Even though Passover ended last Tuesday night, I still have a few more recipes and dishes I want to share from the holiday. I already posted about matzah granola, charoset, brisket and tsimmes. Here a few more delicious recipes to round out the holiday…
Spaghetti Squash Kugel
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I used this recipe and it was delicious! This side dish takes a little extra time because you have to bake the spaghetti squash first, but with a little planning ahead it’s quite simple.
Matzah Pizza
A Passover classic, matzah pizza is quick, simple, and the pie with the crunchiest crust (harhar).
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Our matzah pizza used a very light layer of marinara, sliced tomatoes, fresh basil, and fresh sliced mozzarella.
Matzah Pie
Another classic, matzah pie is pretty much like matzah lasagna. I found inspiration for the recipe from this great cookbook I discovered last year through Noah’s mom:
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Like lasagna, you can stuff matzah pie with pretty much whatever you want. The cookbook had a recipe for a spinach and tomato matzah pie, but I modified and made something with dandelion greens, onion, tomato, tuna, and havarti cheese.
*full recipe below
First, take 3 slices of matzah and soak in warm water for three minutes. While the matzah soaks, saute 1/2 onion with 2 cloves minced garlic, half bunch dandelion greens, one can diced tomatoes, and one can tuna.
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When the matzah has soaked, remove it from the water and pat it dry. Then beat two eggs and dip a piece of matzah into the eggs (similar to french toast).
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Lay the egg-dipped matzah in the bottom of a casserole pan:
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Layer the vegetable and tuna mixture on top followed by shredded havarti cheese (you will need 6oz. shredded in total):
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Repeat this process again, ending with a final layer of matzah and cheese. Bake at 350º for 30 minutes or until cheese is melted:
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Tuna Vegetable Matzah Pie, serves 4-6 Ingredients - three pieces matzah - two eggs - 6 oz. havarti cheese, shredded - 1/2 onion - 2 cloves garlic, minced - 1, 15oz. can crushed tomatoes - 1/2 bunch dandelion greens - 1, 6oz. can tuna Method - soak the matzah in warm water for three minutes. Then set on a plate over paper towels to dry - saute chopped onion and garlic in olive oil - when onion starts to color, add chopped dandelion greens, tomatoes (with sauce), and drained tuna - cook until greens wilt - beat the eggs and dip a piece of matzah into the egg, coating on both sides - place the egg-dipped matzah piece on the bottom of a casserole dish - layer half of the vegetable-tuna mixture on top of the matzah and 1/3 of the cheese - repeat this step and then finish with the final piece of matzah and 1/3 of the cheese - bake for 30 minutes at 350º
Matzah Toffee
And finally, what’s Passover without some sort of dessert?! Like the granola recipe, this toffee came from Martha Stewart.
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The toffee was crunchy, chocolatey, and delicious…although perhaps a bit heavy on the butter. Nonetheless, it was a big hit with friends I had over for a Passover dinner.
Which brings me to the final point…Passover food can be yummy, but it is best enjoyed in the company of others. :)
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