In the midst of Coronavirus uprooting our lives in unimaginable ways, one thing is certain — Pesach is well on its way, something of certainty in this uncertain time. Studies have shown that planning and executing new routines that connect you to what really matters in life is the best recipe for good mental health. I would like to think that preparing for Pesach will help distract us all a bit, all the while providing a sense of accomplishment and spirituality — two very necessary things in the coming weeks. This is a time period to do as much as we can to help one another. Here at Fleishigs, we felt that putting together our vast knowledge in cooking and preparing for Pesach was a way for us to offer a service that will hopefully ease some of the burden of planning Pesach. I have been editor-in-chief of food magazines (from Bitayavon to Joy of Kosher and now Fleishigs) for the past 9 years and have produced nine Pesach editions thus far. I have taken that knowledge and compiled this guide, with the goal to provide a clear and comprehensive — yet BASIC — guide to producing and planning Pesach 2020. Feel free to expand on what is written here based on your needs or pick up a copy of the Current Issue of Fleishigs Magazine for even more inspiration. I have put together a list of basic equipment, a list of every ingredient you’d need throughout Pesach and menus to support those lists. I have also included a plan on what to serve for dinner leading up to Pesach. You can follow this guide to the T or use it as a way to organize your menus and shopping lists according to your personal tastes and needs. The menu strategy is to make a few basics that you will utilize in a variety of ways. For instance, a large pot of ratatouille makes the perfect side dish or sauce for gefilte fish or salmon. A meat sauce works well in moussaka, on Pesach noodles (Bolognese style) or as a topping on roasted sweet potatoes. Stay calm, we are here for you!
Bitayavon
Shifra
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2 sheet pans
Soup ladle
2 9x13-inch Pyrex/oven-to-table dishes (or disposable 9x13-inch pans)
Spatula
1 food processor or 1 box grater 1 immersion blender 1 large skillet or frying pan (a
Slotted spoon Plastic or glass containers with covers to store food (buy based on
how much you plan to store at once)
Lodge cast iron is a great option)
Kitchen towels (or tons of paper towels)
1 small frying pan
Bottle opener
1 medium pot with cover 1 large pot with cover Mixing bowls Mixing spoons Chef’s knife Paring knife Peeler
Expanded equipment list‌
more options (should space allow):
Grill (pre-Pesach cooking and mid-Pesach barbecues) Sous vide machine (if you don't have one yet, Pesach is a great time to try it out and keep it for year-round)
Can opener
Blender (great for smoothies, soups and ice coffees)
2 cutting boards
Hand mixer
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Topped with fresh fruit
Almond Butter Banana Pancakes: Mash 2 very ripe bananas and mix with ½ cup almond butter, 4 eggs, a pinch of salt and flavor addition of choice (such as imitation vanilla extract, cinnamon etc.). Add coconut oil to pan and spoon ¼ cup mixture into pan. Cook 3 minutes on one side and 2 minutes on the other.
Hard or soft boiled eggs with sliced cucumbers, mixed greens
and lemons
5 6 7 8
Shakshuka
with Israeli pickles, yogurt or sour cream and Pesach crackers or matzah
Omelettes Café-style breakfast Serve roasted potatoes or hash browns and Israeli salad alongside eggs
Avocado toast (using matzah)
Yogurt parfaits
with grapefruit segments and Pesach
granola or chopped nuts
Breakfast
Chia seeds
Grapefruits
Shopping
Eggs
English cucumbers
Yogurt
Mixed greens
Almond butter
Tomatoes and/or matbucha
Bananas
Fresh lemons
Avocados
Potatoes
List
Almond or regular milk
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IDEAS
Chia Pudding
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Lunch
IDEAS
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Zucchini Sausage Frittata
(Issue #10)
Vegetable Lasagna Thinly slice 2 zucchinis and 1 eggplant, brush with oil and roast at 425°F for 20 minutes. Combine 2 cups ricotta with 1 cup defrosted spinach that has been squeezed dry. Pour 1 cup marinara sauce into a 9-inch baking dish. Top with a layer of roasted zucchini and eggplant. Top with ricotta cheese mixture. Repeat. Top with 1 cup marinara and 2 cups shredded cheese. Cover and cook in a 400°Foven for 20 minutes. Uncover and cook an additional 10 minutes.
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Quinoa Poke Bowls This is a great way to give a fresh spin on leftover produce. Chop or shred whatever you have on hand (zucchini, mango, carrots, cucumbers, avocado, scallions, cabbage, etc.) and dice sushi-grade tuna or salmon (or even smoked salmon). Serve over cooked quinoa and drizzle Rorie’s Creamy Dressing (Current Issue #16).
Quinoa Feta Salad: Mix 2 cups cooked quinoa with 1 cup diced cucumbers, 1 cup diced tomatoes, ¼ cup diced red onion, ¼ cup olive oil, ¼ cup lemon juice, ¼ cup chopped olives and salt and pepper to taste. Top with feta cheese and dried oregano, if desired.
More ideas for pickier eaters or young kids:
In addition to the following
Pesach Pasta
prepared tuna salad, hard
Tuna Fish
patties in the fridge allow for
suggestions, having some boiled eggs and cooked meat
Gluten-Free Fish Sticks
family members to have healthy and filling options to grab and eat as needed.
Schnitzel & Burgers
Vegetable sticks and washed fruit are other great options to have on hand.
Lunch Shopping List Zucchinis
English cucumbers
Eggplant
Tomatoes
Ricotta cheese
Sushi-grade tuna, salmon or smoked salmon
Onions
Red onions
Canned tuna
Marinara
Feta cheese
Bag of quinoa
1 (12-ounce) package Italian Sausages:
Frozen spinach
Shredded cheese
Dozen eggs
(you will have a few eggs leftover, boil and have on hand for a quick on-the-go snack)
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Almond milk
We used Meal Mart
Pantry staples: Oil, salt, pepper, chili spice.
Shopping List Family-sized package ground beef Tomato paste Onions
4
Carrots
(some for meat sauce, some to grate for Carrot Salad)
Celery
(some for meat sauce, some to serve with Maple Lemon Chicken Bites)
Shallots Fresh garlic Organic sweet potatoes
(figure ½-1 whole sweet potato per person, depending on size)
Skinless, boneless chicken breasts or chicken thighs Potato starch Maple syrup or honey London Broil Romaine lettuce Eggplant Almonds SUBSCRIBE NOW AT FLEISHIGS.COM AND SAVE 10% WITH CODE:PESACH
(Current Issue #16). Serve with Carrot Salad (Issue #10)
Meat Sauce-Stuffed Sweet Potato (Current Issue #16)
Spice-Rubbed London Broil (Current Issue #16), grilled or broiled. Serve in lettuce cups alongside roasted vegetables or baked sweet potato.
Maple Lemon Chicken Bites (Current Issue #16) serve with Roasted Potato Wedges (Issue #4), Roasted Shallot Mayo (Current Issue #16) and fresh vegetable sticks.
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fridge ready to be heated up anytime.
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Meaty Eggplant Moussaka
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Soup Tip: If you’re making soup, make a double batch and keep a container in the
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Using the same ingredients in multiple ways helps save a lot of time. Our basic meat sauce can be used on moussaka as well as a stuffing for roasted potatoes (sweet or regular potatoes). Our Roasted Shallot Mayo (Current Issue #16) can be used to drizzle over said potatoes and also as a dipping sauce for the Maple Chicken Bites (Current Issue #16) and grilled London Broil.
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The following is a list for the first half of Yom Tov. You can buy a little extra of each to make for the second days. Make double batches of soup so you can have chicken soup and a vegetable soup for second days. Cooked gefilte fish freezes really well, so you can simply take out as needed. We also recommend going super simple for the last days. Serve soup as a first course and then a roasted protein and vegetable as
a second course. Keep it basic and serve fresh fruit for dessert. (See the end of this guide for roasted chicken and sheet pan salmon recipes.) A basic approach to Yom Tov means focusing on one main course, instead of the traditional two main courses that have become standard. The first Seder menu below is more basic and the second consists of a three course meal. Feel free to omit a course in that option as well.
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SEDER 1
Roasted Sweet Potato Soup (Issue #6)
+ Caramelized Onion Relish (Current Issue #16)
2 3 4 5
Braised Sweet & Sour French Roast Or use top of the rib or chicken (Issue #6)
Bistro Salad (Current Issue #16)
Potato Kugel (Issue #10)
Hazelnut Butter Brownies
(Current Issue #16)
and non-dairy ice cream
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SEDER 1 2 3
Wine Poached Salmon (Issue #6)
Beet Salad (Current Issue #16)
Guacamole (mash avocado with kosher salt, black pepper and a drizzle of lemon juice. Add crushed red pepper flakes and/or
4 5 6
Carrot Salad (Issue #10)
Slow Cooker Meat & Cabbage Soup (Current Issue #16)
7 8
Potato Kugel (Issue #10)
S'mores Dip with Cookie Dippers (Current Issue #6)
Brisket and Gravy (Issue #14)
diced onion, if desired) SUBSCRIBE NOW AT FLEISHIGS.COM AND SAVE 10% WITH CODE:PESACH
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DAY MEAL 1
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DAY MEAL 2
1 Whole Roasted Branzino Beet and 2 Golden Blood Orange Citrus Salad 3 Leftover French roast 4 Meat Ragu with Pesach Noodles 5 Sweet Potato Kugel
Next Level Salmon Tartare (Current Issue #6)
(Current Issue #6)
Spice-Rubbed London Broil (Current Issue #16)
(Current Issue #16)
Schnitzel
Make a classic schnitzel using kosher for Pesach breadcrumbs
Ratatouille (Current Issue #14)
(Current Issue #6)
Poached Pears (Issue #6)
(Current Issue #16)
SHABBOS CHOL HAMOED
1 2
5
Pickled Salmon (Current Issue #7)
Fresh salad
Cocktail Sauce Chicken (Current Issue #6)
or Sweet and Sour Chicken
(Current Issue #16)
Make the vinaigrette from the Current Issue #16 and combine with two cups of your favorite chopped vegetables and two cups of mixed greens.
6 7
3 Beet Magic Chicken Soup 4 Leftover brisket from Seder (Current Issue #16)
Potato Kugel (Current Issue #10)
Roasted Vegetables (Current Issue #16, instructions for Bistro Salad)
SHABBOS DAY MEAL
1 2 3
Ratatouille Gefilte Fish (Current Issue #14)
Pickled Salmon (Current Issue #7)
Jicama Mango Salad (Current Issue #6)
4 5 6
Overnight Pesach cholent Fresh Fruit Meringues (Current Issue #6)
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Preheat oven to 200°F. In a large pot or roasting pan, place 1 (4-pound) roast (chuck, minute and kolichel all work), 1 pound beef bones or turkey necks, 2 large chopped onions, 6 peeled and chopped Idaho potatoes, salt, pepper and a drizzle of olive oil. Cover ⅔ with water. Cover pan and cook overnight.
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4 tomatoes
1 butternut squash
8 ounces hazelnuts
Kosher salt
2 English cucumbers
2 medium eggplants
8 ounces walnuts
Black pepper
8 sweet potatoes
4 zucchinis
1 bag marshmallows
Almond milk
8 Spanish onions
2 parsnips
A few bars baking chocolate
Ketchup
Sugar
Jarred horseradish
Olive oil
Potato starch
Grapeseed or avocado oil
Almond flour
2 cans tomato paste
Chicken stock (or use leftover/ strained homemade chicken soup)
1 head green cabbage 2-3 mangos 1 large jicama 1 bunch beets 2 pounds carrots
1 package (3 heads) romaine (for
salads and Seder)
1 box mixed greens Fresh fruit (see breakfast list as well) 8 pears
1 can crushed tomatoes 1 small bottle maple syrup
Non-dairy ice cream
Chili powder
Meat Dept.
Fish Dept.
Seder Plate
French Roast (or top of the rib roast or
16 filets salmon (slice according to
Matzah
chicken bottoms)
size preference, anywhere between 1-3 inches thick)
Chicken necks
1 (4-pound) first or second cut brisket (second cut is more tender, first cut is leaner)
3 pounds flanken 4 pounds chuck roast, minute roast or use a combination of turkey necks and legs for cholent
Hard boiled eggs
1 side of salmon (for last days)
Karpas according to your custom (i.e. potatoes, onion, celery, herbs)
2 rolls gefilte fish 2 butterflied branzino
Charoset Horseradish (fresh or from the jar) Romaine lettuce
3 bone-in, skin-on chicken breasts 1 family-sized package chicken legs 2 pounds ground beef 2 whole chickens (for second days)
Extras
Kid Essentials
Coffee and tea
Pesach pasta
Lollipops or chocolate
Milk
String cheese
Cut up apples
Sugar or alternative sweetener
Yogurt
Baby carrots
Coffee cups
Tuna
Yogurt
Pesach crackers (such as Gefen)
Snacks
Potato chips or sticks
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This list will very generously feed a family of eight for all four meals. You may have extra for second days. In keeping things basic, we recommend repeating components by cooking double batches and freezing. This way you will have the bulk of the second days already prepared when cooking for the first days.
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2 (5-pound) bags Idaho potatoes 1 bunch parsley
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Recipe By Shlomo Klein as featured in Fleishigs Magazine, March 2019 Serves: 8-12 Yapchik, a Polish or Hungarian version of cholent, has been one of Shlomo’s obsessions this past year. We investigated the origination of this dish and have gotten conflicting responses. However, we do know that the Skverer Rebbe has been serving it at his tish (table), for many years. Essentially a meat-stuffed potato kugel, Yapchik is a true Jewish comfort food. Shredded potato, onion, meat, salt and pepper...sounds simple enough? To prepare, Yapchik is pretty simple. On the other hand, coming up with the ultimate, fool-proof Yapchik was not as easy. It took many trials and taste-tests to get this right.
8 large Russet potatoes 1 Spanish onion 7 eggs 1 cup water 1¼ cups olive oil 1 tablespoon + 1 teaspoon salt 1½ pounds kolichel, cubed 1 (6-ounce) package Meal Mart pastrami, chopped
1. Preheat oven to 425°F. 2. Using a kugel blade, process potatoes and onions. Note: a kugel blade comes with only some food processor brands. If you don’t have one, grate the potatoes and onions with the grater attachment and then pulse the mixture using the “s” blade, until the mixture is fully mixed. Do not over process as that will turn the mixture into liquid. 3. Remove mixture from food processor and place in mixing bowl. 4. Process eggs, water, oil and salt in the food processor and pour into the potato-onion mixture. 5. Add the meat and pastrami into the mixing bowl and combine everything together. 6. Pour into a 9x13-inch baking pan. 7. Bake uncovered for 1½ hours. 8. Lower oven temperature to 200°F. 9. Cover baking pan well with 2 layers of silver foil to lock in the moisture. 10. Bake for 6 more hours.
DAIRY
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NEVER WORRY ABOUT TOIVELING.
From the store to the pot Ready. Set. Cook. AVA I L A B L E AT Y O U R L O C A L S T O R E
www.thekoshercook.com
sheet pan and season with 2 tablespoons kosher salt and 2 tablespoons oil. Place 4 halved sweet potatoes face down on pan. Roast for 45 minute to an hour, until juices of chicken run clear.
Sheet Pan Salmon Preheat oven to 400°F. Place salmon on a sheet pan. Season with 2 teaspoons kosher salt, ½ teaspoon freshly ground black pepper, 2 tablespoons fresh ginger, zest and juice of 2 oranges, 2 tablespoons honey, 1 bag frozen broccoli. Roast for 20 minutes.
One Pan, Magic Penne Bake For that night that you still have a non-Pesach oven operating or use Pesach noodles. Place 1 package uncooked penne noodles in a 9x13-inch pan. Add 3 cups heavy cream, 1 jar marinara and a pinch of salt. Cover, place in a preheated oven set to 375°F. Cook for 40 minutes. Uncover, top with 1 cup Parmesan or shredded cheese (optional) and bake for an additional 5-10 minutes, until cheese is bubbly.
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Preheat oven to 400°F. Place a whole chicken on a
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DINNER IDEAS
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EGGPLANT ZUCCHINI DELI ROLLS
1 large eggplant 2 medium zucchini 12 slices Meal Mart smoked turkey 12 slices Meal Mart pastrami ½ cup favorite barbecue sauce ¼ cup oil 2 tablespoons kosher for Pesach panko breadcrumbs Preheat oven to 375°F. Thinly slice eggplant and zucchini lengthwise into ⅛-inch slices. Arrange slices on parchment-lined baking sheet, brush with oil and roast for 15 minutes. Set aside for a few minutes until cool enough to handle. Lay slice of eggplant on work space. Top with zucchini slice, turkey slice and pastrami slice. Roll and brush top with barbecue sauce. Top with panko breadcrumbs and repeat with the rest. Place rolls back on the baking sheet. Return to oven and cook for 5 minutes. Serve warm.
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