• Here’s the thing. Pesach is all about the proteins. Fine, potatoes also but this post os just about the proteins. We’re talking everything from beef, lamb, veal, chicken, turkey duck and eggs! It’s all good and all delicious. For some reason though, because we are limited in the products we can use on Pesach we have this idea in our head that all the food is “simple”. In reality that couldn’t be farther from the truth.

    How many of us actually use products to cook our proteins with anyway? Maybe the occasional quick recipe will use an already bottled sauce or an ethic recipe will call for an ingredient that although could totally be kosher for Pesach just doesn’t have certification. Really though, with a little bit of research into those flavors you can reproduce so much of them using the limited ingredients we have access to on Pesach.

    But wait.

    There is another option.

    We. can take our proteins and go in another direction completely. An all together easier, but equally delicious directions. We can leave the proteins very lightly seasoned with basic staples like salt, pepper and garlic. Then we can create a variety of our own condiments to serve along side our proteins. Beside for how awesome it is to have a fridge stocked with the right sauces, salads, dips and jams it is also super convenient if you have to feed lots of people with different food preferences. Like I said in my last blog post, keeping a well stocked fridge on Pesach is half the battle when you need to feed people every single meal for more than a week!

    I like to serve huge platters of proteins every night. Then I switch up the accouterments each night so things don’t get boring. I try to have the proteins stick to a theme. Every night I serve one tip of chicken, think chicken legs, cutlets, pargiyot or wings. Then I add in a meat. Somenights its veal ribs and veal chops. Other nights ill go the lamb route and serve baby lamb chops and keftas. If I could find kosher for Pesach sausages I by a variety of those and serve them on a huge platter with the jams. It keeps the dinners interesting but still super easy and quick to create!

    Here’s all the added advantages to this style of Pesach cooking:

    • Have more free time on Pesach by spending one day stuck in the kitchen making all the dips, salads, jams and condiments then spend the rest of Pesach throwing meals together in no time at all!
    • Feed lots of people exactly what they want but serving simply season proteins and letting everyone build their own plates with whichever flavors they like!
    • Since proteins can go on a grill or under a boiler, the only dishes you’ll have to do each night are the ones you eat off of!

    and last but not least…

    • Your food will be infinitely more delicious!

    My last suggestions, which is really more of a strongly advised statement is make all your accoutrement parve. After you turn over your kitchen, make sure to do these first. Double and triple the recipes you love so that they last the whole yuntiv because you are going to want to eat them with every single meal!

    Happy Cleaning Everyone!

    *NOTE: These recipes call for already sautéed onions. I start off all my Pesach cooking with 40 onions that I cook on low heat for 5-6 hours until they are golden and practically melted. I wrote up about how I do it in my last blog post!



    1. 3 Tbsp olive oil
    2. 1 red pepper, thinly sliced
    3. 1 green pepper, thinly sliced
    4. 2 yellow peppers, thinly sliced
    5. 1 tsp kosher salt
    6. 4 cloves garlic, minced
    7. 2 tsp cayenne pepper (or add 1-2 jalapeños in with the peppers)
    8. 3/4 cups sautéed onions
    9. 1/3 cup dry white wine


    1. Heat a large pot over medium high heat.
    2. Add oil, peppers and salt. Cook for 5 minutes stirring constantly. (Don’t let peppers burn)
    3. After 5 minutes reduce heat to low and cook peppers for another 25 minutes, stirring every so often to prevent them from sticking to the bottom of the pot.
    4. Once peppers are soft add in cayenne pepper and garlic.
    5. Cook until garlic is just heated through (about 2 minutes).
    6. Add onions to the pot and raise heat to high.
    7. Pour in wine.
    8. Cook until all the liquid evaporates (about 1 minute) and shut off heat.
    9. Store in an airtight container for up to 2 weeks.
    10. Serve hot or cold!



    1. 2 Tbsp olive oil
    2. 2 fennels, think sliced
    3. 1/2 tsp kosher salt
    4. 1/4 tsp coarse black pepper
    5. 3 cloves garlic, mined
    6. 1/2 cup melted sautéed onions
    7. 1/4 dry white wine


    1. Heat a large pot over medium high heat.
    2. Add oil, fennel salt and pepper to the pot.
    3. Cook for 15 minutes stirring often so that fennel doesn’t burn.
    4. Once fennel is soft and very tender add garlic.
    5. Cook for one more minute until garlic is fragrant.
    6. Pour in wine and cook until all the liquid evaporates.
    7. Turn off heat and place jam in an airtight container in the fridge for up to two weeks.
    8. Serve hot or cold!



    1. 2 tsp olive oil
    2. 3 Jalapenos, thinly sliced on an angle
    3. 1/4 tsp salt
    4. 4 cloves of garlic, minced
    5. 2 tsp paprika
    6. 3/4 cup sautéed onion
    7. 1/4 c dry white wine


    1. Heat a large pot over medium heat.
    2. Add oil, jalapeños and salt.
    3. Cook for 15 minutes, stirring often until peppers have softened.
    4. Raise heat to medium high and add garlic and paprika and stir.
    5. Cook for 2 more minutes until garlic is fragrant.
    6. Add onions to the pot and stir.
    7. Once onions are heated through pour in wine.
    8. Cook until liquid has evaporated.
    9. Turn off heat and pour jam into an airtight container.
    10. Refrigerate for up to 2 weeks.
    11. Serve hot or cold!

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