Hold the leavening, but don’t skimp on taste with these kid-friendly Passover seder recipes. Note: For these dishes to be truly kosher for Passover, all ingredients should be labeled as such. Plus: Learn about the story of Passover
Balsamic Marinated Chicken with Olives and Sun-Dried Tomatoes
The cliche about Passover dishes is that they’re dry and tasteless—not so with this moist chicken, thanks to its extended marinating time.
- 2 whole chickens, cut into 8 pieces
- 2 cups Kalamata olives, pitted
- ¾ cup oil-packed sun-dried tomatoes, plus ¼ cup of their oil
- ½ cup dry white wine
- 3 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Combine the chicken, olives, sun-dried tomatoes and their oil, wine, vinegar, salt, and pepper in a large baking dish. Coat the chicken evenly with the marinade, turning the pieces several times with your hands. Cover tightly with aluminum foil and refrigerate for 24 to 48 hours.
- Remove the chicken from the refrigerator and bring to room temperature, about 1 hour.
- Preheat the oven to 400°F. Turn the chicken in the marinade to coat once again. Bake, uncovered, moving the chicken pieces around several times to allow for even cooking, for about 1 hour, until cooked through.
Makes 8 to 10 servings
Cinnamon-Hazelnut Pavlova with Raspberries
Wow the guests at your seder with this elegant, easy-to-make treat. Who says you need flour to have a delicious dessert?
- 6 large egg whites
- 2 cups granulated sugar
- ¼ cup skinned hazelnuts, ground
- 1 tablespoon cinnamon
- 1 teaspoon balsamic vinegar
- 2 cups heavy cream
- ½ cup packed dark brown sugar
- Pinch of kosher salt
- 4 cups raspberries
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until satiny peaks form. Add the granulated sugar, ¼ cup at a time, and continue beating until the meringue becomes stiff and very shiny. Using a spatula, fold in the hazelnuts, cinnamon, and balsamic vinegar.
- Spoon the meringue onto the prepared baking sheet, forming a 10-inch circle that is about 2 inches thick. Place in the oven, and immediately turn the temperature down to 300°F. Bake for about 1 hour and 15 minutes, until the meringue looks and feels dry. Let cool in a dry place overnight.
Makes 10 servings
Cumin-Spiced Beet Salad
This salad can be refrigerated for up to a week, so it should last for the entire holiday. The spiciness of cumin and crushed red pepper flakes pairs wonderfully with the sweetness of beets.
- 4 large beets, stem and roots removed, well scrubbed
- Juice of ½ lemon
- 2 tablespoons white vinegar
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, pushed through a garlic press
- 2 teaspoons cumin powder
- ½ teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Place the unpeeled beets in a large pot and fill with enough cold water to cover. Bring the water to a boil, reduce the heat to medium, and simmer, uncovered, until the beets are easily pierced with a fork, about 1 hour. Drain and cool for 10 minutes.
- Wearing gloves if you like, peel the skins from the beets (they should come off easily). Slice thinly. (I use a crinkle cutter knife that creates zigzag slices.) In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, cumin, and pepper flakes. Place the beets in a large bowl, pour the dressing over, and toss to coat thoroughly. Season generously with salt and pepper. Serve cold or at room temperature. The salad can be refrigerated, covered tightly, up to 1 week.
Makes 6 to 8 servings
Gingered Butternut Squash and Sweet Potatoes
Add some kid-pleasing zing to your seder with this easy vegetable side dish.
- 1 large butternut squash, peeled, seeded, and cut into 2-inch wedges
- 4 sweet potatoes, peeled and cut into 2-inch wedges
- 3 yellow onions, peeled and thinly sliced
- 1 (4-inch) piece ginger, peeled and julienned
- 5 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the squash, sweet potatoes, onions, ginger, olive oil, salt, and pepper. Use your hands to mix everything together until the wedges are evenly coated. Transfer to the prepared baking sheet and arrange in a single layer. Bake, uncovered, for 40 minutes. Reduce the temperature to 300°F and bake for an additional 90 minutes. Reduce the oven temperature to 200°F and bake 1 hour longer. The potatoes and squash should be crisp on the outside and soft on the inside. If you are not serving this dish immediately, keep in the oven, with the oven turned off, until serving.
Makes 8 servings
Chicken Cutlets and Carrots with Mint Pesto
This refreshing dish is full of spring-like flavors, perfect for Passover and all season long.
- Extra-virgin olive oil, 2 tablespoons
- Chicken breast cutlets, 3?4 lb (375 g)
- Kosher salt and freshly ground black pepper
- Shallot, 1, minced
- Red pepper flakes
- Carrots, 2, shredded (about 2-1?4 cups/6 oz/185 g)
- Lemon juice, 2 teaspoons
- Mint pesto (or your favorite kind of pesto)
- Hot water, if needed
- Fresh mint leaves, cut into thin slices for garnish
- In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of the oil. Sprinkle the chicken with salt and pepper and add to the frying pan. Sauté until cooked through, 2–3 minutes per side. Transfer the chicken to a warmed plate.
- Add the remaining 1 tablespoon oil to the same frying pan, and then add the shallot and a pinch of pepper flakes. Sauté until the shallot begins to soften, about 1 minute. Add the carrots and sprinkle lightly with salt and black pepper. Sauté until the carrots are tender-crisp, 2–3 minutes. Mix in the lemon juice and any juices from the plate holding the chicken. Taste and adjust the seasoning.
- Divide the carrots between two warmed plates. Top with the chicken. Thin the pesto with a little hot water, if desired. Spoon the pesto over the chicken, sprinkle with sliced mint, and serve right away.
Makes 2 servings
Chopped Salad with Chicken, Citrus and Avocado
After two nights of seders, a huge, heavy meal probably won’t be so appealing. That’s when you’ll be glad this crisp salad recipe is in your arsenal!
- Fresh lime juice, 1?3 cup (3 fl oz/80 ml)
- Olive oil, 9 tablespoons (4.5 fl oz/135 ml)
- Red onion, 3?4 cup (5 oz/155 g) minced
- Large serrano chile, 1, seeded and minced
- Ancho chile powder, 1-1?2 teaspoons
- Ground cumin, 1 teaspoon
- Kosher salt and freshly ground pepper
- Skinless, boneless chicken breast halves, 1 to 1-1?4 lb (20 oz/625 g)
- Oranges, 2
- Cherry tomatoes, 1 pint
- (12 oz/375 g), halved
- Fresh cilantro, 1?2 cup (2?3 oz/20 g) coarsely chopped
- Romaine hearts, 4 cups thickly sliced (about 4 oz/120 g)
- Large avocado, 1, peeled and cut into bite-sized pieces
- In a small bowl, place the lime juice. Gradually whisk in the olive oil. Mix in the onion, serrano chile, ancho chile powder, and cumin to make a dressing. Season the dressing to taste with salt and black pepper. Transfer 2 tablespoons of the dressing to another small bowl and brush over the chicken. Let the chicken stand while preparing the remaining ingredients.
- Using a thin, sharp knife, remove the skin and white pith from the oranges. Cut them lengthwise in quarters, then slice crosswise. In a large bowl, combine the oranges, tomatoes, and cilantro.
- Heat a large nonstick frying pan over medium heat. Add the chicken, cover the pan, and cook until just cooked through, 5–8 minutes on each side, depending on the thickness of the chicken. Transfer the chicken to a cutting board and let cool for 10 minutes.
- Cut the chicken into bite-sized pieces and add to the bowl with the oranges and tomatoes. Mix in half of the remaining dressing. Add the romaine and the remaining dressing and toss to coat. Season the salad to taste with salt and black pepper. Gently fold in the avocado and serve right away.
Makes 4 servings
Potato Pancakes, Poached Eggs, and Green Onion Sauce
French toast and waffles are a no-go during Passover, but that doesn’t mean brunch is out of the question! Try this protein-packed meal as a spin on breakfast for dinner.
- Extra-virgin olive oil, 1?4 cup
- (2 fl oz/60 ml) plus 2 tablespoons, plus more as needed
- Fresh flat-leaf parsley, 5 tablespoons
- (1 oz/30 g) minced
- Green onions, 2 tablespoons minced green tops and 3 tablespoons minced white parts
- Kosher salt and freshly
- Ground pepper
- Russet potatoes, 1 lb (500 g), peeled
- Poached or soft-boiled eggs
- Plain Greek-style yogurt for serving
- Preheat the oven to 450°F (230°C). Meanwhile, in a small bowl, mix 1?4 cup (2 fl oz/60 ml) of the oil, 2 tablespoons of the parsley, the green onion tops, and 1?4 teaspoon salt to make a sauce.
- In a food processor fitted with the coarse grating blade, grate the potatoes. Transfer to a bowl and mix in the remaining 3 tablespoons parsley and the white green onion parts.
- Working quickly, warm 2 tablespoons oil in a 12-inch (30-cm) nonstick frying pan over medium-high heat. Add about 1?2 cup (3 oz/90 g) of the potato mixture to the pan and flatten with the back of a spatula into a thin pancake. Repeat, forming 3 more pancakes. Cook until brown and crisp on the first side, about 6 minutes. Sprinkle with salt and pepper, turn over, and cook until brown and crisp on the second side, about 6 minutes. Transfer the potato pancakes to paper towels to drain. Add more oil to the pan and repeat, forming more pancakes. Transfer to paper towels to drain. Transfer the potato pancakes to a baking sheet. Reheat the pancakes in the oven while you poach the eggs.
- Place two potato pancakes on each of two warmed plates. Top with the eggs and spoon the green onion sauce over the top. Serve right away with the yogurt and any remaining pancakes on the side.
Makes 2 servings (can be doubled)
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