I remember when I first started out as a food editor almost ten years ago. I was determined to come up with a bunch of unique, creative ideas and ways to use up chametz in the weeks leading up to Passover. 

A few years smarter, I know that creative recipes are not necessarily what we are looking for, but rather quick, easy, and most importantly, efficient ways to use up chametz. (Your days are hectic, you’re probably not going to start grinding your own breadcrumbs for schnitzel.) The recipes in this newsletter are super simple ways to use up your chametz, and you’ve just killed two birds with one stone!

Happy cooking!

Chanie

Broccoli Soup with Wontons by Elizabeth Kurtz

This is a classic broccoli soup—clean, fresh and flavorful. The wontons add an element of contrast, bringing texture and crunch to this otherwise smooth soup.

Shake ’n Bake Chicken Poppers by Tanya Ohana

Who doesn’t love a good SHAKE’N BAKE chicken recipe? These chicken poppers are the perfect easy, delicious, crowd-pleasing dinner! The best is that they’re baked. 

Wild Rice and Roasted Vegetables by The Peppermill

Tender wild rice tossed with roasted tomatoes, zucchini, and peppers and a citrus herb vinaigrette.

Sweet Challah Kugel from the Nitra Cookbook

Got too many challah rolls? Turn them into challah kugel! Here’s a classic, easy recipe.

Palmiers from the Dining In Cookbook

These dainty French pastries, which are also called Elephant Ears, have become a favorite worldwide.