Okay, who’s got their Pesach menu plan finished?
Not yet? Don’t feel bad — neither do I.
But here’s a little something to get you started.
My favorite Pesach recipes are the ones that just happen to be kosher for Pesach. I suppose there’s a place for the ones that use matzah cake flour, potato starch, and dozens of eggs, but I definitely prefer the regulars. You know, the things you’d make at any time of year, for no reason other than that they taste good.
Below you’ll find links to
23 24 More Quiche, Please recipes that are either already Pesach-friendly or can be made that way with slight modifications.
I’ll be back next week to share my meal plan (now there’s an incentive for me). Until then, happy cleaning!
- Beet salad (leave out the salad vinegar)
- Dairy cucumber dill salad (Heinz makes KLP red wine vinegar)
- Zucchini salad (substitute a KLP oil for canola & leave out cumin)
- Garlic mashed potatoes
- Tuna croquettes (substitute a KLP oil for canola)
- Quinoa with butternut & other fun stuff (assuming you eat quinoa on Pesach)
- Utterly perfect potato kugel
- Beet & carrot latkes (substitute matzo meal for flour)
- (Mini) crispy potato zucchini tart (substitute a KLP oil for canola)
- Zucchini latkes (substitute matzo meal for flour & a KLP oil for canola)
- Baked cheesy vegetable crocks (if you can’t find KLP heavy cream, you can use a mixture of milk + melted butter)
- Brown-butter butternut squash with thyme
- Mini mushroom souffles (substitute a KLP oil for canola)