Our Jewish brethren look forward to Passover every year, from both a religious perspective, or perhaps one of rituals and tradition. We have the recipes your family wants and looks forward to from matzo ball soup to charoset, roast meats, side dishes, salads, desserts – and chocolate covered matzo – low FODMAP and gluten- free for all sensitive digestions!
This light soup is a perfect starter for your holiday meal. Get the recipe.
We have two versions of charoset (haroset). This one is based on crispy, crunchy jicama, with walnuts and raisins. You can moisten it with cranberry juice, or red wine. Get the recipe.
Apples, jicama, walnuts and raisins are combined with brown sugar, a tiny bit of honey and spices for a delicious twist on the classic version. Get the recipe.
Garlic-infused olive oil and rosemary are the stars in this simple roast lamb dish. Get the recipe.
Garlicky flavors, leeks, scallions, lemon, anchovies, red pepper flakes and rosemary create the perfect blend of flavors for this slow roasted version. Get the recipe.
Jews in Eastern Europe from decades past lived frugal lives and lesser expensive cuts of meat, such as brisket, were commonplace. They became quite adept at cooking this cut of meat in a variety of ways – some savory, some a little sweet. Get the recipe.
Just as with our brisket, this recipe uses a heavy Dutch-oven, we start the recipe on top of the stove and then it goes into the oven where the bulk of the recipe cooking time occurs, allowing you time to make salad and/or mashed potatoes – or take a nap! Get the recipe.
The rosemary adds savory depth, while the orange zest adds brightness to this hearty short ribs recipe. Red wine and both whole, peeled tomatoes and tomato sauce provide substance, acidity and flavor. Get the recipe.
A little olive oil, salt, sugar and a hot oven work magic on carrots of all colors. Get the recipe.
Heaps of spinach cook down in garlicky olive oil and butter, then enhanced with cream, Parmesan and a hint of freshly grated nutmeg. Get the recipe.
Sometimes simple is best. These crisp-cooked green beans are the perfect side dish to your rich mains and potato casseroles. Get the recipe.
Sweet, earthy carrots and parsnips are lightly coated with Dijon mustard and sweet butter. Coriander and dill add an unexpected twist. Get the recipe.
This recipe features a stuffing of Mediterranean flavors that comes together in just a few minutes – but is spectacular enough for guests. Get the recipe.
Pounds and pounds of sliced potatoes (we like to use a mandoline) initially simmered on top of the stove with half-and-half, salt, pepper and nutmeg. Then, cheese gets layered on top and the casserole goes in the oven. 40 minutes later you have potato-cheese heaven on a plate. Get the recipe.
This recipe looks spectacular, but is easy to make, with an intriguing blend of cumin, coriander, pomegranate and mint. Get the recipe.
Classic scalloped potatoes – only our recipe is lactose-free! No one will know the difference. Tender potato slices (we like a blend of russet and gold) roasted in the oven with heavy cream, butter, salt and pepper. Get the recipe.
This makes a great side dish or vegetarian main dish: high protein quinoa with eggs, spinach, kale, red bell pepper, leeks, scallions and Gruyere. Quinoa is a grain that you can enjoy during Passover. Get the recipe.
This Potato Cheese Gratin with Mushrooms is comfort food in a casserole dish! Potatoes, cream, melted, creamy Gruyere cheese, garlic-infused oil sautéed mushrooms – all baked until golden brown and bubbly. Get the recipe.
Pan roasting carrots lets you keep an eye on them so you can cook them to perfection: just enough but still with a little firmness. Honey, butter and lemon juice create the glaze with the help of rice syrup. Get the recipe.
Think you don’t like kale salads? This one will change your mind and quinoa is a grain that you can enjoy during Passover. Tender cooked green beans, juicy blueberries, crunchy pecans, feta cheese and a tangy vinaigrette. Get the recipe.
“Tsimmes” can reference a stew made of vegetables, often with fruit, almost always with some sort of dried fruit and sometimes meat as well. It also means “a mess” or “a fuss”, as in “why are you making such a tsimmes?” Our version combines carrots, potatoes and raisins. Get the recipe.
We love oven roasting as a technique for vegetables because it brings out their natural sweetness and provides a nice char at the same time – and just 5 ingredients! Zucchini, garlic olive oil, lemon zest, salt and pepper. Get the recipe.
Thinly sliced fennel and kale with lots of parsley create the fresh tasting base for this salad that also features juicy, sweet clementines and briny olives. Get the recipe.
Little red radishes can be quite peppery when raw, but they mellow out and become quote intriguing when cooked. Think of them like little turnips! Easy to make, unexpected and when else do you get to eat pink food! Get the recipe.
Broccolini has a sweet, earthy taste, here enhanced with garlic-infused olive oil, lemon and a red pepper flakes. Get the recipe.
We like using slender haricot vert green beans for this simple sauté. A little olive oil, scallions, salt, pepper and sliced almonds come together in a classic combination. Get the recipe.
The cake combines whole lemons (that are poached in water until soft), ground almonds, eggs, sugar and baking powder. That’s it. No butter, no creaming techniques like you might have with a layer cake. Please note that it is leavened goods that are the result of fermentation (as with yeast baking) that are forbidden on Passover. If you are not sure, please consult your rabbi. Also, there is Passover baking powder, which is made without cornstarch, a carrier in some baking powder products. Get the recipe.
Whipped egg whites help create a light texture in this flourless chocolate cake that features Dutch-processed cocoa and dark chocolate – in addition to a smidge of espresso powder. Get the recipe.
The cake combines whole oranges or clementines (that are poached in water until soft), ground almonds, eggs, sugar and baking powder. That’s it. No butter, no creaming techniques like you might have with a layer cake. Please note that it is leavened goods that are the result of fermentation (as with yeast baking) that are forbidden on Passover. If you are not sure, please consult your rabbi. Also, there is Passover baking powder, which is made without cornstarch, a carrier in some baking powder products. Get the recipe.
Chewy coconut macaroons with cocoa – chocolate flavor throughout! Get the recipe.
These are our easiest macaroons! Dump and mix and you are ready to bake! Get the recipe.
Crispy, low fat meringue nests are the perfect vehicle for filling with fruit, sorbet, ice cream or in this case, lemon curd. Get the recipe.
Why not dip some matzo in chocolate and get the kids involved with choosing appropriate toppings? Get the recipe.
If you roast a leg of lamb, what can you do with the leftovers? We think this simple curry is the best idea! Get the recipe.
A little cranberry juice and grapefruit, along with sparkling wine, make a colorful holiday beverage. Get the recipe.
This bunch is perfect for a crowd with Rosé wine and fruit – take the time to make the ice ring. It really adds to the festive look. Get the recipe.
Pineapple and strawberries add color and flavor to a glass of prosecco. Get the recipe.
This old-fashioned is anything but, with the zing of ginger and the earthy, sweet flavor of beets, and then there is the awesome color, too! Get the recipe.