Passover isn’t just a busy time for cleaning and cooking. For me, it’s a busy time for teaching too. My readers and students want EASY, new recipes year after year. So I spend months before Passover testing, tasting and trying new combinations to bring you a few bright ideas for the Seder, for Yom Tov or for chol hamoed. Here are a variety of new recipes, a soup, a chicken, a dairy crustless quiche, a healthy-ish kugel, a veggie side dish and a crowd-pleasing dessert. Each recipe is easy, and slightly different and will be a great addition to your Passover or everyday repertoire.

Port-Seasoned Red Pepper Soup with Savory Spices

Photo By: A Spicy Perspective

Serves 5

Make ahead: Can be made a few days before serving. Store in a covered container in the refrigerator or freeze for up to three months.

  • 2 tablespoons cottonseed oil or other Passover neutral oil
  • 1 small red onion, chopped
  • 2 tablespoons grated fresh garlic
  • 1 teaspoon coriander
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon Passover mustard, optional
  • 1½ teaspoons cumin
  • 1 teaspoon paprika
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon freshly ground black pepper
  • 3 red peppers, seeds removed, chopped
  • 1½ cups vegetable or chicken broth
  • ½ cup white wine
  • ½ cup port (or bold red wine like Bordeaux or a Cabernet or leftover seder wine)
  • 1 teaspoon kosher salt
  • Garnish, optional: non-dairy milk and fresh herbs

Heat oil in a large soup pot over medium heat. Add red onion and garlic and cook until the onions are soft, about 4 minutes. Add coriander, garlic powder, onion powder, mustard, cumin, paprika, cinnamon, nutmeg, and black pepper, and cook for 10 seconds, just to toast the spices. Add red peppers, cook for about 2 more minutes, then add broth, wine, and port. Season with salt and simmer until the peppers are soft, about 8–10 minutes.

Using an immersion blender, puree soup until smooth and creamy. Serve warm. Garnish with drizzle of non-dairy milk and fresh herbs

Chicken with Olives, Sun-dried Tomatoes, and Lemon

Photo Credit: Food Network

Serves 6

This is a wonderful stove-top chicken that can be made a day ahead of time. The flavors get better as the dish cools. Rewarm and serve hot.

  • 2 tablespoons olive oil
  • 1 bone-in, skin-on chicken, cut into pieces
  • 1 1/4 teaspoons kosher salt
  • 1 shallot, chopped
  • 1 lemon, quartered
  • 1/2 cup pitted mixed olives, halved
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup white wine
  • 1 cup chicken broth
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 2 tablespoons chopped Italian parsley

Heat the oil a large skillet over medium-high heat. Sprinkle chicken evenly with the salt. Place chicken skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove chicken from pan and set aside (it will go back in pan later to finish cooking).

In the same pan, add the shallots and cook, stirring occasionally, for a minute. Add lemon pieces, olives and sun-dried tomatoes and stir to combine. Add white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano, basil and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 165°F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.

Serve chicken with pan juices.

Sweet Potato Cinnamon Swirl Kugel

Photo By: PopCulture.com

Serves 8

This is a super easy one bowl dish that everyone will love! It’s simple, nutritious and creamy. Make it a few days in advance and rewarm before serving.

  • 2 large sweet potatoes
  • 2 tablespoon extra-virgin olive oil
  • 1 egg
  • 1/4 cup almond flour or potato starch
  • 3 tablespoon Passover maple syrup
  • 1 teaspoon Passover vanilla extract
  • 1/3 cup almond milk
  • Garnish, optional: whipped cream or pareve whipped cream

Preheat oven to 375°F. Grease an 8 x 8 inch baking dish or a pie plate.

Clean sweet potatoes well and poke a few holes into each potato with a fork. Drizzle olive oil over the potatoes and wrap in aluminum foil. Cook the potatoes wrapped in foil in the oven for 45 minutes - 1 hour or until super soft. Cool.

Remove the skin (it should come right off) and place the potato flesh in a bowl and mash them. Add egg, almond flour, maple syrup, vanilla extract and almond milk and mix well.

Pour into prepared dish. Drizzle cinnamon on top and swirl with a fork or knife slightly for a nice design. Bake about 30 - 40 minutes until set. Serve warm. Dollop with a bit of whipped cream if desired.

Crustless Caramelized Onion, Leek, and Broccoli Quiche

Photo By: Once Upon a Chef

Serves 8-10, Dairy

Making a quiche is a great way to get my picky eaters to enjoy their vegetables. By skipping the crust this is also a healthier option for the entire family to enjoy! Make this a day ahead of time and rewarm or freeze, covered and defrost in the refrigerator before rewarming.

  • 2 tablespoons extra-virgin olive oil
  • 2 leeks, chopped
  • 3 large onions, chopped
  • 2 eggs
  • 1 cup low fat milk or almond milk
  • 1 cup shredded mozzarella cheese
  • ½ cup shaved parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon oregano
  • 1 teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 (14 ounce) bag frozen broccoli, thawed and coarsely chopped

Preheat oven to 375°F. Grease an 8 x 8 inch baking dish or a pie plate.

In a large pan, heat olive oil over medium heat. Add onions and leeks. Reduce heat and allow onions to caramelize and soften and lightly browned, about 15 minutes.

In a large bowl, whisk eggs with milk. Add mozzarella, parmesan, garlic powder, onion powder, oregano, salt and pepper. Stir in chopped broccoli, and sauteed onions and leeks. Pour mixture into prepared pan.

Cook for 35 minutes. Serve warm.

Cumin Roasted Cauliflower with Almonds and Raisins

Photo By: Pinterest

Fresh and bold flavors make every dish scrumptious. To me it doesn’t matter if it’s pesach, Shabbos or a weeknight dinner- every meal should be flavorful and satisfying.

  • 1 head cauliflower, cut into florets
  • 3 teaspoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons chopped or slivered almonds
  • 2 tablespoons raisins
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped parsley

Preheat the oven to 425°F. Line a baking sheet with parchment or aluminum foil. Place cauliflower florets on baking sheet.

Drizzle 2 teaspoons of the olive oil, cumin, paprika, onion powder and a generous sprinkle of kosher salt and pepper over the cauliflower and mix together until each floret is well coated.

Roast cauliflower in the oven for about 25-30 minutes, flipping the pieces once halfway through, until nicely browned and crispy around the edges.

While the cauliflower cooks, heat remaining teaspoon of olive oil in a small saucepan over low heat. Add almonds and stir until lightly browned. Remove from heat and add raisins to warm through. When the cauliflower is done roasting, stir in the almonds, raisins, parsley and lemon juice. Best served warm.

Chunky Passover “Peanut Butter” Ball Pareve Ice Cream (non-dairy)

Photo By: Allwomenstalk, Note, their is almond butter in this recipe
and peanut butter is NOT kosher for Passover

Serves 8

Erev pesach I tend to make my quickest, simplest recipes that stay well in the freezer, so I am not left with an overwhelming amount of cooking to do right before Yom Tov. Homemade ice creams are delicious and a total crowd pleaser! These can served in martini glasses with chocolate shavings and crushed nuts for beautiful presentation or atop kosher for Passover ice cream cones for extra fun. Spice them up with warm banana slices on top.

NOTE: PEANUT BUTTER IS NOT KOSHER FOR PASSOVER, USE ALMOND BUTTER.

For the chunky Passover “Peanut Butter” balls (recipe is made with ALMOND butter, not peanut butter)

  • 1/2 cup creamy ALMOND BUTTER
  • 1 cup chocolate chips
  • For the Ice cream:
  • 1 (12 oz) container pareve whipping cream
  • ¼ cup honey
  • ¼ cup creamy ALMOND BUTTER
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon Passover vanilla extract
  • ¼ teaspoon salt
  • ½ cup shaved chocolate or chocolate chips, optional

To make chunky balls:

Line an 8 x 8 inch baking pan with aluminum foil and grease well.

In a bowl mix almond butter with the chocolate chips. With two spoons, drop ½ - 1 teaspoon spoonfuls of mixture on the aluminum foil. Put in the freezer to harden.

To make Ice cream:

In a blender, mix whipping cream, honey, almond butter, cocoa powder, vanilla extract and salt Blend for 30-60 seconds or until the mixture is smooth and creamy. Place in a glass freezer safe container for 20 minutes. Remove from freezer, and with a spatula fold in frozen chunky balls and shaved chocolate or chocolate chips, if using. Return to the freezer (about an hour). Remove from the freezer a few minutes before serving for easier scooping.