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Countdown to Passover Tip #17: Make Your Kitchen a Passover-Only Zone


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The time has come to make your kitchen kosher for Passover.

Yesterday’s tip from Professional Organizer Rivka Slatkin was about cleaning our kitchens for Passover. That’s a tough job, let me tell you. Today, we go the next step and turn our kitchens into Passover-only zones. So, without further ado, here is Rivka’s tip …

Tip #17: Begin making your kitchen kosher for Passover by covering your counters, cleaning your oven, lining your shelving and putting out your Pesach dishes.

You are going to be hungry after all that work, but the kitchen will be kosher for Passover so a sandwich is definitely off the menu. How about a nice “super” salad?

Recipe #17: Warm Salmon Salad

Salmon is one of those “superfoods” we all read about and don’t eat enough of. It is high in protein, filled with heart-healthy omega fatty acids and one serving provides a daily dose of vitamin D as well as a host of other vitamins and minerals. Plus most people, even non-fish lovers, like salmon. In this recipe, salmon combines with fresh spinach—another nutrient-rich superfood. If you can’t find kosher-for-Passover pine nuts; leave them out

Tune in tomorrow for tip 18 (chai!) and a new recipe.

For more detailed plans on how to make Pesach Perfectly Organized, please visit www.Jewish-life-organized.com and take a look at the Yom Tov Perfectly Organized Collection, written by Rivka Slatkin, Professional Organizer.

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About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




3 Responses to Countdown to Passover Tip #17: Make Your Kitchen a Passover-Only Zone

  1. avatar says: Yehudit

    The salmon sounds lovely but its a Yom Tov luxury. What kind of recipes do you have for the transition that don’t include luxuries like meat, fish and cheese? That are quick and unfussy to prepare (I’m working full-time along with the Pesach prep) appeal to children as well as adults.

  2. avatar says: Yehudit

    I’m in Israel. I don’t think I’ve ever seen spaghetti squash here. Just zucchini, pumpkins and butternut squash. And gourds at Rosh HaShana. Do you know where to get it?

    Broccoli is expensive; I bought it once two years ago when it went on sale two bags for the price of one. That wouldn’t be during Pesach. I guess I can stuff potatoes (suggestion for a cheap stuffing that kids would like? Just to make it more interesting my son detests anything with detectable onions in it) and maybe make tuna cakes. What do you hold the tuna cakes together with if you can’t bind them with matzo meal? Israeli potatoes are very watery. They’re not great binder. I don’t think potato starch will give good results here. I was actually thinking about the apple and butternut squash latkes but I still don’t know what to hold them together with.

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