Prosciutto Asparagus Puff Pastry Bundles

These  Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea!  Perfect for Easter, Mother's Day or any other spring brunch! 

These  Prosciutto Asparagus Puff Pastry Bundles are an easy and elegant appetizer or brunch idea!  Perfect for Easter, Mother’s Day or any other spring brunch!

Serving Size: 12

Continue reading Prosciutto Asparagus Puff Pastry Bundles

Vegan Curries Broccoli Chickpea Salad

Broccoli chickpea salad in a bowl with a spoon on the side

Salads are great to pack for an easy, healthy lunch, take on the go or even serve at a party.

This curried broccoli chickpea salad is my new personal favorite. It’s BEAUTIFUL, crunchy, packed with veggies, protein and sweet and savory flavors dancing together.

Servings 4 to 6

Continue reading Vegan Curries Broccoli Chickpea Salad

Easter Morning Biscuits

These crisp, honey-sweetened biscuits originated in Greece and are a frequent feature at Easter feasts. The biscuits are made from a simple non-rising dough that makes it possible to put these treats on the Easter breakfast table with little effort and time. Serve them with a steaming cup of strong black coffee — they’re ideal for dunking.

Easter morning biscuits

LEVEL: Moderate
YIELD: 16 biscuits
SERVES: 16

Ingredients

Continue reading Easter Morning Biscuits

Asparagus with Balsamic Tomatoes

This recipe is not only quick, but also versatile. Try one of three variations on Asparagus with Balsamic Tomatoes to spice things up: raisin and pine nut, sesame-ginger glazed, or lemon-tarragon. If you’re serving a large Easter dinner group, feel free to try all three.

asparagus-balsamic-tomatoes

Yield: 4 servings

Ingredients

Continue reading Asparagus with Balsamic Tomatoes

Roasted Leg of Lamb

Have you ever roasted a leg of lamb? It may sound intimidating, but the sweet little secret is that leg of lamb is actually one of the easiest, most foolproof cuts of meat to cook. Here’s our remarkably simple, fuss-free approach to cooking a leg of lamb. It will turn out perfectly every time.

Boneless or Bone-in:  If you are really nervous about carving meat, boneless is fine; it’s easier to slice. If you buy a boneless leg of lamb, it will probably come in a net. When the bone is removed from the lamb, the meat needs to be held together in the shape of the leg for cooking, so heatproof, oven-safe netting is usually used. If your netting isn’t oven-safe, you can tie it up with kitchen twine instead (or ask your butcher to do it for you!).

Note:  Take the leg of lamb out of the refrigerator about an hour before cooking so it comes to room temperature. This promotes faster, more even cooking. Heat the oven to broil.

lamb roasted plate

 

10 servings, depending on size of the leg

Continue reading Roasted Leg of Lamb