Passover and Resurrection Sunday Recipes
Celebrate Jesus with these delicious Passover Recipes in our Cooking Class!
If ever there was a season to celebrate ~ this is on the top of my list! Jesus was symbolized as the Lamb at Passover, the First Fruit at the Resurrection, and the reminder of getting rid of sin at the Feast of Unleavened Bread.
Wondering why I think Christians ought to celebrate Passover? I explain in this video:
On my podcast I share 9 reasons why Jesus is the Passover lamb and why that matters!
Cooking Class Recipes
My holiday recipes include a recipe of family favorites, flavored with Jewish customs and Biblically-inspired ideas. Combined together we get to experience all the flavors of God’s goodness and please all members of the family. Therefore, the foods selected are to help share the Gospel story while enjoying a blessed time of family gathering around the table. I use the same recipes for all three celebrations. If I am serving the same people for more than one celebration I will change the sides and dessert.
After that, are you ready to cook up a feast for your Passover or Resurrection Sunday celebration? Not sure where to start? My friend Rhonda and I did a LIVE broadcast from our kitchens to teach you how to make our favorite dishes! Above all, download your own copy of the recipe booklet below and enjoy cooking with us!
Roasted Leg of Lamb
- 7 pound Leg of Lamb bone-in or boneless, fat trimmed to 1/4 inch thick
- 4 Garlic Cloves
- 1 tablespoon Real Salt
- 2 tablespoons Chopped Fresh Rosemary
- 1/2 teaspoon Black Pepper
- 1/4 cup Dry Red Wine or beef broth
- Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp small knife.
- Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- Preheat the oven to 350°F.
- Roast lamb in the middle of the oven until an instant-read thermometer inserted 2 inches into the thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let it stand for 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add broth to the pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
Quinoa and Parsley Salad
- 1 cup water
- 1/2 cup uncooked quinoa
- 3/4 cup fresh parsley leaves
- 1/2 cup thinly sliced celery
- 1/2 cup thinly sliced green onions
- 1/2 cup finely chopped dried apricots
- 3 tbsp. fresh lemon juice
- 1 tbsp. olive oil
- 1 tbsp. honey
- 1/4 tbsp. salt
- 1/4 tbsp. black pepper
- 1/4 cup unsalted pumpkin seed kernels toasted
- Bring water and quinoa to a boil in a medium saucepan.
- Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Spoon into a bowl, fluff with a fork. Add parsley, celery, onions, and apricots.
- Whisk lemon juice, olive oil, honey, salt, and black pepper.
- Add to quinoa mixture, and toss well.
- Top with pumpkin seed kernels and garnish with dried apricots.
- Serve and enjoy!
- 3 Apples peeled and diced
- 1 cup Walnuts toasted and roughly chopped
- 1 teaspoon Cinnamon ground
- 1 teaspoon Organic Cane Sugar
- 1 tablespoon Pomegranate Juice
- 1 tablespoon Honey
- Stir together cinnamon, sugar, juice and honey.
- Add mixture to apples and walnut.
- Chill or serve immediately.
- 1 Pound Fresh Asparagus
- 2 Teaspoons Olive Oil
- 1/4 Teaspoon Real Salt or to taste
- 1/4 Teaspoon Pepper or to taste
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Snap off the woody ends of the asparagus (if you sharply bend the asparagus near the base, it will snap in the right place). Discard the ends.
- Place the asparagus on the sheet and drizzle with 1 to 2 teaspoons olive oil, just enough to lightly coat the asparagus. Sprinkle salt and pepper over the asparagus, and toss until the spears are lightly coated in oil.
- Arrange the spears in a single layer on the pan.
- Bake just until the base of the asparagus is easily pierced through by a fork. Very thin asparagus, like the kind shown here, will take as little as 9 to 12 minutes, whereas thicker asparagus will need 15 to 20 minutes.
- Transfer the roasted asparagus to a serving platter and season however you’d like. You could keep it simple with a squeeze of lemon juice, or a sprinkle of Parmesan, or add a pat of butter or drizzle of balsamic vinegar.
- Roasted asparagus is best served when it’s fresh out of the oven, but it will keep at room temperature for up to 1 hour or up to 4 days in the refrigerator (gently reheat before serving).
– Lemon wedges, from the remaining 1/2 lemon
– Sprinkle of finely grated Parmesan cheese
– Small handful of fresh mint or parsley, finely chopped
– Light sprinkle of red pepper flakes
– Pat or two of butter
– Light drizzle of balsamic reduction or thick balsamic vinegar
– Toasted sliced almonds
- 1 Dozen Eggs
- 2 Teaspoons Dijon Mustard
- 1/3 Cup Mayonnaise
- 1 Tablespoon Pickle Relish
- 1/4 Teaspoon Real Salt or to taste
- 1/8 Teaspoon Pepper or to taste
- 1/8 Teaspoon Paprika or to taste
- Place eggs in a pot and cover with water. Bring to a rolling boil. Turn stove off, cover and let sit for 10-12 minutes. Rinse with cold water.
- Gently slice eggs in half. Remove yolks and mix in a bowl with desired ingredients.
- Spoon yolk mixture back into egg whites.
Unleavened Bread Recipe – Israeli Classic
- 2 cups Whole Wheat Flour hard white or spelt
- ¾ cup Cold Water
- 2 tablespoons Organic Olive Oil
- 1 teaspoon Salt
- Preheat oven 450°F (260°C).
- Combine all ingredients with the water to form dough and knead for 3 minutes.
- Divide into 8 balls. Flatten each into a thin round and prick with a fork.
- Bake on a greased cookie sheet for 10 minutes in oven.
Chocolate Fudge Pie
- 1 Teaspoon Organic Unsweetened Cocoa
- 8 Ounces Organic Bittersweet Chocolate coarsely chopped
- 1/2 Cup Organic Butter
- 3/4 Cup Organic Cane Sugar
- 3 Large Eggs beaten
- 1 Teaspoon All-Natural Vanilla Extract
- 1/2 Cup Unsweetened Coconut Flakes or Shredded
- 2 Tablespoon Organic Powdered Sugar
- Preheat the oven to 350°. Lightly coat a 9-inch pie plate with cooking spray, and dust with cocoa.
- Melt chopped chocolate and margarine in a heavy saucepan over low heat, stirring constantly, 3 to 5 minutes or until smooth; whisk in 3/4 cup sugar, whisking until blended.
- Whisk together eggs and vanilla in a large bowl. Gradually whisk in chocolate mixture, whisking until blended. Pour into the prepared pie plate.
- Bake at 350° for 30 minutes or until edges are dry and the center is set. (Do not overbake.)
- Cool in pie plate on a wire rack 30 minutes or until completely cool. (Cake will fall slightly when removed from the oven.) Dust with 2 Tbsp. powdered sugar just before serving.
Baked Fruit Delight with Strawberry Topping
- 6 Apples chopped
- 8 Dates chopped
- 1 Cup Currants
- 1 Cup Blueberries frozen
- 1 Cup Pineapple crushed with juice
- 3/4 Cup Walnuts chopped – or pecans
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1 Orange juiced
- 2 Teaspoons Lemon Zest
- 1/2 Cup Almond Milk
- 1/4 Cup Cashews
- 6 Ounces Frozen Strawberries thawed
- 2 Dates
- Chop apples, dates and walnuts similar sizes.
- Preheat oven to 350′Mix fruits and nuts in large bowl.
- Mix in small bowl cinnamon, nutmeg, water, orange juice and lemon zest. Then combine all ingredients.
- Put in a covered pan and bake for 30 minutes or until all fruit is soft.
- Blend together ingredients for Strawberry Topping. Great served warm or cold!
Get Cooking and Celebrate God in Every Meal
Every meal made with love and based in God’s teachings turns out great! This is why I encourage you to try these Passover recipes that are sure to bring you great health, scrumptious flavor, and more reasons to delight with God. Happy cooking and feasting and let me know how each recipe worked out for you!
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