Matzo brei (rhymes with “fry”) is eaten for breakfast during Passover. Matzo represents the unleavened flatbread Jewish people ate while fleeing Egypt and it is consumed during the Passover celebration to honor their ancestors. Matzo brei can be sweet or savory, and this recipe is a good base to start with. Look in the recipe notes for variations.
Kugel (pronounced KOO-gul) is a sweet or savory casserole that uses egg noodles, potatoes, or matzo meal to hold it together. This recipe uses both matzo and potato, and the carrots give it a sweet springtime upgrade. Kugel is a recipe many people enjoy during Passover.
These muffins are perfect for a snack or a quick breakfast! Using canned pumpkin reduces the amount of oil needed and keeps the muffins moist. Plus, it adds additional vitamin A!
This recipe uses split peas, which are a great source of plant-based protein and fiber. The seasonings make these really flavorful, too!
Adding lentils instead of breadcrumbs to meatloaf holds it together and makes one pound of meat stretch a little further. Lentils add fiber, potassium, and iron, too!
Double the protein, double the fun! This recipe combines both animal and plant based protein sources into a tasty dish for your enjoyment.
Hummus adds flavor and juiciness to sandwiches, use it instead of mayonnaise.
For breakfast, lunch, or dinner potatoes are the perfect vessel for baked eggs. You can make the potatoes ahead of time for an easy breakfast, just add the eggs right before baking and increase the time by 5 minutes.
Frittatas are excellent for breakfast or lunch, and slices reheat well in the microwave.