Sensational Savories

Sheets of matzo replace lasagna noodles in this satisfying meal from Lexi’s Clean Living. It’s a great option if anyone in your household is gluten-free (and of course, you can use regular matzo if not.)

What You’ll Need

  • 8×8-Inch Square Baking Pan
  • 2 cups ricotta cheese
  • 1 egg whisked
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 1 box gluten-free matzo
  • 1 jar marinara sauce of choice
  • 2 cups shredded mozzarella cheese more as desired/needed
  • Optional: 2 cups fresh spinach sautéed
  • Optional: 1 cup sliced mushrooms sautéed

Instructions

Serves 6
Total Time: Approx. 45 minutes

  1. Preheat oven to 350°F and lightly grease an 8x8 inch pan, or a pan large enough to fit the your matzoh board.
  2. Layer 1: Place enough sauce to cover the bottom, about 1/3 cup.
  3. Layer 2: Place the 1 matzoh board on top. You'll use 1 for an 8x8 inch pan, or use 1 1/2 or 2, depending on how big your baking pan is.
  4. Layer 3: Spread more tomato sauce over the matzoh (1/4 cup).
  5. Layer 4: Spread the ricotta mixture. If adding sautéed veggies, add after this layer.
  6. Layer 5: Sprinkle with mozzarella cheese.
  7. Repeat steps 3-6 until you have filled up your baking dish to the top.
  8. End with tomato sauce then top with the remaining mozzarella.
  9. Cover and bake for 40 minutes until cheese is melted and bubbling.

What Jew Wanna Eat’s recipe for matzah nachos is easily adaptable to your family’s tastes. Let your littles layer pieces of broken matzah and cheese, and then add their favorite toppings once it’s out of the oven.

What You’ll Need

  • 2 plum tomatoes, small diced
  • 1 medium white onion, small diced
  • 1 jalapeño, small diced
  • 2 tablespoons cilantro, minced, plus more for garnish
  • Juice from 1/2 lime
  • Salt and pepper
  • 2 pieces matzah, broken into large pieces
  • 2 tablespoons butter, melted
  • 1/2 cup cheese, cheddar or your favorite, shredded or in pieces
  • 1/2 avocado, diced
  • 1/4 cup Greek yogurt or sour cream

Instructions

Serves 1-2
Total Time: Approx. 20 Minutes

  1. First, make the pico de gallo. Combine tomatoes, onions, jalapeños, cilantro and lime juice in a small bowl. Season with salt and pepper to taste and set aside.
  2. Preheat oven to 350 degrees F. Spread the matzah pieces on a foil-lined baking sheet. Brush the matzah pieces with butter and sprinkle with salt and pepper. Bake for about 10 minutes until browned.
  3. Then add cheese evenly to the matzah pieces, and bake about 5 minutes or until cheese is all melty. Ooooh yeah. Careful not to let it burn!
  4. Top with goodies of your choice! I used pico de gallo, avocado, Greek yogurt and lots of cilantro.

Going without pizza for a full week can be torture for some tots (and their parents). While you can simply add sauce and cheese to a sheet of matzo, this recipe makes it a bit more appealing to those with more sophisticated pizza palates.

What You’ll Need

  • 4 fat free matzo crackers
  • 6 tbsp crushed tomatoes
  • 1/2 tsp dried oregano
  • 1 cup reduced fat shredded mozzarella, Kosher for religious purposes
  • 2 medium tomatoes, sliced paper thin
  • a few thin slices of red onion
  • 12 black olives
  • 1/4 cup fresh basil for topping

Instructions

Serves: 4
Total Time: Approx. 20 Min

  1. Preheat the oven to 375°.
  2. Place a rack on a baking sheet.
  3. Spread 1 1/2 tablespoons of crushed tomatoes on each matzo.
  4. Don't put too much or it will get soggy.
  5. Sprinkle with oregano then top with tomatoes and onions.
  6. Top with 1/4 cup of cheese on each one, olives and bake in the oven until the cheese melts, about 5-6 minutes.

Breakfast for dinner one night can take on a Mexican twist with this tasty (and different!) matzo huevos rancheros recipe. If your family doesn't eat beans during Passover, then just leave them out!

What You’ll Need

  • olive oil
  • 1 shallot, finely chopped
  • 1 1/2 cup chopped boxed tomatoes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne
  • 1 tablespoon minced jalapeno or chopped green chiles
  • 2 pieces matzoh
  • 4 eggs
  • 1 15 oz can black beans
  • 1/4 cup cheddar cheese
  • salt and pepper

Instructions

Makes: 4 servings
Total Time: Approx. 20 Minutes

1, Preheat the oven to 250 degrees.
2. Make the sauce first by softening the shallots in a tablespoon of olive oil in a large skillet over medium heat.
3. Once translucent, add the tomatoes and the juice the tomatoes are packed in.
4. Add chopped green chilies and spices add salt and pepper to taste.
5. Bring to a simmer, reduce heat to low, and let simmer while you do the rest of the cooking, stirring occasionally.
6. Meanwhile, heat black beans in a small pot over medium low heat.
7. Briefly run each piece of matzo under some warm water and place in the oven to warm. They should not be soaked, just enough water so they don’t burn in the oven.
8.  Grease a frying pan with cooking spray warm over medium heat. When pan sizzles, crack eggs into pan and fry them sunny side up until whites are done and yolk is starting to set but not cooked through.
9. To serve, spoon a little of the sauce onto a warmed piece of matzo, use a slotted spoon to add a scoop of beans, top with ranchero sauce and then add a fried egg.
10. Sprinkle with cheese and add salt and pepper.

Two all-time favorites in one bite-size dish? Sign us up! These BBQ chicken latkes sliders from what jew wanna eat may be the ultimate indulgence — and we're sure the kids will love 'em!

What You’ll Need

For Slaw:

  • 1/2 head red cabbage shredded, about
  • 1 small jalapeño diced small
  • 1/2 cup apple cider vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey
  • Salt to taste

For BBQ Chicken:

  • 1 1/2 cups ketchup kosher for Passover
  • 1/2 cup water
  • 1/2 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • Salt to taste
  • 1 1/2 cups cooked shredded chicken

For sweet potato latkes:

  • 5 cups sweet potatoes peeled and shredded with a box grater or a food processor
  • 2 tablespoons onion diced
  • 1 clove garlic minced
  • 2 egg
  • 2 tablespoons potato starch (or matzo meal works too)
  • 1 teaspoon salt
  • ½ cup oil or schmaltz I used canola, but peanut works great as well

Instructions

Total Time: Approx. 1 hour 30 Minutes

  1. To make the slaw topping, combine shredded cabbage with jalapeños, apple cider vinegar, olive oil, honey and salt and refrigerate for at least an hour to meld flavors.
  2. For the sauce, combine all ingredients except chicken and bring to a boil then reduce to a simmer for about 30-45 minutes until thick enough to coat the back of a spoon. Then stir in shredded chicken.
  3. First, peel and shred the potatoes (I used a hand grater) and using cheesecloth or a paper towel, remove all the moisture. Then combine potatoes, onion, garlic, eggs, matzo meal and salt together in a bowl.
  4. Heat oil in a large pan over medium high heat and add oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Place on paper towels to absorb any excess oil.
  5. Then put together! Latke, chicken, slaw, more latke. Serve immediately!