We each have our own personal styles when menu planning for Passover. Some people like to make recipes that are super simple with minimal prep, and other people like to go all out. While I can appreciate both methods, I’m probably somewhere in between.

My thought process for meat meals:
Salad or Appetizer
Chicken main
Meat main
Veggie side
Starch side
Grain side (like quinoa), depending on how much time I have
Baked dessert
Fresh fruit

My thought process for dairy meals:
Salad or Appetizer
Dairy main
Fish main
Grain side (like quinoa), depending on how much time I have
Refreshing dessert
Rich dessert (like chocolate truffles or cookies)

I prefer for each dish to be really easy, sometimes even store-bought (I’m looking at you, frozen stuffed cabbage), but I always like to offer a nice amount of options.

However, if I’m being honest, I can’t do this for every holiday meal. No way. So I rely heavily on leftovers. I’ll make a fresh salad, repurpose salmon from one dairy meal into a salad of another dairy meal, maybe roast a new veggie and make some new desserts (because there’s always time to whip up a quick cookie recipe ), but the rest of the meal is the same. And I promise you, no one ever complains.

Want to see my menu all mapped out? Check it out below.

Keep in mind that these menus can be altered in any way you like. If you know your family won’t eat the same meat main for both Seders, then make two different ones! If your family doesn’t do beef at all, then skip it entirely.

Oh, and don’t go heavy on the matzo products for the last days. That way, once Pesach is over you won’t be stuck with any leftovers that no one wants to eat.

First Seder Night (Friday Night):

1. Charoset Salad by Naomi Nachman
2. Matzo Ball Soup by Elizabeth Kurtz
3. Juicy and Flavorful Turkey Breast by Brynie Greisman
4. Simply Saucy Brisket from the Dining In Cookbook
5. Roasted Delicata Squash by Rorie Weisberg
6. Parsnip, Potato and Turnip Puree from the Dining In Cookbook
7. Sweet Potato and Dried Cranberry Quinoa by Erin Grunstein
8. Chocolate Espresso Torte by Chanie Nayman
9. Refreshing Fruit Salad from the Dining In Cookbook

First Day Lunch (Saturday):

1. Sephardic Charoset Cheese Board by Rachel Kor
2. Baked Marinated Salmon from the Nitra Cookbook
3. Spinach-Cheese Passover Lasagna by Amy Stopnicki

   

4. Italian-Style Quinoa with Sun-Dried Tomatoes and Feta by Norene Gilletz
5. Lemon Tart 2 Ways by Rachel Kor
6. Pesach Choco-Chip Almond Ice Cream Cookie Sandwiches by Shena Dominitz

Second Seder Night (Saturday Night):

LEFTOVERS +

1. New Salad – Creamy Romaine Salad by Rivky Kleiman
2. New Veggie Side – Roasted Mini Peppers by Elky Friedman
3. New Dessert – Best Healthy Apple Crisp by Rorie Weisberg
4. New Dessert – Fat Free Biscotti Sticks by Brynie Greisman

Second Day Lunch (Sunday):

LEFTOVERS +

1. New Dairy Main – Mock-o-roni (Cauliflower Mac ‘n Cheese) by Rorie Weisberg
2. Repurpose leftover salmon into this new salad – Rainbow Salad with Sweet Lemon Dressing by Faigy Grossman

Second Days, First Night (Thursday Night):

1. Saucy Meatballs and Cabbage by Brynie Greisman
2. Guacamole Salad by Rivky Kleiman
3. Sweet and Sour French Roast by Fleishigs Magazine
4. Garlic Baked Chicken from the Dining In Cookbook
5. Garlic Asparagus by Rorie Weisberg

   

6. Sweet Potato Muffins by Rivky Kleiman
7. Coffee Chocolate Fondue by Zehava Krohn
8. 3 Ingredient Nut Butter Cookies by Nathalie T.