With nine days between now and Passover (first night Seder is April 6), you’ve got time to break in a few new options. All of them can be made in advance.
Instead of gefilte fish for a first course, try snowy fillets of halibut prepared “plaki” style: roasted with vegetables. I add seedless green grapes for sweetness and color. The popover rolls I do for Passover are soft and chewy; easy enough to bake daily for sandwiches, even. Artichokes are a wonderful vegetable for the spring holiday. Preparing them can take a little time, but then they need only a simple sauce of lemon and honey.
Breakfast quickly becomes a conundrum; after all, how much matzoh brei (softened matzoh fried with eggs) can a body endure? My mother made a thick zucchini frittata-type Sephardic dish with lots of cheese that could be cut in squares and reheated. This was known as “quajado” and can be made with spinach or fresh beet greens as well as zucchini.
Chocolate always seems to be on the dessert menu, but I prefer a fruit crisp. A Passover-friendly mixture with matzoh cake meal and almonds makes a topping that tastes just right.
— Linda Sendowski, a California cooking instructor, blogs at TheGlobalJewishKitchen.com