Passover Menu 2021

The Only Passover Recipes You'll Need This Year!

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Shir AvinadavNew York, New York, United States

 
 

photo by Lisa Thompson
 

As the saying goes, “necessity is the mother of invention” and it is epitomized by the Jewish holiday of Passover. It’s how we ended up with matzo — the unleavened bread eaten in observation of the weeklong holiday. As they fled in Egypt, Jews did not have time to let their bread rise and thus matzo was created (the ancient Jewish equivalent of running out the door with a granola bar because you didn’t have time to eat breakfast before work). 

This year rings especially true of this saying, which is why as we celebrate Passover, it’s important to recognize our ability to adapt, survive, and thrive. We may not be able to celebrate the way we typically would, which is the perfect reason to shake up our traditions. This menu honors that by drawing inspiration from flavors and ingredients found on a Seder plate — the centerpiece around which the story of Passover is represented through foods like bitter herbs and sweet charoset (a fruit and nut paste). Of course, we still included a classic brisket along with easily scalable sides and a few Passover-friendly ways to enjoy leftovers throughout the week.

However you celebrate this year, make it your own with a nod to both old and new traditions. After all, Passover is about acknowledging the past while celebrating the future and it's the perfect sentiment for this year's holiday. And don't forget to show us how you celebrate by taking a photo and tagging us #feedfeed on Instagram for a chance to be featured.


Happy Pesach!

Shir, Feedfeed Editorial Team
 

THE MENU

Salad and Side
Lettuce, Celery, and Radish Salad
Carrot and Fig Tzimmes

Main Event
Brisket with Carrots and Onions

Leftovers
Brisket Hash
Beet, Fennel, and Apple Soup with Horseradish Cream
Matzo Granola

Sweets
Salted Tahini Fudge
Halva Macaroons

 
THE RECIPES
SALADS AND SIDES
Fresh herbs and sweet root vegetables are both a spring staple and an essential part of any Passover menu.

Lettuce, Celery, and Radish Salad by @gavisious

Green herbs and vegetables like parsley and celery are one of the six items found on a traditional Seder plate and represent the beginning of spring. This recipe not only embodies those flavors but also offers a bright, crisp contrast to fatty brisket and is perfect alongside the next morning's brisket hash for brunch

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Carrot and Fig Tzimmes by @this_is_how_i_cook

Meet your holiday brisket's BFF. The classic Ashkenazi stew is traditionally made with prunes and carrots, but this version gets upgraded with roasted figs and parsnips. Use the leftover carrots and parsnips for our brisket hash recipe. 



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MAIN
This ultimate Passover brisket recipe will soon become your go to for holidays year-round. 
Photo by Lisa Thompson
Photo by Lisa Thompson
Brisket with Carrots an Onions by @savinadav

Some families use an entire bottle of ketchup and others swear a certain sugary soft drink is the key to a tender, flavorful beef brisket. Either way, a long cook time and generous layer of fat make this historically kosher cut of meat a surefire holiday favorite. This recipe keeps it simple with just a hint of sweet acidity from ketchup and handful of aromatic herbs and spices (a nod to the rub used in its deli counterpart). There will be plenty leftover, so plan to make this brisket hash later in the week when the flavors from the slowly braise brisket have intensified. 

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LEFTOVERS
We've got the rest of your week covered with these easy Passover friendly recipes that make use of leftover ingredients like cooked brisket and horseradish.
 

Photo by Lisa Thompson

Brisket and Root Vegetable Skillet Hash by @savinadav

Inspired by my time working at a Chicago-based diner that uses leftover housemade pastrami to make their pastrami and corned beef hash, this version uses leftover Passover brisket along with seasonal root vegetables like carrots and parsnips for a quick and easy brunch or dinner. The fat and reserved liquid from the cooked brisket melds into starchy potatoes for a flavorful dish that pairs perfectly with a poached or fried egg.

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Beet, Fennel, and Apple Soup with Horseradish Cream by @chef_seabones

Horseradish is often chosen as the bitter element on the Seder plate in contrast to sweet charoset made with apples. The assertive root is used alongside apples to highlight earthy beets and fennel in this creamy soup which is a perfect way to use up that leftover horseradish and eat a little lighter after indulging in all that brisket!


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Matzo Granola by @twoofakindcooks

I could never get on board with matzo brei as a kid. The only way to justify eating it was by dousing it in maple syrup. Luckily, this recipe calls for maple syrup, but is much more satisfying in taste and texture than the soggy alternative. Go savory by tossing with any leftover greens and roasted vegetables (like the carrots and parsnips from this tzimmes recipe) for a satisfying salad with plenty of texture.

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SWEETS
Seven days and nights is plenty of time to satisfy your sweet tooth with these Passover friendly dessert recipes!
Salted Tahini Fudge by @olivesnthyme

Get your sweet and salty fix with these gluten free salted tahini fudge bars. They're no bake so they're as efficient to make as they are tasty.

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Coconut-Halva Macaroons by @jakecohen

Drizzle these macaroons with tahini, or dip them in chocolate and top with sesame seeds; both sound delicious to us!


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Piment d'Ville Collection Box

Farm to Jar chile powder is the foundation of the Boonville Barn Collective. There’s no middlemen, no international supply chains, and no co-packers - just quality, hard to find chile powders from a husband and wife duo and their farm in the small town of Boonville, CA. Their main spice? California grown Espelette pepper known as Piment d’Ville.


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Dark Horse Umami Ketchup 

Umami ketchup is a mix of traditional Japanese ingredients and modern American cuisine. This style of cuisine is called Yoshoku. Dark Horse Organic removes all of the heavily processed foods that are usually found in ketchup and replaced them with miso, tamari, and wildflower honey. A robust and umami filled sauce that has a more three-dimensional full-bodied flavor.

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Seed + Mill Halva

Halva, meaning sweet in Arabic, is a treat made by hand from Ethiopian sesame seeds. Enjoy halva on its own, crumbled on yogurt or fruit, baked into brownies, as part of a cheese board, or make a halva panini. It’s impossible to go wrong! Vegan and gluten-free.

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Brightland ALIVE Olive Oil

ALIVE: Made with a custom early-harvest blend of Arbequina and Arbosana olives. Tasting notes of green tomato, green almond, nutty. Harvest Date: November 2019




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