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The annual Passover dilemma: you want all of your guests to enjoy mouthwatering dishes, but chances are “mouthwatering” will mean different things to different people around your Seder table. And you definitely don’t want to spend every moment of your time in the kitchen!

If planning a Seder meal is like putting together a puzzle, Kayco has the answers. The leading purveyor of kosher foods in the U.S. has joined forces with Naomi Nachman, author of the definitive Perfect for Pesach cookbook, and, the popular online kosher lifestyle community, to present a trio of special menus for the vegetarians, pescetarians, and adventurous eaters in your life.

Each distinctive culinary lineup features appetizers, entrees, soups, sides, and desserts from Nachman’s cookbook and’s vast treasury of recipes for every occasion. These dishes tap into Kayco’s portfolio of thousands of Passover products from 150+ trusted brands.

And when the Seders are over, let Kayco’s latest bounty of new products make Passover 2019 healthy, delicious, and easy for those with busy lives (a.k.a. everybody).

Vegetarian Seder Menu

(Recipes with asterisks are available at All recipes are available in Perfect for Pesach.)

Appetizers: *Vegetarian Chopped Liver; Marinated Eggplant; Mediterranean Eggplant Salad; Watermelon Gazpacho; or Guacamole Deviled Eggs

Soups: Zucchini Mushroom Soup or *Kitchen Sink Vegetable Soup

Mains: Mock Sesame Noodles; Cauliflower sushi with veggies (no fish); *Vegetable Quiche with Potato Crust; or Stir Fry

Sides: Quinoa Tabouli; Kale and Roasted Butternut Squash Salad; Spinach Stuffed Mushrooms; Vegetable Egg Rolls; *Apple Kugel Muffins; and *Quinoa Hummus

Desserts: *Pavlova or Pomegranate Pistachio Semifreddo

Pescatarian Passover Seder Menu

Appetizers: *Hawaiian Poke; Seafood Cakes; Salad Niçoise; or Ceviche with Matzoh

Soups: New England Fish Chowder or *Roasted Tomato Soup

Mains: Tangy Aioli Branzini; Red Snapper en Papillote; *Pistachio-Crusted Salmon; or Tuna Steak

Sides: *Charoset Salad; Roasted Potatoes with Mushrooms; Crunchy Brussel Sprouts; *Beet Salad with Candied Nuts; or Chimichurri Coleslaw

Desserts: Cinnamon Wine Sponge Cake; *Mini Lemon Curd trifles; or Mini Fruit Kugels

Says Nachman, “Having tools such as my cookbooks and are like having a built-in bubby, mother, and foodie friend right with you in your kitchen. Years of experience, a wealth of knowledge, and tried-and-true recipes (with photos) help guide you to quick and great results in your own kitchens!”

Vegetarian Chopped Liver

Vegetarian Chopped Liver Photo Credit: Miriam Pascal

I love chopped liver, and this recipe that I learned from an Israeli chef allows me to enjoy “chopped liver” while staying pareve.

Pareve, yields 2 cups, freezer friendly


  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 medium eggplant, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 2 hard-boiled eggs, peeled and cut into quarters
  • ½ cup mayonnaise
  • ½ teaspoon salt, or to taste


  1. Heat oil in a frying pan over medium heat. Add onion; sauté until browned, 5–10 minutes. Set aside to cool.
  2. Heat oven to 400°F. Line a baking sheet with parchment paper.
  3. Toss eggplant, oil, and salt together on prepared baking sheet. Roast for 40 minutes. Set aside to cool.
  4. Add onions, eggplant, eggs, mayonnaise, and salt to the bowl of a food processor fitted with the “S” blade. Puree until completely smooth. Alternatively, you can place ingredients in a large bowl and puree them with an immersion blender. Adjust salt to taste.

Recipe shared by Naomi Nachman from Perfect for Pesach with permission from ArtScroll.

Pistachio Crusted Salmon

I am stopped all over the world by people telling me how much they love this quick, easy, and incredibly delicious fish. The salty nuts, the sweetness of the sugar, and the kick of the horseradish make this recipe a perfect combination.

Pistachio Crusted Salmon Credit: Miriam Pascal

Pareve, 6–8 servings, freezer friendly (see note)


  • ¼ cup red horseradish (chrein)
  • ¼ cup mayonnaise
  • 1 cup shelled salted pistachios
  • ½ cup brown sugar
  • 2 tablespoons lemon juice
  • 1 (about 2-pound) whole side salmon, or 6–8 slices


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
  2. Mix the horseradish and mayonnaise together in a small bowl.
  3. Place the salmon on prepared baking sheet; spread with horseradish mixture. Set aside.
  4. In a food processor fitted with the “S” blade, crush the nuts until they are coarsely ground but not too fine. Add the brown sugar and lemon juice; pulse until the mixture looks like wet sand.
  5. Pat nut mixture onto salmon, covering the entire surface.
  6. Bake for 25 minutes, until the center flakes when pierced with a fork.

Prepare ahead: To freeze, prepare the recipe through Step 5; then freeze. Defrost fully before baking.

Recipe shared by Naomi Nachman from Perfect for Pesach with permission from ArtScroll.


I couldn’t write a Pesach cookbook without including the famed Australian dessert that just happens to be … perfect for Pesach!

Pareve, yield 10 servings


  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon Pesach vinegar
  • 2 teaspoons potato starch, sifted
Photo Credit: Miriam Pascal


  • 1 (16-ounce) container nondairy whipped topping
  • 6 strawberries, sliced
  • 2 kiwis, peeled and sliced


  1. Preheat oven to 250°F. Line a baking sheet with parchment paper; set aside.
  2. In bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form.
  3. Add sugar, vinegar, and sifted potato starch; beat until a soft and glossy meringue forms.
  4. Pour the meringue mixture onto prepared parchment paper, shaping it into a large circle with a narrow rim.
  5. Bake for 1½ hours, or until crisp on the outside.
  6. Turn off oven and allow the meringue to cool inside the oven.
  7. Prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, beat topping until stiff peaks form.
  8. Immediately before serving, spread whipped cream over the top of the cooled meringue shell. Fill with fruit.

Cook’s Tip:

1) Feel free to replace the strawberries and kiwis with the fruit of your choice.

2) To make a layered Pavlova as shown in the photo, double both the meringue and whipped cream. No need to double the fruit, as that only goes on the top layer.

Plan ahead: Make these up to a week in advance and store airtight at room temperature.

Recipe shared by Naomi Nachman from Perfect for Pesach with permission from ArtScroll.

New Product Rollouts From Kayco

For Those On The Go:

  • Kedem Grape Juice in Concord and Concord Light — convenient 8 oz. plastic bottles deliver classic flavor with no added sugar, flavorings, or color.
  • Gefen Everything Crisp Flats — a crispy, gluten-free platform for spreads, dips, and more.
  • Gefen Coconut Milk — sweetened and unsweetened varieties are healthy and refreshing, dairy-free, and vegan.
  • Gefen Fruit-Flavored Apple Sauce — Strawberry, Cherry, or Peach pouches put easy-squeezy fun in every lunchbox.
  • Chosen Bean Cold Brew Coffee — energize with this pure, 100% Swiss water-processed, decaffeinated blend.
  • Heaven & Earth Juices — all-natural, fresh-picked goodness in 100% Carrot, 100% Beet-Carrot, and 100% Carrot-Ginger.
  • Tuscanini Olive Oil Potato Chips — these grab-and-go snacks lighten it up with less fat than regular potato chips — available in Sea Salt, Sea Salt and Rosemary, and Crinkle Cut.


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