Recipes by Naomi Nachman from ‘Perfect for Pesach,’ shared with permission by Artscroll.

 Charoset Salad

Pareve—Yields 8 servings

I wanted to include a version of charoset in my book, but I decided to take it a step further, so I created this charoset-inspired salad, with all of the flavors you expect to find: cinnamon, wine, nuts, apples, and more. During our photo shoot preparation, the kitchen support staff all raved about this salad and kept wanting to remake it just so they could enjoy it again and again.

Ingredients:

Candied Almonds:

• 1 cup blanched, sliced almonds
• ½ cup sugar
• ½ teaspoon cinnamon

Dressing:

• ½ cup cream Malaga or sweet red wine
• ½ cup balsamic vinegar
• ¾ cup oil
• 2 Tablespoons sugar
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• Pinch cayenne pepper

Salad:

5-6 ounces baby spinach OR choice of lettuce

3 Granny Smith apples, with peel, diced

8 dried dates, pitted and diced

Method:

Prepare candied almonds: Line a baking sheet with parchment paper; set aside.

Heat a frying pan over medium heat. Add almonds, sugar, and cinnamon; cook for approximately five minutes, stirring frequently, until the sugar is dissolved—do not overcook or sugar will burn.

Spread the nuts in a single layer on prepared baking pan; set aside to cool.

Prepare the dressing: Combine all dressing ingredients in a container; cover tightly and shake to combine.

Assemble the salad: Add spinach, apples, dates, and candied almonds to a large bowl. Just before serving, drizzle with desired amount of dressing (you will have extra); toss to combine.

Prepare Ahead: Nuts can be stored in an airtight container at room temperature for about a week. Dressing can be prepared ahead and stored in the fridge for about a week.

Cook’s tips: Be careful when working with the candied almonds, as hot sugar can cause a painful burn. This recipe makes a large quantity of dressing. Keep any extra in the fridge and use it to dress salads all week.

Fudgy Orange Chocolate Brownies

I created the easiest, yummy, no-fail, Pesach Brownies a few years back. It all starts with good quality ingredients and a great burst of flavor from the orange juice. It’s the delicious fresh taste that will make this pop in your mouth. You’ll want to make it for Pesach and all year round!

• 5 eggs
• 2 1/2 cups white sugar
• 1 1/4 cups vegetable oil
• 1 1/4 cups almond flour
• 1/4 cup orange juice (such as Tropicana Pure Premium)
• 1 1/2 cups unsweetened cocoa powder
• 1 teaspoon vanilla extract

Beat eggs and sugar. Add oil and orange juice. Mix in almond flour and cocoa.

Bake in a greased 9 x 13 inch pan at 350 degrees for 25 minutes.

Orange Glaze

1 cup confectioners sugar

2 Tablespoon Tropicana Pure Premium OJ (you can add a few more small drops at a time if it’s too thick)

Mix well until it’s thickened and drizzle over cooled brownies

Seder Pot Roast

It’s traditional that on the night of the Seder we do not eat meat that has been roasted in the oven, so I developed this stovetop meat for my Pesach catering clients to serve instead. The recipe is also ideal for Yom Tov, if your oven is off and you want to cook something fresh.

Meat – Yields 8 servings – freezer friendly

• 1 Tablespoon oil
• 1 (4-pound) California roast
• 2 Tablespoons potato starch
• 1 teaspoon kosher salt
• 1 large onion, quartered
• 2 large loose carrots, cut into chunks
• 1 Tablespoon fish-free imitation Worcestershire sauce
• 2 cloves garlic, minced
• 1 cup red wine
• ½ cup ketchup
• ¼ cup barbecue sauce

Heat oil over high heat in a large pot or Dutch oven.

Dredge the roast on all sides in potato starch. Sear in the hot oil for a minute or less per side, until meat starts to brown.

Reduce heat; add remaining ingredients. Cover tightly; simmer for three hours, until the meat is tender.

Prepare ahead: Slice roast before freezing.

Year round: Use flour in place of potato starch.

Cook’s note: Can also use a French roast or brisket

Erev Pesach Potato Salad

My parents ran a Pesach program out of Sydney, Australia for 28 years while I was growing up. Aside from great memories of the program, I fondly remember this potato salad that was served every year Erev Pesach at the buffet.

Meat – Yields 8

• 8 large red potatoes, boiled and quartered
• 3 Tablespoons fresh dill, chopped
• 1 cup assorted deli meats, shredded
• 4 sour pickles, cubed
• ¼ cup mayonnaise, low fat okay
• 1 teaspoon salt

Combine all ingredients in a large bowl. Stir until combined.