Try a new twist on classics for Easter meals

Easter is Sunday, and it’s time to celebrate the rebirth of Christ as well as springtime.

While colored eggs, ham or lamb are among the traditional trappings of the holiday, consider adding a new twist to Easter meals this year.

Try a tasty shakshuka for breakfast instead of your normal foods.

Roast asparagus instead of steaming it, or add a delectable sauce to your carrots instead of glazing them with honey.

Create a berry salad instead of a green salad, or try some new appetizers to whet everyone’s appetite.

Or instead of the same deviled eggs that you’ve served for years, try a  new take, perhaps with a smoked salmon deviled egg that will surprise everyone.

And for dessert, you can just dig into the Easter basket or create a delicious carrot cake to top off the meal.

Just make sure when creating your menu to incorporate fresh, spring flavors and some of your traditional takes — ham, lamb or scalloped potatoes, perhaps.

Following are some Easter recipes from downshiftology.com

 

Best Green Shakshuka

2 tablespoons olive oil

1/2 medium onion, diced

4 garlic cloves, finely chopped

9 ounces Brussels sprouts, shaved or finely sliced

1 zucchini, grated

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups packed baby spinach

5 large eggs

1/4 cup fresh cilantro, chopped

1 large avocado, for garnish

    Heat olive oil in a saute pan on medium heat. Add onion and cook two to three minutes, until onion becomes translucent. Add garlic and cook an additional minute. Add shaved Brussels sprouts and cook four to five minutes, stirring frequently. When Brussels sprouts have softened, add zucchini and spices and stir for another minute.

    Add baby spinach and stir until it just starts to wilt, then turn the heat to low. Flatten mixture with a spatula and create five small wells, then crack an egg into each well. Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster.

    Sprinkle fresh cilantro on top and garnish with sliced avocado.

 

 

 

Roasted Asparagus

1 pound fresh asparagus, woody ends trimmed

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 lemon, juiced

    Snap or cut off and discard the woody ends of the asparagus, then chop asparagus.

    On a baking sheet, toss asparagus with olive oil, garlic, salt and pepper, then arrange them in a flat, even layer. Bake in a 425-degree oven for seven to 12 minutes, until spears are tender.

    Transfer roasted asparagus to a serving platter and squeeze fresh lemon juice on top.

 

 

 

Best Scalloped Potatoes

2 pounds russet potatoes, peeled and thinly sliced

2 tablespoon butter, cut into small pieces

1/3 cup shredded mozzarella cheese

1/3 cup shredded asiago cheese

1/3 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese

1 large shallot, finely diced

1 teaspoon chopped fresh thyme leaves

1 teaspoon salt

1/2 teaspoon black pepper

2 cups heavy cream

1/4 teaspoon grated nutmeg

    In a small bowl, combine diced shallot, chopped thyme, salt and pepper. Stir and set it aside.

    In another bowl, mix together shredded mozzarella, asiago and Gruyere cheeses.

    Add half of the butter to a large oven-safe skillet on medium-high heat. Add half the potato slices, spreading them out. Sprinkle two-thirds of the shallot mixture over the potatoes and then half the three cheese blend. Arrange remaining potato slices on top and sprinkle with remaining shallot mixture. Pour cream on top and add the nutmeg. Simmer five minutes on the stove.

    Dot potatoes with the remaining butter. Sprinkle with remaining three cheese blend and top with Parmesan cheese.

    Transfer skillet to a rack in the upper third of a 425-degree oven and bake 25 to 30 minutes, until golden. Let rest five minutes before serving and garnish with a thyme sprig.

 

 

 

Sauteed Carrots With Bacon Dijon Dressing

4 pieces bacon, diced into 1/4-inch pieces

1-1/2 pounds carrots, peeled and thinly sliced on a diagonal

2 tablespoons Dijon mustard

2 tablespoons honey or maple syrup

2 tablespoon apple cider vinegar

1/4 teaspoon kosher salt

Freshly ground black pepper

1 tablespoon thinly sliced chives

    Heat a large skillet over medium-low heat. Add bacon and cook 10 to 12 minutes, stirring frequently, until golden and crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Pour off all but two tablespoons bacon fat from skillet.     

    Increase heat to medium-high. Add carrots to the skillet, cover and cook three to four minutes without stirring, allowing the bottom edge to caramelize. Remove lid and stir two to three minutes. Add crispy bacon, mustard, honey, vinegar, salt and pepper and stir an additional minute to combine.

     Garnish and toss with freshly chopped chives before serving.

 

 

Honey Baked Ham

8 to 10-pound bone-in ham, fully cooked

2 cups water

1 cup coconut sugar or brown sugar

2/3 cup honey

1/3 cup fresh orange juice

2 tablespoons Dijon mustard

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

    If ham is frozen, allow it to thaw in the refrigerator for one to two days. Let thawed ham rest on the counter for two hours before cooking, until room temperature.

      In a medium bowl, stir together sugar, honey, orange juice, mustard and spices.

    Place ham on a roasting pan with two cups of water in the bottom. Brush a quarter of the honey glaze on top, then cover the ham with aluminum foil and bake on the lowest rack of a 300-degree oven for 10 to 12 minutes per pound, glazing the ham every 30 minutes.

    After 1-1/2 hours, increase oven temperature to 425 degrees, discard the aluminum foil and brush remaining glaze all over the ham. Return ham to the oven and bake, uncovered, for 15 to 20 minutes, until shiny, glazed, and slightly caramelized.

     Let ham rest for a few minutes before serving, then slice it, starting at the flat, wider end first.

 

 

Smoked Salmon, Avocado and Cucumber Bites

1 medium cucumber

1 large avocado, peeled and pit removed

1/2 tablespoon lime juice

6 ounces smoked salmon

Chives, for garnish

Black pepper, for garnish

    Slice cucumber approximately 1/4-inch thick and lay flat on a serving plate.

    Place avocado and lime juice in a bowl and use a fork to mash until creamy. Spread a small amount of avocado on each cucumber, then top with a thin slice of smoked salmon.

    Garnish each bite with finely chopped chives and cracked black pepper. Serve immediately.

 

 

Berry Spinach Salad

6 cups baby spinach

1 cup strawberries, halved

1/2 cup raspberries

1/2 cup blueberries

1/3 cup goat cheese, crumbled

1/3 cup red onion, thinly sliced

1/4 cup pecans, roughly chopped

1/2 recipe raspberry vinaigrette

    Place spinach, strawberries, raspberries, blueberries, red onion, goat cheese and pecans in a large mixing and toss together.  Dress with vinaigrette and serve.

  For vinaigrette, combine 1-1/2 cups fresh or frozen raspberries, 1/2 cup olive oil,1/4 cup red wine vinegar, 1 small, diced shallot, 1 teaspoon Dijon mustard, 1/4 teaspoon salt and pepper in a food processor and blend for 30 seconds.

 

 

Smoked Salmon Deviled Eggs

6 large eggs

3 tablespoons mayonnaise

1 tablespoon finely chopped shallot

1 teaspoon Dijon mustard

1 teaspoon lemon juice

1 teaspoon finely chopped dill

Salt

Pepper

2 ounces smoked salmon

1 tablespoon capers

Extra dill for garnish

    Bring a pot of water to a boil, then reduce the heat to low to ensure the water is no longer boiling. Use a skimmer to place eggs in the water, then increase the heat to high and set a timer for 14 minutes.

     Prepare an ice water bath and set aside. After 14 minutes, remove eggs from the water and place in the ice water bath to chill. Once the eggs have cooled completely, peel and slice them in half lengthwise.

    Scoop yolks into a small bowl and place egg whites on a serving plate.

      Place yolks, mayonnaise, Dijon mustard, lemon juice, shallot, dill, salt and pepper in a bowl. Stir until smooth.

     Use a spoon to place a portion of the deviled egg mixture back into the hole of each egg white. Then place a small piece of smoked salmon to top on each egg, along with a sprinkle of capers and fresh dill.