Creativity meets tradition in dishes

Although the basics may be the same every year, there are adaptations that make Passover meals intriguing.

Associated Press

GREEK GARLIC CHICKEN

Garnish this dish with whole Kalamata olives and sprigs of fresh oregano.

2 whole chickens, cut into eighths

2 yellow onions, cut into large chunks

2 lemons

12 to 16 sprigs fresh oregano

8 cloves fresh garlic, halved

Fine sea salt and freshly ground black pepper, to taste

1‚Ñ2 cup olive oil

1 cup kosher white wine

2 cups pitted Kalamata olives

Preheat oven to 450 degrees.

Arrange the chicken pieces in single layers, skin-side-up, into two 9-by-13-inch baking pans. Add the onion chunks.

Slice the lemons in half lengthwise. Squeeze the lemon halves over the chicken, then cut each half into 4 pieces and add to the pans.

Set aside 4 sprigs of oregano, then strip the leaves from the rest. Scatter the leaves and the stripped sprigs over the chicken.

Scatter the garlic between the chicken parts, then season with salt and pepper. Drizzle with the oil and wine. Coarsely chop about 11‚Ñ2 cups of the olives, then sprinkle them over the chicken.

Bake, uncovered, for 45 minutes to 1 hour, or until the chicken is fully cooked and no longer pink, or a meat thermometer inserted into the thickest part of the thigh reads 180 degrees.

Transfer to a platter and garnish with remaining whole olives and reserved oregano sprigs.

Servings: 6 to 8.

(Recipe from Susie Fishbein’s “Passover by Design,” Art Scroll Shaar Press, 2008.)

POTATO KUGEL

This low-fat recipe does best with russet potatoes, which are dry and produce a lighter, fluffier kugel. And while nice as a side, a large slice also makes a satisfying lunch.

3 pounds russet potatoes

12 eggs

2 medium yellow onions, peeled and cut into chunks

2‚Ñ3 cup matzo meal

1 tablespoon salt

3‚Ñ4 to 1 teaspoon freshly ground black pepper

3 tablespoons kosher for Passover vegetable oil

Preheat the oven to 350 degrees.

Peel and cut the potatoes into small chunks. Place them in a bowl of water and set aside.

In a very large bowl, beat the eggs. Set aside.

In a food processor, pulse the onions until finely chopped. Transfer the onions to the bowl with the eggs and mix them in. Stir in the matzo meal.

Drain the potatoes, then set a strainer over a bowl or in the sink.

In the same processor bowl (no need to clean), process the potatoes in three batches, until very finely chopped. The pieces should be smaller than a grain of rice.

As each batch of potatoes is processed, immediately scrape it into the strainer. With a rubber spatula or the back of a spoon, press out the moisture so it drains into the bowl or sink.

Immediately stir all of the pressed potatoes into the egg mixture. Season with salt and pepper.

Use 2 tablespoons of the oil to coat the bottom and sides of a 13-by-9-inch baking dish. Warm the baking dish in the oven for 5 minutes.

Remove the baking dish from the oven and transfer the potato mixture into it. Drizzle the surface with the remaining tablespoon of oil. Bake for 1 hour and 15 minutes, or until lightly browned.

Let rest for at least 15 minutes before cutting and serving. Serve hot or warm. The kugel can be reheated, uncovered, in the oven at 350 degrees.

Servings: 12.

(Recipe from Arthur Schwartz’s “Arthur Schwartz’s Jewish Home Cooking,” Ten Speed Press, 2008.)

SAUTEED CARROTS WITH MINT AND SHALLOTS

These simple, speedy carrots get a fresh taste from the mint. They make a great accompaniment to broiled or grilled meats or poultry.

8 medium carrots, cut into 1‚Ñ2-inch-thick slices on the diagonal

2 tablespoons extra-virgin olive oil

2 large shallots, chopped (about 1‚Ñ4 cup)

2 medium garlic cloves, minced

2 tablespoons minced fresh mint

Salt and freshly ground black pepper, to taste

In a medium saucepan, bring several inches of lightly salted water to a simmer. Add the carrots, return to a simmer and cook until the carrots are tender but firm, about 5 minutes.

Drain the carrots under cold water and set aside.

In a large skillet over medium, heat the olive oil. Add the shallots and saute 1 to 2 minutes, or until slightly softened. Add the garlic and saute briefly.

Add the carrots, mint, and salt and pepper. Saute for about 2 minutes, or until the carrots are hot and slightly crispy on the surface.

Servings: 4.

(Recipe from Ronnie Fein’s “Hip Kosher,” Da Capo Lifelong Books, 2008.)