Sprucing Up For Easter

Easter lets us know that Spring is here and we are moving into warmer weather. It is also that time of year when we become more busy with outdoor sports and family events. This Easter, I want to make your life a little less stressful by sharing these quick and easy recipes that will assist you in doing what we love to do most on this holiday, spend time with our family and loved ones.

 This blog post includes my favorite Easter Brunch Casserole Recipe as well as my Herb-Roasted Root Vegetable Medley Recipe. I also added a creative way to recycle those egg cartons and shells. 

Happy Easter Everyone! 

Easter Brunch/Dinner Centerpiece

What you will need

• 1-3 dozen eggs, brown and white
• Egg Cartons

Directions

1. Crack eggs with a knife and drain them to create a sweet vase for mini buds, like ranunculus. 
2. Cut the top of the egg carton and remove. Decorate the egg carton.
3. Group flower-stuffed eggs in the egg carton for a charming garden effect.

Easter Brunch Lasagna

Ingredients 

• 1/2 Cup Butter
• 1/3 Cup All-purpose Flour
• 1/4 teaspoon salt
• Dash of white pepper
• 3 Cups of Milk
• 1/4 Cup finely chopped green onions
• 1 teaspoon lemon juice
• 1/4 teaspoon hot pepper sauce
• 9 lasagna noodles (Cooked & drained)
• 2 Cups fully cooked diced ham
• 1 Package- (10 oz.) frozen chopped broccoli, thawed
• 1/2 Cup Parmesan cheese
• 3 Cups (12 oz.) Shredded cheddar cheese
• 4 Hard-boiled eggs, finely chopped

Cooking Directions

1. In a heavy saucepan, melt the butter over medium heat.
2. Stir in flour, salt, and pepper until smooth.
3. Gradually add milk.
4. Bring to a boil.
5. Cook and stir for 2 minutes or until thickened.
6. Remove from the heat; stir in onions, lemon juice, and hot pepper sauce.
7. Spread a fourth of the white sauce in a greased 13inX9inX2in baking dish.
8. Top with three lasagna noodles, half of the ham and broccoli,3 Tablespoons Parmesan, 1 Cup of cheddar, 1/2 of the eggs, and 1/4 of the white sauce.
9. Repeat layers.
10. Top with the remaining noodles, white sauce, and cheese.
11. Bake, uncovered, at 350F for 40-45 minutes or until bubbly.
12. Let stand for 15 minutes before cutting. 
13. Serve. 

Herb-Roasted Root Vegetable Medley Recipe

Ingredients

• 1 1/2 lbs. Baby Potatoes cut into halves
• 1 lb. slender carrots, cut into 2 in. lengths
• 1 bunch radishes, trimmed and cut into halves
• 3 Tablespoon Olive oil
• 1/2 Tablespoon Fresh garlic
• 1 Tablespoon fresh thyme, chopped
• 1/4 cup fresh flat-leaf parsley, chopped

Cooking Directions

1. Preheat oven to 450F
2. In a 7-qt saucepan, cover potatoes and carrots with cold water.
3. Add a Tablespoon of salt. Cover and heat to boiling on High.
4. Reduce heat to maintain simmer.
5. Cook for 7 minutes. Drain well, and return to the pot.
6. Toss potatoes, carrots, and radishes with oil, Thyme, Garlic, and a 1/4 teaspoon of salt and pepper.
7. Arrange in a single layer on a large-rimmed baking sheet.
8. Roast for 25 minutes or until vegetables are browned and tender, stirring twice.
9. Remove from oven.
10. Sprinkle with Parsley. Toss to coat.
11. Serve warm or at room temp. 

Chef’s Tip* Vegetables can be parboiled and refrigerated up to 2 days before roasting.