Roasted Red Pepper and Arugula Flatbread Matzo Pizza and Cranberry Quinoa Stuffed Zucchini
Photo credit: Joy or Kosher and Temp Tee Whipped Cream Cheese
A few weeks ago, one of my favorite Austin bloggers told some of her secrets, and encouraged readers to do the same. She bravely shared personal factoids of bikini waxes and anxiety attacks, but there was one in particular that stood out to me:
I eat cream cheese out of a tub with a spoon.
Omigod me too! But not just any cream cheese. Growing up, like any good Jew, I ate a lot of bagels. One day, my friend’s Mom brought over a baker’s dozen and some schmear for us to nosh on after school, and I paused as I spread the cream cheese on my everything bagel. What IS this? It was like normal cream cheese, but fluffier, tastier, more awesome-er. Duh, my friend asserted, it’s Temp Tee Whipped Cream Cheese. Talk about life changing. So when Joy of Kosher and Temp Tee asked me to develop a few Passover friendly recipes using the cream cheese of the chosen people, I happily accepted! As if I needed an excuse to chow down. Here are two easy savory dishes to try.
First up, Roasted Red Pepper and Arugula Flatbread Pizza. Two of my favorite Passover snacks are cream cheese on matzo and matzo pizza. Simple, but so good. Here is a combo recipe that’s a little fancier than your normal matzo dish! First, preheat oven to 350 degrees F. In a food processor, blend Temp Tee Whipped Cream Cheese, roasted red peppers and roasted garlic until smooth. Add salt to taste.
Pretty! Then, in a medium sauté pan heat olive oil over medium high heat. Add mushrooms to the pan with a pinch of salt, oregano and red chili pepper flakes and sauté until soft, about 5 minutes.
Spread cream cheese mixture and mushrooms on matzo.
Bake on a foil lined cookie sheet until hot, about 5 minutes. Meanwhile, whisk together olive oil, lemon juice and salt and pepper to taste. Toss arugula in olive oil mixture and place on cooked matzo.
Nosh away! Next up, Cheese Quinoa Stuffed Zucchini. I love quinoa all year long, but it makes Passover cooking just a bit easier. These are SO good and easy! A little sweet, a little savory, healthy and rich tasting thanks to our friend Temp Tee.
First, line a baking sheet with foil and pre-heat oven to 400 degrees F. Halve each zucchini lengthwise and scoop out any seeds. There should be about ¼ inch of zucchini left on all sides. Drizzle the inside of the zucchini with olive oil and season with salt and pepper then turn the zucchini over so they are skin side up. Roast the zucchini skin side up on the cookie sheet for about 12 minutes until slightly softened. Then flip the zucchini back over.
Meanwhile, cook quinoa. Bring quinoa and water to a boil in a small stockpot and then lower to a simmer and cover. Cook for 20 minutes until tender and then fluff with a fork. Immediately mix in spinach so it wilts. Set aside for 5 minutes to cool. Then mix in cranberries, scallions and Temp Tee Whipped Cream Cheese and salt and pepper to taste.
Put the filling in each of the zucchini halves filling evenly until each one is full. Bake for 5-7 minutes until filling is heated through. Garnish with roasted walnuts and serve warm!
Check out the full recipes for the Roasted Red Pepper and Arugula Pizza and Cranberry Quinoa Stuffed Zucchini on Joy of Kosher and get even more Temp Tee Whipped Cream Cheese recipes!
This post is sponsored by Temp Tee Whipped Cream Cheese.
17 Comments
The flatbread matzah pizza looks yummy. We will have to try this recipe!
Love using matzoh like a flatbread. And the quinoa filling looks scrumptious.
I love the idea of cream cheese as the pizza topping. So much Pesach food is heavy, and these both seem really light.
Thanks, Molly! These are totally lighter than the average Passover recipe.
OY OY OY – everything looks so delicious! Next time you visit get a one way ticket – so we can nosh on your delicious creations every day.
Your ever lovin’ Bubbe
The pizza sounds and looks so good, while my kids eat regular matzo pizza every day I am sure going to try this one.
Thanks, Tamar!
So funny , just when I was reading this post someone here opened a bag of something smelling like this recipe might and for a second there (but a just a second not more)I thought this recipe was so great that subconsciously I was smelling it’s flavour 🙂
HAHA or we finally invented smell-o-vision!!
Amy, the zucchini recipe looks delicious! What do you mean by “riced” quinoa though? Thanks!
Thank you! Oops I meant rinsed! I’ll have that changed.
Amy. You are a genius. Just had the quinoa stuffed zucchini and they were fabulous! I hadn’t realized the need for spinach, though, and only had kale on hand but it worked perfectly. The kid loved it and so did the Hub (minus the kale, though, because I have yet to convert him to kale-ism). These are light and happy but more filling than they appear, which makes them a great vegetarian meal option – served them with soup and it was plenty.
Aw thanks!! I love kale too- that’s a perfect substitute.
[…] Cranberry Quinoa Stuffed Zucchini […]
You’ve filed the matza-pizza under “gluten-free”, but matza is made from wheat, which has gluten. It could be dangerous for someone who has celiac disease, and uncomfortable for someone who’s gluten-intolerant. — guardian-“mallech” Laripu. 😉
The other dish in this post- the stuffed zucchini- is gluten free. And matzo puzza is easily gluten free with gluten-free matzo! I’ve tried the Yahudah brand and it’s delicious!
[…] but what about something new? I salvaged whatever Temp Tee Whipped Cream Cheese I didn’t eat straight from the jar to whip up some fun desserts for […]