Official home of the Students Go Gourmet cookbook series
Passover Feast

Enjoy a healthful, hearty, kosher meal during Passover with our family-friendly feast. Kale is packed with antioxidants and Vitamin K, and these chips make for a great starter or snack any time of day. Trout and salmon are both high in omega-3 fatty acids, making them heart-healthy. Enjoy the lush tang of the Middle East with our Saffron Mac 'n Cheese, and finish off the night with the sweet, tropical medley of lime and coconut macaroons.

Kale Chips



  • Fresh kale in a bunch or bag
  • Olive oil
  • Kosher salt



  1. Preheat the oven to 275 degrees F.
  2. Spread kale on baking sheet (don’t overcrowd the pan, or the kale will steam). You will likely need to use several baking sheets depending on how large your bunch of kale is.
  3. Drizzle 2 tablespoons olive oil over kale and mix to make sure all kale has oil.
  4. Bake for 15 to 20 minutes until the kale is crisp. Sprinkle with Kosher salt when kale comes out of the oven.  

Trout Pate



  • 8 ounces smoked trout
  • 1 cup low-fat sour cream
  • Juice and zest of 1 lemon
  • 2 tablespoons thinly sliced chives
  • 2 tablespoons thinly sliced green onion
  • Whole wheat matzos



  1. Take the trout out of the package. Remove the skin. Flake the trout with a fork or with your hands.
  2. Add the remainder of ingredients (except the matzos), mix well, and serve on cucumber slices or matzos. 

Pan Roasted Salmon with Pomegranate Reduction



  • 2 lbs salmon (8 ounces per person is the usual rule, that will include the skin, so you will likely have a 6 ounce portion per person)
  • 2 tablespoons olive oil
  • 2 cups pomegranate juice
  • 1 cup orange juice
  • Juice of 1 lemon
  • 1 shallot, diced
  • ¼ cup honey
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • Carrots sautéed in olive oil with 1 tablespoon of sugar as a side.



  1. Preheat the oven to 400 degrees F.
  2. Sear the salmon in a sauté pan over medium heat for 3 minutes per side. Place in the oven for 10 to 15 minutes depending on the thickness of your salmon.
  3. In a saucepan, add the pomegranate juice, orange juice, shallot, lemon, salt, and pepper and bring to a boil. Slow boil over medium high heat for 20 minutes until reduced by half. Add the honey and spoon over the salmon.


Saffron Mac n’ Cheese for Passover



  • 2 cups of matzo farfel
  • 2 cups milk
  • 2 cups shredded cheddar cheese
  • 2 eggs
  • 1 teaspoon saffron threads
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper



  1. Preheat the oven to 375 degrees F.
  2. Butter a 9 x 9 baking dish.
  3. Mix all ingredients together in a large mixing bowl. Add to the baking dish.
  4. Bake for 25 minutes.


Coconut Lime Macaroons


  • 3 cups shredded sweetened coconut flakes
  • 14 oz. sweetened condensed milk (1 can)
  • 2 egg whites, beaten until they form stiff white peaks
  • 6 tablespoons lime juice
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • Zest of 1 lime



  1. Preheat the oven to 325 degrees F.
  2. Mix the coconut, condensed milk, lime, vanilla, and salt in a large mixing bowl.
  3. In a separate bowl, beat the egg whites until they form stiff peaks (this can be done by hand with a whisk or with an electric mixer with the whisk attachment).
  4. Gently mix (fold) the egg whites into the coconut mixture.
  5. Place a tablespoon-sized amount on a baking sheet and bake for about 25 minutes, until the top begins to become golden-brown.
  6. Sprinkle with lime zest immediately when they come out of the oven.