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
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.
A Passover classic, matzah pizza is quick, simple, and the pie with the crunchiest crust (harhar).
Our matzah pizza used a very light layer of marinara, sliced tomatoes, fresh basil, and fresh sliced mozzarella.
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:
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.
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).
Lay the egg-dipped matzah in the bottom of a casserole pan:
Layer the vegetable and tuna mixture on top followed by shredded havarti cheese (you will need 6oz. shredded in total):
Repeat this process again, ending with a final layer of matzah and cheese. Bake at 350º for 30 minutes or until cheese is melted:
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
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. 🙂