Passover recipes you’re going to want to make year-round

    Photo: Dena Gershkovich

    To be completely honest, I’ve been venting to my mom about how I’m dreading Passover for the past three weeks. In the past, Passover, like most Jewish holidays, has brought families together. However, now it comes at a time when it’s best to be apart. Combine that with the other corona craziness going on, and you have the perfect recipe for a less-than-ideal holiday.

    But just because you’re stuck in quarantine doesn’t mean you can’t cook up some delicious recipes in your kitchen! In fact, it’s the perfect excuse to ;). Cooking for Passover – and enjoying your creations – is a great way to bond with those you’re living with (siblings included!). Spending time in the kitchen is also a great way to pass time (#procrastibaking anyone?), which seems to be moving so slowly these days!

    These tasty and original recipes are a sure way to brighten up your holiday – and that’s coming from a vegetarian who does not eat kitniyot, or legumes, on Passover. I hope you enjoy these kosher for Passover recipes in health and happiness!

    Maple Balsamic Quinoa Salad with Roasted Sweet Potatoes and Caramelized Nuts

    Photo: Dena Gershkovich

    Quinoa is one of those grains that needs a bit of help when it comes to flavoring; without the right herbs, spices and additions, it can taste quite bland. You definitely won’t have to worry about a lack of flavor with this recipe. Roasted sweet potatoes, sweet and salty nuts and a maple balsamic sauce dress up this complete protein so well that you’ll be coming back for seconds.

    Photo: Dena Gershkovich

    Base Ingredients:

    • 1 cup dry tricolor quinoa, prepared in water according to package directions
    • 5 tablespoons olive oil, divided
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons maple syrup, divided
    • Black pepper to taste
    • Kosher salt to taste
    • Pinch of cloves
    • 1 sweet potato, peeled and cubed (about 2 cups)
    • ½ teaspoon cinnamon
    • ¾ cup slivered almonds
    • ¼ cup walnuts halves and pieces

    Base Directions:

    Prepare quinoa in water according to package directions.

    Preheat oven to 415 F. Line 2 baking sheets with parchment paper.

    Photo: Dena Gershkovich

    In a medium mixing bowl, mix 2 tablespoons olive oil, balsamic vinegar, 1 tablespoon maple syrup, black pepper, kosher salt and cloves together. Add sweet potato; stir until all cubes are evenly coated. Transfer potato cubes to a baking sheet, and arrange in a single layer. Pour any excess mixture on top of potatoes. Bake for 20-25 minutes, tossing at the halfway mark. When ready, potatoes should be darker on edges and able to be easily pierced with a fork. Set aside.

    In the same mixing bowl used for the potatoes, combine 3 tablespoons oil, 1 tablespoon maple syrup, cinnamon and a generous pinch of kosher salt. Add nuts; mix until evenly coated. Transfer nuts to a baking sheet. Bake at 415 F for 10-13 minutes, tossing after 7 minutes. Set aside while you make the sauce.

    Sauce Ingredients:

    • ⅓ cup olive oil
    • Juice from half a lemon
    • 1 tablespoon light mayonnaise or plain Greek yogurt

      Photo: Dena Gershkovich
    • 1 tablespoon balsamic vinegar
    • ½ tablespoon honey
    • ½ teaspoon dried parsley
    • Black pepper to taste
    • Salt to taste

    Sauce Directions:

    Whisk ingredients together.

    If serving immediately, combine quinoa with sweet potatoes, roasted nuts and sauce. If preparing in advance, store components in separate containers. The quinoa, sweet potatoes and sauce should be refrigerated. The nuts should be stored in a mason jar or container at room temperature to maintain crispiness. Combine ingredients just before serving.

    Savory Almond Flour Tart

    Photo: Dena Gershkovich

    This basil-infused almond flour tart looks just as good as it tastes. Enjoy with salmon and a tossed salad for a filling dairy meal.

    Crust Ingredients:

    • 2 cups almond meal
    • 3 cloves garlic, minced
    • 2 tablespoons fresh basil, finely chopped
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ⅓ cup olive oil
    • 1 tablespoon water (plus more by the teaspoon if needed)
    Photo: Dena Gershkovich

    Filling Ingredients:

    • 1 cup sweet potatoes, peeled, sliced into thin circles and lightly roasted
    • 1 small zucchini, sliced into thin circles and lightly roasted
    • Olive oil spray
    • Sea salt to taste
    • 1 medium onion, finely chopped and sautéed
    • 4 eggs
    • ¼ cup light mayonnaise
    • ¼ cup low-fat milk
    • 4 tablespoons almond flour
    • Pepper to taste
    • 1 cup shredded cheddar cheese
    • 1/2 cup basil, roughly chopped, divided
    • 1 medium tomato, sliced into thin circles
    Photo: Dena Gershkovich


    Preheat oven to 400 F. Grease a 9-inch pie dish, and line 2 baking sheets with parchment paper.

    First, make the crust:

    Mix almond meal, garlic, basil, salt and pepper together in a large bowl with a wooden spoon. Add olive oil and 1 tablespoon of water. Mix. If crust appears dry, add more water by the teaspoon, mixing well between each addition.

    Press crust into the bottom and sides of pie dish. Bake for about 15 minutes. Remove from oven.

    Lay sweet potato and zucchini out on separate baking sheets. Lightly spray with olive oil. Sprinkle with sea salt. Bake at 400 F for about 20 minutes. Remove vegetables from oven when they are slightly softer but not fully cooked.

    While crust and vegetables are cooking, sauté onion until golden. Set aside.

    Photo: Dena Gershkovich

    Make the filling:

    In a large mixing bowl, beat eggs with the mayonnaise. Add milk, almond flour, salt and pepper. Mix well. Gently stir in sautéed onion, cheddar cheese and ¼ cup basil.

    After crust has cooled, pour egg mixture in. Arrange roasted sweet potatoes, zucchini and sliced tomato on top of the mixture in a circular pattern. (Note: You can press the vegetables into the egg mixture on an angle to fit them all in). Sprinkle ¼ cup basil on top.

    Bake tart at 400 F for about 55-60 minutes, checking every few minutes at the 40-minute mark. If crust starts to look dark, cover with foil and lower temperature to 375 F. Tart is done when center is set. Cool for 10-15 minutes before serving.

    Citrus Basil Bars

    Photo: Dena Gershkovich

    I know that it seems weird for basil to be in a dessert, but it adds such a refreshing touch here. Trust me on this one. These sweet and sour treats are best chilled.

    Crust Ingredients:

    • 2 cups almond meal
    • 3 tablespoons brown sugar
    • 1 teaspoon nutmeg
    • 1 teaspoon vanilla
    • ½ cup (1 stick) butter, cut into squares
    Photo: Dena Gershkovich

    Filling Ingredients:

    • 3 large eggs, beaten
    • ½ cup sugar
    • ¼ cup honey
    • ⅓ cup lemon juice (juice from 1 ½ lemons)
    • ¼ cup orange juice
    • 2 tablespoons kosher for Passover flour blend
    • Pinch of salt
    • 1 tablespoon fresh basil, finely chopped


    Preheat oven to 350 F. Grease a 9 x 9 square pan.

    First, make the crust:
    Mix almond meal, sugar, nutmeg and vanilla together in a large mixing bowl. Mix in butter until a dough forms (use your hands).

    Press crust evenly into the pan. Smooth with a spatula. Bake crust at 350 F for about 8 minutes.

    Photo: Dena Gershkovich

    Make the filling:

    Rinse out the mixing bowl you used for the crust. Whisk together eggs, sugar, honey, lemon juice, orange juice, flour blend and salt. Stir in basil.

    After crust has cooled, pour egg mixture into pan. Bake at 350 F for 20-25 minutes, or until center is set. Cool completely before cutting into squares. Best served chilled.

    Wishing you a safe, happy and healthy Passover! If you have questions about ingredient substitutions, feel free to leave a comment on this article or email

    Dena Gershkovich is a writer, recipe developer and future dietitian. She holds a BS in Dietetics and a BA in Journalism from the University of Maryland. Follow Dena on her blog (The Artsy Palate) and on Instagram (@theartsypalate) to see more of her work!