L ifestyle /C ulture
Beyond the Seder: Dinner During Passover
need a longer time in the pan.

F OO D
KERI WHITE | JE FOOD COLUMNIST
PASSOVER LASTS for eight
days. Most people only do one
or two seders, but if you strictly
observe the holiday, that still
leaves six chametz-free dinners
to deliver.

Given that seders tend to
be rather substantial multi-
course meals, there may be
an appetite for lighter fare on
the remaining nights, while
still adhering to the rules. In
addition, cooks may crave a
break after the effort it takes
to host a seder, even if the
gathering is smaller than
usual. The following recipes are
designed with that in mind.

BAKED SWEET POTATOES
WITH SAUTEED GREENS
Serves 2
This marries two superfoods
— both of these veggies perpet-
ually appear on lists of things
we’re supposed to consume
in vast quantities for optimal
health. The preparation here is
simple, healthy and colorful. It
can be a light meal on its own,
or it can be a spectacular side.

I used the Swiss chard tinged
with red — the rainbow, or
regular green variety would work
just fine, as would any other green
such as kale, spinach, collards or
escarole. Be sure to adjust the
cooking time; spinach cooks
quickly, while kale and collards
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Width: 3.625 in
Depth: 5.5 in
Color: Black
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Serves 2
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www.jewishexponent.com MARCH 18, 2021
Heat your oven to 350 F.

Prick the sweet potatoes, place
them on foil or a baking tray to
catch the drippings, and place
in the oven. Bake for about
45-60 minutes until they are
completely soft.

When the potatoes are
almost done, heat oil in a skillet
and sauté the scallions with
salt and pepper until fragrant.

Add the Swiss chard and cook,
stirring frequently, until done,
about 6 minutes. Slice the sweet
potatoes in half, and spoon the
cooked greens onto the cut
sides of the potatoes, mashing
slightly. Serve immediately.

POACHED SCRAMBLE
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20 2 large sweet potatoes
1 teaspoon oil
1 scallion, sliced
Salt and pepper to taste
1 bunch Swiss chard,
chopped I discovered this method for
cooking eggs years ago. It has a
lot going for it, with no added
fat, a fluffy, soft texture, quick
cooking and minimal mess.

The downside is that it does
not lend itself to a large batch,
but in these times of small
gatherings, a dinner a deux is
more likely what is required.

I generally drain the eggs in a
strainer or large slotted spoon,
then give them a couple of dabs
with paper towels to absorb
the additional wetness, but if
this doesn’t bother you, just
lift them out of the pan with a
slotted spoon and plate them.

This version is the most basic
— salt and pepper — but you
can get creative and add other
seasonings to the eggs before
cooking, or toss fresh herbs or
cheese on top after plating.

Poached scramble
two-thirds of the way with water,
add a pinch of salt and bring
it to a boil. Crack the eggs into
a small bowl and whisk them
vigorously until they get fluffy.

Add salt and pepper.

When the water boils, pour
the eggs carefully into the
pan and cover them. Cook
for 1 minute. When the eggs
are done, remove them from
the pan, either with a large
slotted spoon or by pouring
them through a strainer.

Season as desired, and serve
immediately. CREAM OF WHATEVER SOUP
Serves 4
This soup offers a basic prepa-
ration for any vegetable(s) you
have on hand. It can be used
for everything from asparagus
to zucchini, broccoli, butternut
squash, carrot, cauliflower,
potato or a combination thereof.

If you like a uniform, smooth
texture, puree the soup. If you
are fine with chunks, leave it
be. Just cut them small enough
during prep so they fit easily on
a soup spoon: No huge broccoli
florets, please.

Not into dairy? Skip it.

4 eggs
Prefer yogurt to cream?
Swirl it in.

Pinches of salt and pepper
This is not so much a recipe
Fill a medium-sized saucepan as a framework for a simple
JEWISH EXPONENT
Photo by Keri White
and satisfying soup. If you feel
like spicing things up, add a
few cloves of crushed garlic
with the onion sauté, some
dried or fresh herbs, some
lemon or lime zest, a teaspoon
of curry powder or a sprinkle
of cayenne pepper.

1 tablespoon butter or oil
1 small onion, chopped
½ teaspoon salt
½ teaspoon pepper
4 cups chopped vegetables,
either a single variety or
a mishmash
4 cups vegetable stock
1 cup milk, cream, half-and-
half or ½ cup yogurt or
sour cream
In a large pot, heat the oil
and sauté the onions with salt
and pepper until fragrant. Add
the vegetables and sauté until
they are coated and shiny. Add
the broth, bring it to a boil,
then lower the heat, cover and
simmer for about 30 minutes
until the vegetables are soft.

Note: Things like asparagus
and tomatoes will cook faster than
potatoes and butternut squash; use
a fork over a timer to decide when
soup is done. If desired, puree the
soup; if not desired, don’t.

Before serving, add milk,
cream, half-and-half, yogurt or
sour cream, if desired. l
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