The Best 5-Ingredient Chol Hamoed Dinners
It’s that time; Passover is upon us again! There is so much to do – the cooking, the cleaning, the preparing – and it’s a lot! For me, I put so much effort and time into preparing for Seder that I completely forget about Chol Hamoed, and our families still have to eat, right?
I’ve put together five fantastic five-ingredient recipes that are wholesome, colorful, satisfying, and so easy to throw together. All ingredients are included in the recipe except for salt, pepper, and olive oil, but you could always add additional spices if you like! I hope this list can serve as a quick reference guide and be your go-to list to help make the holiday a bit easier.
All recipes serve four and can easily be doubled. Happy planning and happy cooking!
2 pounds small potatoes
2 pounds asparagus, trimmed
3 pounds white fish (any kind works)
2 lemons, thinly sliced
1. Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with nonstick spray or parchment paper.
2. Toss potatoes on the sheet pan and drizzle with olive oil, kosher salt, and black pepper to taste, and any additional spices you like. Roast for 20 minutes.
3. Flip potatoes and push to one side of the sheet pan. Arrange asparagus on the other side of the pan and arrange fish in the middle. Season both with olive oil, kosher salt, and pepper to taste, and any additional spices you like. Layer lemon slices over the fish (toss any extra slices with the vegetables).
4. Roast for another 20 to 25 minutes until fish is cooked through. Serve fish, potatoes, and asparagus over mixed greens and squeeze lemons over the top.
2 pounds ground beef/chicken/turkey
1/2 cup cilantro or parsley, finely chopped
1/2 cup prepared salsa
lime wedges, for serving
leaf lettuce, for serving
1. Preheat oven to 350 degrees Fahrenheit and prepare a sheet pan with parchment paper if baking, or preheat a grill or grill pan over medium heat.
2. In a large mixing bowl, combine ground meat, cilantro, salsa, salt and pepper to taste, and any additional spices you like. Mix until well combined and portion into eight burgers.
3. If baking, arrange burgers on the sheet pan and drizzle with a bit of olive oil. Bake for 10-15 minutes, flip, and bake for another five to seven minutes until cooked through. If grilling, drizzle burgers with a bit of olive oil and grill six to eight minutes on both sides or until cooked through.
4. Serve with lime wedges and lettuce wraps.
2 large onions, peeled and sliced
1 bag mini bell peppers or 4 bell peppers, sliced
2 pounds salmon filets
1/4 cup cilantro, finely chopped
2 limes, sliced into wedges
1. Preheat oven to 425 degrees Fahrenheit or preheat a grill pan/grill over medium heat.
2. Oven: Prepare a sheet pan with parchment paper or nonstick spray. Toss onion, bell peppers and salmon with a drizzle of olive oil, kosher salt, and black pepper to taste, and any additional spices you like. Arrange in an even layer on the sheet pan and roast for 25 to 30 minutes.
3. Grill: Drizzle salmon with olive oil, season with kosher salt and black pepper to taste and any additional spices you like. Arrange on the grill pan and cook five to seven minutes depending on the thickness of your filets. Flip and cook until done to your liking, then transfer to a plate or platter and set aside to rest. Repeat with onion and bell pepper while the salmon rests.
4. Sprinkle with chopped cilantro and serve with limes.
4 boneless chicken breasts or thighs
1 large onion, thinly sliced
3 cloves garlic, finely minced
2 pints cherry tomatoes
1 bunch basil leaves
1. Heat a large pan over medium heat. Season chicken with salt and pepper and any additional spices you like. Drizzle some olive oil in the pan.
2. When oil is hot, add chicken and cook for five to seven minutes until browned. Flip chicken and cook for another five minutes. Transfer chicken to a plate and set aside, keeping the pan over medium heat.
3. Add onion, garlic, tomatoes, and another pinch of salt and pepper. Cook for three to five minutes, stirring occasionally. Add chicken back into the pan and nestle down into the tomatoes. Cover the pan and reduce heat to simmer. Cook for another five to seven minutes until chicken is cooked through and tomatoes are juicy. Stir in basil leaves and serve.
2 large ribeye steaks or 4 boneless steaks
1 large pineapple, peeled and sliced
2 avocados, halved
1 red onion, sliced into wedges
1/4 cup cilantro, finely chopped, plus extra for serving
1. Preheat a grill pan or large skillet over medium heat and add a drizzle of oil.
2. Let steaks come to room temperature for 10 to 15 minutes and season well with kosher salt, black pepper, and any additional spices you like. Grill or sear to desired doneness, generally three to five minutes per side depending on the thickness of your steaks. Transfer to a plate when done and set aside to rest.
3. Add another small drizzle of oil to the pan and add pineapple, cook for two to three minutes just to get some grill marks, then flip and repeat. Set aside and repeat with avocado and red onion if desired.
4. In a small blender or food processor, combine 1 cup of the grilled pineapple, cilantro and 2 Tbsp of hot water. Puree until smooth.
5. Arrange grilled pineapple, avocado and onion on a platter, then top with sliced steaks. Drizzle with pineapple dressing and sprinkle with extra cilantro if desired.