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Passover Dinner Tonight Recipes


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In my mind, Pesach cooking becomes a game of “find the flavor in the veggies.” My favorite method of enhancing the flavor in dishes is to sauté onions at a very low temperature for a long time, even hours. Try sautéing a big pot of onions and freezing small containers of them. It will eliminate the first step of almost all of my recipes.


Carrot Orange and Ginger Soup

This thick and filling soup is both pleasing to the eye and to the palate. If you aren’t a big fan of ginger, reduce the amount slightly. Because the soup is pureed at the end, there is no need to chop the onions and carrots very small, which means this soup comes together in minutes.


Butternut Squash and Apple Latkes

These latkes have a delicious savory flavor from the onions and squash, but the apples add the perfect hint of sweetness to them. If your taste runs a little bit sweeter, you can add some sugar to the batter, or try it with a sweeter variety of apple.


Potato Kugel Meat Roll

I wish I could take credit for this amazing idea, but that goes to my friend Miriam R., who introduced me to this concept. It’s a fun and unusual take on potato kugel, perfect for a time like Pesach when everyone is bored of “plain old potato kugel.”

chicken with zucchini and wine stuffing

Chicken with Zucchini and Wine Stuffing

This chicken has a history that is as unusual as the chicken is delicious. The first year my parents were married, they were going to spend the first days of Pesach in Boston. They woke up on Erev Pesach to find that it had snowed (no, that isn’t a typo!) so much, that they were unable to make the trip from New York. Suddenly, they had to prepare for two seders, and two days of Yom Tov in one day, in a snowstorm. My mother ran to the corner grocery, and saw some nice fresh zucchini on sale. She bought a couple of them, and made this delicious chicken. She has served it every Pesach since then, for the Seder. Any talk of making any other dish would lead to a serious protest. This chicken has a wonderful aroma, that my family and I associate with the Pesach Seder. Best of all, it is super easy to make.


Shopping list

From the produce section:
Onions (11)
Fresh ginger
Oranges (1), juice
1 small butternut squash
3 Granny Smith apples
Zucchini (4)
From the aisles:
Potato starch
From the butcher:
2 pounds Swiss steak
1 whole chicken
From the wine shop:
Dry red wine
From the pantry/fridge:
Olive oil
Eggs (11)

As seen in the Joy of Kosher with Jamie Geller Magazine (Passover 2012) – Subscribe Now

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About Miriam Pascal


Miriam's full time job means she spends her days at a desk, but her passion for baking and cooking means she spends her nights in the kitchen. She chronicles her late-night kitchen adventures at OvertimeCook.Com.�




3 Responses to Passover Dinner Tonight Recipes

  1. These are such great ideas. Love it!

  2. I watch your show on TV, I’m just beginning to make your yummy recipes. I love Jewish foods but I love your peoplemore. We pray daily for Israel and for the peace of Jerusalem… Bless you.

  3. With regard to cooking up a lot of onions, I fill my crock pot to the top with sliced onions and about 2 tablespoons of water and let it cook all night. The next day I have beautifully browned onions and onion stock that makes a wonderful base for onion soup. I then freeze the onions in one cup increments. If you need the onions sautéed for a recipe, it only takes a minute or two.

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