With Passover and Easter coming up fast, many of my students have been asking me after class what they should make for the holidays and the timing of it all. Timing, timing, timing!! It seems to be the reason for so much anxiety and I completely understand why. Timing is everything! For those of you celebrating Easter, I just cooked a beautiful Easter brunch with Jenni Kayne and she will post that menu on her blog around April 10th.
This is my second time doing Passover, but I have plenty of experience preparing Thanksgiving and multiple other holidays and dinner parties, so Passover shouldn’t be any different. My husband’s family is traditional and likes to observe two nights, which means two dinners back-to-back. Two years ago, I did both nights, which was great, but it took A LOT of organization. This year, I’m doing the first night and my sister-in-law is doing the second night. So here is the menu that I am doing with the corresponding timeline. If I have a recipe posted, I have linked to it. If there’s no link, I’m winging it or I just haven’t posted it.
Feel free to leave any questions down below and I’ll do my best to respond as quickly as possible!
Monday, April 10th
- Charoset (my husband will prepare this and I think he makes it up as he goes along – 2 types of apples, cinnamon, walnuts, sweet kosher wine)
- Chicken and matzoh ball soup (My mother-in-law brings the matzoh balls and I make the soup)
- Passover Popovers (everyone goes wild for these!)
- Roasted Wild Salmon with a Sweet and Spicy Glaze and Fresh Herbs
- Onion-braised brisket
- Cauliflower Mashed Potatoes
- Roasted asparagus (I wanted to add some crumbled hard boiled eggs on top like this recipe, but my husband nixed it.)
- Roasted Sweet Potatoes and Leeks with Roasted Garlic Dressing
- Salad with oranges, radishes, avocado
- Lemon Ice Torte x 2
- Paleo Chocolate Cake with frosting
- Grain-free Carrot Cake (but this recipe for Banana carrot almond flour muffins made into 2 9-inch cakes with cashew cream frosting or traditional cream cheese frosting is my usual )
- Coconut macaroons x 2 (half dipped in chocolate)
- Cashew cheesecake
- Fruit salad (my friend is bringing)
Some recipes I made two years ago included:
- Baked chicken with artichokes
- Roasted rutabagas with balsamic
- Asparagus Salad with Mint Vinaigrette
- Sweet Potato Casserole (I subbed flaked coconut for the cornflakes)
- Puree of broccoli
- Potato kugel (I tried this recipe, but if anyone has a great one, please share!)
- Perfect Spring salad
Other recipes I like for Passover:
- Dairy-free Creamy Asparagus Soup (sub potatoes for the oats)
- Cauliflower and Roasted Garlic Soup
- Easy No-fail Whole Roasted Chicken
- Orange-rosemary Glazed Chicken (use coconut aminos in place of shoyu/tamari)
- Poached Salmon with Cucumber Yogurt Sauce
- Maple-Mustard Roasted Vegetables
- Asparagus Salad with Mint Dressing
- Quinoa and Spinach Salad with Feta and Dill
- Zesty Lemon Quinoa
- Flourless Chocolate Cake
- Healthy Chocolate Fudge
Up to a week in advance:
Ask my mother-in-law to bring matzoh balls the day of the seder
Make stock and freeze (homemade chicken stock recipe here)
Make coconut macaroons batter and refrigerate
Make cashew frosting and refrigerate
Make salad dressing
Make Paleo chocolate cake and freeze
Call the fish market to order fish
Segment citrus (how to segment citrus here)
Make dressing for salad
Make base for lemon ice (for torte)
Make lemon ice in ice cream maker
Assemble lemon ice tortes and freeze
Bake macaroons, dip half in chocolate, store in airtight container
Prep cauliflower into florets for mash
Make carrot cakes, cool, wrap in plastic wrap and refrigerate
Set the table
Slice radishes for salad
Wash and slice leeks
Defrost chocolate cake
Defrost stock for soup
Wash and prep berries for torte
Prep veggies and chicken for matzoh soup
Make chocolate whipped cream and ganache for cake, ice cake, and refrigerate
Make brisket and refrigerate
Prep asparagus and refrigerate
Hubby makes charoset
Roast lamb bone for seder plate
Hard boil eggs for each place setting
Monday (day of):
Pick up fish from the fish market
Make the popovers
Make garlic dressing for sweet potatoes
Peel and cube potatoes for cauli-mash, place in water
Frost carrot cakes
2-3 hours in advance: Remove chocolate cake from fridge and let sit at room temp
4:00 pm: Make cauliflower mashed potatoes and place in bowl over simmering water to keep warm.
Remove cashew cheesecake from freezer, garnish with berries, put in refrigerator
Slice brisket and reheat on stove
6:00 pm: Place soup and matzoh balls on stove on warm
Roast asparagus at 400 degrees for 12 minutes and leave at room temp
Roast sweet potatoes and leeks
Roast salmon at 425 degrees for 12-15 minutes
Other recipes I like for Passover:
Dairy-free Creamy Asparagus Soup (sub potatoes for the oats)
Cauliflower and Roasted Garlic Soup
Easy No-fail Whole Roasted Chicken
Orange-rosemary Glazed Chicken (use coconut aminos in place of shoyu/tamari)
Poached Salmon with Cucumber Yogurt Sauce
Maple-Mustard Roasted Vegetables
Asparagus Salad with Mint Dressing
Quinoa and Spinach Salad with Feta and Dill
Hi Pamela, i love your recipes. Hosting my first Passover Sedar. Is there a recipe you follow for the salmon? Thank you so much, Kim
Hi Kim! There is, but I can’t publish it because it’s in my next cookbook! I recently made a slow roasted salmon with a za’atar salsa verde that was great! Look up my recipe for slow roasted salmon and then look up a recipe for Red Snapper with Za’atar Salsa Verde on Food and Wine. It would be great for Passover!
Hi! Can I make the chicken soup on Wednesday and keep it in the fridge until Saturday? And can I keep the shredded chicken in the broth? Thanks!
Yes and yes!
Pamela, THANK YOU for supplying such delectable and not overly-complicated (or overly rich!) dishes that defy the typical passover routine. The sweet potato and leek recipe is a new favorite and will be added to my rotating repertoire of plant-based dishes. Chag pesach sameach to you and your family. God bless you.
What a nice compliment! Thank you so much for the kind words. I hope you and your family had a lovely holiday 🙂
As usual my Passover table will be almost all your recipes! If you could share the amazing sounding fish recipe and the ceconstructed cabbage I’d be oh so appreciative! Hope you have a happy, healthy Passover and Easter!
Hi! So nice to hear! Sorry I couldn’t share the fish recipe. I promised that to another site as an exclusive. It will be up eventually 🙂
What’s your recipe for the roast salmon? Since you’ve figured out the perfect passover menu, I might as well just follow it!
Hey Pamela, I’m getting a lot of error messages with the links. (Chicken, lemon ice, chocolate paleo cake) I haven’t tried the others.
Awww, shoot. I’m sorry. Not sure what happened, but I just redid all the links. Thanks for letting me know!
Your recipes look delectable . Thank you for sharing .
Thank you, Alice!
Please share your Deconstructed Cabbage Roll recipe. I’d love to make it for Passover
I’m thrilled I found you and looking forward to enjoying your book.
Thank you, Carol!