10 Easy Easter Recipes

Easter is tomorrow! Yippee! I love Easter. It's always such a happy, joyful morning for religious reasons of course but also because it feels like the official 'Welcome Spring' day. When I was a kid, my mom dressed my sister and me in frilly pastel dresses, white lacy gloves and girly hats. Her Southern soul just needed her girls to be dressed to the nines on such an important holiday and, truthfully, I loved it.

I may not wear those things these days (I might get some strange looks if I did) but I do try to make some special dishes to help celebrate Easter with my family. Are you having trouble completing your Easter menu? Not to worry! I've collected 10 of my favorite easy Easter recipes from Set the Table and around the web to help you out!

1. Bourbon Thyme (with Meyer Lemonade) from Set the Table

It's Bourbon Thyme! | Set the Table

2. Japanese Bloody Mary from Set the Table

Japanese Bloody Mary | Set the Table

3. Herb Lemonade Station from HonestlyYUM

(PHOTO CREDIT: HonestlyYUM)

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4. Roasted Carrot Soup with Greek Yogurt from Set the Table

Silky Carrot Soup with Tillamook Farmstyle Greek Yogurt | Set the Table

5. Miso Deviled Eggs from Set the Table

Miso Deviled Eggs | Set the Table

6. Lamb Bolognese from HonestlyYUM

(PHOTO CREDIT: HonestlyYUM)

Bucatini-lamb-bolognese

7. Ham & Sausage Hashbrown Egg Bake from Pinch of Yum

(PHOTO CREDIT: Lindsay from Pinch of Yum)

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8. Magic Custard Cake from White on Rice Couple

(PHOTO CREDIT: Todd & Diane from White on Rice Couple)

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9. No Rise Cinnamon Rolls from Set the Table

No Rise Cinnamon Rolls

10. Lavender Latte from Turntable Kitchen

(PHOTO CREDIT: Turntable Kitchen)

I think serving coffee or tea at the end of a nice meal is a requirement. It provides time for everyone to relax and linger at the table just a little longer, talking about life and how full your tummy is and what you enjoyed the most about the meal. There is nothing like those last, sweet moments around the table reflecting on the time spent with those you love. This lavender latte is the perfect way to close a fabulous meal.

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Cocktail Friday: Japanese Bloody Mary

I started planting some seeds yesterday. San Marzano tomatoes, basil, bibb lettuce, chard, kale and radishes, to be exact. Last year, though my intentions were good, I had to buy starter plants for every single thing we grew. The reason, you ask? Our beautiful, obnoxious, and far too curious black lab decided to tear up my seed trays last spring. Twice. So I eventually gave up and decided seeds were not in the cards for us just yet. I planted 28 tomato plants. No, I don't know where they will all go just yet. I think I'll cross that bridge when I come to it since there's no guarantee all the seeds will become actual plants. Some will go to better homes but I hope to have several to keep to myself so I can make lots of sauce and can it. I'm not going to get too excited just yet. While I don't think my thumb is black, it is not bright green. Gardening does not come easily to me and I've had quite a few mishaps. Baby steps, right?

Not only is it the season for gardening, we are heading into prime brunch season. Mimosas, Bloody Marys, various cheesy, hot sauce speckled, buttery egg dishes, bacon, and cinnamon rolls galore. Oh...healthy things too. None are coming to mind though.

I first made a version of these Japanese Bloody Marys in 2009. We were in Tokyo, Japan and had survived our first 6 months living a world away from all the things we knew and all the people we loved. Fortunately, we had quickly developed a Tokyo 'family' with whom we celebrated Easter. We spent the day on the banks of the Tamagawa, a river not far from the school where we all taught. We grilled, drank, laughed, and got minor sunburns. It was a fantastic day.

I've taken the recipe I used that day and fixed it up a bit. I added spicy shichimi togarashi, a blend of red pepper flakes commonly used in Japan, along with some wasabi for a horseradish-like bite, and salty-sweet soy sauce in place of worcestershire sauce. The result is a perfectly balanced Bloody Mary that has hints of its classic counterpart but adds a nice change to the world of Bloody Mary creations.

Cheers to Friday and brunch and gardening and Spring!

Japanese-Inspired Bloody Mary

Ingredients

• 2 cups tomato juice, low sodium
• 1 1/2 teaspoons wasabi paste
• 2 teaspoons soy sauce
• 1 teaspoon shichimi togarashi
• 2-3 tablespoons fresh lemon juice
• 5 oz vodka or gin
• celery salt
• Garnishes
• celery stalks
• thick cut applewood smoked bacon, cooked
• lemon wedges

Instructions

1. Put some celery salt on a plate. Using a lemon wedge, line the rims of two tall glasses. Gently dip the rims in the celery salt before filling each glass with ice.
2. In a large glass measuring pitcher, combine the wasabi paste, soy sauce, shichimi togarashi and lemon juice. Whisk until combined.
3. Pour the tomato juice over the wasabi mixture and stir to combine.
4. Put 1 1/2 oz of vodka in each ice-filled glass. Top with the tomato juice mixture and garnish with celery, bacon and lemon.

Go Sugar Free in 2014

I'm not up for making a long list of resolutions this year. It may be helpful for some, but for me it almost promises absolute failure. Instead, I am simply hoping that each day brings the opportunity to make my life a healthier one. That said, I am not above seeking a little help in achieving a healthier mind, body and spirit. Therefore, starting January 1, 2014, I will be participating in the winter Go Sugar Free course with Jacqueline Smith.

Working as a recipe developer and food blogger, I find it exceedingly difficult at times to keep tabs on my diet. Sure, we eat healthy meals, but constantly tasting food throughout the day can sometimes derail my best efforts. Participating in a class, something structured and educational, is exactly what I need to get me going on the right foot in 2014.

Kale & Asiago Frittata | Set the Table

And I have some exciting news! If you are feeling like you need to change your eating habits to sleep better, think more clearly, lose a few inches from the middle area of your body, and generally feel more whole, this class is open for enrollment through January 5! Click here if you are interested in reading more about Go Sugar Free and wish to sign up. It is a 10 week course that I'd love to go through with you! I'll be sharing recipes on Set the Table that will be delicious and sugar free. Jacqueline also has a collection of delicious meals, like thisPasta Bake, to help make the transition to sugar free even easier.

Pasta Bake

I know Jacqueline personally and can say with complete confidence that you will be immediately struck by her genuine desire to work with you and give you the motivation you need. She is an inspiring woman who is a great example of the "glow" a sugar free life can give you inside and out.

I hope you'll consider registering for her winter course! If you have any questions about the course, please leave them in the comment section below and either Jacqueline or myself will be sure to answer them.

And don't worry- I won't leave you recipeless (totally a word) at the close of 2013. Here is a perfect breakfast recipe for the morning after; the first morning of 2014 can start off fresh and healthy while also curing what ails you after holiday celebrations. Healthy kale, protein-rich eggs, and salty Asiago make for a deliciously easy breakfast, brunch, or even and easy dinner.

Kale & Asiago Frittata Recipe | Set the Table

So, here's to a healthier, happier year!

Click here to register for the 10 week course or to learn more about Go Sugar Free.

*The links provided in this post are affiliate links.

Kale & Asiago Frittata

Total Time: 35 minutes

Yield: 6-8 Servings

Ingredients

• 2 tablespoons olive oil
• 8 large eggs
• 1 bunch dinosaur kale, roughly chopped
• 1 small yellow onion, roughly chopped
• 1/3 cup shredded Asiago cheese
• salt and pepper

Instructions

1. Heat the olive oil in a 10 inch skillet over medium-high heat. (Make sure your pan is oven-safe.)
2. Add the onions and kale to the skillet and season lightly with salt and pepper.
3. Cook, stirring frequently, until the onions are translucent and the kale has wilted slightly, about 3 minutes.
4. While the vegetables are cooking, whisk the eggs in a large bowl.
5. Pour the eggs into the skillet, right over the cooked kale and onion.
6. Allow the eggs to cook until they are just set on the bottom. As the eggs cook, use a rubber (heat-proof) spatula to separate the eggs from the edge of the skillet every once in a while.
7. Once the eggs are set on the bottom, start using the spatula to make a gap between the eggs and the skillet. Tilt the skillet so the runny eggs on top run to the bottom of the pan. Continue doing this until there is no longer a substantial amount of runny eggs on the top. The top will still appear wet.
8. Sprinkle the top of the frittata with the Asiago cheese and place under the broiler. Cook until the cheese has melted and starts to turn golden brown in spots.
9. Slice the fritata and serve warm or at room temperature.

Notes

Feel free to get creative with the kinds of cheese and veggies you put in your frittata. This is a great way to use leftover meat as well!

Eggs on a Crispy Tortilla + Homemade Roasted Salsa

I have a bad habit of not finishing all the food in our refrigerator before going out and buying more. Before I know it, there isn't any room for anything else and I've forgotten about the containers of leftovers, jars of salad dressing, and half finished bottle of white wine that end up stuck in the back corners. It's like a black hole in there sometimes.

I'm just being honest. Don't judge.

Eggs, Crispy Tortilla, Homemade Salsa :: Set the Table

Lately, I've been trying to be more diligent about using what I have on hand before heading to the store. I actually love doing this because it helps me to think more creatively about dishes I can make with simple, every day ingredients. The dish photographed in this post was thrown together after an emergency visit to the vet with Decorah the dog. She had a run-in with a bee (we think) and her entire face was swollen. Not fun. Two shots and two days of Benadryl later and she's finally back to normal. Going to the vet with a toddler and a pup can be quite stressful, especially if you haven't had time to mentally prepare. It's like getting ready for a football game; you need time to get your head in the right place, plan your plays and backup plays (and backup-backup plays), and get all your gear ready. On this particular day, I tossed a few books and toys into a little monkey backpack, put a leash on my puffy-faced pup, and headed out the door without any breakfast and only half of my cup of coffee.

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Eggs on a Crispy Tortilla :: Set the Table

Needless to say, by the time we got home I needed some nourishment and fast. So, I started the broiler, spread some of my homemade roasted salsa on a whole wheat tortilla and topped it with some shredded cheese. While that was getting all melty and crispy in the oven, I fried two eggs (with nice runny yolks, of course) and chopped the last of my chives from the garden. A few drops of hot sauce and sliced avocado and I had a perfectly wonderful meal to enjoy.

What are your tricks for keeping the refrigerator clean and organized? Do you have any favorite ways to use leftovers? Tell me all about it! I clearly need help.

Eggs on a Crispy Tortilla with Homemade Roasted Salsa

Yield: 1 serving
Ingredients

• 1 whole wheat tortilla
• 1/4 cup roasted tomato salsa
• 1/4 cup shredded cheese (white cheddar, cheddar jack, or mozzarella all work)
• 1 tablespoon olive oil
• 2 eggs
• 1/2 avocado, sliced
• Fresh chives or cilantro for garnish
• Hot sauce (optional)

Instructions

1. Preheat your oven's broiler.
2. Place the tortilla on a baking sheet.
3. Spread the tortilla with the salsa and top with the shredded cheese.
4. Place under the broiler for about 3 minutes until the edges of the tortilla are crispy and golden and the cheese is melted.
5. Meanwhile, heat the olive oil in a non-stick skillet over medium heat.
6. Crack the eggs into the pan and cook until the whites are opaque, about 2 minutes.
7. Cover the pan and turn the heat to low. Allow the eggs to cook until the whites are set and the yolks are still runny, about 2 minutes more.
8. Top the tortilla with the fried eggs and sprinkle with salt and pepper.
9. Garnish with the chives and avocado. Serve with hot sauce if desired.

Baked Eggs, Rainbow Chard + Yogurt

Rainbow chard has been the most surprising thing I've grown this summer. I've cut it down and frozen a good portion to use in soups and stews this winter and it just keeps growing back with a greater yield each time. I basically have chard coming out of my ears. As a result, I've been scouring my cookbooks looking for new ways to feature greens in simple dishes that I can have for a quick, healthy lunch. This recipe for baked eggs came from Plenty by Yotam Ottolenghi and it has changed everything. About lunch, that is.

Most days, lunch consists of odds and ends from the refrigerator. That's not always terrible, but sitting down to a proper meal like this one is infinitely more fulfilling. Taking a few quite minutes to enjoy delicious, nourishing food is something I take for granted and really shouldn't. This meal reminded me of that, with it's comforting flavors and luxurious textures.

One of the greatest parts about this meal is how easy it is. The greens (I used rainbow chard but you can use anything- Ottolenghi calls for arugula) are simply sauteed in olive oil, then the eggs are tucked into the greens and baked until just set. The magic really happens with the addition of garlicky yogurt and melted butter infused with chili flakes and paprika. It is truly a perfectly balanced, delicious meal.

Baked Eggs, Rainbow Chard & Yogurt

Ingredients

• 4 cups rainbow chard or greens of your choice
• 2 tablespoons olive oil
• salt
• 4 eggs
• 3/4 cup Greek yogurt
• 1 garlic clove, crushed
• 4 tablespoons unsalted butter
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• 6 sage leaves, shredded

Instructions

1. Preheat the oven to 300 degrees F.
2. Heat the oil in a large pan over medium heat. Add the chard and saute until wilted and most of the liquid evaporates.
3. Transfer the chard to an ovenproof dish or skillet and make 4 holes for the eggs.
4. Break an egg into each hole.
5. Bake for about 15 minutes or until the whites are set. Watch them carefully because the eggs will go from not done to over done very quickly.
6. Meanwhile, combine the yogurt, garlic and some salt. Set aside.
7. Melt the butter in a small saucepan and add the red pepper flakes and smoked paprika.
8. Cook until the butter is infused with a nice red color and just begins to foam.
9. Add a pinch of salt and the sage. Remove from the heat.
10. Remove the eggs from the oven and top with a dollop of yogurt and drizzle with butter.

*Recipe barely adapted from Yotam Ottolenghi

No-Rise Cinnamon Rolls

Living in Minnesota, I got pretty used to weather extremes. But living in Denver is a completely different ballgame. We had 60+ degree weather a few days ago and then suddenly, just after the first official day of spring, winter decided to revisit us. We got an insane amount of snow over the weekend that started late Friday night and by 1am we had about 3 inches. In the morning, I woke up to at least 8 inches and it was still snowing. And it didn't stop until about 6pm that evening. I haven't experienced a snowfall like this in at least 4 years. It would snow in Tokyo, which was wonderful and beautiful, but a true snow is something I've been longing for for quite some time. I didn't even care that this particular snowfall happened at the end of March. There is something so romantic about a fresh snow, no matter when it happens.

No Rise Cinnamon Rolls

While the snow piled up outside, Brad, Riley and I enjoyed a lovely, relaxed day together. Something that hasn't happened for us in quite a while. The smell of these cinnamon rolls baking in the oven certainly helped make our morning even more enjoyable. Brad and Riley played outside in the snow while I whipped these rolls up using my favorite baking cookbook from Cook's Illustrated. Honestly, every recipe I've made out of that book has been a success and these cinnamon rolls were no exception. The ingredients are simple and few- you likely have them in your pantry already. Since planning far enough in advance to make traditional cinnamon rolls with yeast isn't often in the cards for me, this was the perfect solution to get us on the fast track to gooey, cinnamony deliciousness. Thanks to this easy recipe, I was able to bring a warm, comforting treat to the table quickly.

And for somebody, mommy's picture taking was creating too much of a delay...

Impatiently Waiting...

I've realized since we became a family of three that peaceful, happy moments like the ones we enjoyed this weekend, are increasingly important. Not just for my own spirit, but for the memories that will remain in Riley's mind. He is still very young, but making healthy habits out of play and family time will stay with him as he grows up. I know memories like these have stayed with me over the years.

So, whether you are looking for the perfect last-minute contribution to Easter Brunch or a special anytime breakfast for your family, you'll be glad to have this recipe for super easy, fast cinnamon rolls.

No-Rise Cinnamon Rolls

Recipe from Cook's Illustrated: Baking

1 Tablespoon unsalted butter, melted, for greasing the pan

Cinnamon-sugar filling

• 3/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• 1 tablespoon unsalted butter, melted

Biscuit Dough

• 2 1/2 cups unbleached all-purpose flour (Cook's Illustrated recommends King Arthur flour)
• 2 tablespoons granulated sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 6 tablespoons melted butter, cooled

Place an oven rack in the upper-middle position. Preheat your oven to 425 degrees F. Take 1 tablespoon of the melted butter and pour it in a 9-inch nonstick cake pan. Brush the butter in the pan to coat. Set aside. Take a cooling rack and spray it with cooking spray. Set aside.

Make the cinnamon-sugar filling next by combining 1/4 cup sugar with the cinnamon, ground cloves, salt and 1 tablespoon melted butter. The mixture should look like wet sand. Set aside.

Next, make the dough. Whisk the flour, 2 tablespoons sugar, baking powder, baking soda, and salt in a large bowl. In a separate small bowl, whisk the buttermilk and 2 tablespoons melted butter together. Add the buttermilk mixture to the dry ingredients and stir until the liquid is absorbed. The dough will look shaggy but that's a good thing. Turn the dough onto a floured surface and knead until it just becomes smooth.

Use your hands to pat the dough into a 12 by 9 inch rectangle and brush it with 2 tablespoons melted butter, leaving a 1/2-inch border around the edges. Spread the cinnamon sugar filling over the melted butter that you just brushed on the dough in an even layer. Press the filling firmly onto the dough. Then, use a spatula or pastry scraper to loosen the dough from the work surface. Beginning on one of the 12-inch sides, roll the dough into a log and press it down lightly. Pinch the seam to seal it, then place the log seam side down. Cut the log into 8 pieces and lightly flatten each roll. This will help seal the edges and keep the filling where it's supposed to be.

Begin by placing one roll in the center of your pan, then place the remaining 7 rolls around it. Brush the tops with the remaining 2 tablespoons butter. Bake until the edges are golden brown, about 23-25 minutes. Loosen the rolls from the pan with an offset spatula or a butter knife. Put on some oven mitts and place a large plate over the pan. Invert the rolls onto the plate and then invert them again onto the cooling rack. Allow the rolls to cool for 5 minutes before drizzling with the icing.

Serve warm topped with the glaze.

Powdered Sugar Glaze

1 cup powdered sugar

1 Tablespoon milk

1/2 teaspoon vanilla extract

Combine all ingredients in a small bowl and whisk until smooth.