We update this post every year with several new recipes to help you plan a wonderful Passover seder or help out the host with a potluck dish.
It’s that time of year again. We’ve gathered some delicious Passover-friendly recipe ideas for main dishes, sides and desserts. In fact, all these recipes work for any holiday occasion.
Passover is around the corner and celebrators are either hosting a Passover seder or bringing a dish or two to someone else’s seder.
While many stick to traditional Passover fare – gefilte fish, matzo ball soup, brisket, roast chicken, potato kugel (casserole) and tzimmes (carrot/prune stew), some of you might want to change it up a bit – or at least mix old and new. Hey, dare to be different!
Recipes you’ll find here
The recipes we chose are not traditional Passover recipes, but rather Passover or seder friendly. They can be used for any larger dinner party and adhere to the customs for eating during Passover.
No host wants to be fussing at the last minute. And there’s no way to make everything on the same day if you want to keep sane. If you’re invited to a sedar, you need to bring something that can be easily transported and won’t tax the host too much. And what about all the various dietary needs around the table?
So, for each recipe, we’ve noted the following, where appropriate:
- Vegetarian – since many (most?) Passover gatherings include at least one vegetarian nowadays
- Potluck – meaning the dish can be made ahead and transported, with a few tips for reheating and serving where needed.
- Make-ahead – as this is critical for larger group gatherings and to reduce the stress.
- Under 30 minutes – because who doesn’t want a few things that can be made quickly?
- Gift or Lootbag appropriate – if I have the energy, I like to give out loot bags at the end when I host.
Passover Food Restrictions (some are now changed)
The recipes below do not include bread, flour, grains and legumes that are not eaten on Passover by those who observe. Those who are more observant will only eat products and ingredients that are kosher for Passover. In my experience, almost everything is available now, labeled ‘kosher-for-Passover’. Here’s a good guide to foods that can be eaten during Passover.
Update as of 2016: Passover restrictions have changed according to the Committee on Jewish Law and Standards (CJLS), the legal body of the Conservative movement. Kitniyot such as rice, corn, sesame seeds, etc are now allowed. Some may disagree, so be sure to check with your guests or host before using previously restricted foods.
Helpful tips for Hosting
- Tips on Keeping Foods Warm get tips here
- Tips for Great Dinner Parties get tips here
- If you have Sous Vide equipment, why not try some of our best sous vide recipes? Stress free! (Obviously not the pork recipes for Passover).
Main Dish Passover Recipes
Make ahead: The whole thing can be prepped a day ahead (or in the morning) and popped into the oven before serving.
Potluck: Transport the cooked chicken in a large roaster. Either complete the cooking and keep warm in the host’s oven or just do the broiling before serving at the host’s house. Bring the parsley and pistachios in a separate container to sprinkle on before serving.
For a Passover or holiday menu, use a whole side of salmon (instead of individual fillets).
Make ahead: This recipe can be made a couple hours ahead or refrigerated the day before and brought to room temperature the next day. Sprinkle additional chopped herbs on top before serving along with lemon wedges and preferred garnish.
Under 30 minutes.
Potluck: This is a perfect potluck recipe, particularly if you serve it at room temperature (no reheating needed).
Make ahead: Once the slow cook portion of the roasting is done, it can sit on the counter covered for up to 90 minutes. Just before serving, roast it at very high heat for 6-10 minutes, slice and serve.
Make ahead: Cook chicken to 155F on an instant read thermometer up to an hour ahead. Cover well with foil. Before serving, spoon sauce on top and broil for 4 minutes 8-10 inches from heat.
Substitute a tzimmes for the pear chutney if you like.
Make ahead: Cook turkey to 160F or a little less. Cool down, then slice across the grain. Set slices in a pan and add a 1/4 broth to the pan. Cover tightly and reheat at 325F for about 10-15 minutes. Or, much simpler and more fool-proof, just keep warm for up to an hour loosely covered with foil, especially if you’re making hot gravy.
Potluck: Transport in pan for reheating, covered with foil. Bring chutney on the side and serve warm or at room temperature.
Sous Vide Option: If you have sous vide equipment, you can make incredibly moist delicious sous vide turkey breasts. Just slice before serving.
Perhaps instead of brisket?
Make-ahead: absolutely – it’s even better the next day warmed up.
Instant Pot Option: Here’s a very similar recipe, Instant Pot Veal Stew, if you prefer.
Potluck: bring in a large pot and heat on low, stirring occasionally. Add parsley just before serving.
This would be a fantastic alternative to brisket if you have sous vide equipment.
Make Ahead: Yes, in fact 48 hours ahead. You can finish the sous vide part hours ahead and finish it off before serving. Or complete the dish and keep it in a warm oven. Mouth watering!
Potluck: Easy to transport.
I know this sounds weird for a Passover sedar, but I actually do this one all the time.
Under 30 minutes once marinated.
Make Ahead and Potluck: The marinating can be done the day before or a few hours before cooking. You can grill the chicken an hour before dinner and keep it warm in a pan, well wrapped with foil or in a warm oven.
Make ahead and Potluck: Make it a couple of hours ahead with a full side or two of salmon. Place the planks on a large pan to transport, covered in foil. Serve at room temperature, cutting it into smaller serving pieces on the planks.
OK, not your typical brisket recipe. And not your whip this up in 30 minutes recipe. But if you want to bring something sensational…
Make ahead (needs a whole day and a half) and Potluck.
Side Dish Passover Recipes
The vegetables can be roasted instead of grilled.
Make ahead: All the components for this salad can be made ahead. You just need to assemble the parts and drizzle on the dressing before serving.
Potluck: Assemble, cover and transport the salad with the dressing in a container to be added just before serving.
Make Ahead: All components (squash, onions, dressing) can be made up to a day or two ahead and kept in the fridge, covered. Bring the butternut squash and onions to room temperature before serving or warm them for a minute in the microwave.
Potluck: Assemble the salad before transporting. Bring the dressing in a separate container. Before serving, heat the dressing in the microwave, drizzle over the salad and serve.
(actually 12 minutes!)
Make ahead: Add dressing at least half hour before to meld the flavors.
We recently discovered that quinoa can be eaten during Passover.
Vegetarian. Under 30 minutes
This tzimmes recipe is roasted instead of using the more traditional stewed method.
Make ahead – see two options in the post.
If you need an easy and healthy 12 minute low calorie option, this is a good one.
Vegetarian; Under 30 minutes
Make ahead: Everything can be prepped ahead of time on a pan and roasted for 6 minutes before serving. Or just warm the completed dish in a hot oven for a few minutes before serving. (in fact 12 minutes).
Potluck: Bring sesame seeds and balsamic reduction , if using, in separate containers.
Make Ahead: Earlier in the day, make recipe, then warm cauliflower before serving, topped with relish (also made earlier). Or, do the covered part of the cauliflower roasting ahead of time, then the final uncovered roasting before serving.
Potluck: Make and bring the fully roasted cauliflower and grape relish separately. Reheat in a 350F-375F oven for 10-15 minutes and top with relish.
Make ahead: Just follow the directions for roasting several hours ahead or in the morning. Reheat at 375-425F for about 5-10 minutes.
Potluck: Bring to host in pan to reheat before serving (make sure your host has oven space to spare)
Make ahead: Serve warm or at room temperature.
Hey, substitute the beets with prunes and you practically have a modern Passover tzimmes!
Make ahead: Prepare the salad and add the dressing just before serving.
Potluck: take dressing separately in different container and add just before serving
Love the vibrant colors! And there’s no need for a salad plate. Easy (especially with a shortcut) and very popular.
Vegetarian; Make ahead; Potluck.
Passover Dessert/Treat Recipes
Make ahead; Vegetarian; Potluck; Under 30 minutes (plus chill time); Gift/loot bag.
Similar to the treat above, but even easier.
Make ahead; Vegetarian; Potluck; Under 30 minutes; Loot bags.
Try this fresh dessert instead of the usual fruit or berry bowl after dinner.
Make ahead; Vegetarian; Potluck; Under 30 minutes
In the past, corn was not allowed on Passover. Since 2016, it has now been approved.
Make Ahead: the cake can be made ahead and kept covered in the fridge. We suggest bringing it to room temperature before serving or warming it for a few seconds in the microwave. The cake can also be frozen.
Vegetarian. Potluck friendly.
To die for. Contains dairy.
Make ahead; Vegetarian; Potluck.
Use Sweetened Condensed Coconut Milk for a dairy free alternative.
Make ahead; Vegetarian; Potluck; Under 30 minutes (plus chill time); Gift/loot bag.
A bit more effort, but worth it for a special person or occasion. Outrageously good. Don’t be intimidated to make this treat like we were. We’ve provided clear simple instructions.
Make ahead; Vegetarian; Potluck; Gift/loot bag.