Thank you to our food contributor Kathleen Ashmore from Kat Can Cook for sharing her Meal Prep Turkey Meatballs with Broccoli. Love these for a quick, healthy weeknight dinner.
Meal Prep Turkey Meatballs with BroccoliYield:  About 40 golf ball-sized meatballs
Ingredients
10 ounces frozen broccoli, defrosted4 cloves garlic, minced¾ cup unseasoned breadcrumbs (fresh or store-bought  Panko-style)½ teaspoon dried oregano½ teaspoon dried basil2 large eggs2 tablespoons milk of choice (almond milk for dairy free)2 tablespoons olive oil2 lb. ground dark meat turkey2 teaspoons Kosher salt½ teaspoon cracked pepperOlive oil
Instructions

On a large cutting board, mince the defrosted broccoli florets finely with a knife.  I like for this texture to be close to a puree and very finely chopped so the broccoli blends in and throughout the meatballs.
Heat the oven to 400 degrees F.
Line the bottom of a large sheet pan with parchment paper and set aside.
In a large bowl, combine all of your ingredients.mixture and gently but thoroughly combine.  I do this with my hands so as not to overwork.
Using a small ice cream scoop, measure out the meatballs and roll gently in hands to shape into a ball.  Place onto prepared sheet pan.  Drizzle tops lightly with oil.
Bake for 20-25 minutes, or until browned and just cooked through.
Serve meatballs with homemade or store-bough tomato sauce on the side for dipping, or with sauce over spaghetti.

As far as matzah-based desserts go, variations on matzah toffee are one of the most popular. This version, shared by Shannon Sarna, author of Modern Jewish Baking: Challah, Babka, Bagels & More, is made effortlessly festive by the addition of rainbow sprinkles. “My kids love matzah toffee because it’s sweet, crunchy and we have fun adding lots of toppings,” says Shannon.

During Passover she also loves turning matzah into “layered” cakes, like matzah tiramisu, or a matzah funfetti cake, layered with whipped cream and sprinkles. Says Shannon: “My kids also love sweet matzah brei for breakfast, which is kind of like matzah pancakes you can serve with powdered sugar and maple syrup or even a dollop of jam.”

INGREDIENTS:
5 matzah sheets1 cup (2 sticks) unsalted butter (can substitute non-dairy margarine)1 cup packed dark brown sugar1 cup semisweet chocolate chips1 cup white chocolate chips1/2 Tbsp vegetable oil (can substitute coconut oil)1 cup multi-colored sprinkles
DIRECTIONS:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or tin foil.
2. Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly.
3. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
4. Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
5. Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325 if it looks like it’s burning.
6. After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven. Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt.
7. After the chocolate chips have melted, spread them evenly over the toffee with a spatula.
8. Microwave the white chocolate chips and oil in a bowl for 30 seconds. Remove from the microwave and stir with a fork. Then, microwave for another 30 seconds and stir again, until the mixture is smooth and thoroughly melted. Microwave for another 30 seconds if needed.
9. With a fork, drizzle the white chocolate over the matzah. Then top with lots and lots of colored sprinkles. Allow to cool and harden.
More recipes from The Local Moms Network:
Leah Koenig’s Spring Veggie Matzo Lasagna!
Healthy Dessert: Earl Grey Dark Chocolate Mousse
Cinnamon Roll Easter Bunnies!

Leah Koenig is a Brooklyn, NY-based mom of two and cookbook author—her latest, The Jewish Cookbook, was published by Phaidon in 2019. She’s known as an authority on modern Jewish cooking, so just in time for Passover, we asked her to share one of her favorite holiday recipes. She suggested this Spring Veggie White Matzo Lasagna. “I love this matzo lasagna because it is a filling, simple, and incredibly tasty main that can serve a family well (with leftovers) during the week of Passover,” says Leah. This year, her family, like many others, is planning a high-tech family gathering. “We are having a kid-friendly, early Zoom seder with my in-laws and mom,” says Leah. “It is the first time both sides of our family will be “together” for the seder.”
spring veggie white matzo lasagna
makes one 9” x 13” casserole
ingredients
sauce
1/4 c (57g) unsalted butter
2 large leeks, chopped
4 scallions or ramps, chopped, white and green parts separated
kosher salt
4 cloves garlic, minced
6 tb matzo meal
3 c (720g) whole or 2% milk
1 c (236g) vegetable stock
1/4 c (75g) chopped chives
1/2 c (55g) fresh or frozen peas
1/4 tsp nutmeg
1 tsp onion powder
black pepper
hot sauce, to taste
filling
1 large egg
1 (15oz) container our family part skim ricotta
3/4 c (3oz) our family shredded parmesan cheese
2 c (8oz) our family shredded mozzarella
1/2 tsp kosher salt
3 c (5-6oz) fresh spinach
9 sheets matzo (i use lightly salted matzo)
directions
if planning to bake immediately, preheat the oven to 350ºf. if prepping ahead, see directions below.
to make the sauce, in a large pot, melt the butter over medium high heat. add the leeks, the white parts of the scallions or ramps, and a pinch of salt and cook until softened, 5-7 minutes. add the garlic and cook for another minute, and then stir in the matzo meal and cook for another minute. add the milk, one cup at a time, stirring until thickened after each. add the vegetable stock and continue to stir until thickened. stir in the green parts of the scallions or ramps, the chives (reserving a small handful for the topping), peas, nutmeg, onion powder, a few turns of black pepper, hot sauce, and salt to taste. remove from heat.
to make the filling, in a medium bowl, mix together the egg, ricotta, 1/2 cup of the parmesan, 1 1/2 cups of the mozzarella, and the salt.
to assemble, spread 1/2 cup of the sauce in the bottom of a 9” x 13” casserole pan (see specifics below on type of pan you should use if you’re planning to freeze). layer in the following: 2 sheets of matzo, a third of the cheese filling dolloped all over, 1 cup of spinach, a layer of sauce, 2 sheets of matzo, another third of the cheese filling, 1 cup of spinach, a layer of sauce, 2 sheets of matzo, the remaining cheese filling, 1 cup of spinach, remaining sauce, and then sprinkle the top with the remaining 3 sheets of matzo broken into pieces, and the reserved parmesan, mozzarella, chives, and a few turns of pepper.
bake, covered with foil, for 45 minutes, and then for an additional 15 minutes uncovered, or until golden brown on top. enjoy!
to freeze: i’d recommend using a foil pan that you can place directly in the oven from the freezer. otherwise, you can use glass or enameled cast iron pan, but it would be best to defrost it in the fridge overnight before baking to avoid cracking the pan. once the lasagna is assembled, let it cool slightly and wrap in plastic wrap or foil. freeze for up to 3 months. to reheat, bake at 350ºf covered in foil for 1 hour 30 minutes, and then uncovered for an additional 15-30 minutes, or until golden brown on top and heated through. enjoy!

More recipes from The Local Moms Network:
Sprinkle Matzah Toffee
Healthy Dessert: Earl Grey Dark Chocolate Mousse
Cinnamon Roll Easter Bunnies!