Tuesday, April 3, 2012


Easter is Sunday, April 8th - a time to celebrate the resurrection of Jesus Christ and to reflect on what His sacrifice means for our lives. It’s also the beginning of spring and a great time to use fresh spring ingredients along with herbs to prepare a festive spring dinner for your family or friends. Here’s a menu and some recipes to enjoy!

Cheese-Pesto Bruschetta
Chilled Cucumber Soup
Roast Pork & Carrots
Roasted Garlic Mashed Potatoes
Peas with Mint Butter
Savory Deviled Eggs
Spring Salad
Mini Trifles

          Line a small bowl or mold with plastic wrap extended over the sides. Alternate layers of 8 ounces softened cream cheese, ½ cup prepared Pesto Sauce and ¼ cup chopped sun dried tomatoes, twice. Cover with wrap and refrigerate 24 hrs. Invert on plate. Let guests spread their own appetizers on toasted baguette slices.



10 c cucumber, peeled, seeded
4 c sweet chopped onions
5 garlic cloves
2Tbs vegetable oil
5 c chicken stock
1/2 c chopped fresh dill
Fresh ground white pepper
2 c heavy cream (optional)
Dill sprigs for garnish

Sauté cucumbers, onions and garlic in oil for 5 minutes until onions are transparent. Stir in chicken stock, bring to a boil, reduce heat, then cover and simmer 15-20 minutes until cucumber is soft. Transfer vegetables to food processor with 1/2c liquid and process until smooth. Strain vegetables and liquid, then stir in dill and season. Cover and refrigerate at least 8 hours. Stir in cream (optional) before serving and garnish with dill sprigs.

1 whole head garlic
1Tbs olive oil
1tsp water
sprig of thyme
Slice off top of garlic head and place on aluminum foil. Spoon on olive oil, drizzle water over, top with sprig of thyme and seal foil securely. Bake at 325 for 30 mins. Uncover, baste with pan juices and bake uncovered 15 mins more until golden. Stores in refrigerator for 10 days. Serve as appetizer, spread or add 1Tbs to mashed potatoes.

1/2c softened butter
2Tbs minced fresh parsley
1Tbs minced fresh mint
16oz fresh or frozen peas
Cream butter then add herbs and beat well. Chill several hours before use. Cook peas, drain and dot with butter.

6 hard-boiled eggs
1/4c mayonnaise
1tsp Dijon mustard
1tsp white wine vinegar
1/8tsp salt
1 clove garlic, minced
1 tsp each fresh chopped dill, chives and parsley
Peel and rinse boiled eggs, cut in half and remove yolks. Mash yolks, add remaining ingredients and mix well. Stuff egg whites with mixture. Garnish with fresh dill, paprika or edible flower.

10oz bag baby spinach
1c spring herb greens (arugula, mache, dandelion, etc.)
2c sugar snap peas
2c sliced strawberries
½ red onion, thin sliced
1/2c sliced almonds
          Toast almonds with 1Tbs sugar in a skillet, cool. Combine all and dress with a combination of 1/4c red wine vinegar, 1/2c extra virgin olive oil and 1Tbs sugar.

In a clear punch cup, layer the following, refrigerating between each layer until set.
1st layer – cut & place little jelly roll cakes around the edge, add peaches and strawberries between and pour prepared raspberry jello over all.
2nd layer – prepare vanilla pudding, adding 1tsp of almond extract. Cool slightly and spread over gelatin layer.
3rd layer – Pipe whipped cream over pudding layer and add toasted almonds.


Do not forget to entertain strangers,
for by so doing some people have

entertained angels without knowing it.”
I Corinthians 10:31

No comments: