Cooking for the holiday table: Meal ideas for Passover and Easter

2014-04-13T10:00:00Z Cooking for the holiday table: Meal ideas for Passover and EasterBarb Ruess Times Correspondent
April 13, 2014 10:00 am  • 

April brings two special holidays: Passover (starting April 14) and Easter (April 20). Holidays mean family gatherings. And family gatherings mean food!

Holiday meals typically involve a lot of cooking and preparation. The more you can do ahead of time, the more relaxed and enjoyable your holiday meal will be. The other challenge in preparing that holiday menu is finding items that will please everyone around the table – even the younger ones. With that in mind, let’s talk about a meal plan for each of these spring holidays.

Passover Seder

Seder is a dinner filled with traditions and symbolism. Some foods are staples of the Passover table but there is still room to make a dish or two that is sure to appeal to both young and old. Sarah Lasry, co-author of “4 Bloggers Dish: Passover (Modern Twists on Traditional Flavors)” recommended chicken nuggets saying, “There are those who believe chicken nuggets are just for kids. I feel sorry for those people, because they obviously never tried this recipe. Crispy on the outside, soft and juicy on the inside, these battered chicken nuggets are truly the highlight of any Passover meal. I dress them up all the time by adding spices to the batter and serving them with a delicious assortment of dipping sauces, which kids and adults all go crazy for. This recipe is from my Aunt Rachel who makes these every holiday that she can."

Pesach Chicken Nuggets

Recipe from the Best-selling Kosher for Passover eCookbook “4 Bloggers Dish: Passover (Modern Twists on Traditional Flavors)”

Note: Non Gebrokst & Meat, serves 4-6


4 eggs

¾ cup Potato Starch

¼ tsp. salt

dash pepper

¼ tsp of basil or oregano

¼ cup vegetable oil

4-6 boneless chicken breasts cut into small nugget chunks

Vegetable oil for frying


1. Heat vegetable oil in large frying pan.

2. In a small bowl combine the first 6 ingredients well. Dip chicken pieces into batter and cover chicken well. Using a fork gently place chicken into hot oil and let fry on each side for about 3 minutes or until golden brown. Remove and drain on paper towel. Serve hot.

Prep Ahead Guide:

You can batter the raw chicken nuggets up to 2 hours before serving. Keep them on a parchment lined aluminum tray in refrigerator. These are best served freshly fried.

Take To-Go:

These are also a great item to take on the go for kids. Fry fresh and then pack in to-go containers. Serve cold or at room temperature.

Easter Brunch

Perhaps the biggest challenge of Easter brunch is figuring out how to have it ready when you’re attending church services in the morning. Here’s a menu that offers delicious variety and a manageable morning plan:


- Fruit Tray

- Cheese Tray

Main Course:

- Bacon-Wrapped Asparagus

- Crock Pot Cinnamon French Toast Pudding

- Make-Ahead Scrambled Eggs

- Chicken Skewers

Sweet Endings:

- Lemon Blueberry Bundt Cake

- Cream Cheese Dessert Dip with assorted apples & graham crackers

Almost everything on this menu can be prepared the day before. Before church on Easter morning, cut the fruit and cheese (or buy pre-cut trays from the store), wrap the asparagus in bacon and put the french toast in the crock pot. When you get home, get out the fruit & cheese appetizers – talk with your guests, pour drinks, and take pictures while the asparagus, eggs and chicken cook.

Make-Ahead Scrambled Eggs


12 eggs

1⁄2 C heavy cream

1 C sour cream

1 C shredded cheddar cheese

salt & pepper

1. Beat eggs with cream, salt and pepper in a large bowl. Spray a large skillet with cooking spray and preheat over medium heat. Pour egg mixture into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still very moist.

2. Remove pan from heat and stir in sour cream. Spread eggs into a greased 9×13 glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.

3. When ready to eat, preheat oven to 350 degrees. Bake for 20 to 30 minutes or until cheese is melted and eggs are hot.

Note: Add diced ham or veggies to the dish to change it up a bit. If adding extras, use 2 TB of butter in the pan instead of the cooking spray. Saute the add-ins first and then scramble the eggs.

Want to see more of the recipes in this Easter menu? Visit the author’s blog and search for them by name:

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