Everyone enjoys Easter but no one wants to spend hours in the kitchen. So I’ve put together a clean and delicious Easter dinner menu to keep your spirits bright and your tummy happy.
Our family is gathering this weekend to celebrate and my plan this time is to have a collaborative meal. There will be so many of us that it just makes more sense to have everyone contribute something. I have developed the menu and thought of all the little treats that everyone loves.
The theme, as always, is lean, clean, green and delicious. For some reason, I am really feeling the green! There will be a heavy emphasis on spring vegetables and salads and that is why you will see that my menu reflects this. It is also true that spring produce has a decidedly green emphasis and that some of the earliest offerings are slightly bitter. There is good reason for this. The bitter nature of greens like watercress and asparagus is to assist in cleansing the body after a winter noshing on starchier, richer foods.
Have yourself a pleasant Easter weekend. Make sure to be present in every moment because there is no greater gift than you and your time. Your loved ones want you. They want to hear your stories, enjoy your touch and bask in your energy. Be there for every minute of your life.
Hugs and Easter Joy,
Tosca Reno’s Eat Clean Easter Recipes
TOSCA RENO’S EAT CLEAN DEVILLED EGGS
8 large eggs
⅓ cup hummus (homemade if you can)
1 Tbsp Dijon mustard
1 tsp unrefined sea salt
1 tsp apple cider vinegar
¼ tsp black pepper
¼ teaspoon ground turmeric
- In a medium saucepan, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
- Peel and halve eggs lengthwise; remove yolks and transfer to a bowl. Mash with a fork; mix in hummus, mustard, turmeric and vinegar. Press through a sieve to make smooth. Season with salt and pepper.
Using a pastry bag fitted with desired tip, or small ziploc bag with hole cut into a corner, pipe yolk mixture into whites. Serve immediately, or chill up to 2 hours.
SPRING GREEN PEA SOUP WITH MINT
5 cups fresh shelled baby peas or 20 ounce bag of frozen peas
2 cups vegetable stock or bone broth
2 cups filtered water
1 cup chopped sweet onion
½ cup pea shoots (for garnish)
⅓ cup fresh mint, chopped
⅓ cup fresh parsley, chopped
¼ cup fresh chives, chopped (for garnish)
2 tablespoons rice bran or olive oil
2 teaspoons unrefined sea salt
½ teaspoon ground black pepper
- In a large saucepan add the oil and onion, cook over medium-low heat for 5 to 10 minutes, until softened.
- Add vegetable stock or broth and water and bring mixture to a boil.
- Add peas and cook for 3 to 5 minutes.
- Remove from heat, add fresh herbs, salt, pepper, and adjust for seasonings.
- Pour half of the mixture into blender (or divide the mixture in thirds) and puree/blend a little at a time until the entire mixture is creamy.
- Garnish with fresh cut chives, classic cashew cheese (recipe on blog), pumpkin seeds, hemp seeds, or pea shoots.
1 (9-10 lb) smoked/precooked ham
⅓ cup maple syrup
¼ cup pureed unsweetened applesauce
¾ tsp dried mustard powder
1 tsp water
- Preheat oven to 275ºF. Prepare baking sheet by lining with parchment. Place ham cut side down in the middle of the baking sheet.
- In a small bowl, combine maple syrup, applesauce, mustard and water. Stir to make glaze.
- Rub about half of the mixture on the outside of the ham. Cover completely with more foil. Place in oven and cook for 1.5 hours.
- After this time, pull baking sheet out of oven and remove parchment from ham. Spread remaining half of glaze over ham and lightly cover with parchment. Bake for 20-30 minutes longer.
- Slice ham and serve.
ROASTED BABY POTATOES
2 pounds baby potatoes
4 Tbsp extra virgin olive oil
1 tsp dried rosemary
4 minced garlic cloves
1 Tbsp fresh marjoram
salt and pepper to taste
Preheat oven to 375.
Toss potatoes in oil, rosemary, minced garlic and marjoram. Arrange vegetables in large roasting pan coated with olive oil. Bake for 35 minutes.
Turn potatoes with a large spoon. Add salt and pepper and roast at 425 for another 20 – 30 minutes or until the potatoes are thoroughly cooked but the edges are not burned.
BABY PEAS SALAD WITH CUCUMBER
2 cup frozen green peas
1 large English cucumber
1 head white radicchio
½ cup watercress, stems removed
1 avocado, diced
¼ cup walnuts, coarsely chopped
Creamy Cucumber Dressing
the peels and seeds from the cucumber
¼ cup full fat plain yogurt
5 Brazil nuts, chopped
1 tsp Dijon mustard
1 tsp liquid honey
1 tsp apple cider vinegar
½ tsp unrefined salt
¼ tsp black pepper
- Cook frozen peas and rinse under running cold water until completely cooled. Drain and set aside.
- Peel the cucumber and cut in half. Cut each half in half again, lengthwise. Scrape seeds out with the tip of a spoon. Save the peels and seeds to make the dressing.
- Using a mandolin thinly slice cucumber and add slices to large mixing bowl.
- Slice the radicchio and add to cucumber.
- Add watercress, cold peas, avocado and walnuts and toss gently until well combined. Set aside.
- In food processor, combine all dressing ingredients and process until smooth.
Mound salad in the center of the arugula bed and garnish with endive leaves, avocado slices and walnuts.
Drizzle as much salad dressing as you like overtop your salad just before serving.