Whether the Style staff is planning Easter dinner, or we’re excited for more seasonally local produce, we’re loving these spring inspired dishes right now. Here are a few of our favorite recipes.
Artichoke & Leek Scalloped Potatoes
"Artichoke and leek scalloped potatoes with gruyere have become a tradition on our table each Easter.” - Keely Childers Heany, editor-in-chief
Leeks, artichokes and gruyere add sophistication to scalloped potatoes. This dish is a delicious partner to leg of lamb or ham during an Easter feast, and also stands alone as a filling vegetarian meal with a salad.
Ingredients: 2 leeks 2 tablespoons butter 6 potatoes (russets, red or Yukon Gold), thinly sliced (I like to use a mandolin for this) 1 cup artichokes (I use the jarred kind from Costco) ¾ pound Gruyere (you can also use half Swiss, half Gruyere to save a few bucks) Salt and pepper
Directions:
Saute 2 leeks in 2 tablespoons of butter. Layer 6 thinly sliced potatoes in a baking dish, alternating with leeks, 1 cup of artichokes, shredded gruyere (about ¾ pound total), salt and pepper. Add a dash of nutmeg to 1 cup of cream, pour over potatoes and bake, covered, for 30 minutes at 350 degrees. Uncover and bake 15 minutes more until cheese topping is golden brown. Let rest about 20 minutes before serving.
Macaroni and Cheese
“Homemade macaroni and cheese, any time of the year.” - Erica Keene, account executive.
Disclaimer: Not for those on a healthy path! Recipe is by my mother-in-law.
Ingredients:
1 pound of your favorite macaroni noodles
5 cups of milk (I use skim)
2-3 tablespoons corn starch
1/8 teaspoon dry mustard
1 egg beaten
1-2 pounds of your favorite cheese (I mix it up each time using sharp and regular cheddars, sometimes I add brie and or gruyere, the options are endless)
Directions:
Cook pasta al dente (set aside and DO NOT RINSE).
Cook rue ingredients (milk, cornstarch, eggs, mustard) low and slow, bringing to a low boil. (I prefer a non-stick pan). Once your rue is ready, add cheese and stir until melted. Pour cheese over noodles into 9- by 13-inch pan and bake at 350 for 25 minutes or until bubbly and golden on top.
Asparagus Pasta
“Pasta salad with asparagus, yum!” - Katie Walmer, art director.
Recipe and notes from my mother-in-law.
Ingredients: For the dressing: 1/3 cup olive oil 2 teaspoons Dijon 1 teaspoon honey Pinch garlic powder 1 lemon, zested and juiced Salt and freshly ground black pepper
For the pasta:
12 ounces conchiglie pasta, cooked to package instructions and shocked under cold water
4 ounces asparagus, cut in 2-inch pieces on diagonal, saute briefly in olive oil on medium high heat (I like to use extra asparagus)
1 bag frozen edamame (out of pods), defrosted
1 12-ounce jar roasted yellow peppers (or mix of red and yellow), chopped
1 shallot, minced
1 pint grape tomatoes, halved
1 cup fresh dill, chopped
Ricotta salata, for garnish (an aged ricotta with added salt that gives it a texture of feta, which would probably work as a substitute if you can’t find ricotta salata. I get mine at S. Clyde Weaver.)
Directions:
In a small bowl, whisk together the asparagus, soybeans, roasted peppers, shallots and dill. Pour dressing over salad, tossing to coat. Let salad sit and soak up flavor.
Serve topped with shaved ricotta salata.
Cran-grape Chicken Salad
“I love getting fresh micro greens from New Eastern Market and adding cran-grape chicken salad (made with Greek yogurt) on top.” - Bri Burkhart, marketing and events coordinator.
I found this recipe when I was doing the 21-Day Fix, so if you’re interested in that diet, you may want to keep this recipe in your arsenal. It’s great as a side dish or filling enough to be a meal
Ingredients: 2 cups skinless rotisserie chicken, chopped 1 cup plain Greek yogurt (sometimes I add a bit more at the end depending on consistency) 1/2 cup grapes (cut in half) 1/2 cup slivered almonds 1/4 cup dried cranberries (or one spoonful of canned cranberry sauce) 1/4 cup apple (chopped) 2 tablespoons celery, finely chopped
Directions:
Mix Greek yogurt, fruit, celery and nuts. Combine chicken and yogurt mixture and place on top of micro greens from your local market.
What to do with leftover roasted asparagus…
“Sue's Very Fancy Asparagus Sandwich (working title), is my favorite and it’s great for left over roasted asparagus!” - Sue Ottenheimer, senior account executive
Ingredients: Lightly toasted bread of your choice (I use a very thin whole wheat pita cut in half) Cream Cheese (chive or veggie makes it more interesting) Roasted asparagus
Directions:
Spread cream cheese onto one side of the bread. Cut the asparagus to fit the bread. Top with the other piece of bread and enjoy - even if your family laughs at you.
Egg Salad
“I love classic egg salad with fresh parsley!” - Joyce Kutzner, account executive
Ingredients: 1 stalk celery 1/4 cup red onion 12 eggs 1 tablespoon dill pickle relish 1/2 cup mayonnaise 2 tablespoons yellow mustard Salt & pepper Fresh parsley, chopped
“I like to roast asparagus with olive oil and seasoning, and add a drizzle of Dijon mustard and honey.” - Rick Cochran, associate publisher
