How to Use Your Passover Leftovers

If you don't have matzo farfel, but do have matzo, you can still make this maple almond matzo granola, because – wait for it – farfel is really just crushed up matzo. Break the matzo sheets into small (about 1/4" to 1/2" inch) pieces, and bake with a maple and brown sugar- sweetened combo of coconut, almonds, raisins. You won't miss cereal nearly so much.  

Inspired by the Jewish deli favorite known as the LEO, this recipe for smoked salmon matzo brei with greens and onions recipe marries the lox, eggs, and onion scramble with matzo brei (aka fried matzo), an Ashkenazi Passover breakfast classic. The recipe is easy to multiply, which makes it a great choice for a holiday brunch.

Coated with homemade caramel, dark chocolate, and finished with a hit of sea salt, this recipe turns leftover matzo into a chocolate bark-like confection. Nuts are an optional, but deliciously crunchy, addition.  

This inventive recipe for charoset muffins helps solve those "what do I eat for breakfast?" and "what can I pack for a snack"? Passover dilemmas. The gluten-free recipe includes instructions for making enough charoset for the seder, plus extra for the muffins. But if you've already got a favorite charoset recipe, you can try 1 cup of that instead.

 Charoset Muffins from Gluten Free Canteen

Let's get real here, you probably won't have any leftover matzo balls. But if, hypothetically, you do, blogger Amy Kritzer suggests rolling them in cinnamon sugar and baking them off. Kritzer, who has a thing for chocolatey Passover treats, likes dipping them in yogurt sauce. But if you keep kosher and your matzo balls aren't pareve, you could always go super decadent and dip them in melted dark chocolate instead.   

Cinnamon Sugar Matzo Balls with Chocolate Yogurt Dipping Sauce from What Jew Wanna Eat

When food historian and blogger Tory Avey asked Panini Happy's Kathy Strahs to create a Passover recipe for a virtual potluck, she came up with this inventive way to use up leftover brisket. . And no worries, if you don't have a Passover-dedicated panini press; Strals gives instructions baking in the oven. Warming them in a cast iron or nonstick skillet would work too. Bonus: if you eat gebrokts, her technique for making matzo bendable is totally transferrable to other types of panini (think cheddar, date, and arugula)

Kathy Strahs' Grilled Matzo Brisket Wraps from Tori Avey

Craving a substantial breakfast (or breakfast for dinner)? Repurpose your leftover brisket in this veggie-filled hash. If you've got leftover roasted or steamed potatoes, you can dice those and throw them in the skillet too, instead of the frozen potatoes in the recipe. Talk about no-waste cooking! 

Making a turkey for the Seder? Transform the leftovers into this turkey salad with red grapes. The recipe – which features lots of textural interest from grapes, (optional) pecans, and scallions – is not only more interesting than run-of-the-mill turkey salad, but it would work just as nicely with leftover chicken. 

If you've got meringues on hand (including the crumbly bits or wonky-looking ones from a homemade batch), turn them into a delicious Eton Mess. There's little simpler or more delicious than the combination of meringues, freshly whipped cream, and spring's first strawberries. Plus, it's a dessert that's totally gluten-free.

Sponge cake is light, lofty, and often a little on the bland side. All of that works to your advantage when it comes to trifle making. Just cube the cake, and layer it in a bowl or individual dishes with pudding, whipped cream, berries or chopped stone fruits, or chocolate shavings. Drizzle each cake layer with a Passover liqueur if you'd like.