Spring is in the air and Passover has a particularly special meaning this time around. Now that more of us are being vaccinated every day, we can finally see a light at the end of the tunnel, which means freedom to get back to our lives. Ultimately, Passover is a celebration of freedom. It’s a holiday that commemorates the exodus of the Jews from slavery in Egypt. A Passover seder is the feast that marks the beginning of the holiday.
I’ve been to my fair share of Passover seders over the years, but I appreciate the holiday the most when the menu is in my hands! There’s no reason a Passover dinner has to be boring. In addition to the must-have brisket and matzah ball soup (aka Jewish Penicillin), I’m serving Cornish hens stuffed with wild rice, mushrooms and leeks. Of course I have the best recipes for chocolate-covered matzah and macaroons, but my Lemon Meringue Pie might steal the show!
For anyone hosting a seder this year, my Passover menu is the perfect combination of fresh and modern without leaving those nostalgic traditions behind.
Passover Dinner Menu
Every family has their secret to making matzo ball soup, aka Jewish penicillin, but I like to keep mine simple. The matzo balls should be light and fluffy and the broth should be the perfect balance of salty, fragrant and herby. The trick is to use homemade chicken broth, although store-bought works just fine in a pinch! Click here for the recipe.
If you’ve ever been to a Passover seder, you might know Charoset as the sweetest (and hands down, most exciting) element of the seder plate. My Charoset is light and fresh with bites of apple, walnuts, lemon, cinnamon, and a splash of Manischewitz for some nostalgia. Click here for the recipe.
My butter lettuce salad screams Spring, with avocado, four types of radishes, creamy farmers cheese, and a sweet and tangy herbed vinaigrette. Once Springtime comes around, I’ll find any excuse to incorporate beautiful watermelon radishes. Click here for the recipe.
This recipe has everything in one pot —the fall-apart succulent meat, a thick and intensely-flavored gravy, and perfectly tender potatoes and carrots. The red wine, tomatoes, and thyme really help to amplify the beefiness of this Jewish staple. Click here for the recipe.
Cornish hens are similar to chicken, but slightly more delicate and tender. For a beautiful main dish to serve your guests, I love to stuff Cornish hens with a medley of wild rice, mushrooms, herbs, and toasted almonds. Click here for the recipe.
Every home cook has their secret trick to making roasted potatoes perfectly crisp on the outside and creamy on the inside. I have two tricks for you that will amp up your roasted potato game. Click here for the recipe.
Every dinner table needs a plate of beautifully roasted vegetables to serve alongside the main course. With a drizzle of olive oil, salt, and fresh cracked black pepper, you’ll have a healthy side dish ready in 15 minutes. Click here for the recipe.
This tart and buttery Lemon Meringue Pie is at the top of my dessert list. I have to say, my favorite part is the pillowy toasted meringue topping that’ll impress the hell out of your guests! Click here for the recipe.
Homemade chocolate covered matzo is the ultimate hostess gift. I use a combination of chocolate, crushed pistachios and Himalayan sea salt for this Passover treat. Click here for the recipe.
Coconut macaroons are the quintessential passover dessert! My macaroons are perfectly moist and covered with melted chocolate. I use candied ginger as my secret weapon to give these macaroons a little kick. Click here for the recipe.
I hope you all have a wonderful Passover, however you choose to celebrate this year. Whether you use one of my recipes or the whole menu, I know you’ll add a new tradition to your seder table.