Gluten-Free Easter and Passover Recipes in the Time of COVID-19

by Cindy Rice

Amid the COVID-19 epidemic, we will obviously be celebrating the spring holidays a bit differently this year. Gatherings will be much smaller than originally planned (maybe even held remotely), and some grocery items might be in short supply. But that doesn’t mean that we can’t create and enjoy a festive, joyful, and delicious meal by ourselves, or with whomever we happen to be quarantined.

With this in mind, we present you with delicious offerings for main courses, side dish, and desserts that work for Easter dinner and, in most cases, Passover seder. They’re comforting, celebratory, and have relatively few ingredients, many of which are shelf stable. Use any or all of them to create your own special meal, whether you’re sharing or eating solo.

We wish you a very happy holiday filled with health, love and gratitude!

Aperitif

Turmeric Mojito Cocktail
(See the seductive image above.)

Serve these light, minty, citrusy drinks with or without the rum and get the party started on a happy note. Bright yellow turmeric adds a delicious dose of antioxidants. Get the recipe.

Main Courses

Crisp Chicken Legs with Roasted Root Vegetables

Super-easy to make and dairy free, this recipe is flexible so you can use whatever root vegetables you have available and roast everything in one pan. The apple cider vinaigrette (use any vinegar you have) adds extra zing and makes the dish special enough for a holiday. Get the recipe.

Beth Manos Brickey’s Slow-Roasted Salmon with
Meyer Lemon Gremolata

Here, a simple salmon filet is roasted at low temperature in the oven and topped with a bright and springy lemon gremolata made with a few simple ingredients. Regular lemons can be substituted for Meyer lemons and any fresh herb will work. Get the recipe.

Prime Rib Roast with Red Wine Gravy

If you can get your hands on a roast and you’re looking for something a bit fancy, try this recipe. If serving for Passover, omit the flour in the gravy and just reduce a bit to make an awesome au jus sauce to drizzle on the beef. Get the recipe.

Sheet-Pan Chicken with Artichoke Hearts, Asparagus,
and Lemon-Cream Sauce

Another one-pan versatile wonder, this dish is easy enough for a weeknight meal, but special enough for a holiday. Use any vegetable–broccoli, cauliflower, green beans and jarred sun-dried tomatoes would also work well. Substitute canned coconut cream for (or omit) heavy cream if you are dairy-free, observing Passover or just can’t find heavy cream. Get the recipe.

Slow-Roasted Beef Tenderloin

If you happen to have a beef tenderloin in your freezer or at your local store, this recipe offers a delicious, special way to roast and serve it. The method requires salting the meat a couple of days in advance, but then it sits in the fridge and roasts in the oven, so dinner is served without a whole lot of hands-on time and with just a few ingredients! Get the recipe.

Crispy Roast Chicken with Potatoes, Spinach, and Lemon Recipe

This dish tastes like your grandmother’s roasted chicken, but is much quicker and easier to prepare. It serves two, but can be doubled or tripled to easily serve more. Crispy skin, lemony pan sauce, only a few ingredients–what’s not to love? Get the recipe.

Gluten-Free Indian-Spiced Roast Chicken

Yes, here is another chicken recipe, but this one is roasted with exotic pantry spices and the flavors scream “festive occasion.” If yogurt is not available, toast and crush the spices, combine with couple of tablespoons of olive oil and rub on the chicken. Get the recipe.

Gluten Free Spinach Cheddar Soufflé 
(This recipe includes flour, so it is not for Passover)

Have 10 eggs and some cheese waiting to be used? Make this fluffy, cheesy, decadent soufflé for Easter brunch or dinner. Get the recipe.

Side Dishes or Vegetarian Mains

Chilled Watercress and Pea Soup 

How pretty is this soup? It is the perfect starter for either Easter or Passover and the color and flavors set the mood for holiday themes of spring. If you can’t find watercress, use spinach–even frozen will do if you thaw completely and squeeze out all the water. Frozen peas work just fine. Omit the leek if you don’t have one. Get recipe.

Gluten-Free Roasted Carrots with Lemon Tahini Sauce

Not to mention names, but some of us are carrot-hoarders! If you are the same and have a colorful bunch sitting in your fridge, roast and brighten them up with this simple and zippy lemon-tahini dressing. Get the recipe.

Beet Salad with Shallot-Balsamic Reduction Dressing

Add even more color to the table with this pretty beet and orange salad. Omit the buckwheat groats and cheese for Passover and use whatever vinegar you have available. Get recipe.

Gluten-Free Braised Green Beans with Dill 

Dill and the color green make us think of spring, so here, we bring you a delicious combination of the two. Simplicity at its best, this recipe will pair beautifully with any main course. Get the recipe.

Crispy Smashed Potatoes

We are fans of potatoes, in any form, for any occasion. Trust us–make more of these crispy-fluffy, roasted beauties than you think you’ll need. Get the recipe.

Gluten-Free Grilled Zucchini with Pistachios and Mint 

Fresh, bright and colorful, this wholesome side is full of flavor and texture. And it is goes well with whatever is on the holiday or anyday menu. Get the recipe.

The Grand Finale

Gluten-Free Chocolate, Olive Oil, and Citrus Cake

A simple, yet stunning crusty-crackly, flourless chocolate cake, this recipe only requires a few simple ingredients. Omit the cream if dairy-free or observing Passover and lightly dust the cooled cake with powdered sugar. Get the recipe.