Preparing for Passover: Keep it Simple

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When Passover approaches, it seems like everyone in the Jewish community goes a little bit (or more than a little bit) crazy. You start hearing about people going through every page of every book in their house, trying to eliminate miniscule crumbs. Kosher stores are clogged with families inspecting the new Passover friendly products, and elaborate Passover recipes are getting passed around, each of which seems to call for potato starch, and 7 egg yolks.
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If you’re into that, go for it. But if you don’t have an endless supply of time and money to buy and cook for Passover, then let me give you my foolproof Passover food tip:

Chill out, and go as simple as possible. You do not need a kitchen full of new supplies, a full slew of kosher for Passover spices, or a new cookbook to get you through the week of Passover. In fact, you need the opposite. Strip it all down to the bare minimum.

Think of the week of Passover almost like a camping trip. You have to plan ahead of time for what you’ll need, and you want to bring things that are relatively easy to make, and that you’ll like eating.

Roasted vegetables are your friends. So is roasted chicken, and fish cooked with lemon, garlic, and olive oil. Meat and potatoes are kosher for Passover without any special preparation. Omelets are delicious and easy to make.

Don’t make yourself crazy over preparations for this holiday. Instead, relax, shop the produce section, and make the simplest meals, with the cleanest flavors. Remember, it’s the feast of freedom. If you’re feeling chained to a box of matzah meal, you’re doing it wrong.

Posted on March 10, 2010

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