Wednesday, March 31, 2010

Easter Recipes

A few great recipes that will leave your guests feeling impressed and satisfied.

Open Face Egg and Asparagus Panini

  • 8 pieces of sliced whole grain bread, 1 inch thick
  • 8 eggs
  • 12 asparagus
  • ½ c olive oil
  • ¼ Parmesan cheese
  • ½ micro greens for garnish
  • Salt and pepper

  1. Cut the asparagus lengthwise and blanch in salted water.
  2. Preheat oven 350 degrees Fahrenheit
  3. Slice whole grain bread into 1 inch slices and coat with olive oil and salt.
  4. Toast in the oven for 3-6 minutes to a light golden brown or crisp, but not burned.
  5. Fry eggs in a large nonstick sauté pan (cook 4 at a time max) and place a lid over the top to cook the eggs through. Salt and pepper the eggs before placing the lid.
  6. Repeat step 5 for the remainder of the eggs.
  7. Slide the eggs on to a cutting board and cut them to separate them.
  8. Place three blanched asparagus per toast and slide an egg on top; add Parmesan and garnish with micro greens.
  9. Serve!

Penne Pasta and Goat Cheese Trifle

  • 1 lb penne pasta
  • 1 c goat cheese
  • ½ c of ½ and ½
  • ½ c pesto*
  • 1 c sun dried tomatoes
  • Salt and pepper
  • Micro greens for garnish

  1. Boil pasta in a pot of salted water.
  2. Make pesto and set aside.
  3. Whisk goat cheese and ½ and ½ together; set aside.
  4. In a large bowl, toss the pesto and pasta together.
  5. In a large casserole dish or bowl, first layer the pasta, then spread the goat cheese and top with sun dried tomatoes and garnish with micro greens.
  6. Serve room temperature.
  7. Enjoy!

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