NEW YORK (CBSNewYork) — The seders are over, but the Passover holiday lasts eight days until Saturday night.
Tracy Koy, a graduate of the Natural Gourmet Institute, stopped by the CBS2 studios with some Passover favorites.
To watch the segment, click on the video player above.
Here are Koy’s recipes:
Arugula-Radicchio Salad With Coconut ‘Bacon’ And Sherry-Maple Vinaigrette
(Yield: 6-8 servings)
2 ½ teaspoons tamari, or soy sauce
¼ teaspoon smoked paprika
1 ½ teaspoons PLUS 2 tablespoons pure maple syrup, divided
1 cup large flaked unsweetened coconut
1/2 cup extra virgin olive oil
1 tablespoon finely diced shallots
3 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1 small head radicchio, shredded
5 ounces baby arugula
1. Preheat oven to 325F. Line a baking sheet with parchment paper.
2. In medium bowl, whisk together tamari, paprika and 1 ½ teaspoons maple syrup. Add coconut flakes. Using a rubber spatula, gently stir until all pieces are evenly coated.
3. Transfer mixture to prepared baking sheet and bake until golden brown, about 15-17 minutes, stirring coconut every 5 minutes, being careful not to burn. Remove ‘bacon’ from oven and transfer to another baking sheet to cool; it will crisp up as it cools.
4. In the meantime, prepare the vinaigrette: in a blender, combine olive oil, shallots, vinegar, mustard and remaining 2 tablespoons maple syrup.
5. To serve, in a large bowl, toss radicchio and arugula with vinaigrette; top salad with coconut ‘bacon.’
Sweet Fruit And Vegetable Tzimmes (Traditional Passover Stew)
(Yield: 6-8 servings)
3 medium carrots, peeled
4 medium sweet potatoes or yams, peeled
¼-½ cup unrefined coconut oil
3 apples, peeled, quartered, sliced ¼”-thick
½-1 cup honey
3-4 teaspoons ground cinnamon
¼-½ teaspoon salt
½-1 cup apple juice
¼ cup sliced almonds
1. Preheat oven to 350°F.
2. Using a mandolin, slice carrots and sweet potatoes 1/8” thick.
3. Heat 1 tablespoon coconut oil in a medium skillet over medium heat. Sauté carrots and sweet potatoes until tender but not mushy. Drain sautéed carrots and sweet potatoes using paper towels to soak up excess oil. Continue in batches until finished.
4. Lightly grease an 8X8 baking dish with coconut oil.
5. Alternately layer the carrots, sweet potatoes and apple slices. Season each layer with a drizzle of honey and sprinkling 1 teaspoon of cinnamon powder and 1/8 teaspoon salt. Continue same process through layers using all fruit and vegetables.
6. Pour apple juice over casserole to moisten vegetables; you may not need to use all the apple juice. Scatter sliced almonds on top.
7. Cover with foil and bake for 20 minutes or until apples are soft. Uncover and continue baking until almonds on top are golden brown.
Salmon Cakes With Creamy Dill Dressing
(Yield: 8 salmon cakes and ½ cup dressing)
For the salmon cakes:
12 ounce skin-on salmon filet
1 ½ teaspoons extra virgin olive oil
1 small onion, finely diced
1 stalk celery, finely diced
2 tablespoons chopped dill
1 egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1/2 teaspoon freshly ground pepper
1 to 1 ½ cups matzo meal
For the dressing:
½ cup plain yogurt
2 scallions, thinly sliced
1 tablespoon lemon juice
1 tablespoon finely chopped dill
Freshly ground pepper, to taste
1. Preheat oven to 325F. Line a baking sheet with parchment paper. Place salmon on sheet skin side down. Bake 30-40 minutes, until salmon easily flakes. Set aside to cool.
2. Preheat oven to 400F. Line a baking sheet with parchment paper.
3. In a skillet over medium-high heat, heat 1 1/2 teaspoons oil. Add onion and celery and cook until softened, about 3 minutes. Stir in dill and remove from the heat.
4. In a medium bowl, flake cooked salmon with a fork. Discard any bones and skin. Mix in egg and mustard. Add the cooked vegetable mixture and pepper; stir to combine well.
5. Add ½ cup matzo meal and mix to combine. Continue adding matzo meal ¼ cup at time until mixture begins to stick together; you may not need all the matzo meal. Shape the mixture into 8 patties and place on prepared baking sheet.
6. Bake the patties until golden brown on both sides for 20-30 minutes flipping at 10-15 minutes.
7. To make the dressing, stir all ingredients in a bowl. Serve with salmon cakes.
Flourless Coconut Cake
(Yield: One 8-inch cake)
¾ cup coconut sugar
4 large eggs yolks
2 cups shredded unsweetened coconut, ground to fine meal, toasted, and cooled
Pinch of sea salt
6 large egg whites
1. Preheat oven to 350F. Brush 8-inch cake pan with oil and line with parchment paper.
2. In a stand mixer, whip coconut sugar and egg yolks for about 5 minutes, until ribbons form. Add coconut and salt and mix to combine. Set aside.
3. Fit stand mixer with a clean bowl. Whip egg whites until stiff peaks form. Using a rubber spatula, carefully fold egg whites into yolk-sugar mixture. Transfer batter to cake pan.
4. Bake for about 30 minutes or until cake is golden and set in middle.