Easter Lunch

Here is our Easter Menu:

Ham
Carrot and Beet Salad
Green Beans
Bunny Pasta Salad
Biscotti
Fruit and Jello Parfaits


Carrot and Beet Salad

carrots and beets from the csa box

Comments: We threw stuff in as we had them, not paying much attention to the measurements. Still turned out great. My mom made the pasta salad, which was yummy, but I don't have a recipe for it. We had the light flesh beets, which are a bit sweeter and less "beety".

Verdict: ****

Ingredients:
3 cups grated carrots
3 cups grated, uncooked beetroots
2 tsp minced garlic
1 Tbsp olive oil
1 Tbsp cider vinegar
1 Tbsp balsamic vinegar
1 tsp dijon mustard
Tabasco sauce to taste
Sea Salt
Fresh Ground Pepper

Serves approximately 6

Directions:
Trim, peel, and grate the carrots and beets. Place the rest of the main ingredients, from garlic to black pepper, in a large salad bowl, add the grated carrots and beets, and toss until well combined.

Taste, adjust the seasoning, and let stand for 30 minutes, if you can, before serving: the beets and carrots will render juices that will make the salad moister. You can add lemon juice to it at the end to make it more moist. :)


Easter Biscotti

Oranges from the csa box

Comments: My mom has been making this biscotti recipe for years. I think she said she got it from a Sunset Magazine, or Better Homes and Gardens, or something like that. Here is the recipe to the best of my knowledge. I recommend not using whole wheat flour and it is really dense and hard to eat.

Verdict: ****

Ingredients:
3 large eggs
3/4 cup sugar
1/2 cup butter (melted)
1 tsp vanilla
1 tsp grated orange peel
3 cups flour (or a bit less)
2 tsp baking powder
cinnamon
raisins

Directions:
Beat 2 eggs and 1 yolk. Reserve egg white for end. Beat in butter and add vanilla and orange peel. Slowly add in flour and baking powder. Add cinnamon and raisins as desired. Shape dough into a bunny, duck or egg shape on a greased cookie sheet. Add additional raisins, shape dough accents, or 'draw' with a fork/knife to decorate your shaped dough. Brush finished product with reserved egg white. Bake at 350 degrees for 20-25 minutes or until golden brown. Break off pieces to enjoy with coffee, milk, or tea.

Burgers and Artichokes

Odd combination, I know, but that is what you get when you ask multiple people for the dinner suggestions.

Artichoke, mustard greens, parsley, and green onion from CSA box

Comments: Yum! I also made a butter, lemon, garlic dip for the artichokes that was good, just not the winning dip. :)

Verdict: *****

Hamburgers

Ingredients:
2 lbs ground beef
4 green onions, chopped
2 Tbsp chopped parsley
1 tsp ground pepper
1 Tbsp worcestershire sauce

Burger toppings we used:
Sliced tomato
Mustard greens
Sliced cheese
grilled mushrooms
grilled onions
ketchup
mayonnaise

Directions:
Broil 3-4 min each side until done.

Serve on a bun with your preferred toppings.


Artichokes

Ingredients

3 lemons
3 whole artichokes
4 tablespoons butter
4 cloves garlic, sliced
salt and pepper to taste
1/4 cup mayonnaise
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 tsp pepper

Directions

Fill a large pot with just 5 cups of water. Squeeze 2 fresh lemons into water. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. Drizzle with fresh squeezed lemon.

When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 30 minutes, or until tender- can easily pull off a leaf.

While artichokes are cooking, mix together mayo, balsamic vinegar, olive oil and pepper and set aside for dipping the leaves and heart. Enjoy!

Chard Tacos with Lime Cilantro Chicken

Cilantro, limes, chard from csa box
chicken from Sprouts

Comments: I would have made more chard for the tacos, or eaten my children's share. It was really good. We ate the tacos with black beans, guacamole, olives, and salsa. The chicken isn't in the recipe, just had it lying around and figured at least everyone would eat that if the tacos were a disaster. :) I added less red pepper flakes, but might full Tbsp next time

Verdict: ***1/2 All the adults ate it up and wanted seconds. The kids all said they didn't like it, but my 4 year old ate his without complaint (possibly just copying his brother in the protesting?) Also, additional star for my mom, who joined us for dinner.

Cilantro Lime Chicken

Ingredients:
4 large chicken breasts
1 cup chopped cilantro
1/2 cup olive or vegetable oil
3 Tbsp garlic
Juice of 5 small limes
Salt and pepper

Directions:
Mix together cilantro, oil, garlic, lime juice, salt and pepper. Add to chicken and marinate for approximately 5 hours.

Broil 4-5 min on each side or until done.

Let rest for 3 minutes and slice into strips. If desired, drizzle with fresh lime juice.


Chard Tacos

Ingredients

1 1/2 tablespoons olive oil
1 large onion, cut into 1/4-inch slices
3 cloves garlic, minced
1 tablespoon red pepper flakes, or to taste
1/2 cup chicken broth
1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
1 pinch salt
12 corn tortillas
1 cup crumbled queso fresco cheese
3/4 cup salsa
Directions

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.