Pesach Passover Seder Menu of 2025!

Chag Sameach!!!! Wishing you all so much goodness, a joyous holiday, and—perhaps most importantly—a truly restful one. May your Pesach be filled with meaning, connection, and plenty of delicious food.

Huge thanks to ChatGPT for help with the images, as I have not started cooking yet for the Pesach! Honestly, if you’re looking to stay sane and organized this holiday, it’s a fantastic tool for building shopping lists, planning menus, and even double-checking cooking instructions.

Lots of love,

Mushky

Very necessary tools for the holiday.

Nutrichef Food Processor - 12 cup size- thats exactly like my $200 Braun machine for $65!!!! Price went up $20 from last year :)

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Hot water urn

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Hand Blender

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The Do-It-all slicer, chopper

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Best baby/toddler/kid pajamas that are so cute and comfy, we call them "shabbos pajamas"

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Don't forget the activities! This baseball practice net set will keep your baseball player busy for hours

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Roasted Eggplant and Tomato Dip 

Ingredients:

• 2 medium eggplants

• 2 large tomatoes, quartered

• 1 onion, quartered

• 1 jalapeno, chopped with seeds for most spiced

• 2 tbsp olive oil

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp lemon juice

Preheat oven to 400°F . Place eggplants, tomatoes, onion, and jalapeño on a baking sheet. Drizzle with salt, pepper and lemon.

Roast for 1 hour, mixing once.

Apple and Kohlrabi Coleslaw

Ingredients:

• 1 kohlrabi, peeled and julienned

• 2 apples, julienned

• ½ small red onion, thinly sliced

• ¼ cup slivered almonds (optional)

Dressing:

• 3 tbsp olive oil

• 1 tbsp lemon juice

• ½ tsp salt

Instructions:

In a large bowl, combine kohlrabi, apples, red onion, and almonds. Toss with dressing and let sit for 15 minutes for flavors to meld. 

Shaved Beet, Jicama, and Cabbage Salad with Pink Dressing

Ingredients:

• 1 medium beets, peeled and thinly sliced

• 1 small jicama, peeled and thinly sliced

• ½ small red or green cabbage, thinly sliced

• 1 - 2 heads romaine lettuce, chopped

Pink Dressing: 

Staple dressing

• ½ cup oil

• ¼ cup lemon juice

• 1 tbsp sugar

• 1 tsp salt

• 1 small red onion

  • Blend well

Instructions:

Combine salad ingredients in a large bowl, blend dressing and pour it over. 

This is a staple dressing I make in large quantities and use on repeat. In addition to dressing ANY salad variation, it makes a great fish marinade. 

Pan-Seared Cod in Lemon & Tomato Sauce

Ingredients:

• 4 cod fillets

• 2 tbsp olive oil

• 2 large tomatoes, diced

• ¼ cup white wine

• ¼ cup water

• 2 tbsp lemon juice

• ½ tsp salt

• ¼ tsp black pepper

Instructions:

Heat olive oil in a pan over medium heat. Sear cod fillets for 3-4 minutes per side, until golden. Remove from pan and set aside.

In the same pan, sauté tomatoes until soft. Add wine, water lemon juice, salt, pepper. Simmer for 5 minutes.

Return cod to the pan and cook for 2-3 minutes until heated through.

Brisket à l’Aigre-Doux 

Ingredients:

• 4-5 lb brisket

• 2 tbsp olive oil

• 2 onions, sliced

• 3 carrots, chopped

• 2 jalapenos, sliced

• 1 cup sugar

• 1 tsp salt

• ½ tsp black pepper

• ½ cup water

• 1 cup red wine

Instructions:

Preheat the oven to 300 degrees. In a large pot or deep pan, sear brisket for 4-5 minutes per side until browned. Remove and set aside. Add onion, carrot and jalapeno and cook for 10 minutes until softened. Add sugar, salt, pepper, water and red wine. Bring to a simmer.

Return brisket to the pot, spoon sauce over it, cover tightly, and transfer to the oven.

Bake for 3.5-4.5 hours, basting every hour, until fork-tender.

Let brisket rest for 15-20 minutes, then slice against the grain.

Spoon the sweet and savory sauce over the brisket before serving.

 Braised Chicken in Caramelized Pineapple Sauce

Ingredients:

PINEAPPLE SAUCE

  Staple sauce  

• 1 pineapple peeled, and diced

• 1 cup sugar

• ½ cup orange juice

• ½ cup lemon juice

• 2 tsp salt

Blend ingredients together. Transfer to saucepan and bring to low boil. Stir frequently. Cook on low for 15 min. Let cool. 

*Great with fish, chicken, schnitzel, wings etc. 

4 Chicken legs

Instructions:

Preheat the oven to 350°F.

Place the chicken in a roasting pan and pour one cup of pineapple sauce over it, rubbing to coat all sides thoroughly.

Sprinkle salt evenly over the chicken.

Cover the pan tightly with foil or a lid.

Bake for 3 hours, covered.

Roasted Parsnips with Onion Glaze

Ingredients:

• 4 parsnips, peeled

• 1 onion, thinly sliced

• 2 tbsp olive oil

• 1 tbsp sugar

• ½ tsp salt

Instructions:

Toss parsnips with olive oil, honey, salt, and pepper. Roast at 400°F (200°C) for 30 minutes.

Sauté onions, cooking slowly for 35 minutes, until caramelized, then drizzle over the roasted parsnips.

Grilled Sweet Potatoes with Candied Almonds

Ingredients:

• 3 sweet potatoes, sliced into wedges

• 2 tbsp olive oil

• 1 tsp salt

• ½ cup slivered almonds

• 2 tbsp sugar

Instructions:

Set your oven to 425°F (220°C). Line a baking sheet with parchment paper,Cut sweet potato in half lengthwise, then slice each half into 3–4 wedges.

 In a large bowl, toss the wedges with olive oil, and salt. Place wedges in a single layer, cut-side down, on the baking sheet. Roast for 20 minutes, then flip the wedges. Continue roasting for 10–15 more minutes, or until edges are caramelized and wedges are fork-tender.

Next, toast almonds in a dry pan on low heat, add the sugar, mix well until sugar melts and coats almonds. Immediately transfer to sheet of parchment paper to cool and break away clumps before serving.

Sprinkle candied almonds over sweet potatoes and serve.

Carrot Cake with Lemon Sorbet

Carrot Cake

Ingredients (Serves 8-10)

• 2 cups finely grated carrots (about 3-4 large carrots)

• 1 cup almond flour (or potato starch)

• ½ cup potato starch

• 4 large eggs

• ½ cup vegetable oil

• ½ cup sugar

• 1 tsp baking soda

• ½ tsp salt

• ½ cup chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Mix the dry ingredients: In a bowl, combine almond flour, potato starch, baking soda, and salt. Stir until well mixed.

Prepare the wet ingredients: In another bowl, whisk together the eggs, oil, and sugar, until smooth.

Combine the mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots, and nuts.

Bake for 30-35 minutes, or until a toothpick comes out clean from the center.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Lemon Sorbet

Ingredients: (Makes about 4 servings)

• 1 cup freshly squeezed lemon juice (about 4-5 lemons)

• 1 cup water

• ¾ cup sugar 

Instructions:

Make the syrup: In a small saucepan, heat the water and sugar over medium heat, stirring until completely dissolved. Remove from heat and let it cool.

Mix the base: Once the syrup is cool, stir in the fresh lemon juice.

Chill the mixture: Place it in the fridge for at least 2 hours or until completely cold.

Freeze in a container, or much easier- freeze in soufflé cups with lids, stacks nicely and is super easy to serve.

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