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Recipes
Passover
Browse through our growing collection of 2908 recipes. You can also search the recipe database using the search box in the left column of this page.
Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve)
A quick lunch or dinner for chol chomoed.
A quick lunch or dinner for chol chomoed.
Pineapple and Turkey Meatballs (Meat)
A simple recipe that you can make up ahead of time and reheated whenever you need it during the week!
A simple recipe that you can make up ahead of time and reheated whenever you need it during the week!
Avacado Onion And Hearts of Palm Salad (Pareve)
An amazing salad that you can top with chicken or fish or cheese or all by itself!
An amazing salad that you can top with chicken or fish or cheese or all by itself!
Muffin Tin White Fish Cakes (Fish/Pareve)
You can make these up to 2 days before you need them. Cover them with plastic wrap and refrigerate them, don’t freeze them. Good hot or cold.
You can make these up to 2 days before you need them. Cover them with plastic wrap and refrigerate them, don’t freeze them. Good hot or cold.
Onion and Cranberry Cheese Bites (Dairy)
A really nice snack spread
A really nice snack spread
Caramel Topped Pears (Dairy or Pareve)
Perfect for dessert or breakfast
Perfect for dessert or breakfast
Broccoli Cheese Squares (Dairy)
Adapted from The NEW Food Processor Bible: 30th Anniversary Edition by Norene Gilletz (Whitecap March 2011) Easy and versatile! These scrumptious squares make a delicious dairy brunch dish or side dish, with 400 g calcium per serving. A food processor speeds up preparation time.
Adapted from The NEW Food Processor Bible: 30th Anniversary Edition by Norene Gilletz (Whitecap March 2011) Easy and versatile! These scrumptious squares make a delicious dairy brunch dish or side dish, with 400 g calcium per serving. A food processor speeds up preparation time.
Saucy Szechuan Pineapple Chicken (Meat)
You’ll get rave reviews when you serve this dish to family and friends at your Passover table!
You’ll get rave reviews when you serve this dish to family and friends at your Passover table!
Tricolor Gefilte Fish Mold (Pareve)
The layered look is in!
The layered look is in!
Citrus Chicken Tenders
A sweet and citrusy marinade of makes this dish moist and tender.
A sweet and citrusy marinade of makes this dish moist and tender.
Passover Carrot Recipes
About this time in winter I start looking for fresh vegetables that don’t require my approaching a senate subcommittee for a bailout. I’d have taken my private jet to Washington to ask but I had to hock it last week to buy hamburgers and pay my kids college tuition. This is when I turn to my friend the carrot
Carrots are a fantastic source of vitamin A. In fact, a single carrot provides two times the recommended daily allowance of vitamin A. They are also low in calories and sodium are a source of potassium and a cup contains less than 50 calories. Surprisingly to most, carrots come in orange, red, black yellow, white, purple and you can roast them, grill them, simmer them in stocks and stews, toss them in a stir fry or on a salad or just eat them raw.
While most people I know love the pre peeled mini-carrots that are perfect for snacking or throwing in a salad or lunch bag you pay for convenience. These ready to go treats can cost three times as much as peeling your own.
Store carrots in the refrigerator, they'll keep for at least a month stored in an open bag in your vegetable drawer. To peel or not to peel is a question most cooks ask at one time or another. You do not have to peel your carrots. If you wash them well with a vegetable brush it’s just a matter of looks.
My favorite way to prepare carrots is to oven roast them. The roasting caramelizes the sugar and creates a delicious, lip smacking side dish. To roast them, slice them in 1" chunks, arrange them in a single layer on a baking sheet, dot with butter or margarine or drizzle olive oil over them and bake covered, at 325 degrees for 45 minutes.
Before you get to the recipes, I have to share a carrot factoid I discovered in my extensive search. Mel Blanc, the voice of the quintessentially carrot loving Bugs Bunny, hated carrots, go figure.
About this time in winter I start looking for fresh vegetables that don’t require my approaching a senate subcommittee for a bailout. I’d have taken my private jet to Washington to ask but I had to hock it last week to buy hamburgers and pay my kids college tuition. This is when I turn to my friend the carrot
Carrots are a fantastic source of vitamin A. In fact, a single carrot provides two times the recommended daily allowance of vitamin A. They are also low in calories and sodium are a source of potassium and a cup contains less than 50 calories. Surprisingly to most, carrots come in orange, red, black yellow, white, purple and you can roast them, grill them, simmer them in stocks and stews, toss them in a stir fry or on a salad or just eat them raw.
While most people I know love the pre peeled mini-carrots that are perfect for snacking or throwing in a salad or lunch bag you pay for convenience. These ready to go treats can cost three times as much as peeling your own.
Store carrots in the refrigerator, they'll keep for at least a month stored in an open bag in your vegetable drawer. To peel or not to peel is a question most cooks ask at one time or another. You do not have to peel your carrots. If you wash them well with a vegetable brush it’s just a matter of looks.
My favorite way to prepare carrots is to oven roast them. The roasting caramelizes the sugar and creates a delicious, lip smacking side dish. To roast them, slice them in 1" chunks, arrange them in a single layer on a baking sheet, dot with butter or margarine or drizzle olive oil over them and bake covered, at 325 degrees for 45 minutes.
Before you get to the recipes, I have to share a carrot factoid I discovered in my extensive search. Mel Blanc, the voice of the quintessentially carrot loving Bugs Bunny, hated carrots, go figure.
