Jewish food gets a bad rap for being heavy and unhealthy.
Chef Eddie Matney, who has his own cooking TV show in the Phoenix area, has appeared on CBS’ “The Early Show” and is the executive chef at Eddie’s House in Scottsdale, Ariz., offers some lighter fare for your seder guests.
Grilled Citrus Salmon with Almond Cucumber Relish
2 Tbs. olive oil
1 clove garlic
1 peach, peeled and seeded
1 Tbs. peach schnapps
juice from 1 lime
4 6-ounce salmon fillets
salt and pepper to taste
Relish:
2 cups English cucumbers, julienned
2 Tbs. almonds, chopped
2 tsp. serrano chiles, chopped
juice from 2 limes
2 tsp. brown sugar
1 Tbs. olive oil
salt and pepper to taste
Combine first five ingredients (no salmon!) in a blender and pulse until smooth. Marinate salmon in mixture for 2 hours. Remove from the marinade, season with salt and pepper and grill to desired temperature. For cucumber relish, combine all ingredients in bowl and mix well. Serve alongside the salmon.
Strawberry Salad
4 oz. mixed salad greens
1⁄2 pint strawberries
1 Tbs. red onion, chopped
1 tomato, chopped
1⁄2 cup almonds
1 Tbs. basil, chopped
salt and pepper to taste
Dressing:
1 cup olive oil
1⁄2 cup white balsamic vinegar
1⁄4 cup brown sugar
1⁄2 pint strawberries
1 shallot
2 cloves garlic
juice from 2 limes
salt and pepper to taste
Combine all salad ingredients in a bowl and mix well. For dressing, combine all ingredients in a blender and pulse until smooth. Toss salad with dressing.
Braised Lamb Shanks with Green Bean Ragout
(Note: Green beans are kitniyot, which Ashkenazi Jews do not eat during Passover)
4 lamb shanks
1 cup matzah meal
1 tsp. salt
1 tsp. pepper
1 carrot, chopped
2 celery stalks, chopped
1 onion, chopped
4 cloves garlic, chopped
2 tsp. granulated garlic
3 Tbs. olive oil
16 oz. cranberry juice
16 oz. beef stock
1 bay leaf
Dust lamb shanks with matzah meal, salt and pepper. Sear until caramelized on outside. Sauté carrot, celery, onion, garlic and granulated garlic in olive oil. Cover lamb shanks in roasting pan with sauté mixture, cranberry juice and beef stock. Add bay leaf. Braise for 3 hours.
Green Bean Ragout
1/2 tsp. kosher salt, plus more for the cooking water
1 lb. fresh green beans
1 large shallot
1 to 2 Tbs. extra-virgin olive oil
freshly ground black pepper
Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
Drop green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
Heat olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes.
Add green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with 1/2 tsp. salt and some pepper and serve immediately.