With Passover less than a week away, it's time to start stocking up leavening-free recipes. Matzo is always a big staple in many of the meals, but rather than just slathering it in marinara sauce and cheese and calling it pizza, switch things up with recipes that utilize matzo in creative ways that won't leave you feeling underwhelmed before the seder is even over. Treat it like bread crumbs or crackers in these dishes, and you may even find yourself making them after the eight days are over!
In a food processor, pulse 1 sheet matzo until it resembles dry breadcrumbs. Moisten with a splash of water. Mix with 1 lb. ground beef and a handful of chopped flat-leaf parsley. Roll into twelve 1 1/2-inch balls and bake at 400 degrees until no longer pink in the center, 12 to 15 minutes. Serve with marinara sauce (and over pasta after Passover!). Serves 4.
Matzo Brei & Brie
Soak 2 sheets matzo in warm water until slightly softened, about 20 seconds. In a nonstick skillet, melt 1 tbsp. butter over medium heat. Crumble matzo into bite-size pieces and add to skillet. Add 2 beaten eggs. Cook, stirring until set, 1 to 2 minutes. Top with a handful of dried cherries and 2 oz. diced Brie. Sprinkle with chopped chives. Serves 2.
Matzo-Crusted Maple Salmon
In a resealable plastic bag, finely crush 1 sheet matzo; season with cayenne and salt. Brush 2 salmon filets (6 oz. each) with pure maple syrup. Press the matzo crumbs onto the top of the salmon to coat. Transfer to a greased baking sheet and drizzle with EVOO. Bake at 400 degrees until opaque in the center, about 10 minutes. Serves 2.
Place 3 sheets matzo in a single layer on a foil-lined baking sheet. In a saucepan, boil 1 stick butter and 1/2 cup brown sugar, stirring until thick, 3 minutes. Pour over matzo. Bake at 350 degrees for 10 minutes. Immediately top hot matzo with 1 cup semisweet chocolate chips. Let soften; spread. Top with 1/2 cup white chocolate chips. Soften in oven 1 minute. Drag toothpick over top to swirl. Chill. Serves 8.
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