6 Easy Passover Recipes

Passover is a hectic time and you’re probably busy with getting your home ready. But at the back of your mind, you might be interested in finding some easy Passover recipes to enhance your holiday menu. We put together six easy Passover recipes to help you out.

Being that there are lots of limitations to what we can eat on Passover it can be difficult to come up with healthy and unique recipes. These six easy Passover recipes are all of that and more. They are delicious, uncomplicated, and you will probably have most of the ingredients on hand!

a little bit about these six easy passover recipes:

The recipes will include meat, chicken, vegetables, and some carbs. There are only six recipes to limit the holiday overwhelm. Less is more when it comes to a menu and making a few excellent dishes will go a long way.

We also made sure that these six easy Passover recipes were as healthy as possible. There are tons of vegetables, minimal carbs, and no sugar. Holiday eating can get a bit out of hand so any healthy dish can help!

You can double any recipe as needed as well as substitute any ingredients you’d like.

When to serve these easy passover recipes:

These six easy Passover recipes can take care of your entire menu. During the Seder nights when there’s a lot of other food, the soup can almost take care of dinner by itself. It has meat, vegetables, and potatoes so it’s pretty much a proper meal. But if you prefer soup as an appetizer we’d recommend the sweet baked chicken cutlets for the main with the potato kugel and baked vegetables on the side.

That leaves you with three more dishes for the day meals. If you feel you need more, you can also browse our comprehensive recipe index to add more recipes to your menu.

six easy passover recipes:

• Easy Vegetable Beef Soup
• Stovetop Pot Roast
• Sweet Baked Chicken Cutlets
• Potato Kugel
• Braised Cabbage
• Baked Vegetables

passover recipes Grocery List:

The quantities listed here are enough to serve around six people. Feel free to adjust if you are doubling or halving the recipe. If you already have anything on this list you can cross it off. If you don’t have something on the “most probably have at home list”, add it onto the grocery list.

Non-Perishables:

• 2 cans of tomato sauce (8 ounces each)
• 1 carton of low-sodium vegetable broth
• 1 small jar or container of tomato paste
• 1 bottle of dry red wine
• 1 small bag of dried cranberries
• 1 small jar of apricot jam

Perishables:

• 1 pound of beef stew
• 3 pounds of French roast
• 2 pounds of boneless skinless chicken breast
• 1 container of eggs

Fruits & Veggies:

• 1 bag of carrots
• 1 bunch of celery
• 1 bag of onions
• 3 zucchinis
• 1 bag of mini Yukon gold potatoes
• 1 bunch of garlic
• 1 bunch of fresh parsley
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 8 russet potatoes
• 1 head of green cabbage
• 1 pound of cauliflower florets
• 1 purple onion

Things you most probably have at home:

• Olive Oil
• Salt
• Black Pepper
• Honey
• Garlic Powder

six easy passover recipes:

easy vegetable beef soup:

Ingredients:

• 2 tablespoons olive oil
• 1 pound beef stew, chopped into bite-sized pieces
• 3 carrots, peeled and cut into circles
• 4 stalks of celery, chopped
• 1 onion, diced
• 1 zucchini, diced
• 2 mini Yukon gold potatoes, peeled and chopped
• 2 cloves of garlic, minced
• 1 8 ounce can of tomato sauce
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1.5 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley

Instructions:

1. Season the meat with salt and pepper.
2. Heal oil in a stock-pot over medium-high heat and add the meat.
3. Brown the meat on both sides; around three minutes per side.
4. Move the meat over to one side of the pot, and add the onions, carrots, celery, zucchini, garlic and potatoes to the other side.
5. Sauté the vegetables until they are translucent; around five minutes. Mix the meat around so that it doesn’t stick to the bottom and burn.
6. Add in the tomato sauce and mix everything well.
7. Add the broth, water, salt, and pepper and bring to a boil.
8. Lower the heat and simmer for around two and a half hours or until the meat is soft.
9. Adjust the seasonings as needed and top with fresh parsley.

stovetop pot roast:

Ingredients:

• 3 pounds French roast
• 2 tablespoons olive oil
• 1 onion, cut into rings
• 2 carrots, chopped
• 1 rib celery, chopped
• 1/2 a pound mini gold potatoes, peeled and cut into halves
• 2 cloves of garlic, peeled
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup red wine
• 1 cup low-sodium vegetable broth
• Enough water to mostly cover the meat

Instructions:

1. Season the roast with salt and pepper.
2. Heal oil in a Dutch oven and add the onions, carrots, celery, garlic, and potatoes.
3. Cook for around five minutes.
4. Add the tomato paste, mix well, and cook for another five minutes.
5. Add the wine and broth and bring to a boil. Lower the heat to a simmer and cook for around seven minutes.
6. Using a pair of kitchen gloves or tongs, place the meat on top of the vegetables and bring the liquids back to a boil.
7. Lower to a simmer, cover, and cook until the meat is really soft; around four hours.
8. As the meat is cooking try to skim off as much fat off the top as you can. Alternatively, if you’re cooking it in advance, you can skim the fat off once it’s been in the refrigerator for a night.
9. If you’d like to make gravy for the roast just add some potato starch to the liquid from the pot, mix well, and pour it over the meat.

Sweet baked chicken cutlets:

Ingredients:

for the chicken:

• 2 tablespoons olive oil
• 1 big onion, diced
• 1 green pepper, diced
• 1 orange pepper, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 6 skinless and boneless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste

for the sauce:

• 1/2 cup tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons apricot jam
• 2 tablespoons honey

Instructions:

1. Preheat your oven to 350 degrees.
2. Add the onions, peppers and chicken to a baking dish.
3. Drizzle olive oil over everything and season well with salt and pepper.
4. Mix the ingredients for the sauce and pour over the chicken.
5. Cover with foil and bake for 1.5 hours or until the chicken and peppers are soft.

potato kugel:

Ingredients:

• 8 medium-sized russet potatoes
• 1 big onion
• 5 eggs
• 3/4 cup canola oil
• 1 tablespoon salt

Instructions:

1. Wash and peel the potatoes. As you peel each potato, place it in a big bowl of cold water. (This will prevent the potatoes from browning.)
2. Preheat your oven to 350 degrees.
3. In another big bowl mix the eggs, oil, and salt. You can also do this straight into the baking dish that you’ll be using.
4. Peel and cut the onion into four big wedges.
5. Add the potatoes and onions to a food processor, and shred using any blade you’d like. (This recipe uses the S blade.)
6. Transfer the potatoes and onions to the bowl or baking dish with the egg mixture and mix well.
7. Bake uncovered for 1.5 hours or until the top has browned and your house smells amazing!

braised cabbage:

ingredients:

• 1 head green cabbage, sliced into chunks
• 1 onion, sliced into half rings
• 1/4 cup olive oil
• 1/3 cup vegetable broth
• 1/3 cup water
• 1/3 cup dried cranberries
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

instructions:

1. Heat half of the olive oil in one frying pan and the other half in another one. (You can also use one frying pan and do two batches.)
2. When the oil is hot add the chunks of cabbage and season them with half of the salt and pepper. Cover the pot and let them cook until the bottom is brown, around six minutes.
3. Flip the cabbage over carefully using a pair of tongs.
4. Add the onions and let them fry with the cover on again for around five minutes. Mix the onions occasionally as they fry.
5. Add the broth and water, mix everything well and cover the pan.
6. Simmer for around 30 minutes or until the cabbage is caramelized and the water has evaporated.

baked vegetables:

Ingredients:

• 1 pound cauliflower florets
• 4 big carrots
• 2 big zucchinis
• 1 big purple onion
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions:

• Preheat oven to 400 degrees.
• Wash the carrots, zucchinis, and cauliflower well.
• Peel the carrots and slice them into circles.
• Chop the zucchini and purple onion into bite-sized pieces.
• Place the cauliflower and carrots onto a lined baking sheet and drizzle with half of the oil and spices.
• Bake for 20 minutes, remove them from the oven, and turn them over with a pair of tongs.
• Add the zucchinis and purple onion and drizzle them with the other half of the olive oil and spices.
• Continue baking for another 20 minutes or until the vegetables are a little bit charred.

Notes:

Everything will stay fresh in the fridge for around four days. Enjoy and happy holidays!

To learn more about the holiday of Passover click here.