What to Eat When You Can’t Stand the Sight of Matzo Anymore

One cannot (read: should not) survive on matzo pizza alone.

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Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

You’re handling Passover like a champ! You’ve cleaned the house of all the chametz, had some pretty fantastic seders and whipped up a batch of matzo ball soup that grandma would be proud of. But now what? Soup and matzo pizza can only get you so far into the week. At some point your body is going – *ahem* – realize how much matzo you’ve consumed and you’ll need to supplement with real food. Help is here.

Frittata with Asparagus, Tomato, and Fontina: Giada De Laurentiis

Photo by: Tara Donne

Tara Donne


Matzo bagels a.k.a. cream cheese and lox on matzo definitely counts as breakfast. But if you’re looking for something with a little more substance, go for a veggie-packed frittata that you can easily reheat in the microwave all week long.



Food stylist: Anne Disrude Prop Stylist: Pamela Duncan Silver,Food stylist: Anne DisrudeProp Stylist: Pamela Duncan Silver

Photo by: Con Poulos

Con Poulos

Cooking for a crowd? This one-skillet meal is similar to shakshuka in the sense that eggs bake in full skillet, but the zucchini filling doesn't beg to be dipped with pita or crusty bread like tomato sauce does.


These stuffed sweet potatoes are a good replacement for your normal lunchtime grain bowl. Hearty and healthy and no leavened bread in sight.

Food Network Kitchen's Whole30 Thai Curry Veggie Noodles with Chicken, as seen on Food Network.

Photo by: Tara Donne

Tara Donne

If you’re hankering for a big ol’ bowl of pasta, spaghetti squash or vegetable noodles are what you need. No, it’s totally not the same as real noodles, but it’ll do the trick for the week. This Thai-inspired chicken dish boasts tons of flavor -- thanks to red curry paste, almond butter and cashews.


Spring vegetables, like baby carrots and radishes are the star of this chametz-free meal (pictured above). Roasting in a super-hot oven makes for crispy (delicious!) chicken skin and even easier cleanup because the whole meal cooks on one pan.

Sunny Anderson makes Grilled Lamb Chops with a "No Cook" Orange Chutney, as seen on Food Network's The Kitchen ,Season 16.

It’s finally warm enough to break the grill out! Put it to good use with these simple grilled lamb chops topped with a bright and citrusy (no-cook) chutney.

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