Easter was never my favorite food holiday because I’m not a huge fan of ham. The thick, spongey, salty ham that everyone serves? Not my jam, ham. So now that I’m hosting the holidays (most of them, anyway) I get to pick out what I want to cook! And that means changing it up a little and getting creative. I partnered with some really awesome brands this week to showcase scrumptious ideas you can bring to your Easter table.
Minute Rice’s Mutli-Grain Medley includes 4 gluten free grains including quinoa that is so easy to make! Try substituting chicken stock for water in this recipe for a boost of flavor! (Try using apple cider or juice instead of water and then adding fresh fruit and nuts for a yummy breakfast idea too.)
What I love about this dish is that there is so much flavor and texture– little bits of feta and mint totally elevate the Mediterranean vibe.
- 1 bag Minute® Multi-Grain Medley, uncooked
- 1 cup vegetable or chicken broth, optional
- 6 large tomatoes, ripe but firm
- 1/4 cup olive oil
- 1 each fresh garlic, chopped
- 1 tsp dried oregano leaves
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh mint leaves, chopped
- 3/4 cup feta cheese, crumbled
- 1/4 cup dried currants or raisins
- 1 tsp ground cinnamon
- salt and ground black pepper, to taste
- Preheat the oven to 350°F and lightly oil a 2 quart baking dish. Prepare Multi-Grain Medley according to package directions, substituting chicken or vegetable stock for water, if desired.
- Place a mesh strainer over a medium-sized mixing bowl. Cut the tops off of the tomatoes (as you would a jack-o-lantern), reserving the tops, and scoop the flesh out into the bowl using a spoon. Using the same spoon, press as much of the tomato mixture through the strainer as you can and discard the remains. Add the cooked rice into the tomato mixture as well as the garlic, oregano, parsley, mint, feta, currants or raisins and cinnamon and stir to combine.
- Lightly salt and pepper the insides of the tomatoes, stuff each one with the rice mixture and place into the prepared baking dish. Put the tops back on each of the tomatoes, drizzle with the remaining olive oil and bake for about 45 minutes or until the tomatoes are almost collapsed. Serve warm or at room temperature.
The shiitakes give the sauce an earthy, rich flavor, and the cream is thickened over medium heat until it’s velvety smooth! I always keep Dairy Pure cream and half-and-half in my fridge– not just for my coffee, but for cooking, y’all! Dairy Pure’s Purity Promise means that there are never any artificial growth hormones in their products and they’re cold shipped from your trusted dairy.
- 2 beef tenderloin filets
- 2 Tb butter (to cook filets in)
- 2 cups shiitake mushrooms (stems removed, sliced)
- 1 Tb butter (to saute mushrooms)
- 1/4 cup dry sherry
- 2 cups Dairy Pure heavy cream
- 2 Tb tamari
- kosher salt to taste
- Dry off beef tenderloins and sear on both sides with melted butter. Make sure the pan is very hot.
- Cook off in a 425 oven for 15-20 minutes until meat is medium rare.
- Saute shiitakes in 1 Tb butter on medium heat until lightly browned, about 7 minutes.
- Add sherry and crank up the heat-- coat mushrooms and cook down sherry until almost completely absorbed.
- Add cream and tamari and bring to a simmer. Turn down heat to medium and let sauce thicken.
- Serve with steaks.
For dessert, look no farther than the iconic Lindt’s Gold Bunny. It’s the perfect centerpiece to any Easter celebration, for favorite traditions, whether filling baskets, decorating tablescapes, or creating new holiday memories with family and friends with a Gold Bunny Easter Egg hunt!
Even more awesome, this is the only bunny that gives back…Lindt has partnered with Autism Speaks for the 8th year to raise funds for the cause, and now through Easter (March 27), Lindt will donate 10 cents to Autism Speaks for every 3.5 oz Bunny bought.
How cute are those little gold bunnies? They make a great table decoration for your Easter spread as well….not to mention, they’re EGGceptionally delcious! Happy Easter!
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