Passover is a time of gathering, storytelling, and honoring tradition—but that doesn’t mean your menu has to be predictable. At The Nosh Table, we’re all about blending heritage with a fresh, modern twist. This year, we're also celebrating something extra special: the launch of our Blueberry Swirl Seder Plate—a vibrant new design inspired by sunlit shores of Sicily and golden glow of Los Angeles. Thanks to your support, we were able to donate seder plates to families in Los Angeles who lost their homes in the recent wildfires. It’s been a season of community, generosity, and beauty—and we’re so grateful to be a part of your holiday.
Now let's set the Nosh Table for Passover! From a silky beet tahini to our dreamy Gianduja macaroons, here's what we are cooking for the holiday.
1. Beetroot Tahini with Spring Veggies
A bright, bold start to the meal—this vibrant dip combines roasted beets with creamy tahini and a hint of lemon. It’s earthy, zesty, and the prettiest shade of magenta. Serve it with crisp spring vegetables like snap peas, radishes, and colorful carrots for dipping.
Ingredients:
- 2 medium roasted beets, peeled
- 1/2 cup tahini
- 1 garlic clove
- Juice of 1 lemon
- Salt to taste
- 2–3 tbsp ice water
- Extra virgin olive oil, for drizzling
Instructions:
- Blend roasted beets, tahini, garlic, and lemon juice in a food processor
- Slowly add cold water and 2-3 ice cubes* the secret to smooth & creamy tahini
- Season with salt and drizzle with olive oil
- Serve chilled with seasonal crudités
2. Add an Italian Spin to your Matzo Ball Soup
We gave Bubbe’s matzo ball soup a Mediterranean makeover—using extra virgin olive oil for a rich, clean flavor that complements the golden broth beautifully. These matzo balls are light, herby, and totally dairy-free.
Ingredients:
- 4 large eggs
- 1/4 cup olive oil
- 1 cup matzo meal
- 1/4 cup sparkling water
- 1 tbsp chopped dill or parsley
- Salt and pepper
- 8 cups good-quality vegetable or chicken broth with veggies
Instructions:
- Mix eggs, olive oil, matzo meal, sparkling water, herbs, salt, and pepper. Chill for 30 mins
- Form into balls and simmer gently in salted water for 25–30 minutes
- Meanwhile, bring broth to a simmer with veggies
- Serve the soup in our Nosh Bowls!
3. Add Chutzpah to your Hard-boiled Eggs
Bored of hard-boiling eggs for Passover? SAME! Jeuje it up by pickling them! After boiling and peeling the eggs, soak them in beet juice to turn them pink. Your guests will be impressed :)
Ingredients:
- 6 hard-boiled eggs, peeled
- 1/2 cup beet juice (from canned beets or fresh)
- 1/4 cup mayo
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper
- Chopped chives or dill, for garnish
Instructions:
- Soak peeled eggs in beet juice for at least 6-8 hours in the refrigerator, then slice in half and remove yolks
- Mix yolks with mayo, mustard, lemon juice, salt, and pepper until smooth
- Pipe or spoon the filling back into the pink egg whites
- Garnish and serve chilled
4. End the Evening with Something Sweet
Looking for an extra special Italian inspired dessert? Make Gianduja (chocolate hazelnut) macaroons! These macaroons are our Italian-Jewish twist on a classic—rich, nutty, and totally flourless. Wipe up any schmutz from the dessert with our new Passover Disposable Dinner Napkins!
Ingredients:
- 1 14-oz bag sweetened shredded coconut
- 2/3 cup sweetened condensed milk (or coconut condensed milk for dairy-free)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- ¼ teaspoon salt
- 4 ounces semi-sweet chocolate (our favorite is Ghirardelli)
- 1 tablespoon coconut oil
- 1/2 cup chocolate-hazelnut spread (our favorite is Maison della Nocciola)
- Optional: chopped toasted hazelnuts
Instructions:
- Preheat oven to 325°F and line a baking sheet with parchment
- Separate the egg whites and add to a standing mixer
- Whip the egg whites on high speed until stiff peeks form
- In a large bowl, mix the shredded coconut, egg whites, coconut milk, vanilla, and salt until well combined
- Scoop into small mounds and bake for 15–20 minutes, until edges are crisp
- Melt the chocolate chips and coconut oil together, then add in the chocolate hazelnut spread
- Cool completely and drizzle with the chocolate mixture
- Top with chopped hazelnuts if you’re feeling extra fancy :)