For Passover, these vegetarian entrees are subtly flavored with a Sephardic-style spice mixture of cumin, coriander, and cinna­mon, and combine elements ofthe Middle East, Spain, and Turkey.

Roast carrots, potatoes, red onion, and zucchini with the spices, and serve with a piquant tomato sauce seasoned with crushed red pepper, saffron, and paprika. Garnish the dish with a nut grem­olata of almonds, lemon, and parsley.

The next day, whisk eggs, stir in leftover roast vegetables, and top with a crunchy matzo cracker-Parmesan crust.

Serve this frittata with some of the tomato sauce for a satisfying Passover breakfast, lunch, or supper.

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Shopping list

(For roasted vegetables, frittata)

8 eggs

½ cup shredded  Parmesan

8 slender carrots

4 small russet potatoes

1 large red onion

4 small zucchini

5 ounces baby spinach

2 cloves garlic

1 bunch fresh parsley

1 lemon

Salt and black pepper

½ cup olive oil

1 teaspoon ground cumin

1 teaspoon ground
coriander

1 teaspoon ground
cinnamon

¼ teaspoon crushed
red pepper

¼ teaspoon saffron
threads

¼ teaspoon paprika

⅓ cup slivered almonds

1 can (28 ounces) diced
tomatoes

2 squares matzo crackers