53 Passover Recipes You Can Make and Freeze Ahead!

Passover season is here, and it’s off to a very interesting start. With everything going on in our lives right now, we thought it was the perfect time to start using any extra time we have at home to start planning and cooking our Passover meals. We’ve selected tried and true recipes that freeze beautifully so you can feel a little bit better about Passover this year.

We hope this roundup helps you to feel prepared and organized in the coming weeks.

Keep in mind that wrapping and storing your food well is important for preventing freezer burn. Check out these articles for some freezer tips:

Make the Most of Your Freezer Real Estate
9 Things You Need to Know Before You Freeze Food for Yom Tov
Freezing and Defrosting for Yom Tov

On to the recipes!

Apps:

Fruit Soup Smoothie by Chaia Frishman
This is such a popular menu item in the business my husband and I run that we decided to share it with you! You’re welcome. It’s nice to have an addition to your Yom Tov meal that is so simple to make and so good for you, too. (It yields a lot, so feel free to freeze some for the summer.)
Cauliflower Crust Lachmagine by Naomi Nachman
I’ve always enjoyed serving — and eating! — lachmagine, a Syrian meat pizza mezze, or appetizer. With cauliflower crust pizza so popular these days, I was inspired to try a cauliflower crust lachmagine for Pesach. I debuted it at the VIP Ram Pesach program (where I run cooking classes), and the Sephardic guests gave this recipe a thumbs-up for authentic flavor!
Creamy Red Pepper Soup by Brynie Greisman
I served this soup to my mother-in-law, who’s not especially fond of health foods, and she thought it was delicious. She asked me what was in it. I started to tell her about the veggies… and then the phone rang. Saved by the bell! I never got to tell her it had almond butter! The almond butter adds awesome creaminess to this ruby-studded soup. It’s so good I had some for breakfast!
Rich Onion-Celery Soup by Faigy Grossman
Ridiculously easy and out-of-this-world delicious! The chicken adds amazing flavor to this simple yet satisfying soup.
Baked Gefilte Fish by OU Kosher
Easy, no-fuss way to cook gefilte fish. Courtesy of the Women’s Branch of the OU
Vegetarian Chopped Liver by Naomi Nachman
I love chopped liver, and this recipe that I learned from an Israeli chef allows me to enjoy “chopped liver” while staying parve.
Roasted Tomato Soup by Naomi Nachman
Growing up, I always loved tomato soup; my mum used to serve it every Sunday night at dinner. Now that I’ve grown up, I make my own version and I discovered that roasting the tomatoes deepens the flavors.
Vegetable Egg Rolls for Passover by Naomi Nachman
I often serve fish as an appetizer, but I always like to offer a non-fish option as well. Everybody loves Chinese food, so I came up with these Chinese-inspired eggrolls.
Sweet ‘n’ Sour Tongue from the Dining In Cookbook
This festive sweet and sour pickled tongue is perfect for any holiday and is also kosher for Passover.
Cauliflower and Leek Soup by Rivky Kleiman
Always looking for something new and different led me to concoct this delectable, easy-to-prepare soup.

Mains:
Caramelized Onion, Honey, and Chestnut Chicken by Tammy Israel
Full of flavor and easy to put together- you can’t go wrong with adding this chicken, caramelized onion and chestnut dish to your menu.
Chicken Piquant by Brynie Greisman
This makes a fabulous choice for an original-tasting, juicy chicken with awesome flavor in each bite. The gravy is amazing over rice or your favorite starch.
Sweet Pomegranate Shoulder Roast by Guila Sandroussy
Having a showstopping roast that took minutes of our time to put together before forgetting it in the oven is a must! And that’s why I am sharing this today.
White Wine Mushroom Brisket by Jessica Beren
Brisket is a true holiday staple. For this recipe, I tried swapping red wine for white wine and I love how it came out!
Balsamic Chicken by Ashira Mirsky
This chicken is kosher for passover and delicious enjoyed all year round!
Sherry Wine Brisket with Chestnuts by Vera Newman
I love a good basic brisket recipe. It doesn’t really get much simpler than this. The combination of ingredients yields the most delicious, buttery-soft piece of meat, with an element of surprise from the chestnuts. A perfect savory meat to serve with a sweeter chicken to balance the meal.
Pistachio Crusted Salmon by Naomi Nachman
I am stopped all over the world by people telling me how much they love this quick, easy, and incredibly delicious fish. The salty nuts, the sweetness of the sugar, and the kick of the horseradish make this recipe a perfect combination.
Juicy and Flavorful Turkey Breast by Brynie Greisman
I wanted an original flavor profile, different from the typical garlic/mustard one associated with a turkey roast. I had just made my own plum jam (sweetened just with natural apple juice concentrate) after finding the most succulent plums in the shuk, and wanted to incorporate it into this recipe. I love the way the veggies crown each slice of turkey, and the jam, wine, and lemon complement the veggies to perfection.
Softest Chicken Ever by Brynie Greisman
This recipe starts by marinating the chicken overnight to infuse it with awesome taste in every bite. Cooking it in a Crock-Pot results in chicken that literally falls off the bone. You’re going to love it!
Simply Saucy Brisket from the Dining In Cookbook
It doesn’t get any easier than this, and the taste is divine!
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.
Shallot and Fennel Chicken by Rorie Weisberg
When creating a healthy main, avoiding sugary sauces is a must. This recipe is unique and elegant without excess sugar.
Before and After Chicken Legs by Julie Hauser
Cooking for Yom Tov, even in large quantities, (even in a year and place when Yom Tov runs into Shabbos), does not need to be super time consuming. Cooking in 2-3 slow cookers, for example, produces multiple soups, meats, chickens, and even meatballs, matzah balls, and applesauce, etc. It’s almost like having a robot!

You may also wish to cook this way to have supper ready for Chol Hamoed without staying home all day cooking.
Coffee-Rubbed Roast by Michal Frischman
Coffee-rubbed meats are really trendy these days, and I usually fall into the camp of those who roll their eyes and think trends are overrated. When I finally gave in to see what the hype was all about, I was pleasantly surprised! The coffee adds a real depth to the roast and plays really nicely off the smokiness of the other spices. Use whatever coffee you like best, but if you don’t want a very overt coffee flavor, I would go with a light or medium roast.
Sweet and Saucy Brisket by Norene Gilletz
When planning your Passover seder, does brisket come to your mind as easily as it does ours? Brisket is not only “tradition,” it’s also perfect for large holiday get-togethers because it feeds a large crowd with minimum effort. You can make it in advance and it reheats and/or freezes well.
Lemon Thyme Chicken by Tamar Teitelbaum
Crisp, flavorful skin. Juicy, tender meat. With a tart lemon flavor and the sweet herbal notes of thyme, this chicken is so easy to make and comes out absolutely delicious every time.
Coffee-Rubbed London Broil by Daniella Silver
In this kosher for Passover recipe, London broil beef cuts are rubbed with a simple coffee, cocoa, and spice blend, then slathered in barbecue sauce and cooked quickly over high heat.
Maple-Glazed Rack of Ribs by Naomi Nachman
Orange Juice Roast by Julie Hauser
People seem to like their roast moist, tender, and somewhat sweet, so there’s no way to go wrong with orange juice and duck sauce! This one smells great from the garlic and onions, and it literally takes five minutes to put it all together.

Sides:
Carrot Souffle with Walnut Maple Crunch by Chani Salzer
My creative twist on the classic carrot muffin. Besides for being super pretty, it’s low-carb too. How’s that for a win-win?
Vegetable Kugelettes by Rorie Weisberg
Watch Rorie make these delicious kugelettes here!
Zucchini-Onion Kugel by Brynie Greisman
The combo of zucchini and onions in a kugel is not a novel idea, but little twists on an old pairing makes for a fresh dish. Here the proportion of onion to zucchini is higher, so the onion flavor is more prominent. Then the addition of apple adds just the right touch of sweetness, apparent only to the most discerning palates. Grating the veggies on different discs adds interesting textural element. Can be frozen.
Like Stuffed Cabbage by Brynie Greisman
This tastes very similar to stuffed cabbage with minimal work. You can serve over your favorite starch or as is. It’s really tasty!!
Rhubarb Fruit Crumble by Brynie Greisman
Full of delicious fruity flavor with a creamy filling and a crunchy topping. The rhubarb and fruit complement each other perfectly. You’re going to love it!
Apple Kugel Muffins by Naomi Nachman
This is a totally different take on apple crumble or kugel, with the delicious batter baking on top of the apples. I love the mini muffins for a beautiful presentation, but you can save time by baking one big kugel in a 9- x 13-inch pan instead. I make this recipe in large quantities as muffins. They are great for a snack, afternoon tea, or a picnic.
Carrot Souffle by Elky Friedman
I can imagine that to many of you cooked carrots may sound bland, but this dish is definitely far from tasteless. For some reason, the sweetness of the carrots paired with vanilla has a certain richness. This is also lower in calories than the standard carrot muffin that many people prepare. When I prepared this for my photo shoot, my kids couldn’t wait until it was over so that they could dig in!

Desserts:
Vegan Chocolate Tart with Almond Flour Crust by Elizabeth Leigh
This is one of my favorite recipes! Partly because it’s photographed so beautifully, but also because it’s so simple, and so delicious! This vegan gluten free chocolate tart is the perfect dessert to any meal!
Chocolate Paradise Passover Dessert (Nut-Free) by Faigy Grossman
Three decadent layers of chocolate – a delicious and satisfying end to your Yom Tov seuda (meal)! This recipe yields two nine x 13-inch pans, so you have enough for the “gantze mishpacha,” and it’s nut-free, for a change on Pesach. Chocoholics – this one’s for you!
Flourless Chocolate Cake (Nut Free, Gluten Free) by Caryn Schneider
Rich and decadent chocolate flavor, perfect for Passover.
Pesach Soufflé Chocolate Cakes by The Peppermill
These flourless, fudgy chocolate cakes can be prepared in advance and frozen raw for the freshest tasting results.
Pesach Carrot Cake by The Peppermill
Pomegranate Granita by Nechama Norman
Granita is a granulated crystal-like sorbet. Traditionally, granita is served as an intermezzo, a palate cleanser eaten between courses. Try this refreshing granita as a cleanser between the fish head and tzimmes.
Lemon Strawberry Ice Cream from the Dining In Cookbook
Wonderful dessert. To garnish, serve with 1/2 slice of lemon on top and a lemon cookie on the side.
Strawberries and Cream Pie by Esty Wolbe
A sweet and easy strawberries and cream pie! If you’re feeling adventurous, follow Esty’s favorite flavor combo and top the strawberry jam with balsamic glaze.

Watch Esty create this simple crowd-pleaser here!
Chocolate-Dipped Coconut Crisps by Brynie Greisman
Crispy, chewy, and full of delicious coconut flavor, with just a hint of cinnamon. These are everyone’s favorite, especially straight from the freezer. Perfect with a cup of coffee or tea.
Fat-Free Biscotti Sticks by Brynie Greisman
Most baked goods for Pesach are laden with sugar and oil, and after working so hard for Pesach, I wanted to have my cake and eat it too, guilt free. Now we all can!

Here’s what some of my testers said: “Great crunch and taste. Not overly sweet,” “Heavenly,” and “Better than your all-year-round one!” Just remember to make a shehakol and not a mezonos! Please follow the instructions carefully.
Orange-Scented Cake with Chocolate Ganache by Estee Kafra
Best Ever Gebrochts Chocolate Chip Cookies by Melissa Kaye
This one-bowl chocolate chip cookie recipe does not taste like Pesach cookies! The cookie dough comes together easily. resulting in deliciously soft chocolate chip cookies that you’ll want to make year-round!
Passover Mocha Bars by Brynie Greisman
These bars taste chometzdig! We make at least four trays of these over Pesach.
Gluten-Free Cookie Dough Bites by Naomi Hazan
Attention all cookie dough lovers! Get your fix with these delicious no bake cookie dough bites! They’re fun to eat as little bites or even with a spoon! They’re also completely gluten-free, paleo, and vegan!
Chocolate Fudge Bars by Estee Kafra
No need to separate the eggs for this easy fudge recipe.
Lemon Biscotti by Rivky Kleiman
A mild, lemon-flavored biscotti that makes a perfect snack anytime, anywhere. Perfect dressed up and glazed or just the way it is. A Passover treat that you just may find yourself making all year long.
4-Ingredient Layered Chocolate Mousse Entremet by Kelly Cohen
Incredibly delicious minimalist dessert to serve on special occasion or just for fun!