What is on your Easter menu? I am looking for some inspiration. I have company coming and need something delicious but simple to prepare in advance. Thanks everybody.http://groups.msn.com/APlaceattheTable/comeinampsitdown.msnw
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FRC - Easter Menus??
- Thread starter neenerx2
- Start date
Hi Neener! Will be bringing Charlie's Rec:Oven-Roasted vegies w/ Salsa Verde (m)
We have made this for a few years....It tastes of Spring. We use many different Vegies; basically whatever is fresh, on sale or looks good at Cosco!! Goes well with everything. I do make it ahead...
All the best!
Regards,
Barb
OVEN-ROASTED SPRING VEGETABLES WITH SALSA
VERDE
Serving Size : 6 Preparation Time :1:20
1 lemon -- halved
12 baby artichokes
Olive Oil Spray
2 large fennel bulbs --
trimmed, each cut lengthwise into 8 wedges
6 leeks -- slender,
(white and pale green parts only) root ends
trimmed, each leek cut lengthwise in half
18 thick asparagus spears --
tough ends trimmed
12 Small Carrots -- slender,
peeled
Olive oil
SALSA VERDE -- (See
Recipe)
Squeeze juice from lemon halves into large
bowl; add lemon halves. Fill bowl with
water. Trim stem of 1 artichoke. Starting at
base, bend leaves back and snap off where
leaves break naturally, continuing until all
tough outer leaves have been removed. Using
small sharp knife, trim outside of base
until smooth and no dark green areas remain.
Cut artichoke lengthwise in half. Using tip
of knife, remove any purple-tipped leaves
from center. Add artichoke to lemon water.
Repeat with remaining artichokes. Bring
large pot of salted water to boil. Drain
artichokes. Add to boiling water; cook until
just tender, about 8 minutes. Drain; set
aside. (Can be made 1 day ahead; cover and
chill.)
Preheat oven to 375°F. Spray 3 large rimmed
baking sheets with nonstick spray. Arrange
artichoke halves, fennel and leeks in single
layer on 2 prepared sheets. Arrange
asparagus and carrots in single layer on
third sheet. Brush vegetables with olive
oil. Sprinkle with salt and pepper. Roast
vegetables until tender, turning over
halfway through, about 35 minutes total for
artichokes, fennel and leeks and 20 minutes
total for asparagus and carrots.
Divide vegetables among 6 plates. Drizzle
Salsa Verde over and serve.
SALSA VERDE
Preparation Time :0:203 cups fresh Italian
parsley -- loosely packed leaves (from about
1 very large bunch)
1/2 cup extra-virgin olive
oil
3 green onions --
sliced
3 tablespoons fresh lemon juice
3 garlic cloves --
peeled
2 anchovy fillets --
(optional)
1 tablespoon capers
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon peel
Combine all ingredients in processor. Using
on/off turns, process until coarse paste
forms. Season with salt and pepper. (Can be
made 1 day ahead. Cover; chill.)
We have made this for a few years....It tastes of Spring. We use many different Vegies; basically whatever is fresh, on sale or looks good at Cosco!! Goes well with everything. I do make it ahead...
All the best!
Regards,
Barb
OVEN-ROASTED SPRING VEGETABLES WITH SALSA
VERDE
Serving Size : 6 Preparation Time :1:20
1 lemon -- halved
12 baby artichokes
Olive Oil Spray
2 large fennel bulbs --
trimmed, each cut lengthwise into 8 wedges
6 leeks -- slender,
(white and pale green parts only) root ends
trimmed, each leek cut lengthwise in half
18 thick asparagus spears --
tough ends trimmed
12 Small Carrots -- slender,
peeled
Olive oil
SALSA VERDE -- (See
Recipe)
Squeeze juice from lemon halves into large
bowl; add lemon halves. Fill bowl with
water. Trim stem of 1 artichoke. Starting at
base, bend leaves back and snap off where
leaves break naturally, continuing until all
tough outer leaves have been removed. Using
small sharp knife, trim outside of base
until smooth and no dark green areas remain.
Cut artichoke lengthwise in half. Using tip
of knife, remove any purple-tipped leaves
from center. Add artichoke to lemon water.
Repeat with remaining artichokes. Bring
large pot of salted water to boil. Drain
artichokes. Add to boiling water; cook until
just tender, about 8 minutes. Drain; set
aside. (Can be made 1 day ahead; cover and
chill.)
Preheat oven to 375°F. Spray 3 large rimmed
baking sheets with nonstick spray. Arrange
artichoke halves, fennel and leeks in single
layer on 2 prepared sheets. Arrange
asparagus and carrots in single layer on
third sheet. Brush vegetables with olive
oil. Sprinkle with salt and pepper. Roast
vegetables until tender, turning over
halfway through, about 35 minutes total for
artichokes, fennel and leeks and 20 minutes
total for asparagus and carrots.
Divide vegetables among 6 plates. Drizzle
Salsa Verde over and serve.
SALSA VERDE
Preparation Time :0:203 cups fresh Italian
parsley -- loosely packed leaves (from about
1 very large bunch)
1/2 cup extra-virgin olive
oil
3 green onions --
sliced
3 tablespoons fresh lemon juice
3 garlic cloves --
peeled
2 anchovy fillets --
(optional)
1 tablespoon capers
1 tablespoon Dijon mustard
1 1/2 teaspoons grated lemon peel
Combine all ingredients in processor. Using
on/off turns, process until coarse paste
forms. Season with salt and pepper. (Can be
made 1 day ahead. Cover; chill.)
richard-in-cincy
Well-known member
Im' making Greek Roast Leg of Lamb that Dawn/MO posted
I usually have a rustic plum sauce to go with leg of lamb but I'm looking for a more refined one. I also have to have my Uncle Ben's long grain wild rice and Belgian carrots sautéed in butter and garlic.
This recipe looks like a real winner.
http://www4.condenet.com/HyperNews/get/archive_swap59601-59700/59613.html
I usually have a rustic plum sauce to go with leg of lamb but I'm looking for a more refined one. I also have to have my Uncle Ben's long grain wild rice and Belgian carrots sautéed in butter and garlic.
This recipe looks like a real winner.
http://www4.condenet.com/HyperNews/get/archive_swap59601-59700/59613.html