April 18, 2014

Matzo-Tizers & Rocky Matzo Road

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I promise we’re almost done with matzo makeovers. But seriously, matzo is one incredible low-sodium ingredient that can go from breakfast to dinner, from snacks to sweets. And I just can’t help myself. It is just so fun to play with them.

So this weekend, when you find yourself with only minutes to prepare something wow-worthy for Eastover brunches and  sunny picnics (please, lord, let it be sunny), try these two easy matzo non-recipes.

The first is the mighty Matzo-Tizer, aka matzo crackers covered in delicious things. You can spread the matzo with avocado, yogurt, or my favorite, a smashed hard-boiled egg mixed with dry mustard and olive oil. Then top said delicious spread with  seasonal and colorful ingredients, like rainbow carrots and peppery radishes. And of course, fresh dill. I was also quite liberal with my favorite new spice, whole caraway seed, to add a balance of savory flavors. So go ahead and experiment with coriander and curry and sumac and something I’ve never even heard of.

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Then, for something sweet, try this equally easy matzo rocky road recipe for Food52 (sans sea salt).

All you need is chocolate, sodium-free marshmallows, and something crunchy. I used puffed quinoa cereal but you can always use salt-free nuts. Or even throw in some dried pomegranates or plump cherries. Melt, mix, matzo. Then chill in the fridge. And you’re done. Good luck not eating it for breakfast.

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And finally, if you’re so over matzo, then check out this other seasonal recipe with lamb, fennel, and yes, dill over on Food Network’s Healthy Eats blog, where you’ll find a new low-sodium dish every month.

Chow on.

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