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.  

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! 

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 brown sugar, chocolate, and finished with a hit of crunchy nuts, this recipe turns leftover matzo into a chocolate bark-like confection. Nuts are an optional, but deliciously crunchy, addition.  

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.