Wednesday, March 31, 2010

Easter Recipes

A few great recipes that will leave your guests feeling impressed and satisfied.

Open Face Egg and Asparagus Panini

  • 8 pieces of sliced whole grain bread, 1 inch thick
  • 8 eggs
  • 12 asparagus
  • ½ c olive oil
  • ¼ Parmesan cheese
  • ½ micro greens for garnish
  • Salt and pepper

  1. Cut the asparagus lengthwise and blanch in salted water.
  2. Preheat oven 350 degrees Fahrenheit
  3. Slice whole grain bread into 1 inch slices and coat with olive oil and salt.
  4. Toast in the oven for 3-6 minutes to a light golden brown or crisp, but not burned.
  5. Fry eggs in a large nonstick sauté pan (cook 4 at a time max) and place a lid over the top to cook the eggs through. Salt and pepper the eggs before placing the lid.
  6. Repeat step 5 for the remainder of the eggs.
  7. Slide the eggs on to a cutting board and cut them to separate them.
  8. Place three blanched asparagus per toast and slide an egg on top; add Parmesan and garnish with micro greens.
  9. Serve!

Penne Pasta and Goat Cheese Trifle

  • 1 lb penne pasta
  • 1 c goat cheese
  • ½ c of ½ and ½
  • ½ c pesto*
  • 1 c sun dried tomatoes
  • Salt and pepper
  • Micro greens for garnish

  1. Boil pasta in a pot of salted water.
  2. Make pesto and set aside.
  3. Whisk goat cheese and ½ and ½ together; set aside.
  4. In a large bowl, toss the pesto and pasta together.
  5. In a large casserole dish or bowl, first layer the pasta, then spread the goat cheese and top with sun dried tomatoes and garnish with micro greens.
  6. Serve room temperature.
  7. Enjoy!

Scrambled eggs with Smoked Salmon, Cream Cheese, Dill and Capers


6 eggs

2 tbsp butter

2 tbsp canola oil

3 pieces of smoked salmon torn into smaller pieces

2 tbsp capers

¼ c cream cheese

A few sprigs of fresh dill

Salt and pepper to taste


In a large mixing bowl beat 6 eggs add a pinch of salt and pepper. In a large sauté pan heat on medium a little canola oil and butter. Next, add the eggs and let them cook for a few minutes. Then, fold them gently into the center by scraping the bottom and turning over in the pan. When your eggs are close to being finished add strips of smoked salmon. Continue to cook until the eggs are done. On each plate, place a dollop of cream cheese, a few capers and a small piece of fresh dill.

Crepes with Nutella and Strawberries


2 beaten eggs

1 ½ c milk

1 cup all-purpose flour

1 tbsp canola oil

Zest from ½ lemon

1 cup fresh cut strawberries

½ cup Nutella

Extra-fine powdered sugar


In a bowl mix all of the ingredients together well. Heat a 6-inch skillet grease lightly. Pour enough batter to lightly cover the pan. Once it moves freely in the pan, flip. Take it out after it is cooked and separate crepes in between parchment paper or wax paper. Fold crepes with fresh strawberries and Nutella in the middle. Let your kids sprinkle powdered sugar if the want.

"If you want something very quick layer vanilla yogurt with fresh fruit to make a pretty parfait. Make an edible centerpiece by cutting up fruit and put it in a hollowed out pineapple, recommends Moran.

For more of Moran's quick tips, lessons and recipes which are archived by topic. Moran welcomes questions about food, cooking and life in the kitchen via e-mail at For more information, visit