While Passover technically started yesterday, it's still going and today we're tackling an incredible menu for your Passover meal!
Table of Contents
What is Passover?
Passover is the seven-day festival that marks the liberation of the Jews from Egyptian enslavement. While I might not be 100% Jewish (only 50% over here) I know that Passover comes complete with lots of celebrations over food. So... here are all the WGC recipes you need for your Seder table.
When is Passover?
Passover 2023 starts on the evening of Wednesday, April 5th and ends on the evening of Thursday, April 13th.
Variations and Substitutions
Please note that some of the recipes below call for dairy, flour, and other ingredients that more traditional households avoid during this week. Make sure to check each recipe and make modifications as needed depending on how you celebrate this week.
Passover Meal Mains
Thyme and Garlic Brisket - Is there anything more comforting than a big, juicy piece of brisket? This recipe for Thyme and Garlic Brisket is simple to make and is perfect for Passover meal. The garlic and thyme give the brisket a delicious flavor, and the dutch oven ensures that it will be tender and melt-in-your-mouth delicious.
Zuni Roasted Whole Chicken with Chimichurri - The best Roasted Whole Chicken with a foolproof method for the most crispy skin!
Roasted Leg of Lamb - This spice crusted Roasted Leg of Lamb with Marinated Artichokes is easy to make, serves a crowd and is the perfect Passover dinner recipe.
Herb Crusted Roasted Salmon - It’s simple but impressive so it’s perfect for a big dinner party!
Broiled Salmon with Spring Peas - One of the easiest and fastest ways to cook salmon + an incredible spring pea salad on top! Feel free to omit the parmesan cheese.
Passover Meal Sides
Grilled Artichokes with Lemon Basil Vinaigrette - While I’ve grown up dipping artichokes in butter or an aioli, this lemon basil vinaigrette gives it a little bit of a California girl spin which is perfect your Seder table.
Butter Lettuce Salad - You will love this quick and easy salad that can go with literally any main course!
Winter Greens Salad with Pecorino Dressing - Omit the parmesan and substitute the buttery panko breadcrumbs for gluten free breadcrumbs toasted in olive oil.
Spicy Garlic Green Beans Recipe - This green beans recipe is so good they basically taste like candy! Doused with garlic, lemon zest, shallots and a decent amount of spice, you’ll get anyone to love them!
Roasted Broccolini with Lemon and Garlic - Perfectly crispy Roasted Broccolini with a lemon, garlic parm dressing that you'll want to slather on just about every veggie moving forward. Feel free to omit the parm.
Whole Roasted Cauliflower - This Whole Roasted Cauliflower is a stand out side dish. The Garlic Feta Labneh Sauce gets drizzled on top and then soaks into the cauliflower. It's incredible but can totally be omitted.
Crispy Potato Latkes - There really isn’t a day that goes by without me craving some form of a potato. These days, I’m all about the Crispy Potato Latkes.
Herb Smashed Potatoes - I’ve never met a potato I didn’t like – and these Herb Smashed Potatoes shot to the top of my favorite recipe list! You can absolutely omit the parmesan garnish.
Caramel Drenched Flourless Chocolate Cake - This is the perfect Passover dessert! Feel free to substitute the butter, caramel, and ice cream for dairy-free/vegan versions.
Gluten-Free Almond Cake with Strawberries - A super light Almond Cake with Strawberries on top! This is the cake to end all cakes.
Tools Used to Make This
What you’ll need:
Passover Meal Ideas: Thyme and Garlic Brisket
- 6 cloves garlic finely chopped
- ½ teaspoon kosher salt plus more for seasoning
- 8 sprigs fresh thyme
- ¼ cup olive oil
- 4 pound beef brisket
- Freshly cracked black pepper
- 8 large shallots halved
- 2 cups dry red wine
- 16 ounce can crushed tomatoes
- 1 handful fresh flat-leaf parsley leaves
- 3 bay leaves
- Preheat the oven to 325 degrees F.
- Combine the garlic and salt and finely chop to form a bit of a paste. Add the thyme leaves and continue to chop until incorporated. Put the paste in a small bowl with 2 tablespoons of olive oil and stir to combine.
- Generously season both sides of the brisket with kosher salt and freshly cracked black pepper. Place a large Dutch oven over medium-high heat and coat with the remaining olive oil. Place the brisket in the Dutch Oven and sear for 4-5 minutes on both sides until golden.
- Place the shallots into the Dutch Oven around the brisket and brush the thyme and garlic paste over the top of the brisket. Add the wine, tomatoes, parsley and bay leaves. Cover the pan tightly with the lid or a sheet of aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Carefully remove the brisket to a cutting board and let it rest for 15 minutes. Transfer the shallots out of the Dutch Oven and onto a serving platter. Skim off any excess fat and transfer the Dutch Oven with the pan juices to a burner over medium-high heat. Boil and stir for 5 minutes until the sauce reduces by ½.
- Slice the brisket against the grain, transfer to the platter with the shallots and pour the reduced pan juices on top. Serve as needed.
Thanks for putting together a delicious menu! Two quick notes- depending on ingredients, GF breadcrumbs may not be KP & the baking powder in the almond cake is a leavening agent.
I can’t wait to make the Zuni roast chicken - the chimichurri sounds so versatile!!
Gaby, I so appreciate you including Passover recipes in your posts. Growing up Jewish, I have wonderful memories of our Passover Saders. Passover is my favorite Jewish holiday…because of the delicious food! Your recipes are right on! Thank you!