Easter is just around the corner, and if you’re planning on cooking a festive meal, you might be wondering which grocery stores will be open for last-minute ingredient runs. Luckily, Food Lion will be open on Easter Sunday, so you can grab everything you need to make a delicious feast for your loved ones.
Whether you’re cooking a traditional ham, a vegetarian entree, or something in between, Food Lion has you covered. But instead of sticking to the same old recipes, why not try something new? Here are two delicious Easter-inspired recipes you can make with ingredients from Food Lion.
Recipe 1: Honey-Glazed Carrots
Keyword: Food Lion Open Easter Sunday
Ingredients:
- 1 pound carrots, peeled and sliced
- 2 tablespoons butter
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a small saucepan, melt butter over medium heat. Add honey, salt, and pepper and stir until well combined.
- Place carrots in a baking dish and pour honey mixture over the top, tossing to coat.
- Bake for 25 to 30 minutes, or until carrots are tender and lightly browned.
- Serve immediately, garnished with fresh parsley if desired.
Nutritional Information:
- Serving Size: 1/4 of recipe
- Calories: 100
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 200mg
- Total Carbohydrates: 15g
- Dietary Fiber: 2g
- Sugar: 12g
- Protein: 1g
Cooking Time:
30 minutes
Equipment:
- Baking dish
- Saucepan
Serving Suggestions:
These honey-glazed carrots are the perfect side dish for any Easter meal. Serve them alongside ham, roasted chicken, or your favorite vegetarian entree.
Variations:
If you don’t have honey, you can substitute maple syrup or agave nectar. You can also add other seasonings, such as garlic, ginger, or thyme, to customize the flavor.
Substitutions:
If you don’t have fresh carrots, you can use frozen or canned carrots instead. Just be sure to drain off any excess liquid before adding the honey mixture.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- If your carrots are very thick, you may want to cut them in half lengthwise before slicing them.
- Be sure to toss the carrots in the honey mixture until they are well coated, so they cook evenly.
- If you want a sweeter glaze, you can add more honey to the mixture.
Frequently Asked Questions:
- Can I use baby carrots instead of sliced carrots?
- Yes, baby carrots will work just as well in this recipe. Just be sure to adjust the cooking time accordingly, as they may cook faster than sliced carrots.
- Can I make this recipe ahead of time?
- Yes, you can prepare the honey mixture and slice the carrots up to a day in advance. Then just toss them together and bake when you’re ready to serve.
Recipe 2: Spring Pea Salad
Keyword: Food Lion Open Easter Sunday
Ingredients:
- 3 cups fresh or frozen peas
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
- If using frozen peas, cook them according to package instructions. If using fresh peas, blanch them in boiling water for 1 minute and then rinse with cold water.
- In a large bowl, combine peas, red onion, celery, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Pour dressing over pea mixture and toss to coat.
- Chill in the refrigerator for at least 1 hour before serving.
Nutritional Information:
- Serving Size: 1/4 of recipe
- Calories: 200
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 340mg
- Total Carbohydrates: 18g
- Dietary Fiber: 6g
- Sugar: 8g
- Protein: 6g
Cooking Time:
15 minutes
Equipment:
- Large bowl
- Small bowl
Serving Suggestions:
This light and refreshing salad is the perfect addition to any Easter brunch or lunch. Serve it alongside quiche, frittatas, or sandwiches.
Variations:
You can add other vegetables, such as cherry tomatoes, cucumbers, or bell peppers, to the salad for extra flavor and texture.
Substitutions:
If you don’t have fresh parsley, you can use other herbs, such as basil, cilantro, or mint. You can also use a different type of mustard, such as whole grain or spicy brown, if you prefer.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
- If you’re using fresh peas, be sure to remove the strings before blanching them.
- If you’re using frozen peas, be sure to thaw them completely and drain off any excess liquid before using them in the salad.
- You can make the dressing up to a day in advance and keep it in the refrigerator until you’re ready to use it.
Frequently Asked Questions:
- Can I use canned peas instead of fresh or frozen?
- You can use canned peas, but they won’t have the same texture as fresh or frozen. If you do use canned peas, be sure to drain and rinse them well before using them in the salad.
- Can I use a different type of onion in this recipe?
- Yes, you can use any type of onion you like. Red onion adds a nice pop of color, but you could also use white or yellow onion.
Conclusion
With Food Lion open on Easter Sunday, you have plenty of time to pick up everything you need to make a delicious holiday meal. Whether you try the honey-glazed carrots or the spring pea salad, these recipes are sure to impress your guests. So head to your nearest Food Lion and get cooking!