Passover Menu Plan 2021

With a little over a week until Passover, I have finally put pen to paper (technically fingers to keyboard) and come up with a menu plan for Pesach.

Unlike last year (covid year #1), this year (covid year #2) we will be sharing the seder with my husband’s family. Out of the 11 of us, everyone over the age of 16 has been fully vaccinated (thank you, Israel!) and we are really looking forward to being together after such a long time apart.

That said, as you may remember, I like to plan out every meal for Pesach. Not because I’m so organized, but because that’s the only way I can make sure I get the right groceries in advance!

Also, keep in mind that since I’m in Israel, I’ve got one less day of meals to plan (this post is really turning into a “reasons to make aliyah” post!) — so our chametz fest will be a day earlier than on your plan.

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Friday, March 26

(I’m hoping the weather holds and we can eat outside)

Dinner:

• Challah
• Chicken & rice in disposable tin (obviously sub margarine for butter)
• Roasted brussels sprouts
• Green salad
• Dessert? (maybe none?)

Saturday, March 27

Shabbat lunch:
Take-out

Seder:

• Seder Plate: Charoset, Baby Potatoes/Parsley, Romaine Lettuce, Fresh grated horseradish, Matzah 
• HB Eggs / egg soup (basically just HB eggs mashed with salt water — it’s a thing in my husband’s family!)
• Gefilte fish
• Chicken soup / vegetable soup (for the vegetarians) with matzah balls
• Coca-Cola brisket (just omit the soy sauce)
• No-peel potato kugel (the recipe is in my Guide to a Stress-Free Passover)
• Roasted vegetables with chimichurri sauce (I use the one in this recipe
• Strawberry lemon sorbet
• Chocolate frogs (I use this mold)

Sunday, March 28

Lunch:

• Grilled chicken breasts w/ chimichurri sauce 
• Sweet potato w/ thyme
• Fennel & dill salad
• Tomato & basil salad
• Crumb cake 

Dinner:
Matzah pizza

Monday, March 29 

Breakfast:
Scrambled eggs, fruit

Lunch:
Picnic food to-go (we’re going on an all-day hike with friends) — tuna, hb egg, sliced cheese, avocado, matzah, chips, cut-up veggies, fruit, homemade trail mix, almond cookies

Dinner:
BBQ

• Hot dogs
• Wings 
• Chopped salad
• Cole slaw
• Homemade pickles
• French fries
• Leftover dessert from chag

Tuesday, March 30 

Brunch:
Omelettes, smoothies, matzah & cream cheese

Dinner:
Eat out (we’ll be out all day, so I’m hoping to find a place near the beach where we can eat outside. I’m pretty excited about this because we haven’t eaten out in … well, a year+… but restaurants are open for those with a green pass and/or we can eat outdoors)

Wednesday, March 31

Breakfast:
Smoothies

Lunch:
Build your own salad bar

Dinner:
Veggie soup & cauliflower pizza 

Thursday, April 1

Brunch:
“hotel breakfast” (If you’ve ever stayed at a hotel in Israel, you know what I mean!) 

Dinner:
Grilled chicken, roasted asparagus, onion roasted potatoes

Friday, April 2 (Erev Chag Sheni)

Breakfast / Lunch:
FFYS

Dinner:

• Matzah ball soup
• Dips / spreads – Baba Ganoush w/o techina, chimichurri, roasted red pepper, sauteed onion dip, tangy avocado
• Grilled pargiot (this is my go-to marinade)
• Potato kugel or roasted potatoes
• Lemon garlic roasted broccoli
  
• Lemon meringue pie

Saturday, April 3 (Chag Sheni)

Lunch:

• Dips / spreads from Friday night
• Salmon w/ homemade “tartar” sauce
• Roasted sweet potatoes w/ fresh thyme
• Green vegetable (whatever’s left)
• Caesar salad with garlic matzah “croutons”
• Matzah crack

Dinner:
Chametz time! 

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What’s on your menu plan? Any traditional favorites that make the list year in and year out? Please share below – I know we all need more inspiration!