Healthy Recipes for Passover
Passover is the oldest continuously celebrated holiday in the world, which means the vast majority of Passover customs are hundreds, if not thousands, of years old. This collection of recipes includes classic and modern dishes, both for the seder and the following week. We followed a basic interpretation of the Passover requirements, so be sure to adjust our recipes accordingly if you adhere to additional restrictions.
To start, we have Easy Braised Brisket, which is simmered in tomatoes and kalamata olives until meltingly tender. This recipe is a great main dish for seder, and you can re-heat leftovers throughout the week.
Lemon Chicken Soup with Dumplings
This warm and comforting soup, featuring matzo dumplings, is the perfect dish to mark the beginning of Passover.
Pistachio Pavlovas with Lemon Curd and Berries
Filled meringues are a lovely finale to a Passover seder or any special occasion. Make components ahead, and assemble at the last minute. See the step-by-step on how to make these beautiful pavlovas.
Roasted Red Onions and Delicata Squash
Thin-skinned delicata squash has an edible peel, helping this side come together quickly.
Quinoa Salad with Artichokes and Parsley
Parsley has its own spot on the seder plate, representing spring. Although quinoa is considered a whole grain, it is, in fact, a seed—making it a welcome addition to a Passover meal.
Spinach and Feta Quiche with Quinoa Crust
Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat.
Chicken with Carrots and Potatoes
All you need is 20 minutes to get this dish in the slow cooker. You'll have a hearty chicken and veggie supper waiting for you when you get home. If you don't care to use the wine, you can use 1/2 cup of additional chicken broth.
Roasted Asparagus and Baby Artichokes
To get a head start, prepare the recipe through step 2 up to two days in advance. Shortly before serving, place asparagus on pan with roasted asparagus, and proceed with step 3.
Four Citrus-Herb Chicken
Citrus zest perfumes the chicken while it marinates. A fresh salsa of citrus segments and herbs doubles down on fruit flavor. The natural sugar from the citrus in the marinade creates a caramelized glaze on the roasted chicken while the serrano chiles add a layer of heat. Buying a whole chicken that still has the skin on and bones-ins will add a depth of flavor that skinless and boneless chicken breasts lack. Even though the chicken will be roasted in the oven, the citrus and herbs keep this dish very light and fresh. Pair with a fresh orzo or quinoa salad to let this zesty, roasted chicken shine as the main dish.
Radishes in Browned Butter and Lemon
A quick and easy side to pair with a weeknight main-dish, these radishes taste exquisite when doused in butter and tangy lemon juice.
Sponge Cake with Orange Curd and Strawberries
Matzo and almond flour sponge cake is delightful—floral and sweet, with lemon, orange, and tangy berries.
Broiled Salmon with Peppercorn-Lime Rub
Spice up fish night by giving salmon a delectable 4-ingredient rub before cooking. A quick quinoa-vegetable salad rounds out the meal.
Asparagus with Balsamic Tomatoes
This Asparagus with Balsamic Tomatoes recipe is a quick and easy side dish for a warm spring night.
Chicken-Matzo Ball Soup
For a shortcut version of this dish, use unsalted chicken stock instead of making your own.
Soft-Scrambled Eggs with Asparagus
Breakfast is one of the more difficult meals during Passover, but eggs are always a simple and healthy option. For perfect soft-scrambled eggs, cook slowly and stir often to form creamy curds. Use the thinnest asparagus you can find so it will become crisp-tender with gentle heat.
Roasted Asparagus With Balsamic Browned Butter
One of the best (and simplest) sides in our magazine's history, this recipe was named Best Vegetable Side Dish in our 20th anniversary issue. The browned butter with a splash of balsamic vinegar adds an elegance that belies the simplicity of this approach.
Carrot-Parsnip Soup with Parsnip Chips
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.
Asparagus and Spring Greens Salad With Gorgonzola Vinaigrette
Serve this savory salad alongside a nice steak or a piece of flavorful fish, such as tuna or salmon, for a complete meal.
Double-Vanilla Meringue Cookies
By using vanilla bean and extract, you’ll get double the vanilla flavor in these meringue cookies.
Sweet and Tangy Slow Cooker Brisket
Thanks to the slow cooker, this classic seder dish can slowly simmer to perfection. Start the brisket at the beginning of your Passover seder preparations—it will have rested and will be ready to slice by the meal portion of the evening.
Arugula Salad with Chicken and Apricots
This main course salad is an ideal lunch or light supper option. Plums work as a delicious substitute for apricots, if you prefer.
Sautéed Carrots with Sage
You can easily double, triple, or quadruple this small-yield recipe to feed more hungry diners.
Capturing the simplicity found in sun-drenched Mediterranean cuisine, these braised chicken thighs melt under the influence of bright, vibrant lemon, briny olives and capers, and juicy plum tomatoes.
Quinoa Salad With Asparagus, Dates, and Oranges
This side dish salad combines several influences: The dates and orange are an Israeli touch; the pecans pay homage to the American South; and the quinoa is a high-protein grain from South America.
Date and Almond Truffles
This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.
Herbed Passover Rolls
Because Passover dietary laws prohibit leavened products, kosher-for-Passover baked goods are often dense and heavy. We got around that by using the same procedure as cream puffs to yield these light and airy rolls that are kosher for Passover and great for any time you want a deliciously different dinner roll.
Matzo cake meal and freshly ground blanched almonds make a fitting based for sweet apricots, orange rind, and almond extract. Served in the perfect bite-size rounds, these macaroons aren't overly sweet, but still pack delicious, nutty flavor.
Morel Mushroom and Asparagus Sauté
Blanching the asparagus first helps set its color and texture. To ensure the best taste and cut down on prep time in the kitchen, buy firm, unshriveled morels that are dry, not slimy, and free of excessive dirt.
Passover Pecan Bars
This dessert is reminiscent of pecan pie--with the extra sweetness of maple syrup and flaked coconut baked right in.
Radish Salad with Goat Cheese
To crumble the goat cheese over this scrumptious spring salad, freeze it for 10 minutes, and then flake with a fork.
Chewy Meringues with Tangerine-Lemon Curd
The meringues and curd can be made up to a day ahead for convenience. Store meringues at room temperature in an airtight container, and keep curd chilled with plastic wrap directly on the surface so it doesn't form a skin.
Pan-Roasted Artichokes with Lemon and Garlic
With a subtly flavored ingredient like artichokes, sometimes the simplest approach is best. A little roasted lemon, garlic, and fragrant rosemary are all you need to make tender baby artichokes shine.
Buttermilk-Parmesan Mashed Potatoes
Be sure to purchase a crumbly wedge of Parmigiano-Reggiano for this super quick potato side dish. The salty flavor will give just the right bite to these melt-in-your-mouth mashed potatoes.
If you're keeping Kosher, be sure not to serve this dish alongside meat.
Mozzarella Omelet with Sage and Red Chile Flakes
An omelet makes for a quick and easy dinner, but it doesn't have to be boring. Gooey mozzarella, vibrant sage, and a generous hit of red pepper make this a standout dish.
Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.