passover is the quintessential spring
holiday. With April in the air, it’s time
to gravitate toward salads, green vege-
tables and airy desserts.

When I consider what to serve
during these special days, I ask:
What would I be eating if it weren’t
Passover this week? Roasted meat
or grilled fish, green vegetables and
salads galore. Why should Passover
be any different?
APRIL 14, 2022 | JEWISHEXPONENT.COM
Warm Spinach Salad | Pareve
Serves 8
10-ounce package baby spinach
¼ cup olive oil
1 medium onion, sliced thin
Kosher salt to taste
Freshly ground pepper to taste
8-ounce package of white
mushrooms, sliced
2 cloves garlic, minced
1 cup grape tomatoes
Place the spinach in a large salad
bowl and reserve.

On a medium flame, heat the oil in
a medium-large deep skillet or pot.

Add the onion slices, and sprinkle
them with salt and pepper. Sauté
until the onion slices break into rings.

Add the mushrooms. Continue to
sauté until they turn golden brown.

Add the garlic and tomatoes, stir-
ring until the garlic turns fragrant.

Remove the skillet from the flame.

Cover the skillet for 5 minutes. The
recipe can be made to this point a
couple of hours ahead.

Reheat the dish to warm when you
are ready to serve it. Spoon the mix-
ture onto the spinach, making sure
it’s warm — not hot. If it’s hot, it will
cook the spinach leaves.

Toss the ingredients and serve.

Microwave Asparagus Express |
Pareve Serves 3-4
1 bunch asparagus
Olive oil for drizzling
Kosher salt to taste
Break off the coarse ends of the
asparagus, and discard them. Rinse the
asparagus under cold water, and pat it
dry with paper towels.

Drizzle a small amount of olive oil