Filled with cooking tips, prepare ahead, freezing and heating instructions, Naomi Nachman’s Perfect for Pesach cookbook offers 100 plus easy to make Passover recipes. Even if you don’t celebrate Passover, you can enjoy her friendly and approachable recipe ideas.
Perfect for Pessach is not a vegetarian cookbook, and doesn’t include a vegetarian chapter. It is, however, filled with vegetarian friendly dishes that will delight your family and guests.
Perfect for Pesach is organized in 9 chapters:
- Dips and Salads
Some of the vegetarian options that stood out to us were:
Mediterranean Eggplant Salad: The picture just jumps off the page, making you want to run to the closest produce market and purchase the ingredients to make this salad for dinner.
Beet Salad with Candied Nuts: Roasted beets, fresh tomatoes and sweet candied nuts make this irresistible dish a must try.
Zucchini Ravioli with Spinach Ricotta Filling: Naomi uses ribbons of zucchini as the ravioli “dough”, wrapping the creamy filling inside. Genius!
Artisan Matzah Toasts: Your Passover answer to Avocado toast! Multiple topping suggestions and a stunning presentation make this recipe ideal to have as a snack or light dinner, especially after two nights of long, heavy Seder meals!
We were also intrigued by the Quinoa Hummus and Watermelon Gazpacho. They look like very unique twists on the classic recipes.
Passover dessert are usually challenging. They are often dry, crumbly or taste like something is missing. However, Naomi’s desserts look deliciously scrumptious. Her Fudgy Chocolate Bundt Cake looks incredibly moist, her Apricot Nut Thumbprint Cookies are delicious (see recipe below) and her Chocolate Chip Biscotti are perfect to enjoy with a cup of coffee or tea.
We’ve had the pleasure of personally meeting Naomi. Her high energy and friendly demeanor are contagious. Perfect for Pesach is the result of Naomi’s years of experience as a Passover caterer and Passover cooking instructor. It’s a privilege to have the opportunity to review her debut cookbook Perfect for Pesach. A perfect balance of traditional and innovative, easy to make recipes, that you will want to cook all year long. Each recipe is beautifully photographed by the incredibly talented Miriam Pascal.
- 2 eggs
- 1 cup sugar
- ⅔ cup oil
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- pinch salt
- 1 cup potato starch
- 3 cups ground almonds
- Apricot Filling
- ½ cup apricot jam
- 2 Tablespoons lemon juice
- ½ cup finely chopped pecans
- Preheat oven to 350ºF. Line two baking sheets with parchment paper; set aside.
- In the bowl of an electric mixer, beat eggs together on high speed for approximately 5 minutes, until thick and foamy.
- Add sugar, oil, baking powder, cinnamon, and salt. Beat until combined and creamy.
- Add potato starch and ground almonds; beat until combined. Set aside.
- Prepare the filling: Place jam, lemon juice, and pecans into a small bowl. Stir well to combine.
- Coat your hands with nonstick cooking spray to prevent dough from sticking. Scoop out about 1 tablespoon of dough and roll into a ball between your palms. Place ball onto prepared baking sheet. Repeat with remaining dough.
- Use your thumb or the back of a teaspoon measuring spoon to form an indentation in the center of each ball. Fill each with apricot filling.
- Bake for approximately 12 minutes, until the tops of the cookies are set.
Recipe reprinted with permission from Perfect for Pesach by Naomi Nachman Artscroll/Shaar Press / March 2017