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Tantalizing Passover Meals

April 10, 2011 | by

Six awesome recipes to startle your guests this Passover.

Every year we try to combine some old favorites with some new ideas. I assume you already have the old favorites. Here are the new ideas. For more great Passover ideas, visit

Zucchini Soup
This is embarrassingly easy but it is also really good. Even small children seem to like it.

  • 8 large zucchini, sliced in rounds
  • 1 onion, chopped
  • 12 tablespoons pareve chicken broth powder dissolved in 12 cups water
  • ½ teaspoon pepper
  • 1/8 teaspoon nutmeg

Place all ingredients in medium-sized stockpot and bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until zucchini is soft. Cool slightly and purée with hand blender.

Boston Lettuce and Avocado Salad with Lime Dressing

    For the salad:

  • 2 small to medium heads Boston lettuce
  • 1 avocado, pitted
  • 1 large bunch scallions, thinly sliced
  • Leaves from 1 bunch cilantro, finely chopped
    For the dressing:

  • 2 limes, juiced
  • 1/3 cup extra-virgin olive oil
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • About 20 grinds fresh black pepper
  • 1 tablespoon Passover mustard

Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.

Whisk together all the dressing ingredients.

Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

Veal Stew with Onions and Peppers
This is not your typical Passover fare but it sure is good.

  • 2 pounds veal stew meat
  • 2 tablespoons potato starch
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 cup chicken stock
  • 1 cup white wine

Dredge veal in potato starch and pepper. Heat oil in a Dutch oven over a medium heat. Add veal and sauté until browned on all sides. Add vegetables and continue sautéing – about 10 minutes. Add chicken stock and wine and bring to a boil. Reduce heat and simmer for 1 to 2 hours.

Maple Butternut Squash

  • 2 tablespoons margarine
  • 2 pounds butternut squash, peeled and cut into chunks
  • ¼ teaspoon cloves
  • ½ cup apricot nectar
  • 1/3 cup maple syrup
  • ¼ cup chopped hazelnuts

In a large skillet, melt margarine. Sprinkle cloves on squash and cook, covered, over medium heat for about 10 minutes. Add apricot nectar and bring to a boil. Reduce heat and simmer, covered, for 5 more minutes. Gently stir in maple syrup and hazelnuts.

Roasted Italian Tomatoes
Great on their own, and delicious when leftover on pasta, chicken or fish.

  • 9 medium tomatoes
  • 3 tablespoons chopped Italian parsley
  • 2 - 4 teaspoons fresh chopped garlic
  • Salt and pepper
  • 6 to 8 tablespoons olive oil

Preheat oven to 325 degrees. Cut tomatoes in half and place cut-side up on a stove and oven proof dish. Sprinkle with salt, pepper, parsley and garlic. Pour the oil in the baking dish so that the oil is about ¼-way up the side of the tomatoes (add more oil if necessary). Cook on the stove for about 15 minutes on medium high. When the tomatoes are soft baste with the oil and put in the oven on the next to highest rack. Cook for 1 hour.

Almond Pear Tart
This is an elegant and relatively easy Passover dessert.


  • 1 box of nut cookies
  • 4 tablespoons margarine, melted


  • 2/3 cup blanched almonds, (about ½ cup finely ground)
  • 1 tablespoon potato starch
  • 7 tablespoons sugar
  • 6 tablespoons margarine
  • 1 egg
  • 1 small can (about 13 ounces) pear halves
  • Sliced almonds

Crush cookies into crumbs and add melted margarine. Line a tart or pie pan with the crust. Refrigerate.

Mix nuts and potato starch in a food processor. Mix in sugar, then margarine, and blend until smooth. Mix in egg. Cover and chill 3 hours.

To assemble:

Preheat oven to 350 degrees. Spread filling over crust. Slice the pear halves horizontally and gently place on the almond filling. The fat bottom of the pear should be against the rim and all the tops should meet in the center. Put five pear halves in the shell and leave approximately 2 inches between them so the filling shows a bit. Top center with sliced almonds. Bake at 350 for 55 minutes.

For more great kosher recipes go to:


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