Are you planning a Whole30 compliant Passover Seder? We collaborated with Whole30 Certified Coach Judith Forman on a collection of delicious springtime recipes for you to enjoy with your family, friends and guests. Pick a starter, main dish, veggie and side dish from the eight delicious recipes below to build your Whole30 menu.
STARTER | Family Tradition Deviled Eggs from Lick Your Plate
Deviled eggs are a spring staple, and this recipe for Family Tradition Deviled Eggs from Lick Your Plate is a classic.
STARTER | Grilled Eggplant “Bruschetta” from The Wooden Skillet
8 Roma tomatoes; de-seeded and diced
Approx. 30 yellow cherry tomatoes; quartered and de-seeded
1 Tablespoon + 1 Teaspoon chopped garlic
1 1/2 cup roughly chopped fresh basil leaves
3 Tablespoons + 1 Teaspoon high quality olive oil -1 1/2 Teaspoon kosher salt (more to taste)
2-3 medium/small eggplant cut lengthwise approximately 1/2 inch thick
COMBINE Roma tomatoes, yellow cherry tomatoes, garlic, basil, olive oil, and salt in large bowl.
Mix well and taste to determine if you want any additional garlic, basil or salt. Let the mixture to sit for at least 30 minutes before serving.
TAKE sliced eggplant and sprinkle salt on each side. Place in a colander and let sit for 15 minutes. Take a towel or paper towel and press each piece of eggplant to release excess water.
LIGHTLY brush with olive oil. Grill eggplant on high (approx. 450 degrees) for 3 minutes a side (grilling time will be less if you are using smaller pieces of eggplant; just keep an eye on them). Serve eggplant immediately with tomato mixture on top.
Optional: drizzle Whole30 Compliant balsamic glaze or vinaigrette on top to garnish
MAIN DISH | Whole Roasted Chicken with Crispy Skin from Cook By Color
(1) 4 pound chicken
¼ cup olive oil or cooking oil of choice
1.5 Tbsp kosher salt
1.5 tsp. aleppo pepper
1 tsp. dried oregano
1 tsp dried thyme
¼ tsp onion powder
¼ tsp garlic powder
BUTTERFLY the chicken by cutting the back bone out with kitchen shears and lay it flat. You can also ask the butcher to do this for you (but be sure to keep the backbone for broth). Pat the entire chicken very dry with a paper towel.
PREHEAT the barbecue to cook over low indirect heat by turning the outside burners on low, and leaving the middle burner off. Mix salt and spices together in bowl. Coat the ghee evenly all over the chicken skin. Sprinkle the seasoning evenly over the ghee-covered chicken.
PLACE the chicken over the middle burner, set a timer for 45 minutes, keeping it covered until then. Remove the chicken once the skin is crispy and the internal temperature is 165 degrees.
MAIN DISH | Classic Roast Turkey from Real Food With Jessica
From Judith: I put turkey on this menu because that’s what my always family has. This recipe from Real Food With Jessica is a classic take on the dish.
VEGGIE | Spring Strawberry Arugula Salad with Lemon Vinaigrette From Unbound Wellness
This Spring Strawberry Arugula Salad from Unbound Wellness is a celebration of spring flavors.
VEGGIE | Lemon Thyme Roasted Carrots from The Whole Cook
1 lb fresh whole carrots
2 tbsp olive oil, extra virgin
2 tbsp fresh squeezed lemon juice (juice from about 1/2 a lemon)
several stems of fresh thyme
salt & pepper to taste
PREHEAT oven to 400 degrees. Peel your carrots. Cut into sticks approximately 2 1/2 – 3 inches long and 1/2 – 1 inch wide. Spread your carrots in a single layer on a baking sheet. Drizzle olive oil and lemon juice on top of carrots. Sprinkle salt and pepper.
REMOVE the needles/leaves from your sprigs of thyme. To do this just hold each sprig at the top and gently slide your fingers down it to remove leaves. Sprinkle thyme on top of your carrots. (I’m pretty generous with the thyme because the flavor is fairly mild.)
BAKE for 25 – 30 minutes. Flip halfway through so both sides get nice and glossy. Carrots are done when they’re tender.
SIDE DISH | Roasted and Smashed Potatoes from The Whole Cook
1.5 lbs baby dutch yellow potatoes
3 tbsp olive oil, extra virgin
3 tbsp ghee
1 tbsp garlic, minced (about 3 cloves)
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp onion powder
1/2 tsp crushed red pepper
3/4 tsp salt
1/2 tsp pepper
Optional: fresh chopped parsley
PREHEAT oven to 450 degrees.
BRING a pot of water to boiling and then add the potatoes. Allow them to boil for 5-8 minutes or until potatoes are a little soft to the touch.
OIL your baking sheet with olive oil (or another cooking fat of choice) to prevent sticking.
SPREAD your potatoes in an even layer on the baking sheet. You don’t want one on top of another or they won’t brown as well.
GENTLY press each potato using a potato masher or fork so they are a bit flattened. (The potato masher does a better job because it evenly flattens the potato. You’ll have more potatoes fall apart if you use the fork but don’t sweat it. They’ll taste delicious anyway.)
MELT your ghee in a microwave safe dish or on the stove. Stir the garlic into the ghee. Pour your ghee/garlic mixture over each potato. Sprinkle all Italian Seasoning ingredients over the top of your potatoes.
BAKE for 20-25 minutes. (25 minutes works best for my oven.) Remove from the oven and add fresh chopped parsley (optional).