Here’s a Sneak Peek at Chanie Nayman’s Passover Menu!

Chanie Nayman April 19, 2024

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Here’s a sneak peek at my actual Pesach menu. It will look pretty similar to this one, plus or minus some foods that I notice in the supermarket that are begging to be made and added to my menu. I keep my Seders pretty simple, and the daytime meals start really late, and I focus a lot on salads for those meals (some are on this menu, and some are basic house salads).

I find that every family has such a different way of presenting a Yom Tov menu and meal, and what might seem like a lot to one person seems skimpy to another. If your system works for you, and everyone is satisfied and enjoyed their meal, don’t question yourself! Stick with your way, it’s your signature!

Seder One:

Golden Chicken Soup by Brynie Greisman

Fork-Tender Brisket by Chanie Nayman

Crispy Roasted Potatoes

Vegetable Kugelettes by Rorie Weisberg

Rebbetzin Walkin’s Compote by Sarah Faygie Berkowitz

Tuesday Lunch:

Tuna Tartare With Mango and Lime by Estee Kafra

I find this recipe to be such a practical recipe to make, and it has such a wow presentation. Cube the tuna in advance and freeze. Take it out of the freezer on Yom Tov morning and allow to thaw while you are putting together your other components. I like to throw radish or jicama into the mix here. Sometimes I cube avocado instead of turning it into a guacamole. If you can get pomegranate seeds, they’re delicious in there. Lime juice is a must!

Mock Chummus Basar by Chaya Surie Goldberger

I plan on making this with lamb. Either ground or lamb stew meat that I bake for a long time coated in spices and wrapped tightly. Then I pull it like I would with pulled beef.

Roasted Sweet Potato Salad with Creamy Ginger Lime Dressing by Chanie Nayman

Dairy Free Scalloped Potatoes by Brynie Greisman

I don’t use onion soup mix on Pesach, so I add a lot of fried onions.

Rhubarb-Fruit Passover Crumble by Brynie Greisman

This with apples, not rhubarb.

Honey-Garlic Squash by Michal Frischman

Great Yom Tov side dish! And it looks so pretty, too.

Basic Pavlova Recipe by Faigy Grossmann

I make this, but instead of a lemon cream, I do the lemon curd from the following recipe:

Kiwi-Strawberry-Lemon Curd Tart by Chanie Nayman

Seder Two:

Chicken soup or flanken cabbage soup:

Meaty Cabbage Soup by Brynie Greisman

Easy Breezy Crispy Stovetop Chicken by Michal Frischman

Herb-Roasted Rainbow Carrots by Michal Frischman

Creamy Garlic-Confit Mashed Potatoes by Bassie Parnes

Lemon Biscotti by Rivky Kleiman

Wednesday Lunch:

Pulled Barbecue Brisket with Potato Flatbreads by Rivky Kleiman

Fall-Inspired Red Cabbage Salad by Temi Philip

Grilled Vegetable Salad by Brynie Greisman

(Minus the rice and soy sauce, or use coconut aminos)

Cowboy Steak and Veggie Board by Michal Frischman

This whole thing, including the vegetables.

And leftovers!

And for dessert:

Summer Fruit Salad by Menachem Goodman

I add a fresh spoonful of passion fruit (of course!) and sometimes a nut crunch.

Shabbat Chol Hamoed

Friday Night:

Chicken Liver Sauté by Rivky Kleiman

This, but with tons and tons of mushrooms.


-Eggplant dip 

(1 roasted eggplant, 1/2 a red pepper, small diced, approximately 2 tablespoons chopped parsley, salt, pepper, fresh lemon juice, 1 pickled lemon, finely chopped, olive oil) 

-Pickled lemons


-Tomato dip 

-Pickled cauliflower, pickled cabbage, or homemade pickles

House Salad

Chicken Soup

Spatchcocked Sweet Wine Chicken by Chanie Nayman

Steak and Cabbage by Chanie Nayman

Sweet Potato Orange Flower by Chanie Nayman

Shaved Ice by Chanie Nayman

Shabbat Lunch:

Red Cabbage Salad by Chanie Nayman

Mushroom Fennel Salad by Brynie Greisman

Lemon Garlic Salmon en Papillote by Michal Frischman

Pulled Lamb Crackers by Michal Frischman

Pecan-Crusted Chicken by Yeshiva Me’on HaTorah

Pesach Chulent: 

Here’s an exclusive share!

Mommy’s Pesach chulent 

Feeds 15-20 people 

4 flanken strips

1 bag onions

1 to 2 beets

1 to 2 plum tomatoes 

Paprika, salt, pepper (few hours cooked, then frozen, if you’re making ahead)

Fry all the onions. Then, add 2 more strips flanken, or other leftover meat.

2 marrow bones

some ketchup

Add lot of chicken soup (no water)

5 raw potatoes 

2 boiled potatoes, mashed

You Won’t Believe It’s Pesachdik Cookie Cake by Chanie Nayman

Monday Night:

Mom’s Vegetable Soup

(Onion, zuchinni, carrot, chicken soup base, flanken)

Stuffed Cabbage

Parsnip Mash with Crispy Shallots 

(Boil together: 3 parsnips, 2 potatoes, 1 small celery root, salt, pepper, garlic, chicken soup, olive oil)

Blueberry Crumble

Tuesday Lunch: 


Roasted Vegetable Salad

Salad with Sliced, Seared Tuna

Orange and Fennel Pargyiot by Brynie Greisman

Roasted Colorful Peppers