Today may be full of sweet treats such as jelly beans, chocolate bunnies, and bright colored marshmallow peeps, but I’m bringing you something healthy and Passover-friendly! #SundaySupper is bringing you tons of yummy Easter and Passover recipes. Thanks to Alaiyo of Pescetarian Journal for hosting this feast!
Passover has always been my favorite holiday. You’d think it’d be the opposite what with us having to forego any leavened food for eight entire days, but it’s more than that… It’s always been a big family holiday. I have great memories of fun family Seders throughout the years complete with classic traditions. This year was especially memorable — maybe even the best year yet. I traveled home to NJ and spent Passover with the whole fam! Rebecca came home from college, and even my older sister Jen and the kids drove down. As a family, we visited my Uncle Sandy and Aunt Anita in Marlton, NJ. I haven’t seen them since the big party we had in August for Dad and Rebecca, so it was really great to spend time there. Then Mom and I cooked a Passover feast. We all actually sat down together at the dining room table and went through the motions: the Four Questions, the Ten Plagues, singing songs, working our way around the Seder plate. My best friend Jordan joined us for dinner too. It was really a fun night. I haven’t had an eventful Passover like that in a long time.
I knew exactly what I wanted to make for our Seder — a vegetable kugel. This was chock-full of veggies and barely resembled a kugel at all. It was basically a vegetable casserole. Kale, mushrooms, carrots, red peppers, celery, and onion… A colorful, healthy, hearty dish that you can make for Passover or Easter for everyone to enjoy!
Breakfast/Brunch
- Colomba Muffins from Manu’s Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
- Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane’s Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
Sides and Salads:
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Torta from La Bella Vita Cucina
Desserts:
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Banana Carrot Cake Bread from Peanut Butter and Peppers
- Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox “Pie” from girlichef
- Easter Basket Cupcakes from The Ninja Baker
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
Passover Kugel: Veggie Style
1 tbsp olive oil
2 onions, minced
2 celery stalks, small diced
1 10 oz. bag matchstick carrots
1 red pepper, small diced
1 8 oz. package sliced baby bella mushrooms
10 ounces fresh baby kale
2 eggs
2 egg whites
1/4 cup matzoh meal
salt
pepper
garlic powder
dried basil
Preheat oven to 400 degrees. Heat oil in a large skillet over medium heat. Add onions, celery, carrots and peppers and sauté until fragrant and slightly browned. Remove from skillet into a large bowl and set aside. Add kale to skillet and cook, covered, until wilted. Add kale to the veggie mix. Add remaining ingredients and stir until well combined.
Place into a baking dish and bake for 20 minutes or until the top and sides have begun to brown and pull away from the edges of the dish.
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