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Passover in the Kitchen

April 12, 2012

I’m on spring break and it’s passover- the combination means lots of cooking. These are a few passover-friendly meals and snacks I’ve made so far this week.

On Sunday I made almond-crusted flounder with zucchini fritters and tzatziki. I used the recipe from the Olive and the Caper for the tzatzki. It is simple and traditional- greek yogurt, garlic, salt, cucumber, red wine vinegar.On Monday night I made baked sweet potato falafel which were delicious with the leftover tzatziki and a bit of sriracha. I also used this garlicky greens recipe to make some spinach from the market.

Of course there has to be some matzo in the passover menu. On Tuesday I made matzo pizza with spinach, black olives, turkey pepperoni, and mozzarella (yes, I know- turkey and cheese together not really kosher). We also decided that passover was a good excuse to buy a couple of the interesting cream cheeses that we always see when we pick up bagels at Brooklyn Bagel & Coffe Company (they have incredible bagels). We went with the maple cinnamon walnut and jalapeño asiago. While the cream cheeses are quite good without accompaniment, I added some pea shoots to the jalapeño asiago, and it was delicious.

Almond-Crusted Flounder and Zucchini Fritters

Tzatziki

Sweet Potato Falafel Balls

Falafel Balls with Garlicky Spinach

Matzo Pizza

Matzo with Jalapeño Asiago Cream Cheese and Pea Shoots

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