April 11, 2012
The Rest of Passover—Fifth Night [RECIPE]
When you’re searching for how to create dinners during Passover that avoid all the no’s, you can’t go wrong sticking to vegetables, fruit, fish and meat—and that leaves a lot of possibilities.
Today’s menu is as simple as a trip through the Farmer’s Market. Spring means fresh parsnips, fresh artichokes (our front yard is full of them) and fresh greens. You can go vegetarian, even vegan, by omitting the grilled chicken.
3 pounds super-fresh parsnips, peeled and cut in 1-inch slices
Preheat oven to 500 degrees. Toss parsnips with other ingredients. Roast until very crisp, turning occasionally.
1 pound Italian dandelion (or other green), very well washed
Bring a large pot of water to boil. Boil dandelions until tender.
Heat a skillet. Add olive oil and garlic, and saute until garlic is golden. Add chopped dandelion, salt and pepper, and saute until heated through, about 5 minutes.
▪ 4 medium or large artichokes
Preheat oven to 400 degrees F. Remove tough outer leaves from artichokes. Cut top of remaining leaves at the point where the green and yellow come together. Dip cut end in the lemon juice. Cut off bottom tip of stem, and peel away green layer of stem until white inner layer is exposed. Cut the artichokes in half and remove the inner fuzzy choke and any small prickly leaves. Slice in half again and toss with the lemon juice.
Grilled Chicken Breasts
4 chicken breasts
In a bowl or Ziploc bag, combine all ingredients. Let marinade 15 minutes to an hour. Drain.