Healthy Recipes for Passover

Photo: Ellen Silverman

A variety of dishes that go way beyond matzo

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Celebrating Passover

Photo: John Autry

View Recipe: Easy Braised Brisket

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.

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Lemon Chicken Soup with Dumplings

Photo: Nina Choi

View Recipe: Lemon Chicken Soup with Dumplings

This warm and comforting soup, featuring matzo dumplings, is the perfect dish to mark the beginning of Passover.

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Pistachio Pavlovas with Lemon Curd and Berries

Photo: Becky Luigart-Stayner

View Recipe: 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.

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Roasted Red Onions and Delicata Squash

Photo: Becky Luigart-Stayner

View Recipe: Roasted Red Onions and Delicata Squash

Thin-skinned delicata squash has an edible peel, helping this side come together quickly.

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Quinoa Salad with Artichokes and Parsley

Photo: Nina Choi

View Recipe: 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.

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Spinach and Feta Quiche with Quinoa Crust

Photo: Randy Mayor

View Recipe: 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.

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Chicken with Carrots and Potatoes

Photo: Oxmoor House

View Recipe: 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.

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Roasted Asparagus and Baby Artichokes

Photo: Christopher Testani

View Recipe: 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.

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Four Citrus-Herb Chicken

Photo: Johnny Miller; Styling: Sarah Smart

View Recipe: 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.

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Radishes in Browned Butter and Lemon

Photo: Iain Bagwell

View Recipe: 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.

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Sponge Cake with Orange Curd and Strawberries

Photo: Nina Choi

View Recipe: Sponge Cake with Orange Curd and Strawberries

Matzo and almond flour sponge cake is delightful—floral and sweet, with lemon, orange, and tangy berries.

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Broiled Salmon with Peppercorn-Lime Rub

Photo: Randy Mayor

View Recipe: 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.

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Asparagus with Balsamic Tomatoes

Photo: Joseph De Leo

View Recipe: Asparagus with Balsamic Tomatoes

This Asparagus with Balsamic Tomatoes recipe is a quick and easy side dish for a warm spring night.

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Chicken-Matzo Ball Soup

Photo: Oxmoor House

View Recipe: Chicken-Matzo Ball Soup

For a shortcut version of this dish, use unsalted chicken stock instead of making your own.

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Soft-Scrambled Eggs with Asparagus

Photo: Jennifer Causey

View Recipe: 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.

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Roasted Asparagus With Balsamic Browned Butter

Photo: Randy Mayor and Iain Bagwell

View Recipe: 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.

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Carrot-Parsnip Soup with Parsnip Chips

Photo: Becky Luigart-Stayner

View Recipe: 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.

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Israeli Carrots

Photo: Nina Choi

View Recipe: Israeli Carrots

The vivid garlic-and-herb vinaigrette contrasts with the sweet carrots.

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Asparagus and Spring Greens Salad With Gorgonzola Vinaigrette

Photo: Sang An

View Recipe: 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.

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Double-Vanilla Meringue Cookies

View Recipe: Double-Vanilla Meringue Cookies

By using vanilla bean and extract, you’ll get double the vanilla flavor in these meringue cookies.

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Sweet and Tangy Slow Cooker Brisket

Photo: Randy Mayor

View Recipe: Sweet and Tangy Slow Cooker Passover 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.

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Arugula Salad with Chicken and Apricots

Photo: Randy Mayor

View Recipe: 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.

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Sautéed Carrots with Sage

Photo: Ellen Silverman

View Recipe: Sautéed Carrots with Sage

You can easily double, triple, or quadruple this small-yield recipe to feed more hungry diners.

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Mediterranean Chicken

Photo: Oxmoor House

View Recipe: Mediterranean Chicken

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.

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Quinoa Salad With Asparagus, Dates, and Oranges

Photo: Becky Luigart-Stayner

View Recipe: 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.

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Date and Almond Truffles

Photo: Nina Choi

View Recipe: 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.

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Herbed Passover Rolls

Photo: Randy Mayor

View Recipe: 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.

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Almond-Apricot Macaroons

Photo: Randy Mayor

View Recipe: Almond-Apricot Macaroons

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.

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Morel Mushroom and Asparagus Sauté

Photo: Kang Kim

View Recipe: 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.

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Passover Pecan Bars

Photo: Becky Luigart-Stayner

View Recipe: Passover Pecan Bars

This dessert is reminiscent of pecan pie--with the extra sweetness of maple syrup and flaked coconut baked right in.

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Radish Salad with Goat Cheese

Photo: Iain Bagwell

View Recipe: 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.

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Chewy Meringues with Tangerine-Lemon Curd

Photo: Johnny Miller; Styling: Sarah Smart

View Recipe: 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.

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Pan-Roasted Artichokes with Lemon and Garlic

Photo: Brian Woodcock

View Recipe: 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.

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Buttermilk-Parmesan Mashed Potatoes

Photo: Ellen Silverman

View Recipe: 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.

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Mozzarella Omelet with Sage and Red Chile Flakes

Photo: John Kernick

View Recipe: 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.

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Chocolate-Pecan Macaroons

Photo: Becky Luigart-Stayner

View Recipe: Chocolate-Pecan Macaroons

Macaroons are a European confection especially popular at Passover. Here, the use of pecans adds a taste of the American South.

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Vegetable Hash with Poached Eggs

Photo: Stephen Devries

View Recipe: Vegetable Hash with Poached Eggs

Here, a beautiful poached egg tops a bowl of hearty, fibrous vegetables to create a balanced vegetarian meal in a flash.

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Buttery Lemon Broccolini

Photo: Ellen Silverman

View Recipe: Buttery Lemon Broccolini

If you want to get a jump on this recipe, cook the Broccolini four minutes, plunge it into ice water, and refrigerate. Separately prepare the compound butter, and chill it. Then finish cooking the Broccolini in the skillet, and toss it with the butter just before serving.

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Healthy Recipes for Passover

1 of 39

Celebrating Passover

2 of 39

Lemon Chicken Soup with Dumplings

3 of 39

Pistachio Pavlovas with Lemon Curd and Berries

4 of 39

Roasted Red Onions and Delicata Squash

5 of 39

Quinoa Salad with Artichokes and Parsley

6 of 39

Spinach and Feta Quiche with Quinoa Crust

7 of 39

Chicken with Carrots and Potatoes

8 of 39

Roasted Asparagus and Baby Artichokes

9 of 39

Four Citrus-Herb Chicken

10 of 39

Radishes in Browned Butter and Lemon

11 of 39

Sponge Cake with Orange Curd and Strawberries

12 of 39

Broiled Salmon with Peppercorn-Lime Rub

13 of 39

Asparagus with Balsamic Tomatoes

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Chicken-Matzo Ball Soup

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Soft-Scrambled Eggs with Asparagus

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Roasted Asparagus With Balsamic Browned Butter

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Carrot-Parsnip Soup with Parsnip Chips

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Israeli Carrots

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Asparagus and Spring Greens Salad With Gorgonzola Vinaigrette

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Double-Vanilla Meringue Cookies

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Sweet and Tangy Slow Cooker Brisket

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Arugula Salad with Chicken and Apricots

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Sautéed Carrots with Sage

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Mediterranean Chicken

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Quinoa Salad With Asparagus, Dates, and Oranges

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Date and Almond Truffles

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Herbed Passover Rolls

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Almond-Apricot Macaroons

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Morel Mushroom and Asparagus Sauté

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Passover Pecan Bars

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Radish Salad with Goat Cheese

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Chewy Meringues with Tangerine-Lemon Curd

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Pan-Roasted Artichokes with Lemon and Garlic

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Buttermilk-Parmesan Mashed Potatoes

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Mozzarella Omelet with Sage and Red Chile Flakes

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Chocolate-Pecan Macaroons

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Vegetable Hash with Poached Eggs

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Buttery Lemon Broccolini

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