How to Eat, and Eat Good, the Rest of Passover Week
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. 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, scrounging up some edible gefilte fish, and of course slow cooking the brisket. 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? Or blending that extra apple charoset into a simple Charoset Smoothie 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, or try these Roasted Radishes with Lemony Herb Butter.
Cook Once, Eat All Week
Prep a few items at the start of the week like Rosemary Roasted Potatoes. 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 or go sweet with Dark Chocolate Coconut Banana Matzah Brei. If you get tired of matzah, try Shakshuka.
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 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. Slow Cooker Moroccan Meatballs 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 (with kosher for Passover mustard if not eating kitniyot) or Salmon with Parsley-Horseradish Crust are two great options served with Roasted Asparagus with Garlic and Parsley.
And Don’t Forget Dessert!
Rainbow Sprinkle and Sea Salt Chocolate Macaroons will satisfy your sweet tooth until you can eat chocolate chip cookies again.