By Wednesday, March 27, you’ve met the challenge of two seders, serving a creative and tasty ritual meal. Time off from the kitchen certainly is deserved, but what to eat for the remainder of the holiday when you are not consuming hametz?

It’s time to rethink those wonderful leftovers you saved for snacking and put them to work, along with spring asparagus, strawberries and rhubarb. Matzah brie notwithstanding, the following dishes add a refreshing touch to post-seder menus. They sustain us while still reminding us it is Passover.

Brisket-Stuffed Potato Pockets

Serves 10

5 medium potatoes, baked

1 cup matzah meal

3 eggs, lightly beaten

2 tsp. salt

1 lb. (approx.) leftover brisket, chopped fine matzah cake meal

2-3 Tbs. oil for frying

Peel and mash potatoes. Add matzah meal, eggs and salt. Mix well into a soft, doughlike consistency. Cover and set aside for 30 minutes.

Divide dough into 10 equal pieces and roll each into a 3-inch disc. Place a spoonful of brisket on the lower half of each circle and fold dough over filling. Pinch edges together to seal.

Heat oil in large skillet. Fry pockets a few at a time until golden brown on each side. Drain on paper towels and serve.

Strawberry-Cheese Matzah Brie

Serves 4

4 matzahs

2 eggs, lightly beaten

1⁄4 cup sugar

pinch cinnamon

1⁄2 cup raisins

1⁄2 cup cottage cheese

2-3 Tbs. oil for frying

1 pint strawberries, sliced

Break matzahs into small pieces, place in colander and run cold water over them. Drain and squeeze out excess water from matzah pieces. Place in large bowl and combine with egg, sugar, cinnamon, raisins and cottage cheese.

Heat oil in a large skillet. Pour in matzah batter. Fry about 5 minutes or until golden, lifting edges to check color. Turn out onto a flat plate and return to skillet to brown the other side. Cut into wedges and serve topped with strawberries.

Brisket and Potato Frittata

Serves 6

3 Tbs. vegetable oil

1 medium onion, chopped

1 cup chopped tomatoes

2 cups cooked potatoes, cut into 1-inch cubes

2 cups cooked brisket, cut into 1-inch cubes

12 eggs, lightly beaten

salt and pepper to taste

1⁄4 cup chopped parsley

Heat oil in a 12-inch skillet. Add onions and cook until softened, about 4 minutes. Add tomatoes and cook until bubbly. Stir in potatoes and brisket. Cook 5 minutes. Pour in eggs. While they cook, lift edges so eggs run over and under edge of frittata.

Cook until eggs are almost set. Slide frittata onto a large dinner plate and then invert it into skillet. Continue to cook another 3 minutes.

Taste for salt and pepper. Serve sprinkled with parsley.

Honeyed Carrot and Asparagus Salad

Serves 8-10

2 lbs. carrots, thinly sliced

1 lb. asparagus, trimmed and cut into 2-inch lengths

1⁄4 tsp. cinnamon

pinch cayenne or to taste

1 Tbs. ground cumin

1⁄2 cup lemon juice

2 Tbs. honey

2 Tbs. chopped parsley

2 Tbs. chopped cilantro

3 Tbs. olive oil

salt and pepper to taste

Cook carrots in boiling water for 2 minutes. Add asparagus and cook another 2 minutes. Drain and place in mixing bowl. Combine remaining ingredients and mix with vegetables. Serve at room temperature.

Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Feasts.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to .(JavaScript must be enabled to view this email address).