Whitefish with Tomato Salsa

This flaky whitefish with tomato salsa is easy to make and high in protein. It steams in a foil packet, and comes out perfectly every time, without a mess. This cooking method works well for other types of fish, just remember that thinner cuts of fish will cook faster.

Total Time: 19 min.

Prep Time: 10 min.

Cooking Time: 9 min.

Yield: 4 servings

Ingredients:

1 medium red tomato, finely chopped

1 medium yellow tomato, finely chopped

5 fresh basil leaves, chopped

1 Tbsp. olive oil

1 Tbsp. balsamic vinegar

Sea salt and ground black pepper (to taste; optional)

4 (4-oz.) each white fish fillets (like cod, halibut, or tilapia)

Preparation:

1. Preheat grill or broiler on high.

2. Combine tomatoes, basil, oil, and vinegar in a medium bowl; mix well.

3. Season with salt and pepper if desired; mix well. Set aside.

4. Top baking sheet with foil. Top with fish and tomato salsa. Pull up sides of foil and close, leaving a small opening at the top.

5. Grill or broil for 7 to 9 minutes. Open foil carefully (steam will come out). Fish should flake easily when tested with a fork.

Red Cabbage Slaw

This slaw is made with red instead of green cabbage and also features sunflower seeds, dill, and onion.

Total Time: 1 hr. 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 6 servings

Ingredients:

1 medium red cabbage, shredded

1 bunch fresh parsley, remove and discard stems, leaves finely chopped

1 medium red onion, chopped

¼ cup raw sunflower seeds (or chopped raw walnuts)

2 Tbsp. red wine vinegar

1 tsp. dried dill

1 Tbsp. extra-virgin olive oil

Sea salt and fresh ground pepper (to taste; optional)

Preparation:

1. Combine cabbage, parsley, onion, and sunflower seeds in a large bowl; mix well.

2. Combine vinegar and dill in a small bowl; whisk to blend.

3. Add oil slowly, whisking constantly until well blended.

4. Drizzle dressing over slaw; toss gently to blend. Cover bowl and refrigerate for at least an hour to let the flavors blend.

5. Season with salt and pepper if desired.

Tip: For a tangier flavor, add more red wine vinegar.

Matzo Ball Soup

When it comes to Passover foods, there aren’t many recipes more classic than matzo ball soup. Here’s a healthier version to enjoy this year.

Total Time: 2 hrs. 43 min.

Prep Time: 15 min.

Cooking Time: 28 min.

Yield: 8 servings

Ingredients:

3 large eggs, beaten

¾ cup matzo meal

3 Tbsp. schmaltz (chicken fat) (or vegetable oil)

3 Tbsp. club soda

1 tsp. sea salt

2 tsp. olive oil

2 medium carrots, sliced

4 cups low-sodium organic chicken broth

1 lb. cooked chicken breast, boneless, skinless, shredded, warm

1 tsp. freshly ground black pepper

2 Tbsp. chopped fresh dill

Preparation:

1. Combine eggs, matzo, schmaltz, club soda, and salt in a medium bowl; mix well. Refrigerate, covered, for 2 hours.

2. Heat oil in large saucepan over medium heat.

3. Add carrots; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp.

4. Add broth. Bring to a boil. Reduce heat to medium; gently boil.

5. Roll matzo mixture into 2 Tbsp. sized balls.

6. Add matzo balls to broth; gently boil, covered, for 20 min. Do not remove lid while cooking.

7. Evenly divide chicken between eight serving bowls. Top evenly with matzo balls, broth, pepper, and dill. Serve immediately.