Even if you’re a little fed up with cooking, fret not—lighter dairy dishes for Chol Hamoed offer a reprieve from the delicious but heavier meat meals we’ve been serving.

First up is a Spring Greens and Matzo Frittata featuring the thin green asparagus of spring. Accompany it with a tossed salad and end with a fresh fruit parfait.

Another tasty treat is an eggplant casserole—even though there is a long ingredient list, it comes together quickly and everyone wants seconds.

And let’s not forget some comfort food, “Matzaroni” and Cheese. Begin with an easy tomato soup; ahhh, delish!

Spring Greens and Matzah Frittata

Serves 6

Ingredients:

• 1 tablespoon butter
• 1 bunch (~ 1 pound) thin asparagus, trimmed and cut into 1-inch pieces
• 5 sheets of matzah, broken into chunks
• 5 large eggs
• 1 cup basil leaves, chopped
• 1 cup chopped scallion
• 1 tablespoon lemon zest

Directions:

1. Preheat oven to 350 F; spray 8-inch baking dish with cooking spray.
2. In a 12-inch skillet, over medium heat, melt butter. Add asparagus and cook 8 minutes, until crisp-tender. Remove from heat; let cool.
3. In a medium bowl, pour warm water over matzah chunks to soften, then drain immediately.
4. In a large bowl, beat eggs. Stir in asparagus, matzah, basil, scallion and lemon zest, 1 teaspoon salt, and ½ teaspoon black pepper. Pour into prepared baking dish.
5. Bake 40 minutes or until top is golden brown and center is set. Cut into squares to serve. Can be refrigerated up to three days.

(Adapted from Tesco magazine).

Eggplant Casserole

Serves 4

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large onion, sliced thinly
• ½ pound cremini mushrooms, sliced
• 2 cloves garlic, minced (if you don’t use fresh garlic on Pesach, substitute ½ teaspoon garlic powder)
• ½ cup diced green pepper
• 1 medium eggplant, peeled and cubed
• 28-ounce can crushed tomatoes, undrained
• 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried oregano
• Red pepper flakes to taste, optional
• 1 pound cottage cheese
• 2 cups matzah farfel
• 2 cups shredded mozzarella

Directions:

1. Preheat oven to 350 F. Spray a 2-quart baking dish with cooking spray.
2. Saute onion, mushrooms, and fresh garlic in oil until tender, about 5 minutes. Combine with green pepper and eggplant; sauté another 5 minutes, tossing vegetables so they cook evenly.
3. Add tomatoes, salt, pepper, oregano, plus garlic powder and red pepper flakes if using. Lower heat, cover and cook 15 minutes.
4. In a prepared baking dish, arrange alternate layers of vegetables, spreading out, cottage cheese and farfel, beginning and ending with vegetables.
5. Sprinkle evenly with mozzarella cheese and bake, uncovered, 20 minutes, until casserole is bubbling and cheese is golden.

(I no longer recall the origins of this recipe, which I have adapted; it may be Manischewitz.)

Matzaroni and Cheese

Ingredients:

• 3 large eggs, divided
• 5 cups matzah farfel
• 1 cup fat-free milk
• Salt, black pepper and garlic powder to taste
• 1 cup part-skim cottage cheese
• 1 pint reduced-fat sour cream
• 2 cups shredded cheddar cheese
• ½ cup butter, cut into ½-inch chunks
• 2 cups shredded American cheese
• Sweet paprika

Directions:

1. Preheat oven to 350 F. Spray a 9 x 13-inch pan with cooking spray.
2. Beat 2 of the eggs in a small bowl.
3. Distribute 2 ½ cups farfel evenly in the prepared pan. Pour beaten eggs over.
4. Beat remaining egg with the milk, salt, pepper, and garlic powder; set aside.
5. Beat cottage cheese and sour cream together until combined; set aside.
6. Sprinkle 1 cup of cheddar cheese evenly over the farfel in the pan. Top with half the cottage cheese mixture and half the butter.
7. Repeat layers: the remaining 2 ½ cups farfel, remaining 1 cup cheddar, the cottage cheese mixture and the remaining butter.
8. Pour milk mixture over and sprinkle evenly with American cheese, then lightly with paprika.
9. Cover tightly with foil and bake 30 minutes. Carefully remove foil and bake another 10 minutes or until bubbly and golden.
10. Let stand 15 minutes before serving.

(As mentioned above, this might have been a Manischewitz recipe that I adapted.)

BONUS:

Tomato Soup

Serves 4

Ingredients:

1. 1 tablespoon extra-virgin olive oil
2. 1 tablespoon butter
3. 1 medium onion, chopped
4. 1 stalk celery, chopped
5. 2 cloves garlic, chopped (or substitute ½ teaspoon garlic powder)
6. ½ tablespoon chopped fresh thyme
7. 1 28-ounce can whole peeled tomatoes, undrained
8. 1 14-ounce can whole peeled tomatoes, undrained
9. 4 cups pareve “chicken” bouillon
10. ½ cup half-and-half
11. ½ teaspoon salt, black pepper to taste

Directions:

1. Heat oil and butter in a soup pot over medium heat until butter melts. Add onion and celery and cook, stirring occasionally, until softened, 5 minutes. Add fresh garlic and thyme; cook, stirring, 15 seconds.
2. Stir in canned tomatoes with juices, add bouillon, and garlic powder if using, and bring to a lively simmer over medium-high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes.
3. Purée the soup in the pot using an immersion blender. Stir in half-and-half, salt and black pepper.
4. Refrigerate for up to four days or freeze for up to three months.

(From EatingWell)

We cannot celebrate freedom on Pesach with a full heart so long as our precious hostages are held captive. We join you in beseeching Shamayim for their speedy release and for peace for our beloved Israel. From our home to yours, a zissen chag Pesach kasher v’sameach!

Dorene Richman has taught cooking classes, written recipe columns, and was the Recipe Testing Coordinator for the original award-winning Kosher Palette cookbook. She is a passionate cook and baker for whom cooking is therapy, as well as being a pescatarian. For the rest of the above recipes, she can be reached at dorene.richman@gmail.com