We scanned through our collection of recipes and put together some great Passover (or any holiday) Menu/Potluck ideas for main dishes, sides and desserts.
Passover is upon us again where celebrators are either hosting a Passover seder or bringing a dish or two to someone else’s seder. While many stick to traditional Passover fare – gefilte fish, matzo ball soup, brisket, roast chicken, potato kugel (casserole) and tzimmes (carrot/prune stew), some of us try to change it up a bit – or at least mix old and new.
We chose 20 recipes that would work for a larger dinner party, for example, ones that can be successfully reheated or kept warm or that don’t need too much last minute fussing. We’ve also noted the following, where appropriate, in each recipe:
- Vegetarian – since many (most?) Passover gatherings include at least one vegetarian nowadays
- Potluck – meaning the dish can be made ahead and transported, with a few tips for reheating and serving where needed.
- Make-ahead – as this is critical for larger group gatherings. I try to make as much as possible ahead of time to reduce the stress.
- Under 30 minutes – because who doesn’t want a few things that can be made quickly?
The recipes below do not include bread, flour, grains and legumes that are not eaten on Passover. Those who are more observant will only eat products and ingredients that are kosher for Passover. In my experience, almost everything is available now, labeled kosher-for-Passover. Here’s a good guide to foods that can be eaten during Passover.
This chicken recipe has a wonderful complex flavour profile: oranges and lemons for zest; honey and prunes for sweetness;grainy mustard, garlic, onion and thyme for depth; chili flakes for a kick of heat; and pistachios, carrots and parsley for a little crunch and colour. It presents beautifully for a dinner party. Make ahead: the whole thing can be made a day ahead (or in the morning) and popped into the oven before serving. Potluck: Transport the cooked chicken in a large roaster. Either complete the cooking and keep warm in the host’s oven or do the broiling just before serving at the host’s house. Bring the parsley and pistachios in a separate baggie to sprinkle on before serving.
Salmon fillets rubbed with a nice blend of sweet, spice and zest that creates a glaze when baked. You can substitute a large piece of centre cut salmon instead of fillets if you prefer. Make ahead: This recipe can be refrigerated and brought to room temperature the next day. Under 30 minutes: Not including marinating (which you can skip if you want), the salmon only takes about 20 minutes. Potluck: This is a perfect potluck recipe, particularly if you serve it at room temperature (no reheating needed).
Chicken with onions, carrots, celery and spinach in an oniony, chicken broth sauce. For a larger crowd, consider taking this shortcut: instead of initially frying the chicken, skip the flour coating, season with the same seasonings, spray with oil and broil the chicken (skin side up only) for 4-5 minutes until browned on top. Continue the recipe from there. Make ahead: Can be made a day ahead (even two), then warmed, covered in a 350F oven for about 30 minutes. Potluck: Transport in a large roasting pan, covered.
This light, healthy turkey preparation is simple to make, yet looks and tastes elegant. The pear chutney is an excellent accompaniment – or how about using tsimmes instead to bring in a more traditional Passover ‘chutney’. I love the turkey with gravy too. The vegetable quinoa stuffing below would be a perfect side. Make ahead: Cook turkey to 160F or a little less. Cool down, then slice across the grain. Set slices in a pan and add a 1/4 broth to the pan. Cover tightly and reheat at 325F for about 10-15 minutes. Potluck: Transport in pan for reheating, covered with foil. Bring chutney on the side and serve warm or at room temperature.
Plump tender morsels of veal in a rich sauce of wine, tomatoes, thyme, garlic, carrots and onions, brightened with lemon zest and freshly chopped parsley. Perhaps instead of brisket? Make-ahead: absolutely – it’s even better the next day warmed up. Potluck: bring in a large pot and heat on low, stirring occasionally. Add parsley just before serving.
The maple, ginger, soy and garlic glaze is fantastic. When you add the fresh peach salsa spiked with lime, honey and balsamic, the dish is truly elevated. This salmon recipe is great served warm or at room temperature. Make-ahead: The salmon can made ahead, cooled, refrigerated for up to 2 days and served cold or room temperature. If serving the next day, make the salsa on the day of serving. Potluck: Serve at room temperature. Make the salsa the day of serving and bring along separately.
If you like the combination of sweet, spicy, garlic and citrus, you’ll love this Spicy Honey-Lime Chicken recipe. It can be made with chicken skewers (which I don’t advise for a large crowd unless you serve them at room temperature). It can also be made with chicken pieces (thighs are my favourite – juicy and flavourful). Make ahead: undercook the chicken a bit, then warm in the oven at 325F covered. Potluck: Bring in large pan, covered, to be reheated before serving.
We recently discovered that quinoa can be eaten during Passover. This stuffing or side dish is made with quinoa, sweet potatoes, peppers, celery, onions and nuts – with lots of other possible variations. Easy and delicious. Make ahead; Vegetarian; Potluck; Under 30 minutes.
This dish is a beautiful combination of flavours. The texture is more creamy than crispy. Real comfort food and a great side for any protein. Make ahead: Just follow the directions for roasting. Let everything cool. Refrigerate overnight. Then reheat the next day by drizzling a little olive oil on top and roasting at 425F for about 15-20 minutes. Potluck: Bring to host in pans to reheat before serving (make sure your host has oven space to spare); Vegetarian.
This is an easy great side that you can vary with the vegetables you like best. Serve at room temperature. Make ahead; Vegetarian; Potluck; Under 30 minutes.
Simple whole roasted carrots, sweetened with a bit of honey (or maple syrup) and sprinkled with thyme and some orange zest too if you like (which we do). Leave some green stem on for a lovely presentation. Make ahead; Vegetarian; Potluck; Under 30 minutes.
The lemon, Dijon, garlic and fresh herbs add a wonderful flavour boost, making this potato salad one of our favourites. Serve warm or at room temperature. Make ahead; Vegetarian; Potluck; Under 30 minutes.
This is one of our new go-to sides we love. Quick and easy and so colourful. Make ahead: after cooking, cool the hash, then refrigerate until ready to use. To reheat, spread on a foil lined pan sprayed with oil and heat at 425F for about 7-10 minutes. Vegetarian; Potluck; Under 30 minutes.
Quinoa and Glazed Butternut Squash salad is a hearty, healthy salad that can be served as a main vegetarian dish or side dish with a protein. The colours are beautiful, making it a perfect dish for a holiday. Lots of variations possible. Serve warm or at room temperature. Leave out the sesame seeds for Passover. Make ahead; Vegetarian; Potluck.
This side/salad is substantial. It has lots of interesting flavours and textures – from earthy (beets) to creamy (avocado) to caramelized (roasted carrots) to zesty (orange) to slightly crunchy (quinoa). And the orange-balsamic-honey dressing is rich, bright and smooth. Hey, substitute the beets with prunes and you practically have a modern Passover tsimmes! Make ahead: Prepare the salad and add the dressing just before serving. Potluck: take dressing separately in different container and add just before serving; Vegetarian.
Thai quinoa salad is super healthy, loaded with vegetables, herbs and protein and has interesting flavours and textures. Very popular on buffet tables. Serve cold or at room temperature. Make ahead; Vegetarian; Potluck; Under 30 minutes.
Caramel toffee married with chocolate over a crunchy matzo (or graham cracker) crust topped with roasted salted almonds. Yum. Make ahead; Vegetarian; Potluck; Under 30 minutes (plus chill time); Gift/loot bag.
3 ingredients. 3 steps. 3 minutes. That’s what is takes to make this delicious, easy, creamy chocolate fudge. Make ahead; Vegetarian; Potluck; Under 30 minutes (plus chill time); Gift/loot bag.
White Chocolate Bark (or any bark for that matter) is pretty much the easiest candy treat you can possibly make. Two to three ingredients. Five minutes to put together. Another 20-30 minutes to chill. Pictured are roasted almond bark and peppermint bark. Make ahead; Vegetarian; Potluck; Under 30 minutes (plus chill time); Gift/loot bag.
Buttery, nutty, chocolate-y, crunchy – scrumptious. Like Skor bars, but way better. This treat takes a bit more effort, but it’s worth it for a special person or occasion. Make ahead; Vegetarian; Potluck; Gift/loot bag.
A silky combination of mango, kiwi and papaya with a little chopped mint and freshly squeezed orange juice to kick it up another notch. Make ahead; Vegetarian; Potluck; Under 30 minutes.