Before you plan the same old menu, check out this new Passover cookbook

Miriam Pascal Cohen’s latest book, “Real Life Pesach Cooking” (Mesorah Publications, 2024) might be a lifesaver for those of us looking for a fresh cookbook for the upcoming holiday that offers both modern and classic Passover recipes.

On the innovative side, think Matzah Ball and Pulled Beef Sliders, Shallot and Dried Fruit Braised Roast, and Zucchini Cheese Fritters. Unbelievably Crispy Pesach Schnitzel, Apple Crumb Kugel and even Cohen’s Best Pesach Brownies are among the classic recipes.

This is Cohen’s fourth cookbook, and this time, the focus is on recipes that fit into real life. These are recipes that you can make during the holiday with little fuss and few pieces of equipment. As she writes in her introduction, “My books are not meant to be aspirational. I am not some kind of superwoman … I’m like you.”

The book offers tips for modifying recipes for those who don’t use certain foods during Passover. And there are freezer tips and guidelines for planning ahead, along with notes on serving and variations.

I found the Building Blocks & Staples section at the back particularly useful. There, you’ll find recipes for homemade staples like mayonnaise, ketchup and barbecue sauce, as well as a dough recipe that can be used for a variety of basics, such as kosher-for-Passover rolls, pizza and sandwich bread.

Cohen is the creator of OvertimeCook.com, and she has an Instagram and Facebook presence with thousands of followers. She’s on X and TikTok as well. Her other books are “Something Sweet” (2015), “Real Life Kosher Cooking” (2017) and “More Real Life Kosher Cooking” (2019). Cohen takes her own photographs and does the food styling as well.

“Real Life Pesach Cooking,” which features 150 recipes, is available from the publisher, at artscroll.com, Amazon and at stores that sell books.

Here are two recipes from the book, reprinted with permission.

FRAN OSTENDORF (fostendorf@jewishallianceri.org) is the editor of Jewish Rhode Island.

Avocado Citrus Salad (with Grilled Chicken)

This salad started out as a pareve salad, with everything but the chicken. Upon thinking about it, I felt it needed some heartiness, and addping the chicken felt like an obvious choice. If you’re a grapefruit lover (like myself), this pastel-colored salad will delight you with its tangy flavors.

Meat

Yield 6 servings

INGREDIENTS

Grilled Chicken

1½ pounds chicken cutlets, butterflied

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon paprika

Citrus Dressing

1/2 cup olive oil

3 tablespoons lemon juice

3 tablespoons lime juice

2 cloves garlic, minced

2 tablespoons honey

1 teaspoon kosher salt

1/2 teaspoon ground
Black pepper

Salad

6-8 ounces romaine lettuce OR
salad greens of your choice

2 shallots, sliced

2 medium oranges,
cut into slices or wedges

1 large grapefruit,
cut into slices or wedges

1 avocado, sliced

1 cup sweet potato chips,
lightly crushed

DIRECTIONS

Prepare the grilled chicken: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside. Place all chicken ingredients into a ziplock bag. Shake or squeeze bag to fully coat chicken in oil and spices.

Place chicken cutlets on prepared baking sheet. Bake 8-10 minutes per side, until cooked through; set aside to cool.
Prepare the citrus dressing: Combine all dressing ingredients in a small container. Shake well to combine.
Assemble the salad: Toss together lettuce and shallots in a salad bowl. Arrange orange, grapefruit, and avocado slices on top. Slice chicken into thin strips; arrange over salad. Sprinkle with sweet potato chips.
Just before serving, add dressing; toss to combine.

Plan ahead

Chicken can be prepared up to 2 days ahead of time. Dressing can be prepared up to 1 week ahead of time. Salad should be assembled fresh.

Cinnamon Snowballs

I’ve always been a fan of snowball cookies, with their soft, melt-in-your-mouth texture. And because they already contain ground nuts, it’s a great fit for Pesach baking. This version is in honor of all my fellow cinnamon fans – the flavor of it comes through strongly in every delicate bite.

Pareve or dairy

Yield about 2½ dozen cookies

INGREDIENTS

1/2 pound margarine or butter

1 cup powdered sugar

1 tablespoon cinnamon

1 teaspoon pure vanilla extract

1/2 teaspoon kosher salt

1¾ cups potato starch

1¾ cups almond flour

Coating

1/2 cup powdered sugar

1 tablespoon cinnamon

DIRECTIONS

Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper; set aside.
In the bowl of an electric mixer, beat together margarine, powdered sugar, cinnamon, vanilla and salt. Beat well until smooth and creamy.
Gradually add potato starch and almond flour. Beat until combined. The dough will be crumbly but will hold together.

Use a medium cookie scoop or heaping tablespoon to scoop dough onto prepared baking sheets. Bake for 10 minutes, until cookies are set.
Prepare the coating: While cookies are baking, stir together powdered sugar and cinnamon. As soon as the cookies come out of the oven, sift or sprinkle sugar mixture generously over the tops, coating cookies completely.

Plan ahead

Cookies can be frozen in an airtight container or bag. The powdered sugar coating may dissolve somewhat in the freezer, but the taste and texture of the cookie will not be affected.