Easter will soon be upon us, and I find it a blessing to spend time enjoying my family and friends. Selecting easy-to-make meals will free up time to spend with loved ones. These recipes will take minimal time, can be made in advance and, when presented in a buffet style, it is easy for your guests to pick and choose food items for brunch or dinner. The recipes I’m presenting today you may have not considered, but incorporating different selections will keep your event fresh and lively. Next week we will explore more Easter options.
For me, Easter symbolizes the rejuvenation of the earth, the resurrection of Christ, and the many changes that can happen within us. I hope as Spring approaches you will experience this gift and grow in new and different ways.
And with this I could not agree more!
Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, culinary specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached atdunbar221@yahoo.com.
Chicken and Snap Pea Pasta with Garlic-Basil Sauce
Serves 4 to 6
Ingredients:
- 1 lb. of gemelli or other short pasta of choice
- 8 oz. of snap peas, trim them
- 2 tbsp. of unsalted butter
- 4 of cloves of garlic chopped
- 2 tbsp. of all-purpose flour
- 1 – 1/4 cup of whole milk
- 2 cups of shredded rotisserie chicken or breasts
- 1 – 1/2 oz. of grated Parmesan cheese
- 2 tbsp. of chopped fresh basil plus extra for garnish
- Salt and pepper to taste
Directions:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions, adding peas during the last 2 minutes of cooking time, drain.
- Reserve 1/2 cup pasta water for later.
- Next, melt butter in a large skillet over medium heat.
- Add garlic and cook, stirring, until fragrant, 1 to 2 minutes.
- Add flour and cook, stirring for approximately 1 minute. Slowly whisk in milk, stirring constantly. It will thicken, 3 to 4 minutes, but keep stirring during this process
- Season with salt and pepper to taste.
- Stir in pasta, peas, chicken, Parmesan and basil.
- Stir in reserved pasta water, 1 tablespoon at a time, as needed to make a sauce.
- Garnish with basil.
- Serve.
Leg of Lamb with Root Vegetables
Serves 8
Ingredients:
- 6-pound leg of lamb, butterflied
- 4 cloves of garlic
- 1 3/4 tsp. salt
- 2 tbsp. of fresh chopped rosemary
- 1/2 cup of packed fresh mint leaves
- 1 1/2 tbsp. of cracked black peppercorns
- 1/4 cups of olive oil plus 3 tbsp. extra
- 4 medium carrots, peeled and sliced into 2-inch rounds or slices
- 4 parsnips, peeled and cut into 2-inch pieces or slices
- 24 baby red potatoes, cleaned
- 16 baby turnips, peeled
- 1/2 tsp. of ground pepper
- 1/4 cups of butter
- 1 tbsp. of parsley, chopped
Directions:
- Prepare the lamb: place the lamb cut side up on a clean work surface.
- In a small mixing bowl, sprinkle the garlic with 1/2 teaspoon salt and use a fork to mash the garlic to a paste; spread the garlic paste evenly over lamb.
- Sprinkle with 1 tablespoon chopped rosemary and mint.
- Then roll the meat (from the long side) and tie with kitchen twine, knotting every 2 inches, and then tie lengthwise.
- Rub the remaining rosemary and the peppercorns into the meat, drizzle with 1/4 cup olive oil, and cover with plastic wrap.
- Refrigerate for 10 to 24 hours.
Cooking the lamb:
- Heat the oven to 450 degrees.
- Bring the lamb to room temperature and transfer to a shallow roasting pan.
- Sprinkle with 3/4 teaspoon salt, place on the lowest rack of the oven and roast for 15 minutes.
- Reduce oven temperature to 325 degrees and continue to roast for 45 minutes.
- Toss the vegetables with the extra olive oil, and remaining salt and ground pepper.
- Scatter around the lamb and roast until a meat thermometer inserted into the thickest part of the lamb reaches 140 degrees, around 30 to 40 minutes.
- Let rest for 15 minutes before slicing.
- Toss the vegetables with the butter and parsley and serve the sliced meat with the pan juices.
Note: Prepare the lamb 10 to 24 hours before roasting. You can also substitute beef shank or veal or refer to the web for other ideas.
Feta & Herb-Crusted Salmon
Serves 6
Ingredients:
- Cooking spray
- 1- 2½ lb. salmon fillet
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/4 cup mayonnaise
- 1 1/2 cup crumbled feta
- 1/4 cup of chopped fresh parsley
- 2 tbsp. of chopped fresh dill
- 1 tsp. of finely grated lemon zest
- 1 clove garlic finely chopped
- Lemon wedges for serving
Directions:
- Preheat oven to 400. Line a large baking sheet with foil or parchment paper and grease with cooking spray.
- Arrange salmon flesh side up on prepared sheet; season flesh side with salt and pepper. Spread mayonnaise over flesh side.
- In a medium bowl, toss feta, parsley, dill, lemon zest, and garlic to combine, leaving feta in crumbles.
- Sprinkle over mayonnaise.
- Bake salmon until just cooked through and flesh easily flakes with a fork, about 25 minutes.
- Serve with a lemon wedge.