Red Quinoa Meatballs with Spaghetti Squash

Serves: 4 to 6 (makes 12 meatballs)

  • Parve, Gluten-free, Vegetarian, Passover (use quinoa flour or potato starch)
  • This recipe is one of my favorites in this book. I learned from recipe testers Howard and Trudy
  • Jacobson that it is even low in Weight Watchers points. These meatballs won over friends who
  • don’t even like quinoa. You really feel like you are eating classic spaghetti and meatballs, one of my favorite dishes that my mother made often. You can even sprinkle cheese on top of these
  • “meat”balls. You can also prepare the spaghetti squash and sauce as a side dish with another main.
  • PREP TIME: 15 minutes; Chill firmed meatballs for 1 hour • COOK TIME: Squash cooks for 45 to 50 minutes; quinoa cooks for 15 minutes; sauce cooks for 25 minutes; meatballs cook for 35 to 40 minutes • ADVANCE PREP: Any components may be made 2 days in advance •
  • EQUIPMENT: Cutting board, knife, measuring cups and spoons, garlic
  • press, can opener, jelly roll pan, fork, 2 large bowls, small saucepan, medium frying pan, silicone spatula or wooden spoon, small bowl, plate, medium saucepan, tongs, ladle
  • 1 large spaghetti squash, sliced in half the long way, seeded
  • 1 tablespoon extra virgin olive oil
  • ¾ cup (130g) red quinoa
  • 1½ cups (360ml) water
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 2 large eggs
  • 2 tablespoons quinoa flour (or chickpea flour or potato starch)
  • 4 teaspoons finely chopped fresh Italian parsley
  • ¹⁄8 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 8 cloves garlic, chopped
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon salt or more to taste
  • ¼ teaspoon black pepper
  • Pinch sugar
  • 1 28-ounce (795-g) can crushed tomatoes
  • ½ cup (120ml) water

  1. • To make the spaghetti squash, preheat the oven to 375°F (190°C). Drizzle squash halves with oil and place the cut side down on a jelly roll pan. Bake the squash for 45 to 50 minutes, or until it is fork-tender. Let cool.
  2. Use a fork to scrape the squash into a large bowl. Set aside until you’re ready to serve.
  3. • To make the meatballs, place the quinoa and water in a small saucepan and bring it to a boil over high heat. Cover the pan, reduce the heat to low, and simmer for 15 minutes, or until all of the water has been absorbed. Let the quinoa cool 15 minutes.
  4. • While the quinoa is cooking, heat 2 tablespoons of oil in a medium frying pan over medium-low heat. Add the onions and cook for 5 to 7 minutes, or until soft and starting to brown. Add the garlic and the remaining teaspoon of oil to the pan and cook for another 3 minutes. Transfer to a large bowl and let cool for 10 minutes.
  5. • Add the cooled quinoa to the bowl with the onions and garlic. Add the basil, oregano, eggs, quinoa flour, and parsley and mix well. Add salt and pepper and mix well.
  6. • Pour some water into a small bowl. Dip your hands in the water and then scoop up about 3 tablespoons of the quinoa mixture and shape into a ball. Press the ball tightly and put it on a plate. Wet your hands before shaping each meatball. Chill the meatballs in the fridge for at least 1 hour and up to overnight.
  7. • To make the sauce, heat the oil in a medium saucepan over medium heat. Add onions and cook for 5 minutes. Add the garlic and cook for another 5 minutes. Add the basil, oregano, salt, pepper, and sugar and stir. Add the tomatoes and water and bring the mixture to a boil. Reduce the heat to low and simmer the sauce, covered, for 25 minutes.
  8. • Preheat the oven to 400°F (200°C). Put 2 tablespoons of olive oil onto a jelly roll pan and heat in the oven for 2 to 3 minutes. Carefully place the meatballs on the hot pan and bake for 25 to 30 minutes, or until firm.
  9. • To serve, reheat the squash and sauce. Using tongs, place some squash on a plate, ladle some sauce over it, then add the meatballs and more sauce, if desired.


Slow Cooked Brisket with Wine, Rosemary and Thyme


Slow Cooked Brisket with Wine, Rosemary and Thyme
Recipe type: Meat
Serves: 10

  • One 6 pound brisket
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 4 onions, cut into big chunks
  • 4 large carrots, peeled and sliced into 2-inch chunks
  • 3 parsnips, peeled and sliced into 2-inch chunks
  • 2½ cups beef broth
  • 1 cup red wine, Cabernet or Merlot
  • 2 tablespoons brown sugar
  • 1 tablespoons Passover soy sauce, optional
  • 5 cloves garlic, chopped
  • One 4-ounce can tomato paste
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • ½ teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup chopped fresh parsley

  1. Preheat the oven to 300 degrees F.
  2. Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
  3. Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, Passover soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the sprigs of rosemary and thyme around the brisket. Season with salt and pepper. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
  4. Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.


Dry Rubbed London Broil with Lime and Basil Chimichurri Sauce

Dry Rubbed London Broil with Lime and Basil Chimichurri Sauce
Cook time

Total time


Recipe courtesy of Dave Lieberman
Recipe type: Main
Serves: 4-6

  • One 2-pound London broil
  • 2 tablespoons olive oil
  • 1 recipe Dave’s Rub, recipe follows
  • Dave’s Rub:
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon sweet paprika
  • 2 teaspoons garlic powder
  • 4 pinches salt
  • 15 grinds black pepper
  • Lime and Basil Chimichurri Sauce

  1. Rub London broil with olive oil and then coat generously with the dry rub. Let stand for about 15 minutes at room temperature.
  2. Preheat a grill pan over medium-high heat.
  3. Place meat on grill and grill for about 5 minutes on each side for medium-rare. Remove from heat and let rest for 5 to 10 minutes before slicing on the bias.
  4. Dry rub:
  5. Mix all ingredients together thoroughly in a small bowl.


Cauliflower Crust Lachmagine

Cauliflower Crust Lachmagine
I’ve always enjoyed serving, and eating, lachmagine, a Syrian meat pizza mozze, or appetizer. With cauliflower crust pizza so popular these days, I was inspired to try a cauliflower crust lachmagine for Pesach. I debuted it at the VIP Ram Pesach program (where I run cooking classes), and the Sephardic guests gave this recipe a thumbs-up for authentic flavor!
Recipe type: Meat
Serves: 12 servings

  • Cauliflower Crust:
  • 2 (32-ounce) bags frozen cauliflower, defrosted
  • 2 eggs
  • ½ teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Meat Topping:
  • 1 pound ground beef
  • 1 cup prune butter or plum jam
  • 1 small onion, diced
  • ¼ cup tomato paste
  • ½ cup ketchup
  • 1 teaspoon salt
  • ⅛ teaspoon cinnamon
  • 1 cup pine nuts, optional

  1. Prepare the crust: Shred the cauliflower in a food processor until it resembles small crumbs.
  2. Tightly wrap the cauliflower crumbs in a clean dish towel. (I divide the crumbs in half and use a separate dish towel for each half.) Squeeze the towel until the crumbs are dry. If the cauliflower is still cold from the freezer, let it sit out for 20 minutes and squeeze it again. The cauliflower should be very dry or the crust will become soggy.
  3. Place the dry crumbs into a bowl; add egg, salt, and spices. Mix really well until a “dough” forms.
  4. Preheat oven to 400°F. Line a baking pan with parchment paper; set aside.
  5. Form ¼-cup dough into a 2-3-inch round; place onto prepared pan. Repeat with remaining dough. Bake for 15 minutes, until they start to brown. Remove pan from the oven.
  6. Meanwhile, prepare the meat topping: add all topping ingredients to a large bowl, mixing well to combine.
  7. Reduce oven temperature to 350 degrees. Spread ¼-cup meat topping onto each baked round, pressing down so it sticks to the dough. Make sure to spread topping all the way to the edge, as the meat shrinks while it cooks. Sprinkle a few pine nuts on each if using.
  8. Bake until the meat is cooked through and browned, approximately 30 minutes.

Freezer Friendly

You can use store-bought pizza dough rounds in place of the cauliflower crust.
Prepare recipe through Step 5, then freeze. Defrost, add the meat, and bake.
For a dairy meal, make mini pizzas: Prepare the cauliflower crust through Step 5; add pizza sauce and cheese; bake in a preheated oven until cheese melts.

Recipe and photo from Perfect for Pesach by Naomi Nachman
Artscroll/Shaar Press / March 2017


Persian Spiced Stuffed Peppers

Persian Spiced Stuffed Peppers
Recipe type: Sides
Serves: 8-10

  • 16 mini sweet bell peppers
  • 1 tablespoon neutral oil
  • 1 ½ pound lean ground beef
  • 1 medium sweet onion, such as Vidalia, diced
  • 2 garlic cloves, finely chopped
  • ⅓ cup crushed tomatoes
  • 1 teaspoon paprika
  • ⅛ teaspoon ground cloves or nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped flat leaf parsley
  • Passover Gremolata, optional
  • 2 teaspoons olive oil
  • 1 cup Passover panko
  • 2 cloves garlic, minced
  • Zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • ½ – 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 3 tablespoons chopped fresh parsley

  1. Preheat oven to 400°F.
  2. Cut the bell peppers in half top to bottom and remove the seeds and ribs. Set aside.
  3. In a medium skillet, heat oil. Add onion, garlic and ground beef and cook until browned about 6 to 8 minutes. Drain any excess fat from the meat and remove the skillet from the heat. Add tomatoes, paprika, cloves, cinnamon, cumin, salt and pepper. Cook for 3 minutes. Add parsley and remove from heat.
  4. In a 9-by-13-by-2-inch baking dish, place the bell peppers cut-side up. Evenly divide the beef mixture among the pepper halves. Cover the dish with foil and bake for 20 minutes.
  5. Make the gremolata: In a large sauté pan, heat oil over medium-high heat. Add panko and garlic and cook over medium heat, until garlic is soft and panko is toasty, about 3 – 5 minutes. Add lemon zest, juice, salt, pepper and parsley and cook an additional minute so that the juices are absorbed.
  6. Remove peppers from the oven and uncover. Sprinkle with gremolata and bake, uncovered, for another 5 minutes.
  7. Alternatively, chop additional peppers and tomatoes and sprinkle on top or add a chopped jalapeno. Cook uncovered for 5 minutes.


Shepherd’s Pie

Shepherd’s Pie
Recipe type: Main
Serves: 8-10

  • For the potatoes:
  • 1½ pounds russet potatoes
  • ¼ cup non-dairy creamer or almond milk
  • 2 ounces margarine
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg yolk
  • For the meat filling:
  • 2 tablespoons neutral oil
  • 1 cup chopped onion
  • 2 carrots, peeled and diced small
  • 2 cloves garlic, minced
  • 1½ pounds ground lamb or ground beef
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons potato starch
  • 2 teaspoons tomato paste
  • 1 cup chicken broth or beef broth
  • 1 teaspoon Passover soy sauce
  • 2 teaspoons freshly chopped rosemary leaves
  • 1 teaspoon freshly chopped thyme leaves

  1. Peel the potatoes and cut into ½-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the non-dairy creamer and margarine into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the non-dairy creamer, margarine, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.
  2. Preheat the oven to 400 degrees F.
  3. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the potato starch and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Passover soy sauce, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
  4. Spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.



Passover Brisket with Carrots, Potatoes, and Mushrooms

Passover Brisket with Carrots, Potatoes, and Mushrooms
Recipe type: Main
Serves: 10 – 12

  • One 5 – 6 pound beef brisket, trimmed
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • One 10-ounce box mushrooms, sliced
  • 5 large carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 2 onions, sliced
  • 1 cup ketchup
  • 1 cup packed brown sugar
  • ¼ cup Passover soy sauce
  • ¼ cup apple cider vinegar
  • ¼ cup Passover Worcestershire sauce
  • 1 cup beef stock

  1. Preheat the oven to 300 degrees F.
  2. Put the brisket in a roasting pan. In a small dish, mix onion and garlic powder and salt and pepper. Rub all over meat. Scatter the mushrooms, carrots, celery and onions on top. Whisk together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire, beef stock and 1 cup water in a bowl and pour it over the top. Cover the pan with foil and cook for about 4 hours.
  3. Skim most of the fat from the liquid and strain.
  4. To serve, slice the brisket and put it on a platter with the vegetables and sauce.


Pan Roasted Duck with Honey

Pan Roasted Duck with Honey
Recipe type: Main
Serves: 4

  • 4 boneless skin-on duck breast halves (about 2 lb. total)
  • Kosher salt and freshly ground black pepper
  • ¼ cup dry sherry wine
  • ¼ cup red wine vinegar
  • ½ cup chicken broth
  • 2 teaspoon honey
  • 1 teaspoon lightly chopped fresh thyme
  • 1 tablespoon unsalted margarine

  1. Heat the oven to 425ºF. Rinse the duck breasts and pat dry. With a sharp chef’s or boning knife, score the skin in a ½-inch crosshatch pattern . Try to cut only through the skin and not into the meat. Season the breasts on both sides with salt and pepper.
  2. Heat a large ovenproof sauté pan or skillet (don’t use nonstick and keep your kitchen fan on) over medium-high heat for 1 minute. Put the duck in the pan, skin side down, and let it sear. As fat collects in the pan, spoon it off once or twice . When the skin turns medium brown, after about 6 minutes, reduce the heat to medium. Continue to cook until much of the fat is rendered from the duck and the skin looks crisp and deep golden brown, another 2 to 4 minutes.
  3. Flip the breasts skin side up, spoon off any remaining fat, and put the pan in the oven. Roast until the duck is cooked to your liking: 3 to 4 minutes for medium rare and 5 to 6 minutes for medium well. To check for doneness, cut into a breast or use an instant read thermometer: 135°F for medium rare, 155°F for medium well.
  4. Transfer the duck to a plate or platter and tent with foil to keep warm. Set the pan on medium-high heat and pour in the sherry wine and vinegar. Immediately scrape the pan with a wooden spoon to release any cooked-on bits. Boil until the liquid has reduced to about 2 Tbs., about 3 minutes. Add the broth, honey, thyme, and ¼ tsp. salt. Boil until the liquid is reduced by about half, about 3 minutes. Reduce the heat to low and blend the margarine into the sauce by consistently stirring or swirling the pan. Slice the duck thinly on an angle, arrange it on heated plates, and spoon the sauce over or around it. Serve right away.


Rosemary and Orange Infused Duck

Rosemary and Orange Infused Duck
Serves: 4

  • For the duck
  • 1 5- to 6-lb. duck or two duck breasts
  • Kosher salt and freshly ground black pepper
  • 2 fresh rosemary sprigs, about 5 inches long
  • ½ orange, cut into 4 pieces
  • ½ yellow onion, cut into 2 pieces
  • For the sauce
  • 3 tablespoons minced shallot
  • 1 cup dry white wine
  • ½ cup unsalted chicken stock
  • 3 to 4 tablespoons margarine, softened
  • ½ teaspoon chopped fresh rosemary
  • ½ teaspoon finely grated orange zest
  • Kosher salt and freshly ground black pepper

  1. Roast the duck
  2. Position a rack in the center of the oven and heat the oven to 325°F on convection bake or to 350°F without convection.
  3. Rinse the duck well inside and out, and trim any excess skin and fat. Season the duck well inside and out with salt and pepper. Stuff the cavity with the rosemary, orange, and onion. Tie the legs together with kitchen twine.
  4. Put the duck breast side up on a rack set in a flameproof, heavy-duty roasting pan. Roast the duck until the skin is richly browned and crisp and the meat is fork tender when poked with a fork, about 3 hours. Transfer the duck to a carving board, and let rest while you make the sauce.
  5. Make the sauce
  6. Pour off all but a couple of teaspoons of fat from the roasting pan. Put the pan over medium heat and add the shallot; cook, stirring, until softened but not browned, 2 to 3 minutes. Stir in the wine and stock, scraping the bottom of the pan to loosen any browned bits. Raise the heat to high and boil until reduced to about ⅔ cup, 5 to 7 minutes. Remove from the heat and vigorously whisk in the margarine 1 Tbs. at a time. Whisk in the rosemary and orange zest, and season to taste with salt and pepper.
  7. Carve the duck and serve with the sauce.


Braised Short Ribs with Root Vegetable Mash

Braised Short Ribs with Root Vegetable Mash
Recipe type: main dish
Serves: 6-8

  • 2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces
  • Kosher salt
  • Pepper
  • Potato starch or matzo meal, for dusting
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted margarine or oil
  • 1 head of garlic, halved crosswise
  • 2 onions, quartered
  • 4 shallots, quartered
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 cups dry red wine
  • ¼ cup ruby port or Bordeaux or rich red wine
  • 4 cups chicken stock
  • 5 tablespoons unsalted margarine
  • ½ pound carrots, peeled and cut into ½-inch pieces
  • ½ pound rutabaga, peeled and cut into ½-inch pieces
  • ½ pound butternut squash, peeled and cut into ½-inch pieces
  • ½ pound parsnips, peeled and cut into ½-inch pieces
  • ½ pound sweet potatoes or turnips, peeled and cut into ½-inch pieces
  • 6 garlic cloves, crushed
  • 3 thyme sprigs
  • 2 bay leaves
  • 3 tablespoons honey
  • 1 tablespoons chopped parsley, plus more for garnish
  • Kosher salt
  • Pepper

  1. For the short ribs: Season the short ribs with salt and pepper and lightly dust with potato starch or matzo meal. In a large dutch oven, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the margarine, garlic, onions, shallots, thyme and bay leaves to the Dutch oven and cook over moderate heat, stirring occasionally, until the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.
  2. Return the short ribs and their juices to the pot, add the stock and bring to a simmer. Cover and cook over low heat until the meat is very tender, about 2 hours. Transfer the short ribs to a plate. Strain the sauce through a fine sieve set over a bowl, pressing on the solids; discard the solids. Return the sauce to the pot and simmer until reduced by one-third, about 15 minutes. Add the ribs and simmer gently until warmed through, 5 minutes.
  3. For the vegetable mash:
  4. In a large saucepan, melt 4 tablespoons of the margarine. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of margarine and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
  5. Spoon the mash onto plates and top with the short ribs. Garnish with parsley and pass the remaining sauce at the table.
  6. Make ahead: The braised short ribs and mash can be refrigerated for up to 3 days. Reheat gently before serving.