Amy Kritzer is a personal chef and recipe developer in Austin, Texas and is the founder of the modern Jewish cooking blog, What Jew Wanna Eat opens in a new tab. In her spare time, she enjoys theme parties and finding the tastiest queso in town.
The Passover Seder menu gets all the attention this time of year, with perfecting Bubbe’s matzah ball soup opens in a new tab, scrounging up some edible gefilte fish opens in a new tab, and of course slow cooking the brisket opens in a new tab. But what about the other seven days of meals? I love a schmear of butter on matzah as much as the next girl, but not for a full week. Here are some tips for eating well this Passover, without sacrificing flavor for tradition.
If you are hosting a Seder dinner this year, there are going to be leftovers. And while reheating a bowl of matzah ball soup is delicious, by day three it gets a little old. How about taking leftover brisket or chicken and making these BBQ Chicken Latkes opens in a new tab? Or blending that extra apple charoset into a simple Charoset Smoothie opens in a new tab for breakfast or a snack?
Visit the Produce Department
There is no rule that says you have to eat matzah the whole week! The produce department is naturally full of kosher for Passover food that is fresh and won’t weigh you down. Take leftover salad ingredients and turn them into a frittata opens in a new tab, or try these Roasted Radishes with Lemony Herb Butter opens in a new tab.
Cook Once, Eat All Week
Prep a few items at the start of the week like Rosemary Roasted Potatoes opens in a new tab. Dice them up to serve with eggs for breakfast, or as a side with salmon for dinner.
Anything But Boring Breakfast
No cereal or bagels for a whole week, but your breakfast doesn’t have to suffer. matzah is a perfect excuse for a breakfast skillet such as Southwestern Matzoh Brie opens in a new tab or go sweet with Dark Chocolate Coconut Banana Matzah Brei opens in a new tab. If you get tired of matzah, try Shakshuka opens in a new tab.
Bringing your lunch to work during Passover week can be tricky, but it doesn’t have to be. Make this Spinach and Feta Matzoh Pie opens in a new tab ahead of time, and bring a square into work to heat in the toaster oven with a side such as Beet Salad with Arugula and Lemon Ginger Dressing opens in a new tab. Slow Cooker Moroccan Meatballs opens in a new tab can be made in your slow cooker — always a great tool for easy cooking — and brought to work over quinoa.
Dinner in No Time
If you’ve been noshing on matzah nachos all day, a light dinner can be a welcome reprieve. Easy Matzoh Covered Salmon opens in a new tab (with kosher for Passover mustard if not eating kitniyot) or Salmon with Parsley Horseradish Crust opens in a new tab are two great options served with Roasted Asparagus with Garlic and Parsley opens in a new tab.
And Don’t Forget Dessert!
Rainbow Sprinkle and Sea Salt Chocolate Macaroons opens in a new tab will satisfy your sweet tooth until you can eat chocolate chip cookies again.
What’s your favorite Passover recipe for the rest of the week? How do you repurpose leftovers?