As Passover approaches, many of us are looking to create meals that are nourishing and flavorful. This roundup features a collection of wholesome, delicious dishes that are made without any processed ingredients.

From rich, melt-in-your-mouth brisket to vibrant, nutrient-packed veggie dishes like roasted cauliflower and Israeli salad, these recipes are perfect for those seeking meals that are both delicious and healthier.

1. Lemon Honey Ginger Chicken by Chanie Nayman

My goal in creating this recipe was to have a chicken recipe that uses the least amount of products possible, and to have a new flavor profile that would be totally amazing and Yom Tov-worthy. Here’s a new chicken to add to your Pesach menu and to enjoy all year round. Succulent and full of flavor in each bite.

2. Vinegar-Free Pickles by Chanie Nayman

Ever since I was a little girl, I’ve been in love with anything pickled. I ate pickled cauliflower, celery, and olives before my peer group even heard of the stuff. When I found this vinegar-free (aka fermented) pickle recipe, I couldn’t resist. Last year, it was a few-months-long production till we perfected it around Purim time so that we could actually make it seriously for Pesach. We tried all the options I listed below, and loved each one more than the next. Every meal of Pesach started with pickles. It was so nice to add a new flavor profile into our short list of allowed ingredients!

3. Vegetable Quiche with Potato Crust by Elky Friedman

This quiche is made with lots of sauteed vegetables. A different take on the veggie side.

4. Bubbe’s Brisket (Easy Stovetop Brisket Recipe) by Jenniefer Robins and Simon Miller

This brisket comes out beautifully tender every time! Unlike barbecued brisket, this one cooks in broth on the stovetop, which helps seal in all the juices! This sugar-free recipe is perfect for your Passover seder or Rosh Hashanah table.

5. Super-Creamy, Easy, and Super-Super Light/Low-Cal Roasted Cauliflower Soup by Victoria Dwek

Full disclosure: I used a Vitamix, not an immersion blender, so my soup did become incredibly velvety and smooth with barely any effort. An immersion blender will likely be fine to use also, it just takes a bit more effort. But here’s why this soup is amazing, beside the fact that it’s delicious and enjoyable. There’s no hands-on time and no stirring. You throw the ingredients on the baking sheet, and then blend. You do need a pot in the end to warm it up, but there’s no waiting for any stage to be ready. There’s nothing in it! Nope, no potatoes to thicken it up. No cream, no coconut milk, not even any oil! It just works and you wouldn’t even think it’s so light!

6. Ideal Roasted Chicken by Michal Frischman

I can’t say I make whole roasted chicken all that often, but literally every time I do I ask myself why I don’t do it more! When I was discussing with Chanie what we wanted to do here, we realized that we wanted to take this recipe from the absolutely most basic version to a fully dressed-up version, so choose your own adventure!

7. Tomato-Garlic Spaghetti Squash by Sima Kazarnovsky

I love spaghetti squash. In comparison to other pasta alternatives out there, spaghetti squash checks all the boxes: It twirls perfectly on a fork, it has a nice al dente bite, and it’s super delicious covered in anything that has cheese. Then I tried it with this tart and garlicky dressing and discovered that I can easily finish the pan. And I didn’t even feel gross when it was done! Because it’s not really pasta, silly.

8. Fajita Salmon and Veggies by Ally Mawhirter

Sheet pan dinners are a wonderful trend for busy families – and when better to break out your trusty sheet pan recipes than Passover, when you’re likely cooking with different, simpler equipment than you have in your year-round kitchen? If you like, you can also make this recipe on the grill. Favorite this Fajita Salmon with Peppers and Onions recipe to make for a quick Chol Hamoed supper, and be sure to check out all of Ally’s 5-ingredient Chol Hamoed dinner recipes and you’ll be set for the whole week. Ally has kept the ingredient list simple, but you can spice up your salmon and veggies to suit your tastes.

9. Cauliflower Israeli Salad by Chanie Nayman

This is the salad I make when I want something bright and fresh, which is pretty much necessary to go alongside every heavy Pesach meal.

10. Pulled Sticky Date Brisket in Pan Juices by Rorie Weisberg

A fabulous low-sugar brisket. Part of the perfect macro meal served along with Herb-Roasted Colorful Carrots and Cauliflower Farfel.

11. Roasted Cauliflower with Dates and Pine Nuts by Elky Friedman

I do know that you all are always looking out for easy, quick and tasty (plus healthy) side dishes for Yom Tov. So here is my date-inspired side. Enjoy!

12. Chicken Provençal by Sara Goldstein

This chicken dish uses only a handful of basic ingredients, but is bursting with incredible pops of flavor. Pair the chicken with Château Roubine.

13. Yukon Gold Potato Kugel by Rorie Weisberg

Potato kugel is a staple of almost every traditional Shabbos and Yom Tov menu. Let’s make it the healthiest way we can! As I always say, ingredients matter. Switch the standard white potato for the lower-glycemic Yukon gold version, use avocado or olive oil for a healthy fat that balances the carb load, and substitute sea salt, which adds minerals as well as enhanced flavor.

14. Braised Fennels by Jennifer Chetrit

A beautiful side dish to meat, fish or chicken. When braised, fennels becomes so sweet you will have to try it too, believe me!

15. Cabbage and Shallots by Rorie Weisberg

I love taking traditional Yom Tov foods and recreating them using ingredients that are light and nutritious. This colorful, aromatic dish is a Full ‘N Free of good ol’ noodles and cabbage. It’s become a staple in my Yom Tov menu. Enjoy!