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An Eggs‑travagant Easter Spread

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to reveal the recipes for creating this beautiful Easter lunch!

Yields 10 servings

Beet-Dyed Deviled Eggs

Download the Printable PDF


Ingredients

  • 10 large eggs
  • 2 large beets, peeled and shredded
  • 3 cups water
  • 1 ½ cups white vinegar
  • 1 teaspoon salt
  • Ice, for cooling the eggs

For the filling

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh dill, minced + fresh sprigs, for garnish
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup caperberries, for garnish


Procedure

  1. Cook the beats in water with the vinegar and salt for 20 minutes. Drain the beets and cook the colored water to room temperature.
  2. Put the eggs in a large pot and bring to a boil. Boil for 10 minutes. When they are almost cooked lightly touch the eggs with the bottom of the glass, just enough so that air can get under the shell, for easier peeling and let them cook for another 30 seconds. Drain the eggs and put them in ice water to shock them and stop the cooking.
  3. Carefully peel the eggs and place them in colored beet water so that they are completely covered with the liquid. Let sit for at least 3 hours, preferably overnight, up to 24 hours. The longer you can leave them, the more surface of the egg will be stained.
  4. Take the eggs out of the beet water and carefully cut along the longer side and gently dig out the yolks.
  5. In a separate bowl, mix the egg yolks, mayonnaise, mustard, sour cream, lemon juice and spices. Pipe this mixture into the empty egg halves. Serve garnished with fresh dill and capers.

Makes 1 large bread

Cinnamon Sugar Star Bread

Download the Printable PDF


Ingredients

  • 2 teaspoons instant yeast
  • 3 Tablespoons granulated sugar
  • 3/4 cup lukewarm whole milk
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 1/3 cups all-purpose flour (spooned & leveled), plus more as needed
  • 1 teaspoon kosher salt

Filling

  • 1 cup light brown sugar
  • 1 tablespoon cinnamon
  • Egg wash: 1 large egg beaten with 1 Tablespoon milk
  • 2 tablespoons confectioners’ sugar


Procedure

  1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl.
  2. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  3. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Using lightly floured hands, form it into a ball. If the dough is too sticky to handle, add 1-3 more tablespoons flour, but you want a very soft dough.
  4. Place the dough in a lightly greased bowl and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes.
  5. Prepare filling: Mix the light brown sugar in and cinnamon in a small bowl, until well combined in a large baking sheet with parchment paper or a silicone baking mat and prepare your star bread filling. See all my options in the recipe notes below.
  6. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide into 4 equal pieces and, with a floured rolling pin, roll each out into a thin 10-inch circle. Place the bottom circle on prepared baking sheet. If it lost its circle shape, use your hands to form the edges back into a round shape.
  7. Top with filling, then layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. Using a sharp knife or pizza cutter, cut any scraps around the edges so you have an even circle. Place a 3-inch round object or bowl in the center and make an indent. This is the center of the star. Now it’s time to cut strips from the edge to the center 3-inch circle. Using a pizza cutter, cut 16 even strips. Using both hands, grab two strips and twist them away from each other twice, then press the two ends together to make a point. Your star bread will have 8 points.
  8. Cover the shaped bread with plastic wrap or aluminum foil and let it rest for 20 minutes.
  9. Preheat oven to 350°.
  10. Bake the bread: Using a pastry brush, lightly brush the star bread with egg wash. This ensures a beautifully shiny golden brown bread. Bake for about 25- 30 minutes or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread with aluminum foil. Remove from the oven and cool for 5 minutes.
  11. Dust confectioners’ sugar on top and enjoy warm. Cover and store leftover star bread at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Makes 5 loaves

Easter Wreaths

Download the Printable PDF


Ingredients

For the Sponge

  • 1 cup whole milk, lukewarm
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups all-purpose flour

For the Dough

  • 2 cups (240 grams) unbleached all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (57 grams) unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange

For the Decoration

  • 5 large eggs, uncooked
  • Multicolored nonpareils or sprinkles
  • For the Egg Wash:
  • 1 large egg
  • 1 tablespoon milk


Procedure

  1. Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add the sugar, eggs, and flour, and stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
  2. Make the dough: To the sponge, add the flour, sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
  3. First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
  4. Divide the dough: Punch down the dough and divide it into 10 equal portions (approximately 120 to 125g each).5. Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times. Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
  5. Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
  6. Prepare the oven: Arrange racks in the upper and lower thirds of the oven.
  7. Preheat the oven to 400°F.
  8. Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
  9. Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through. Transfer the loaves to a wire rack to cool. Let cool before serving.

Serves 4

Fennel Salad with Toasted Pine Nuts

Download the Printable PDF


Ingredients

  • 2 large fennel bulb and fronds
  • 1 small white onion, halved, and thinly sliced
  • ¼ cup pine nuts
  • Zest and juice of 1 lemon
  • Pinch red pepper flakes
  • ¼ cup extra virgin olive oil
  • 1 teaspoon flaky salt


Procedure

  1. Slice the fennel bulb lengthwise, then slice thinly, crosswise. Chop the fennel fronds and set aside. Slice the onion in half and slice each half thinly.
  2. Toss the fennel with the lemon juice and zest, red pepper flakes and extra virgin olive oil.
  3. To a dry, small pan, add the pignoli nuts and toast over low heat (about 3-5 minutes) paying close attention to not let them burn. Remove from the pan once fragrant and light golden brown.
  4. Once the pine nuts are cool, sprinkle on top of the fennel salad. Top the salad with the chopped fennel fronds and flaky salt. Serve immediately.

Serves 4 generously

Roasted Cherry Tomato, Beans and Pea Salad

Download the Printable PDF


Ingredients

  • 2 cups cherry tomatoes, cut in half crosswise
  • Kosher salt and freshly ground black pepper
  • 9 tablespoons olive oil
  • 3 thick-cut slices day old bread, cut into 1-inch squares
  • 2/3 cup spring green peas
  • ½ pound green beans, trimmed and sliced into 2-inch pieces
  • 3 spring onions, trimmed and sliced thinly
  • Small bunch flat leaf parsley, leaves picked from stems
  • 8 mint leaves, finely chopped
  • 1 garlic clove, grated finely
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon


Procedure

  1. Preheat oven to 375°F. Put a pot of salted water on to boil.
  2. Halve the tomatoes and lay face up on a baking tray, season lightly with salt and pepper and 3 tablespoons of the olive oil. Roast for 20-25 minutes, until lightly browned but still holding their shape.
  3. Place the bread on a roasting tray with drizzle 3 tablespoons of the olive oil and pinch of salt. Toss the bread in the oil so that the bread soaks up as possible. Bake for 10-15 minutes, turning once halfway through, until golden and crisp.
  4. Blanch the peas and green beans in boiling water for 30 seconds, cool in cold water, drain and pat dry.
  5. For the dressing, add garlic and mustard to a mixing bowl with lemon juice. Whisk in a last 3 tablespoons of olive oil until you have a thick emulsified dressing, season with salt and pepper.
  6. When the tomatoes and croutons have cooled, toss all the ingredients into the bowl with the dressing and mix well.

Serves 8

Savory Vegetable Cake

Download the Printable PDF


Ingredients

  • 2 tablespoons unsalted butter, at room temperature
  • 2 yellow onions, halved - 3 halves, finely diced, 1 half, cut into thin rings
  • 2 cloves garlic, finely chopped
  • 4 tablespoons olive oil, divided
  • 2 sprigs fresh thyme, leaves removed and lightly chopped
  • 1 sprig fresh rosemary, leaves minced
  • 1 cup broccoli florets, cooked until tender in salted boiling water
  • 1 cup unbleached all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 4 large eggs, beaten
  • 1 ball mozzarella, cut into small dice
  • ¼ cup grated cheddar cheese
  • ¼ cup Parmesan, plus extra to serve
  • ¼ cup toasted walnuts, roughly chopped


Procedure

  1. Preheat oven to 375˚ F. Line a 9-inch cake pan with parchment paper and butter the parchment paper.
  2. Heat 2 tablespoons olive oil a sauté pan over medium heat, add the onion and garlic and cook for 7 - 8 minutes until soft. Add the herbs and cook for 1 - 2 minutes more. Add the broccoli. Remove from heat.
  3. Combine the flour, baking powder and salt, pepper and red pepper flakes in a large bowl. Add the eggs, cheeses, cooked onion mixture. Pour mixture into prepared pan and top cake with onion rings, walnuts and drizzle with remaining olive oil.
  4. Bake for 35 - 40 minutes, or until firm to touch and evenly browned on top. Test the center to make sure it’s cooked through. Remove from oven & dust with additional Parmesan. Serve immediately.

Yields 4 servings

Bolognese with Spring Lamb, Spinach and Peas

Download the Printable PDF


Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped carrot
  • 6 garlic cloves, minced
  • 1 pound ground lamb (or ground beef or pork)
  • Kosher salt and freshly ground black pepper
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 large fresh rosemary sprig
  • 1 pound spaghetti
  • 1 cup thawed frozen peas
  • 5 ounces fresh baby spinach
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • ¼ cup coarsely chopped fresh parsley, plus more for garnish


Procedure

  1. In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  2. Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
  3. As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
  4. Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and ½ cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
  5. Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

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Yields 10 servings

Beet-Dyed Deviled Eggs

Download the Printable PDF


Ingredients

  • 10 large eggs
  • 2 large beets, peeled and shredded
  • 3 cups water
  • 1 ½ cups white vinegar
  • 1 teaspoon salt
  • Ice, for cooling the eggs

For the filling

  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh dill, minced + fresh sprigs, for garnish
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup caperberries, for garnish


Procedure

  1. Cook the beats in water with the vinegar and salt for 20 minutes. Drain the beets and cook the colored water to room temperature.
  2. Put the eggs in a large pot and bring to a boil. Boil for 10 minutes. When they are almost cooked lightly touch the eggs with the bottom of the glass, just enough so that air can get under the shell, for easier peeling and let them cook for another 30 seconds. Drain the eggs and put them in ice water to shock them and stop the cooking.
  3. Carefully peel the eggs and place them in colored beet water so that they are completely covered with the liquid. Let sit for at least 3 hours, preferably overnight, up to 24 hours. The longer you can leave them, the more surface of the egg will be stained.
  4. Take the eggs out of the beet water and carefully cut along the longer side and gently dig out the yolks.
  5. In a separate bowl, mix the egg yolks, mayonnaise, mustard, sour cream, lemon juice and spices. Pipe this mixture into the empty egg halves. Serve garnished with fresh dill and capers.

Makes 1 large bread

Cinnamon Sugar Star Bread

Download the Printable PDF


Ingredients

  • 2 teaspoons instant yeast
  • 3 Tablespoons granulated sugar
  • 3/4 cup lukewarm whole milk
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 1/3 cups all-purpose flour (spooned & leveled), plus more as needed
  • 1 teaspoon kosher salt

Filling

  • 1 cup light brown sugar
  • 1 tablespoon cinnamon
  • Egg wash: 1 large egg beaten with 1 Tablespoon milk
  • 2 tablespoons confectioners’ sugar


Procedure

  1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl.
  2. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
  3. If you do not have a mixer, you can mix by hand in this step. Add the butter, egg, flour, and salt. Beat on low speed for 3 minutes. Dough will be soft. Using lightly floured hands, form it into a ball. If the dough is too sticky to handle, add 1-3 more tablespoons flour, but you want a very soft dough.
  4. Place the dough in a lightly greased bowl and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes.
  5. Prepare filling: Mix the light brown sugar in and cinnamon in a small bowl, until well combined in a large baking sheet with parchment paper or a silicone baking mat and prepare your star bread filling. See all my options in the recipe notes below.
  6. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide into 4 equal pieces and, with a floured rolling pin, roll each out into a thin 10-inch circle. Place the bottom circle on prepared baking sheet. If it lost its circle shape, use your hands to form the edges back into a round shape.
  7. Top with filling, then layer the remaining circles and filling on top. The top layer does not have filling on it, so only 3 of the 4 circles will be topped with filling. Using a sharp knife or pizza cutter, cut any scraps around the edges so you have an even circle. Place a 3-inch round object or bowl in the center and make an indent. This is the center of the star. Now it’s time to cut strips from the edge to the center 3-inch circle. Using a pizza cutter, cut 16 even strips. Using both hands, grab two strips and twist them away from each other twice, then press the two ends together to make a point. Your star bread will have 8 points.
  8. Cover the shaped bread with plastic wrap or aluminum foil and let it rest for 20 minutes.
  9. Preheat oven to 350°.
  10. Bake the bread: Using a pastry brush, lightly brush the star bread with egg wash. This ensures a beautifully shiny golden brown bread. Bake for about 25- 30 minutes or until golden brown on top. If you notice the top or points browning too quickly, loosely tent the star bread with aluminum foil. Remove from the oven and cool for 5 minutes.
  11. Dust confectioners’ sugar on top and enjoy warm. Cover and store leftover star bread at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Makes 5 loaves

Easter Wreaths

Download the Printable PDF


Ingredients

For the Sponge

  • 1 cup whole milk, lukewarm
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups all-purpose flour

For the Dough

  • 2 cups (240 grams) unbleached all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1/4 cup (57 grams) unsalted butter
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange

For the Decoration

  • 5 large eggs, uncooked
  • Multicolored nonpareils or sprinkles
  • For the Egg Wash:
  • 1 large egg
  • 1 tablespoon milk


Procedure

  1. Make the sponge: In the bowl of a stand mixer, dissolve the yeast in the milk and let stand until it begins to foam, 5 to 10 minutes. Add the sugar, eggs, and flour, and stir with a rubber spatula to combine. The mixture will resemble pancake batter. Cover the bowl and set aside in a warm spot to rise for 30 minutes, until the surface is bubbly. In the meantime, take the butter out of the refrigerator, and dice it into 1/2-inch pieces.
  2. Make the dough: To the sponge, add the flour, sugar, butter, salt, vanilla, and zest. Fit the mixer with the dough hook attachment, and mix on the lowest speed until the dough comes together into a rough ball, about 1 minute. Increase the speed to level 2 and continue kneading for 7 minutes. The dough should be smooth and elastic and pull away from the sides of the bowl (the dough may still stick to the bottom of the mixing bowl).
  3. First rise: Cover the bowl and set it in a warm spot to rise for 1 1/2 hours, or until roughly doubled in size.
  4. Divide the dough: Punch down the dough and divide it into 10 equal portions (approximately 120 to 125g each).5. Assemble the loaves: Line two sheet pans with parchment paper. Use your palms to roll out each piece of dough into a 12-inch rope. Pinch two ropes together at the ends and twist them several times. Pinch the ends together so the twisted rope forms a wreath and tuck the ends underneath. Repeat with the remaining ropes of dough.
  5. Second rise: Place two loaves on each of the lined baking sheets. Cover with a damp tea towel or plastic wrap and set aside in a warm spot to rise for 1 hour, or until puffy and almost doubled in size.
  6. Prepare the oven: Arrange racks in the upper and lower thirds of the oven.
  7. Preheat the oven to 400°F.
  8. Decorate the loaves: Gently nestle a dyed uncooked egg into the center of each loaf. Make an egg wash by whisking a large egg and a tablespoon of milk together in a small bowl. Use a pastry brush to brush each loaf with a light coating of the egg wash, avoiding the dyed eggs. Sprinkle each loaf with colorful nonpareils.
  9. Bake: Bake for 20 minutes, or until golden, rotating the pans and switching their position halfway through. Transfer the loaves to a wire rack to cool. Let cool before serving.

Serves 4

Fennel Salad with Toasted Pine Nuts

Download the Printable PDF


Ingredients

  • 2 large fennel bulb and fronds
  • 1 small white onion, halved, and thinly sliced
  • ¼ cup pine nuts
  • Zest and juice of 1 lemon
  • Pinch red pepper flakes
  • ¼ cup extra virgin olive oil
  • 1 teaspoon flaky salt


Procedure

  1. Slice the fennel bulb lengthwise, then slice thinly, crosswise. Chop the fennel fronds and set aside. Slice the onion in half and slice each half thinly.
  2. Toss the fennel with the lemon juice and zest, red pepper flakes and extra virgin olive oil.
  3. To a dry, small pan, add the pignoli nuts and toast over low heat (about 3-5 minutes) paying close attention to not let them burn. Remove from the pan once fragrant and light golden brown.
  4. Once the pine nuts are cool, sprinkle on top of the fennel salad. Top the salad with the chopped fennel fronds and flaky salt. Serve immediately.

Serves 4 generously

Roasted Cherry Tomato, Beans and Pea Salad

Download the Printable PDF


Ingredients

  • 2 cups cherry tomatoes, cut in half crosswise
  • Kosher salt and freshly ground black pepper
  • 9 tablespoons olive oil
  • 3 thick-cut slices day old bread, cut into 1-inch squares
  • 2/3 cup spring green peas
  • ½ pound green beans, trimmed and sliced into 2-inch pieces
  • 3 spring onions, trimmed and sliced thinly
  • Small bunch flat leaf parsley, leaves picked from stems
  • 8 mint leaves, finely chopped
  • 1 garlic clove, grated finely
  • 1 tablespoon Dijon mustard
  • Juice of 1 lemon


Procedure

  1. Preheat oven to 375°F. Put a pot of salted water on to boil.
  2. Halve the tomatoes and lay face up on a baking tray, season lightly with salt and pepper and 3 tablespoons of the olive oil. Roast for 20-25 minutes, until lightly browned but still holding their shape.
  3. Place the bread on a roasting tray with drizzle 3 tablespoons of the olive oil and pinch of salt. Toss the bread in the oil so that the bread soaks up as possible. Bake for 10-15 minutes, turning once halfway through, until golden and crisp.
  4. Blanch the peas and green beans in boiling water for 30 seconds, cool in cold water, drain and pat dry.
  5. For the dressing, add garlic and mustard to a mixing bowl with lemon juice. Whisk in a last 3 tablespoons of olive oil until you have a thick emulsified dressing, season with salt and pepper.
  6. When the tomatoes and croutons have cooled, toss all the ingredients into the bowl with the dressing and mix well.

Serves 8

Savory Vegetable Cake

Download the Printable PDF


Ingredients

  • 2 tablespoons unsalted butter, at room temperature
  • 2 yellow onions, halved - 3 halves, finely diced, 1 half, cut into thin rings
  • 2 cloves garlic, finely chopped
  • 4 tablespoons olive oil, divided
  • 2 sprigs fresh thyme, leaves removed and lightly chopped
  • 1 sprig fresh rosemary, leaves minced
  • 1 cup broccoli florets, cooked until tender in salted boiling water
  • 1 cup unbleached all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
  • 4 large eggs, beaten
  • 1 ball mozzarella, cut into small dice
  • ¼ cup grated cheddar cheese
  • ¼ cup Parmesan, plus extra to serve
  • ¼ cup toasted walnuts, roughly chopped


Procedure

  1. Preheat oven to 375˚ F. Line a 9-inch cake pan with parchment paper and butter the parchment paper.
  2. Heat 2 tablespoons olive oil a sauté pan over medium heat, add the onion and garlic and cook for 7 - 8 minutes until soft. Add the herbs and cook for 1 - 2 minutes more. Add the broccoli. Remove from heat.
  3. Combine the flour, baking powder and salt, pepper and red pepper flakes in a large bowl. Add the eggs, cheeses, cooked onion mixture. Pour mixture into prepared pan and top cake with onion rings, walnuts and drizzle with remaining olive oil.
  4. Bake for 35 - 40 minutes, or until firm to touch and evenly browned on top. Test the center to make sure it’s cooked through. Remove from oven & dust with additional Parmesan. Serve immediately.

Yields 4 servings

Bolognese with Spring Lamb, Spinach and Peas

Download the Printable PDF


Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped carrot
  • 6 garlic cloves, minced
  • 1 pound ground lamb (or ground beef or pork)
  • Kosher salt and freshly ground black pepper
  • 3 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 1 large fresh rosemary sprig
  • 1 pound spaghetti
  • 1 cup thawed frozen peas
  • 5 ounces fresh baby spinach
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lemon juice
  • ½ cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • ¼ cup coarsely chopped fresh parsley, plus more for garnish


Procedure

  1. In a large pot or Dutch oven, heat oil over medium. Add onion and carrot and cook, stirring occasionally, until onion is softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  2. Add lamb, season with salt and pepper, and cook, stirring to break up the meat, until no longer pink, about 3 minutes. Stir in broth, heavy cream and rosemary, and bring to a boil over high heat. Reduce heat to medium, and simmer, partly covered and stirring occasionally, until mixture is thickened, about 30 minutes. (The sauce may look broken at first, but it will emulsify as it cooks.) Discard the rosemary sprig.
  3. As the sauce cooks, make the pasta: Bring a large pot of well-salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup of pasta cooking water and drain the pasta.
  4. Over medium heat, add the peas and spinach to the sauce and stir until spinach is wilted. Add the cooked pasta, butter and ½ cup of the reserved pasta cooking water to the sauce. Toss vigorously until sauce is thickened and coats the pasta, about 2 minutes, adding more pasta water if a looser sauce is desired. Remove from heat and stir in lemon juice, cheese and parsley. Season with salt and pepper.
  5. Divide pasta among bowls. Garnish with more cheese, parsley and black pepper.

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  • How To Naturally Dye Easter Eggs — Simple, Earthy, Beautiful

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