By Sarah Strong
After you’ve had your fill of matzo brei, matzo ball soup, and matzo spread with charoset (or anything else), you’ll most likely come to this realization: It’s the third day of Passover and there is still a long matzo-eating road ahead. The good news is that matzo is a blank, if bland, canvas that lends itself to combinations sweet and savory. In other words, the sky really is the limit when it comes to making something out of matzo. These matzo recipes do more than just substitute matzo meal for flour and matzo for bread. Some of them are so good you’ll want to make them all year long, which is handy because you’ll almost certainly find a half-open box of matzo in the back of your pantry at some point in the future.
1. Matzo Granola from Food52
Passover mornings can leave cereal lovers a little grumpy. This matzo granola is the solution. Crumbled matzo stands in for oats and we love it that it uses olive oil and honey over less healthy fats or sweeteners. Warning: You may find yourself eating it by the handful at all hours.
2. Matzah Chilaquiles from Jew Hungry
Chilaquiles is a traditional Mexican breakfast made with tortilla chips simmered in sauce and topped with some combination of eggs, cheese, chicken, and veggies. It’s a great way to use up tortilla chips and, as it turns out, it’s a great way to make matzo taste delicious. Think of this recipe as a hearty cousin to matzo brei with a little more personality.
3. Grilled Matzo Brisket Wraps from Panini Happy
Matzo sandwiches always seem like a good idea, except as soon as you take a bite, cracks appear everywhere and your sandwich turns into just a pile of stuff. Soaked matzo comes to the rescue and allows you to wrap brisket leftovers burrito-style before heating the wrap and digging into your first intact sandwich in days.
4. Spinach, Feta & Artichoke Matzo Mina from Tori Avery
Seders at my aunt’s house always included matzo pie, a layered dish stuffed with spinach, artichokes and cheese that resembled a lasagna. I loved it even though I refused to eat green vegetables at any other meal. Turns out, our matzo pie is actually a traditional Sephardic dish called mina that can be layered with all sorts of fillings. This spinach and artichoke filling is reminiscent of spanakopita and will always be my personal favorite.
5. Spinach-Matzo Lasagne from Food Schmooze
Matzo that’s been soaked in water makes a delicious substitute for noodles. This recipe leans on jarred marinara, which makes it weeknight-friendly — just be sure to choose the best-quality tomato sauce you can find. If you want, add even more veggies. Mushrooms are always a good idea.
6. Spiced Matzo-Stuffed Chicken Breasts from Epicurious
Stuffing boneless, skinless chicken breasts is a great way to make them exciting. This recipe calls for matzo farfel (small pieces of matzo), but it’s also a great way to use up all those bits and pieces of matzo hiding at the bottom of the box.
7. Spinach-Artichoke Matzo Kugel from A Thought for Food
I make sweet noodle kugel for Rosh Hashanah and Yom Kippur, then put kugel on the back burner for the rest of the year. But with this savory matzo kugel, I can bring it back six months early! Try this recipe whatever combination of vegetables you have on hand. It’s great with a side salad or even a poached egg for breakfast.
8. Chocolate Matzo Crack from Lexi’s Clean Kitchen
We couldn’t not include matzo crack in this roundup! This healthier recipe calls for grass-fed butter, dark chocolate, and gluten-free matzo, but you can use whatever matzo you have on hand. And mix it up with your mix ins!