Don't let the idea of eating matza bring you down. Try these exciting Passover-appropriate versions of your favorite recipes.
By LAURA FRANKELPanzanella SaladServes 4-6This Passover version of the classic Italian salad is a welcome multi textured starter course. I always have dried fruit laying around during the holiday and paired with toasted crunchy matzo, the salad is a winner as a starter or a light lunch.2 sheets matzo1 cup dried apricots, chopped1 cup pitted dates, chopped½ cup raisins1 red onion, thinly sliced2 red peppers, roasted and sliced1 fennel bulb, sliced very thinly on a mandolin4 cups of baby salad greensFor the vinaigrette½ cup balsamic vinaigrette1 tablespoon honey1 teaspoons fresh squeezed lemon juice1 cup best quality extra virgin olive oilPreheat oven to 3501. Brush the matzo with olive oil and toast it for 15-20 minutes until very crispy and slightlybrowned.2. Break the matza into big shards. Soak the shards in the vinaigrette3. Toss the salad together and drizzle with dressing.Albondigas en Salsa Espagnola (Spanish Meatballs)Meatballs are a welcome dish any time of year and during Passover I like to have them at the ready for quick dinners or lunches when time is short and I would much rather spend it with kids and family.Do not skip the browning step and that ensures deep rich flavor. The meatballs will also hold up for several days and can be frozen for up to 1 month if there are any leftovers!serves 4 - 62 tablespoons matzo meal1/3 cup water or stock1 1/4 pounds ground beef or turkey2 cloves garlic, minced1/4 yellow onion, finely chopped1 egg1 tablespoon chopped flat-leafed parsley1 teaspoon kosher saltFreshly cracked pepper to taste2 tablespoons matzo cake meal, or as needed1/3 cup olive oil1. Add all of the ingredients in a large bowl and lightly mix together to combine. With slightly wet hands to avoid the mixture from sticking, form the meat mixture into meatballs.2. Heat a large sauté pan, generously coated with olive oil, over medium heat.3. Dredge the meatballs in matzo cake meal, fry in olive oil until golden brown and crispy and transfer to baking dish, set aside.Salsa Espagnola (Spanish Carrot and Onion Sauce)This simple sauce is the perfect topper for fragrant and delicious meat balls. I try to find baby carrots as they are sweet and complement the meatballs perfectly.2/3 cup olive oil1 1/2 yellow onions, coarsely chopped2 small carrots, peeled and sliced2 tablespoons matzo cake meal2 cups water or stock1/2 cup dry white wine or sherry1 1/2 teaspoons kosher salt½ teaspoon freshly cracked pepper1. In a large pan, lightly coated with olive, caramelize onions until they are brown and very fragrant (about 10 minutes). Add carrots and matzo meal and liquid, simmer until slightly thickened and the carrots are very soft. Puree the sauce in a blender (adjust the sauce by adding more liquid if necessary). Season with salt and pepper.2. Add sauce to meatballs in a casserole and bake at 350 for 15 to 20 minutes or until meatballs are cooked completely and the sauce is bubbly.Chef Laura Frankel is Executive Chef for Spertus Kosher Catering and author of Jewish Cooking for All Seasons, and Jewish Slow Cooker Recipes.
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