Healthful and Hearty Passover Recipes you can make with confidence. For the Seder and through the Eight Days…
Brighten up the holiday with some creative, colorful and healthy dishes ~ from Soup to Dessert.
Find all the inspiration you need here to plan a Passover menu that you and your guests will love.
This recipe make a LARGE platter of assorted Vegetables! A great healthy addition to any seder dinner.
When company is coming – I DO make them the day I am serving… Yet: Roasted vegetables will keep in the refrigerator for 3 – 5 days in a tightly sealed container.
The Tahini Sauce adds a nice creaminess without dairy products.
There is a lot to ♥️ LOVE about this cake! Rose water (my recipe) adds a bloom of floral notes to this super-moist cake adorned with pistachios and dried rose petals.
Infused with aromatic flavors of Roses, Almond, Lemon & Cardamom. Tender & Delicious (no one can will notice it is gluten free!) Top the glaze with rose petals and pistachios… yum!
Learn how to make easy Homemade Rose Water with dried organic rose petals… the flavor is addictive!
In my test kitchen, I used carefully measured gluten-free “flours,” pulsed the ingredients in a food processor, rolled and cut the dough, then cooked each piece for a moment in a hot cast iron skillet until it slightly blackened. Finally, the matzo crackers were baked in the oven at a low temperature, just to crisp and dry them at a low temperature.
The Soup:
Perhaps the most beloved, of all Passover dishes – Matzo Ball Soup is traditionally served at the beginning of the Seder meal. Make my Gluten-Free Matzo Balls, all will enjoy the soup – they are delicious!
Make these for the Passover holiday (or year-round!) all will enjoy, they are delicious, fluffy and tender.
Matzo Ball Soup with Large and Mini sizes with Spring Vegetables~ For Vegetarian serve with Vegetable Broth.
My foolproof recipe for tender and tasty Matzo Balls for Passover or anytime!
The Matzo Balls sit in a rich chicken broth with julienned carrots and fresh dill sprigs.
Main Course: (Got Brisket? ~ Add some Chicken & Fish main courses to the mix!)
This recipe has what you are looking for! Roast succulent pieces of chicken, seasoned perfectly with the addition of allspice – with hints of cloves, cinnamon and pepper. Chock full of ingredients – as you can see! Brimming with Colorful Heirloom Carrots, Shallots, Prunes and Garlic and the most delicious Balsamic-Rosemary Sauce… or should I say gravy?
Not overly sweet with a wonderful pan sauce reduction with TONS OF FLAVOR – gluten free and dairy-free.
Easy to make gluten free and for Passover using matzo cake meal.
The chicken is very tender, coated with a zesty lemon butter sauce. (Can use vegan butter (non-dairy) and matzo cake meal to coat.)
In the style of French “Francaise” ~ this is an updated version, a recipe every cook should master!
Ok – a little modern for the Seder table… lovely flavors and perfect for the eight days of Passover. (Recipe contains yogurt – can try a vegan yogurt (non-dairy too.)
Healthy and Oh-So Colorful! A Zesty But Light Sauce enriches many recipes and perfect with my Grilled Chicken Skewers.
One of my favorite and most flavorful way to cook salmon – is on a cedar plank.
Quickly stir up Gremolata topping: Lemon Zest & Juice, Olive Oil, Pistachios, Tarragon, Lavender and Garlic.
Distinctive Dukkah Seasoning gets a revamp with Lemon Essence. Roast all on one pan.
Dukkah seasoning lends tons of Middle Eastern savory flavors to the salmon – see my recipe, or can purchase.
Cook with Vegetables – that will roast aside the salmon… or just enjoy the Dukkah Salmon fillets and serve with lemon wedges.
Dukkah Ingredients: Hazelnuts (blanched, no skin), Sesame Seeds, Dried Lemon Rind, Coriander, Cumin, Fennel and Kashmiri Chili Powder.
An elegant way to prepare fish – try my foolproof recipe to cook this classic dish. Paul Bocuse, the father of French gastronomy inspired the dish… I have added a wonderful Brown Butter-Garlic Drizzle with Parsley Oil. (Can use vegan butter.)
I chose Black Sea Bass Fillets – try any firm fish fillet.
Sensational Sides:
WOW-Factor! A light soufflé-like kugel studded with colorful carrots that creates a mosaic look that’s stunning! Made WITHOUT heavy matzo meal!
A pretty simple recipe that produces a delicious & gorgeous kugel casserole – you cut in squares.
The texture is light and airy – eggs surround the carrots (that are cubed 1/2″) – dill is added for flavor and color contrast.
A Big Batch Side-Dish (serves 12) That Pairs Well With All Your Passover Main Courses.
Fluffy Quinoa with Onions, Leeks and Spring Veggies, adorned with Fresh Mint – all will love!
You have got to make this!
A healthy and light Passover Side Dish (not heavy!) – a flavorful addition to your Seder table.
A light, colorful and healthy side dish for year-round too! – Vegetarian, gluten-free and dairy-free.
If the weather’s good – make this one outdoors! The ultimate grilled potato side dish. Perfectly seasoned with caramelized shallots and garlic… and kale that comes out crispy! Can also cook in the oven.
Large leaf spinach pairs with golden sliced garlic, lemon rind and toasted pine nuts.
I serve this side-dish year round! For passover – can swirl with your favorite olive oil.
Delicious and creamy – chock full of nutrients Simple to prepare, just 3 main ingredients! – plus salt & pepper and parsley.
Beautiful flavors and colors ~ the radishes take on a magenta hue when cooked.
Sauté Haricot Verts in a hot skillet to blacken the edges. Add Sliced Radishes and a quick stir in of Miso, Lemon Juice and Pure Maple Syrup. All tastes delicious with Pan-Fried Shallot Rings on top!
Carrots caramelize with the figs with a delectable just-sweet-enough glaze… all roasted in one pan.
A Vegan recipe.
Easy roasted asparagus is done in just 10 minutes.
Roasting heightens the vegetable’s flavor – and the toppings add a nice crunch and some nutty & zesty flavor!
How about a Salad?
I’m happy when a Creative salad is served on the Passover Buffet!
Crispy, Crunchy & Sweet ~ a brilliant, colorful, healthy salad… make place at your Thanksgiving table for this treat! Make the dressing ahead and adorn with my Nut and Seed Crunch (see recipe.)
A Mix of Healthy Lettuces with Ruby Grapefruit Segments Lacquered with a Zesty Citrus Vinaigrette
Lots of crunch with a zesty, gingery vinaigrette. Simply delicious!
To Start:
The perfect Latke recipe, crispy on the outside, tender inside. Serve with my homemade pink applesauce.
Easily adaptable for Passover ~ use Matzo Cake Meal in place of flour.
A luxury at Passover – gravlax can be made days ahead and sliced when you need it. Who can resist this?
Gravlax is quite simple to prepare – brined with Vodka, Citrus Juices, Grated Beets, Dill, Sugar, Salt and Pepper. Weighted down, the gravlax is ready in two days – slice when ready to enjoy. If enjoying gravlax at Passover – consider a vegan sour cream.
Perfect served with matzo as an appetizer! Snack on the entire week!
Caramelized Roasted Eggplant teams up with Peppers, Cucumbers, Olives, Parsley, Mint, Toasted Almonds, Crispy Shallot Rings and a Zesty Meyer Lemon-Ginger Dressing – A Healthy Mediterranean Twist!
Snack on This:
Prepare yourself for the crispiest, crunchiest, most delectable granola you’ve ever had.
Kosher for Passover and gluten-free, too!
Dessert Time:
A Decadent Bittersweet Chocolate Indulgence with an Airy Easy Whipped Coconut Cream Topping with Crushed Raspberries.
Gluten Free, Dairy Free & Parve – a showstopper cake.
Decadent but not overly sweet flourless chocolate cake ~ creamy luscious texture you’ll crave!
Bakery-style bars from my kitchen to yours – the base of the bars is a short crust made with matzo cake meal, it’s a fine grind.
Who can resist tangy, zesty lemon bars? These are that good… especially at Passover – they taste just like the real deal. Adding sweet and colorful pistachio nuts adds a little interest and sophistication. Top with my Candied Lemon Rind for a final touch.
My favorite Macaroon with a crispy exterior with a chewy and tender interior.
A beloved dessert at Passover ~ also for anytime… A fabulous year-round Gluten Free Cookie. The honey gives them a little more golden color while baking.
Also see my: The Ultimate Coconut Macaroons (not Parve/ contains dairy.)
Delicious Soft Pine Nut Cookies with a Crispy Exterior ~ Perfect for Passover & Easter. Naturally Gluten Free.
I’m adding dried diced mango – add dried apricots if you like… or omit them if you desire.
There’s something nice about ending a big meal with a dessert infused with mint!
This Vegan Ice Cream is Creamy, Delicious and Refreshing!! A natural “Ice Cream” that’s irresistible! And non-dairy!
These delectable, creamy truffles are truly all-natural with Fresh Mint from my garden.
Coconut Milk swaps in for heavy cream for a lighter, vegan treat. Cacao nibs adds a little crunch.
Lunch Ideas… After the Seder:
A thick Blender Dressing with healthful ingredients adorn this easy, tasty and visually beautiful Salad!
Use a Rotisserie Chicken and slice – add Lettuces, Veggies, Walnuts, Green Goddess Dressing and a dusting of Pink Peppercorns.
A light and flavorful casserole that is layered with vegetables, cheese, eggs & herbs.
Baked until puffy with a creamy-like texture – a meal in itself!
Have leftover broth and Chicken after the Seder? This soup has protein, veggies and healthy carbs in every bite!
A Healthy & Hearty Soup loaded with vegetable…. nothing better than that! A nutrient-dense soup with good for you ingredients.
Happy Passover to all!
Let me know what you think… what will you make?
Karen
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I’m adding this recipe for my Persian Love Cake as my featured recipe today… because it’s new and so delicious!
Karen's Persian Love Cake - Gluten Free
Equipment
- 8" Springform Pan (can use 9" too)
Ingredients
Persian Love Cake ♥️:
- 1/2 cup organic unsalted butter, room temperature (can use organic vegan butter)
- 1/4 cup neutral oil, I use expeller pressed
- 1 cup pure cane sugar
- 3 large eggs, room temperature, I use pasture raised
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- 2 tablespoons Rose Water, see my recipe below. Homemade is best
- 1/2 teaspoon natural almond extract
- 1/4 cup coconut milk, full fat, stirred
- 3/4 cups gluten free flour blend, see notes below
- 1 3/4 cups fine almond flour
- 2 teaspoon ground cardamom
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
Rose Glaze / Frosting:
- 1 1/4 cups confectioner's sugar
- 2 1/2 tablespoons coconut milk , full fat, stirred
- 1 teaspoon fresh lemon juice
- 2 teaspoons rose water, see my recipe
- 1/4 teaspoon natural almond extract
Toppings:
- 1 tablespoon dried rose petals, 1/2 whole petals / half crushed with your fingers
- 2 tablespoons chopped pistachio nuts
Instructions
- In a stand mixer add butter, oil and sugar - blend with paddle on medium speed one minute.Add eggs, one at a time low speed until blended and smooth; one minute.
- Add lemon rind, lemon juice, rose water, almond extract and coconut milk. Blend over low speed until well blended.
- Add gluten free flour blend, almond flour, cardamom, baking powdered sea salt. Blend over low speed until incorporated and well blended.
- Scrape batter into prepared pan and bake for 35 minutes until cake is firm in the center. Do not over bake. Cake will be moist and springy with lightly browned edges.
- Cool slightly and remove rind and place on a cooling rack.
- Preheat oven to 350 degrees (I use convection -bake setting) Add a few minutes to baking time if using regular oven.Add a piece of parchment paper to fit the bottom of pan. Lightly grease bottom and sides all over with butter.
Rose Glaze /Frosting:
- Sift confectioner's sugar into a medium sized bowl. Add 2 1/2 T. coconut milk, 1 t. lemon juice, 2 t. rose water and 1/4 t. almond extract.Blend with a wire whisk. Should be pourable but thick. Adjust if needed adding more liquid or confectioner's sugar.
Rose Water Recipe:
- In a small saucepan add 1/4 cup organic dried rose petals with 1/4 cup filtered water. Bring to a boil and reduce heat to a simmer. Simmer 6 minutes and then set aside to cool. Straining using a fine mesh strainer. Will have about 1/4 cup of rosy- fragrant delicious rose water.
Glaze the Cake:
- Add cake to wire rack over a sheet pan. For glaze over cake and smooth with a straight blade cake spatula to smooth. Can let drip down the sides or cover.
- Top immediately with rose petal and pistachio garnish and leave to set.Makes 12 servings, or 16 smaller slices.
Notes
See text if needed, Kosher for Passover. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
