Easter
563 recipes found
Pear Vodka Martini
Delicious pear nectar is mixed with pear-infused vodka, simple syrup, and a squirt of fresh lemon juice. This pear vodka martini is juicy, simple and fruity.
Hibiscus Raspberry Lime Tea
I love iced tea and lemonade in the summer but sometimes its nice to switch things up a little. Last summer I was addicted to a hibiscus spritzer they sold at a local restaurant. I could never quite figure out the recipe so I came up with this one. Its light, fruity, sweet but not too sweet and the color is just so happy!
Hot Cross Bun French Toast
This is a really great way to use up stale hot cross buns (if they last that long in your house, they don't in ours!).
Frozen Raspberry Daiquiri
This recipe for a frozen daiquiri is a homemade slush puppy really. It's fabulously bright pink, heady with raspberries and with a sharpness from the lime.
Chocolate Pretzel Basket
A basket constructed of chocolate-coated pretzel “twigs” makes a super easy but wildly impressive centerpiece. Make this Chocolate Pretzel Basket recipe today!
Caramelized Cauliflower
Pan-frying cauliflower brings out the natural sugars and caramelizes them, giving this side dish recipe a sweet, nutty flavor. Season with red pepper flakes.
Go-To Brussels Sprouts
The name says it all – one of my favorite ways to prepare Brussels sprouts, as it's quicker than roasting, taking just a few minutes. When I need to do advance prep, as for example when these are part of a somewhat involved meal, I brine my prepared Brusslies for a few hours (or even a few days) in a quart of cold water - or enough cold water to cover by at least an inch -- to which I've added two or three hefty pinches of salt. It preserves the color nicely without making the outer leaves mushy (a downside of blanching them). I picked the brining trick up from the 1943 "Joy of Cooking." Mrs Rombauer never lets me down. I hope you enjoy these. ;o)
Sole “en Papillotes” with Anchovy Brown Butter Sauce
Inspired by a dish described by Joseph Wechsberg in a magazine article written (I think) in the 1950s. The sauce can also be used with sautéed or grilled shrimp. So simple to make, so easy to love. I do hope you like this. ;o)
Springy Fennel Side – with Cool Weather Variation
Light, citrusy, perfect alongside an Easter ham or, when the days lengthen and the evenings are warmer, packed in a basket supper. Enjoy! ;o)
Honey Ricotta Mousse
I recently had a cannoli made with sheep's milk honey ricotta mousse, it was really good. So I decided to use it in this recipe. It's creamy, tart, and tasty.
"Nut" Another Breakfast Shake
Breakfast shakes are oh so delicious and you can be so creative with them. This one is a very almond-y shake and I love it! Almonds are my favorite nuts and I try to incorporate them in my meals as much as I can. Did you know.... A fistful of raw almonds (~7) a day are good for your heart, brain function, has the good fats (monounsaturated fats), calcium, fiber and magnesium. I like to call them the alpha nut!
Banana-Date Drink
My mom loves making this drink for a mid-afternoon snack. I also enjoy it for breakfast because it really fills you up. Its simple and fast and super delicious! The best part is that it does not need any extra sugar because the banana and dates sweeten the drink perfectly. The hint of cardamom and nutmeg takes this drink to another level! Its almost has a chai like flavor to it.
Browned Butter Brussels Sprouts
Browning the butter before tossing with the cooked Brussels sprouts gives this side dish a nutty flavor. When browning the butter be sure to watch it carefully since it goes from brown to burnt in no time flat. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/browned-butter-brussels-sprouts
Garlicky Creamed Wild Onions
This wild onion sauce recipe is a quadruple threat in my book: creamy, aromatic, sweet, and garlicky. It's great on just about anything, like pasta or meat.
Summer Strawberry Semifreddo
Refreshingly easy to make and so good when fresh strawberries are ready for picking.
Mini Bites
Mini Bites are the perfect bite size, handy snack. Inspired by "Anytime Bites", but tweaked to be made with ease and at home.
Spring Vegetable Frittata with Bacon
If you consider breakfast for dinner to be better than, well, breakfast for breakfast... this is your recipe! For the nights when you are too tired to make an elaborate meal, clean out the contents of your fridge, add some eggs and voila! This recipe can be customized with a wide variety of vegetables--whatever you have on hand! Also, feel free to jazz up the type of goat cheese you use, I made mine with a fennel pollen and lavender dusted goat cheese.
Grilled Orange Glazed Ham Steak
In order to make this Orange Glaze for Ham Steak recipe you may have to ask your butcher to cut a steak from a large ham if you don't see any in the meat case.
Stuffed Turnips
This is an inventive way to liven up stuffed turnips, the peas in this recipe bring a new texture to a dull root vegetable while the mint sauce adds a zing.
Chard Stalk Hummus
Looking for a resourceful way to use up the stalks from your swiss or rainbow chard bounty? The use of chard stalks as a hummus is somewhat common in mediterranean cooking. I came across the idea in Root-to-Stalk Cooking by Tara Duggan. Paula Wolfert's The Cooking of Eastern Mediterranean and Clifford Wright's Mediterranean Vegetables also provide variations, among others. I adapted this dip using my favorite hummus recipe, heavy on the tahini and garlic. I was pleasantly awed by the texture - it perfectly captures the creaminess of hummus, and I'm still rapt in the memory of the garlicky lemon flavor. This dip is pink because I used rainbow chard stalks as that's what I had on hand, but for a beige-colored dip, use swiss chard stalks.
Addictive Ume Plum Vinegar Salad Dressing
This ume plum vinegar dressing recipe is fruity, sharp, and delicious. Use the Ume vinegar sparingly; a little goes a long way for a highly addictive sauce!
Vegan Vanilla Cashew Cream
When travelling in America last summer I came across cashew milk, which I can’t find anywhere here in the UK, and it was the creamiest tasting plant based milk I have ever come across. Which got me thinking, I can just make this at home, cashews are easy to get, and nut milks are so easy to make. I’ve used cashews in dairy free cheesecake recipes before, and I’m a big fan of the cashew ice cream they sell in our local organic shop, and they certainly don’t lack in gorgeous creamy texture. Also the great thing about making milk with cashews, is that they are so soft after soaking, that they just melt into the water when blended, which saves you having to strain any pulp afterwards. Keeping all the nutty protein and fibre goodness all together in a great tasting drink. So naturally I thought, adding less water makes a delicious, dairy free and vegan cream. This is such a versatile little creation, and works amazingly in so many different recipes. I have been using it in equal parts to cream as a substitute in recipes without any trouble, and feel great knowing that I am adding a good dose of healthy fats and quality protein to recipes that were previously full of empty calories.
Spaghetti Cupcakes
This Spaghetti Cupcakes recipe is perfect for kids so they don’t mess around and I’m sure some grown-ups will thank me for this too. It's also vegetarian!
sweet heat sunshine salad
A simple sweet and spicy dressing adds a pop of heat to citrus.