This Passover, we have something new to celebrate: Joan Kekst’s fresh new recipes. She’s pretty unhappy about the fact that so many family members now have high blood pressure, high cholesterol, and diabetes. So this year she’s cooking plenty of veggies, roasted meats and poultry, and fresh fruit. Just in case you haven’t noticed, Joan’s family isn’t the only one in this boat. Thanks, Joan, for showing us how to deliver ourselves from yet one more type of slavery: chronic illness.
MUSHROOM and OLIVE APPETIZER (pareve/vegan)
1 lb. large white mushrooms
2T fresh lemon juice
4T olive oil
1/2 cup fresh celery leaves
Kosher salt
Freshly grated pepper
12 pimento-stuffed Israeli green olives, sliced
Trim stems of mushrooms and slice as thinly as possible. Spread mushrooms on a ceramic platter and drizzle with lemon juice; stir well. Drizzle with olive oil and coat well. Can be made to this point several hours ahead; cover with damp paper towel. Season with salt and pepper, scatter celery leaves and olives. Serve at room temperature. 10 -12 portions.
SPRING VEGETABLE SOUP (pareve/vegan)
1T olive oil
1 large sweet white onion, chopped
1 cup celery, thinly sliced
2 lb. carrots, sliced
1 turnip, peeled and sliced
1 baking potato, peeled and diced
12 cups water or vegetable stock
1 teaspoon dried thyme, crumbled
Salt and pepper to taste
Juice of half a lime
2 tomatoes, seeded and diced
3 cups cabbage, shredded
Long strands of chives
Heat oil in a large stockpot on medium heat, and saute onion until transparent. Add celery, carrots, turnip, potato and saute 5 minutes. Add water or vegetable stock, bring to a simmer, cover and cook 20 minutes or until vegetables are fork tender. Cool slightly.
With a slotted spoon, remove half the vegetables to a blender or processor and puree. Return to the pot; add thyme, season to taste with salt, pepper and lime juice. Add tomatoes and cabbage. Simmer until cabbage wilts, about 15 minutes. Adjust seasoning, garnish with long chive strands. Serve hot with mini matzo balls if desired.