Whether you are looking for Passover recipes, or a host gift for someone cooking for the holiday, two cookbooks fit the bill.

“The Healthy Jewish Kitchen: Fresh Contemporary Recipes for Every Occasion,” is the fourth cookbook from Paula Shoyer. A graduate of the Ritz Escoffier in Paris, she does cooking and baking demos across the world but lives in Maryland with her family.

She takes traditional comfort food and reimagines it in a lighter and more modern way for the holiday, which begins Friday night. “This Passover, I want my readers to be able to celebrate life by sitting down at a table filled with tasty, healthy meals,” she wrote.

Her recipes use fresh, natural and seasonal ingredients, with many that are gluten-free and vegan. Two of her favorites are coleslaw made with mango purée rather than mayonnaise and chicken schnitzel that is baked rather than fried, with a nut crust. More than 80 recipes, including both Sephardic and Ashkenazic Jewish classics, are in the book (Sterling Epicure, $24.95).

“A Taste of Pesach 2” is an elegant community cookbook from volunteers at Yeshiva Me’on HaTorah, in Roosevelt, New Jersey. It’s their third project. The first was mailings and the second was the first “A Taste of Pesach” cookbook.

They’ve come up with an extended collection of kosher for Passover family recipes that takes home cooks from appetizers through mains, sides and desserts. There are more than 150 recipes, more than 140 are gluten-free. A chapter called Plate It shows you how to make food look gourmet using step-by-step photo instructions.

Proceeds from the sale of the book (Artscroll/Shaar Press, $29.95) go to the school Yeshiva Me’on HaTorah, a dormitory high school and Talmudic college.

Place the quinoa and water into a small saucepan and bring it to a boil over medium heat. Reduce the heat to low, cover the saucepan, and cook the quinoa for 15 minutes, or until all the liquid has been absorbed. Set the pan aside. The quinoa may be made 1 day in advance.

Preheat the oven to 350 degrees. Use cooking spray to grease a 12-cup bundt pan. Sprinkle the potato starch over the greased pan and then shake the pan to remove any excess starch.

Place the quinoa in the bowl of a food processor. Add the orange juice, eggs, vanilla, oil, sugar, cocoa, baking powder and salt, and process until the mixture is very smooth.

Melt the chocolate over a double boiler, or place in a medium microwave-safe bowl, and put in a microwave for 45 seconds, stirring and then heating the chocolate for another 30 seconds, until it is melted. Add the chocolate to the quinoa batter and process until well mixed. Pour the batter into the prepared Bundt pan and bake it for 50 minutes, or until a skewer inserted into the cake comes out clean.

Let the cake cool for 10 minutes and then remove it gently from the pan. Let it cool on a wire cooling rack.

To make the glaze, melt the chocolate in a large microwave-safe bowl in the microwave (see above) or over a double boiler. Add the oil and vanilla and whisk well. Let the glaze sit for 5 minutes and then whisk it again. Use a silicone spatula to spread the glaze all over the cake.

May be made 3 days in advance or frozen.

Cake is parve, gluten-free and appropriate for Passover

Serves 12

From “The Healthy Jewish Kitchen”