Easy and make-ahead recipes and other time-saving tips for Passover?

I am in a pickle. Due to an unforeseen convergence of work crises and travel for a family event next weekend, I have practically zero time to prepare for the Passover Seder I'll be hosting.
I know I'll be making (and freezing) brisket next week. But beyond that I am in a panic.
Does anyone have any easy, go-to recipes for Passover sides, like a veggie kugel or some sort of potato dish that I can make 5 or so days before serving? How far in advance can I make charoseth and hard-boiled eggs without poisoning my guests? I'm looking for every possible shortcut.

Many thanks in advance. This is my favorite holiday to prepare for, but all my usual recipes are very time intensive, and I just don't have that luxury this year.

  • Posted by: TobiT
  • April 4, 2014


TobiT April 6, 2014
Great tips and ideas, everyone. Thanks! I feel a little calmer now.
creamtea April 6, 2014
You can roast asparagus for a side; it cooks really fast. And a nice room temp potato salad works well. You can boil the potatoes the night before and refrigerate then cut up and dress in a lemon and oil dressing with herbs the next day. So many of the classic Passover recipes are over-engineered, why not keep the sides simple and fresh.
ButterSugarFlowers April 5, 2014
This is a quick and easy Passover dessert that serves many, Sesame Matzah Bars with almond paste and orange: http://bit.ly/1hs84ys
ATG117 April 5, 2014
Agree that soup can be done in advance and frozen. And then how about keeping sides really simple: just a bunch of roasted veg--whatever's in season, olive oil and kosher salt. Depending on what you're roasting, you might also add some spices like cumin. I'd check out April bloomfield's roasted carrot salad. It's really easy to riff off or make as is. A quinoa dish could also be easy, quick, and prepped 2 days out. For dessert, a flourless chocolate cake freezes really well; you can get that out of the way now.
ATG117 April 5, 2014
One other tidbit, if you're interested in hiring cooking help, you should check out kitchen surfing. There are chefs on there who can deal with the passover dietary restrictions.
ChefGam April 5, 2014
I'm using a few of the recipes from this Food 52 posting.
ChefJune April 4, 2014
You can get your soup and matzo balls done and frozen well ahead.
Monita April 4, 2014
You can make Charoset 2-3 days in advance. It improves with age. You can make hard boiled eggs 5 days in advance. Joy of Kosher is a really good newsletter (http://www.joyofkosher.com/) with some really terrific recipes including sides. The editor Jamie Geller has a blog with side ideas too http://www.joyofkosher.com/2014/03/fresh-fast-and-fancy-passover-sides/
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