Figuring out what to eat during Passover can feel like starring in an eight-day JewishĀ cooking competition on Netflixācomplete with rules like no wheat flour allowed and āchallengesā like hosting a multicourse seder (or two) thrown in for good measure. Whether youāre an eager contestant with a stock of Manischewitz goods at the ready or a pasta lover who simply wants to get through to the other side, this meal plan has you covered.
Passoverās timing gives everyone a competitive edgeāit falls just as spring produce is starting to show up at farmers markets. Recipes like herbyĀ matzo ball soup and a creamy coconut tart topped with tangy rhubarb make the most of the season.
The rules for keeping kosher for Passover arenāt one size fits allābut start by stocking your kitchen with certified kosher for Passover ingredients. In some communities of Ashkenazi Jews, itās customary to not only avoid chametz (leavening), but also a category of foods called kitniyot, which includes legumes and rice. Whenever a recipe below calls for kitniyot, weāve offered an alternative.
Bring on the matzo!
Wednesday, April 5: Last call for pizza!
Lunch: Pizza
Passover doesnāt start until sunset, so grab some pizza before itās off-limits for a while. A bonus: Having someone else make your meal will free up some time to prepare for the first nightās seder.
Prep: Charoset and Matzo Granola
If youāre not hosting, use the afternoon to make a few dishes thatāll help ease you into the week ahead. You can never have too many vegetables to balance out all the matzo, so wash and chop your favorites to snack on, and make a batch ofĀ hard-boiled eggs, which will hold in the refrigerator for a few days and can easily round out a meal of leftovers.Ā Charoset comes in handy beyond the seder plateāitās great as a snack or spooned on top of yogurtāand there areĀ so many iterations, you could choose one and make a big batch, or whip together a fresh version every morning. Try Adeena Sussmanās Sephardic charoset with dates, walnuts, and pistachios; or an aromatic version with dried apricots, saffron, and mint; or stick to a traditional Ashkenazi apple-walnut rendition. Next, make a batch of cookbook author Leah Koenigās granola made with matzo, walnuts, and coconut, which will revolutionize your Passover breakfast routine.
Dinner: Our Favorite Passover Dinner Ideas and Our Best Passover Desserts
Family seder menus are often set in stone, but if youāre looking for some inspiration, check outĀ our favorite Passover mains, like the herby spring lamb pictured above. Weāve also got quite a fewĀ Passover desserts, including a flourless chocolate-coconut cake thatās like one big chocolate macaroon.Ā
Thursday, April 6: Celebrate with leftovers
Breakfast: Charoset with yogurt.
If you hosted last night, youāre probably still sweeping up matzo crumbs, so keep breakfast simple. Top a bowl of plain yogurt with leftoverĀ charoset.
Lunch: FrisƩe, Radicchio, and Fennel Salad
Seder and Thanksgiving classics have one thing in common: Many are even better the next day. Heat up whatever is leftover from last night and toss together a quick saladāthis one withĀ bitter lettuces and sweet fennel gets a boost from fresh mint leaves. (For a kitniyot-free version, omit the mustard from the dressing.) And if youāre short on leftovers, top the salad with a hard-boiled or poached egg.
Dinner Host Gift: Coconut Macaroons
After hosting, you deserve the night off. Hopefully, someone else has set the seder table and handled the gefilte fish. As a thank-you, bring over a batch of homemadeĀ coconut macaroons. Make a few extra to keep at your house too.
Friday, April 7: Raid your vegetable drawer
Breakfast: Shakshuka and Cucumber Salad With Garlicky Dill Yogurt
After two Passover seders, itās vegetables for breakfast. Chef and cookbook author Einat Admony loads herĀ shakshuka with onions, peppers, and Swiss chard. Serve it withĀ a creamy, garlicky cucumber salad from Smitten Kitchenās Deb Perelman. It has the same flavors as tzatziki, but goes heavier on the cucumbers.
Lunch: Green Chicken Soup With Dill Matzo Balls
With matzo balls, chunks of poached chicken, and lots of vegetables,Ā this soup is a complete meal. Fresh dill and parsley, which are sprinkled on just before serving, give it a springtime touch.
Dinner:Ā āTzimmesā Chicken and Coconut-Rhubarb Tart
This sheet-pan dinner transforms the classic Ashkenazi carrot dish, tzimmes, into a complete meal, balancing sweet and savory elements with dried apricots, prunes, garlic, thyme, and white wine. A simple arugula salad dressed with oil and lemon would pair nicely, but it is by no means necessary. For dessert, take advantage of the seasonās early rhubarb, which tops this vividly hued custard tart (if youāre avoiding cornstarch, sub in aĀ cornstarch substitute like potato starch or tapioca in the filling).
Saturday, April 8: Host a spring-y dinner party
Brunch: Matzo Brei
Ask anyone what to eat during Passover for breakfast, and itās likely that matzo brei will be at the top of their list. Ruth Reichlās recipe leaves room for everyone to finish it how they want. Team savory? Try lox, scallions, and sour cream. Prefer it sweet? Go forĀ cinnamon-sugar, jam, and honey. (If youāre shomer Shabbat, you can make tomorrowās frittata before Shabbat, serve it at room temperature this morning, and save the matzo brei for Sunday.)
Snack:Ā A second slice.
Put on a fresh pot of coffee or tea and serve slices of last nightās rhubarb tart.
Dinner: Roasted Salmon With Green Herbs, Greek-Style Lemon Potatoes, Roasted Asparagus With Garlic, and Matzo Crunch
If you spent seder with family, make tonightās dinner party about friends and the start of spring. Kick off the evening with a snack boardāhereās how to build it: Start with radishes cut into quarters, good-quality butter, and flaky salt. Add a bowl of olives and another of marinated roasted peppersāstore-bought are perfectly fine, orĀ you can make your own. Finally, add a bowl ofĀ creamy avocado dip with scallionsāyou can swap the scallions for ramps if youāre lucky enough to find them. Serve it all with matzo or kosher for Passover crackers likeĀ Tam Tams.
But donāt fill up on the snacks:Ā Ina Gartenās salmon, blanketed with scallions, dill, and parsley, is the main event. Start your cooking with the side dishes: Get theĀ garlicky lemon potatoes into the oven (use vegetable stock instead of chicken to keep this meal dairy), since they take the longest to roast. When theyāre mostly done, slide in a tray ofĀ quick-cooking asparagus. Set the roasted veggies to the side and turn up your oven another 25 degrees for the salmonāitāll be done in just 10ā12 minutes.
For dessert, top scoops ofĀ store-bought vanilla ice cream with chunks of crispyĀ matzo toffee crunch.
Sunday, April 9: Rely on leftovers
Brunch:Ā Roasted Red Pepper Frittata
Make the most of last nightās leftovers for brunch this morning. The red peppers from the snack board? Fold them into aĀ frittata. Extra spears of asparagus? They can join in too. Serve frittata slices with a dollop of leftover avocado dip.
Dinner: Braised Chicken With Olives and Citrus
Get a head start on the weekās cooking with this braised chicken dish from Einat Admony that boasts four types of citrus (orange juice, slices of lemon, preserved lemon, and Persian limes). Available at Middle Eastern markets (andĀ online), dried Persian limes add a deep tang and touch of bitterness to the dishābut if you canāt find them, simply omit and move along with your day.
The goal here is to have leftovers, so if youāre feeding a family of more than four, consider doubling the recipe. The dish is very brothy and you wonāt want to miss a spoonful of the sauce, so serve it overĀ white rice inĀ shallow bowls. (For a kitniyot-free option, swap inĀ quinoa.)
Monday, April 10: Matzo madness
Breakfast:Ā Matzo Granola with yogurt
Youāre about halfway through this Passover cooking challenge, so take it easy in the kitchen today. Start with yogurt topped with the matzo granola you made last week. Didnāt have a chance to make it? Chop up some nuts and fresh or dried fruit.
Lunch:Ā Leftover frittata.
Both Saturdayās salmon and Sundayās frittata are excellent at room temperatureājust take them out of the refrigerator an hour or so before lunch.
Dinner:Ā Matzo Nachos
This low-lift Passover meal yields very high rewards.Ā Hereās how to do it: BreakĀ 4 sheets of matzo into chip-size pieces, and spread half of them out on a baking sheet, topping them with someĀ black beans (if you eat kitniyot) andĀ a handful of shredded cheese like cheddar and Monterey Jack. Repeat, adding another layer of matzo, beans, and cheese. Toast in a 400Ā°F oven until the matzo takes on a bit of color and the cheese melts, 8ā10 minutes. Use that time to prepare your toppings:Ā salsa,Ā guacamole (or diced avocado), pickled chiles, andĀ sour cream (since weāre using dairy here, keep the toppings vegetarian).
Tuesday, April 11: Greens, greens, greens
Breakfast: Mushroom and Kale Breakfast Skillet
Start the day on a hearty note with eggs nestled between tangles of greens. This dish from cookbook author Anna Stockwell is a bit like a green shakshuka.
Lunch: Leftover braised chicken.
Thank your past self for making a big batch of that chicken on Sunday night and enjoy the leftovers at lunch today. If the sauce has jelled in the refrigerator, donāt worryāit will melt as you reheat it (either in a microwave or over medium heat on the stovetop).
Dinner: Spinach-and-Matzo Pie
Think of this casserole as a kosher-for-Passover lasagna. In Sephardic homes, matzo-layered pies, called mina, are a hallmark of the Jewish holiday. To make the matzo sheets soft and pliable, youāll soak them in a blend of milk, eggs, and cottage cheese, then layer them with spinach and feta.
Wednesday, April 12: Nearing the finish line
Breakfast:Ā Almond Butter and Banana Pancakes
If youāre starting to miss chametz, we understand. TheseĀ wheat-free pancakes scratch the itch for a starchy breakfast.
Lunch:Ā Pack up your matzo pie.
Last nightās dinner will pack up well if youāre headed into the office. It can also be reheated quickly if youāre rushing between Zoom meetings at home.
Dinner: Tropi-Cobb Salad
Summer is comingāuntil then, thereās Chris MoroccoāsĀ tropical riff on a Cobb salad. With slices of mango and avocado, Little Gem lettuce, and chunks of juicy, spiced chicken thighs (and nary a trace of bacon, obviously, or cheese), this dish is sure to bring a little sunshine to your Passover table. Stay on theme with a coconut macaroon for dessert.
Thursday, April 13: Pasta, finally!
Breakfast:Ā Use-It-Up Eggs
Passover is nearly done, so todayās the day to use up any remaining leftovers. If you have a bunch of herbs hanging out in the crisper drawer, start the morning with herby scrambled eggs. Hereās how to make them: Roughly chopĀ a handful of soft herbs and thinly sliceĀ 1 or 2 scallions. CrackĀ 3 large eggs (per every two people) into a bowl and whisk until homogeneous. In a nonstick pan, heatĀ 1ā2 Tbsp olive oil; sautĆ© the scallions over medium heat for a moment or two until they soften, but arenāt brown, then add the whisked eggs and scramble. Just before theyāre ready to come off the heat, toss in the chopped herbs. Serve with any radishes and butter you have left from your dinner party.
Lunch:Ā Pantry raid.
Once Passover is over, youāll probably need a break from anything made with matzo. Use your last holiday meal to clean out the fridge and snack on the last Tam Tams or sheets of matzo in the box.
Dinner: One-Pot Spring Pasta
Youāve made it to the end of Passover and deserve some chametz. You can wait to do a big grocery shop tomorrow, but run out quickly for a box of linguine or spaghetti and some lox to make thisĀ one-pot pasta. The creamy sauce comes together in just a minute, and the peas and asparagus cook in the pot with the noodles, so everything is ready at the same timeāyouāve waited long enough for this.
