8 Days of Passover Recipes, Because the Holiday Doesn't End at Seder (2024)

Figuring out what to eat during Passover can feel like starring in an eight-day Jewishcooking competition on Netflix—complete with rules like no wheat flour allowed and “challenges” like hosting a multicourse seder (or two) thrown in for good measure. Whether you’re 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.

Passover’s timing gives everyone a competitive edge—it falls just as spring produce is starting to show up at farmers markets. Recipes like herbymatzo ball soup and a creamy coconut tart topped with tangy rhubarb make the most of the season.

The rules for keeping kosher for Passover aren’t one size fits all—but start by stocking your kitchen with certified kosher for Passover ingredients. In some communities of Ashkenazi Jews, it’s 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, we’ve offered an alternative.

Bring on the matzo!

Wednesday, April 5: Last call for pizza!

Lunch: Pizza

Passover doesn’t start until sunset, so grab some pizza before it’s off-limits for a while. A bonus: Having someone else make your meal will free up some time to prepare for the first night’s seder.

Prep: Charoset and Matzo Granola

If you’re not hosting, use the afternoon to make a few dishes that’ll 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 ofhard-boiled eggs, which will hold in the refrigerator for a few days and can easily round out a meal of leftovers.Charoset comes in handy beyond the seder plate—it’s great as a snack or spooned on top of yogurt—and it comes in so many iterations, you could choose one and make a big batch or whip together a fresh version every morning. Try Adeena Sussman’s 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 Koenig’s 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 you’re looking for some inspiration, check outour favorite Passover mains, like the herby spring lamb pictured above. We’ve also got quite a fewPassover desserts, including a flourless chocolate-coconut cake that’s like one big chocolate macaroon.

Thursday, April 6: Celebrate with leftovers

Breakfast: Charoset with yogurt.

If you hosted last night, you’re probably still sweeping up matzo crumbs, so keep breakfast simple. Top a bowl of plain yogurt with leftovercharoset.

Lunch: Frisée, 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 salad—this one withbitter lettuces and sweet fennel gets a boost from fresh mint leaves. (For a kitniyot-free version, omit the mustard from the dressing.) And if you’re 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 homemadecoconut 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, it’s vegetables for breakfast. Chef and cookbook author Einat Admony loads hershakshuka with onions, peppers, and Swiss chard. Serve it witha creamy, garlicky cucumber salad from Smitten Kitchen’s 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,this soup is a complete meal. Fresh dill and parsley, which are sprinkled on just before serving, give it a springtime touch.

Dinner:“Tzimmes” Chicken and Coconut-Rhubarb Tart

This sheet-pan dinner transforms the classic Ashkenazi carrot dish tzimmes into a whole meal with a balance of sweet and savory elements, including dried apricots, prunes, garlic, thyme, and white wine. A simple arugula salad dressed with oil and lemon would pair nicely but is by no means necessary. For dessert, take advantage of the season’s early rhubarb, which tops this vividly hued custard tart (if you’re avoiding cornstarch, sub in acornstarch 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 it’s likely matzo brei will be at the top of their list. Ruth Reichl’s recipe leaves room for everyone to finish it the way they want. Team savory? Try lox, scallions, and sour cream. Prefer it sweet? Go forcinnamon-sugar, jam, and honey. (If you’re shomer Shabbat, you can make tomorrow’s frittata before Shabbat, serve it at room temperature this morning, and save the matzo brei for Sunday.).

Snack:A second slice.

Put on a fresh pot of coffee or tea and serve slices of last night’s 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 tonight’s dinner party about friends and the start of spring. Kick off the evening with a snack board—here’s 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 peppers—store-bought are perfectly fine, oryou can make your own. Finally, add a bowl ofcreamy avocado dip with scallions—you can swap the scallions for ramps if you’re lucky enough to find them. Serve it all with matzo or kosher for Passover crackers likeTam Tams.

But don’t fill up on the snacks:Ina Garten’s salmon, blanketed with scallions, dill, and parsley, is the main event. Start your cooking with the side dishes: Get thegarlicky lemon potatoes into the oven (use vegetable stock instead of chicken to keep this meal dairy), since they take the longest to roast. When they’re mostly done, slide in a tray ofquick-cooking asparagus. Set the roasted veggies to the side and turn up your oven another 25 degrees for the salmon—it’ll be done in just 10–12 minutes.

For dessert, top scoops ofstore-bought vanilla ice cream with chunks of crispymatzo toffee crunch.

Sunday, April 9: Rely on leftovers

Brunch:Roasted Red Pepper Frittata

Make the most of last night’s leftovers for brunch this morning. The red peppers from the snack board? Fold them into afrittata. 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 week’s 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 (andonline), dried Persian limes add a deep tang and touch of bitterness to the dish—but if you can’t find them, simply omit and move along with your day.

The goal here is to have leftovers, so if you’re feeding a family of more than four, consider doubling the recipe. The dish is very brothy and you won’t want to miss a spoonful of the sauce, so serve it overwhite rice inshallow bowls. (For a kitniyot-free option, swap inquinoa.)

Monday, April 10: Matzo madness

Breakfast: Matzo Granola with yogurt

You’re 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. Didn’t have a chance to make it? Chop up some nuts and fresh or dried fruit.

Lunch:Leftover frittata.

Both Saturday’s salmon and Sunday’s frittata are excellent at room temperature—just take them out of the refrigerator an hour or so before lunch.

Dinner:Matzo Nachos

This low-lift Passover meal yields very high rewards.Here’s how to do it: Break4 sheets of matzo into chip-size pieces, and spread half of them out on a baking sheet, topping them with someblack beans (if you eat kitniyot) anda handful of shredded cheese like cheddar and Monterey Jack. Repeat, adding another layer of matzo, beans, and cheese. Toast in a 400°F oven until the matzo takes on a bit of color and the cheese melts, 8–10 minutes. Use that time to prepare your toppings:salsa,guacamole (or diced avocado), pickled chiles, andsour cream (since we’re 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 former Epi staffer and 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, don’t worry—it 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, you’ll soak them in a blend of milk, eggs, and cottage cheese before layering with spinach and feta.

Wednesday, April 12: Nearing the finish line

Breakfast:Almond Butter and Banana Pancakes

If you’re starting to miss chametz, we understand. Thesewheat-free pancakes scratch the itch for a starchy breakfast.

Lunch:Pack up your matzo pie.

Last night’s dinner will pack up well if you’re headed into the office. It can also be reheated quickly if you’re rushing between Zoom meetings at home.

Dinner: Tropi-Cobb Salad

Summer is coming—until then, there’s Chris Morocco’stropical 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:Use-It-Up Eggs

Passover is nearly done, so today’s 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. Here’s how to make them: Roughly chopa handful of soft herbs and thinly slice1 or 2 scallions. Crack3 large eggs (per every two people) into a bowl and whisk until hom*ogenous. In a nonstick pan, heat1–2 Tbsp olive oil; sauté the scallions over medium heat for a moment or two until they soften, but aren’t brown, then add the whisked eggs and scramble. Just before they’re 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:Pantry raid.

Once Passover is over, you’ll 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

You’ve 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 thisone-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 time—you’ve waited long enough for this.