Philly Cheese Open Faced Sandwich

This is like a cross between a Philly Cheese and a French Dip. It could be made better with the addition of a thin layer of horseradish spread on the matzo brie before adding the onions, meat and cheese. Also, sauteed mushrooms would be a great addition.

And of course, this is only kosher for Passover if you a) are willing to eat moistened matzo, which some people avoid, and b) you either don't keep kosher otherwise (I only observe Passover for the tradition, not for the religious aspect, really) or you forgo the cheese, since meat and dairy together is a no-no.

Matzo Brie

It's Passover and that means there is a bounty of yeast-free products to be bought.  Passover lasts for a week, so after it is over, you can buy discounted Matzo (a big cracker made of just flour and water) and use it throughout the rest of the year (as long as it lasts) to make all sorts of safe goodies including thin-crust pizzas, stuffing, and Matzo brie, which is the Passover equivalence of French toast, only it can be made sweet or savory, and it is one of my favorite applications for Matzo. 

Although the pancake shape of this is easier, as pictured, it can also be agitated like scrambled eggs for a loose brie (pronounced so it rhymes with try).

Meringue Cookies

The are great for holidays and are perfectly suited for Passover, which comes up in mid-April because it is mostly egg whites and sugar and love.  You can always add in extras.  The ones above have crushed peppermint sticks sprinkled over before baking, but you can add chocolate chips, cocoa, flavorings... anything you fancy, just add them in after all the sugar has been added.

One word of advice though, since you are not using cream of tartar which stabilizes egg whites (because it is made of grape skins a.k.a yeast central) make these on a day with low humidity (rainy days and meringues don't mix) and make sure your mixing bowl is absolutely free of all grease, or the egg whites won't inflate.