My Passover Preferences, the menu, and some recipes

My Passover Preferences, the menu, and some recipes

Written by: Annette Cohen



Time to read 4 min

My Passover preferences

For years I dreamed of going on a Pesach program. The simplicity of booking a couple of flights, packing our bags, and having other people wine and dine us non-stop for a week. Let's be honest, it sounds dreamy.  After many years of making Pesach, I've come to realise why I've wanted this so badly. I was miserable with the way I was making Pesach and I was just looking for a way out. To give you just one  example, I was double covering my granite kitchen counters with aluminum foil and then plastic on top of that. It was a hassle, unappealing, and quite inefficient. You see, with granite counters, covering them is unnecessary, but don't take it from me, ask your local Orthodox Rabbi. So we made some changes in how we handle the things I disliked, and lo and behold, I find myself turning down collaborations for Pesach programs, and opting to stay home. The cleaning is done as a family effort, the cooking is on me and my daughter takes care of the desserts. Happens to be my favorite holiday now!


Let's talk Passover menu: every meal will consist of the following...

A meat dish, a chicken dish of sorts, a carb, and a veggie dish

  1. A meat dish

  2. A chicken dish

  3. A veggie side dish

  4. Some kind of carb

  5. Sorbet and cookies for dessert

A Meat Dish

1. Sofrito


  • Short ribs (flanken)
  • Diced Potatoes
  • Oil (for frying)
  • Salt
  • Pepper


In a pot add water and meat. Make sure that there is enough water to more than cover the meat, and bring to a boil (the water will be used as the gravy later).

Simmer, covered on medium heat for approx an hour or until the meat is tender. Keep covered and set aside.

In a shallow pan, fry the potatoes til they are golden brown.

Place all the meat in a shallow Pyrex. Add salt and pepper to taste. Add potatoes on top and then pour the gravy from the meat on the potatoes/meat.

Cover with aluminum and bake on 325 for 30 minutes. Make sure that the gravy doesn't evaporate completely.


  • Don't put the meat in the Pyrex until the potatoes are fried because you don't want the meat to dry up in the interim.
  • You can also add fried onions on top for added flavor.
  • Freezes well

A Chicken Dish

2. Pineapple Chicken


  • Boneless Chicken Thighs
  • Pineapple Chunks 
  • Duck Sauce
  • Oil (for sauteeing)


Cut chicken into 1/2 inch squares. 

In a deep dish pan or a Wok, sautee til golden brown. Add pineapple chunks and duck sauce. 

Cover and simmer for approx 20 minutes.


  • You can use fresh pineapple or canned.
  • If you don't have duck sauce you can also use apricot jam, but add some water to make it a bit more liquidy

pyrex baking dishes

A Veggie Side Dish

3. Ratatouille


  • Zucchini cut into half moons
  • Sliced Onions
  • Crushed Tomato
  • Oil (for sauteeing)
  • Water 
  • Salt
  • Pepper


In a deep pan sautee onion til they are caramelized. Add tomato, zucchini, salt, pepper, and enough water to completely submerge the vegetables.

 Simmer for approx 30 minutes.


  • You can use canned or fresh tomatoes, but either way they should be peeled.
  • If you need to peel the zucchinis that's not a problem.
  • Keep an eye on it and stir every few minutes so it doesn't stick to the bottom. You may need to add water.
  • This may be served as a hot side dish or a cold salad.

Some Kind of Carb

4. Roasted Sweet Potatoes


  • Sweet Potatoes
  • Diced Onions
  • Olive Oil
  • Paprika
  • Salt
  • Pepper


Grease an oven-safe sheet pan. Line the pan with sliced onions. Dice sweet potatoes and place on top of onions. Sprinkle paprika, salt, and  pepper and drizzle a few drops of olive oil on top of each wedge.

Bale at 375 for 45 minutes, but check on them after 30 minutes to be sure they're not burning.


  • Potatoes can be cut into wedges, or slices as well.
  • Paprika may be omitted
  • If diced, may be used in fresh salads 


5. Tamara's Nut Cookies


  • 1 cup nut flour of choice 
  • 1/2 cup sugar
  • 1 egg
  • Teaspoon baking powder
  • Pinch of salt


Preheat oven to 350. Mix all ingredients together. Shape approx tablespoon of dough into a ball. Place on baking sheet and top with a chocolate melt.
Bake until golden brown


  • Half almond and half hazelnut is a delicious combination
  •  For chewier cookies use brown sugar

Different variations:

• Scoop some jam into the middle of the cookies instead of a chocolate melt.
• Mix mini chocolate chips into batter.
• Add crushed almonds and dried cranberries.
• Mix a teaspoon of cinnamon into batter for cinnamon cookies
• Add some melted chocolate into the batter for fudge cookies

My skirt picks for Passover


Making Pesach is not easy,... But if you figure out the things that bug you the most, and you make compromises, you can make it more tolerable, and believe it or not, you may even begin to love this holiday as much as I do! 

Signing off with prayers for the immediate release of our hostages. 

Wishing you and your loved ones a happy holiday. 

Annette xo

Woman smiling

The Author: Annette Cohen

Meet Annette, the creative force behind the modest fashion brand Esteez. With a passion for fashion and a keen eye for style, Annette curates a vibrant online space dedicated to celebrating modestwear and timeless elegance. Through her Instagram account @esteezonine, she shares her love for versatile fashion, food, and lifestyle offering inspiration and insights into living a life of both modesty and individuality. Join Annette on her journey as she explores the intersection of fashion, faith, and personal expression in her blog.

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