Easter is a time to celebrate with family and friends, and what better way to do that than with wholesome, whole foods? This year, why not skip the processed sweets and opt for delicious, nutrient-packed dishes that will please everyone at the table? In this article, we’ll share with you two mouth-watering recipes that are perfect for Easter brunch or dinner. So grab your apron and let’s get cooking!
Recipe 1: Roasted Carrot and Quinoa Salad
Ingredients:
- 1 pound carrots, peeled and chopped
- 1 cup quinoa, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/3 cup crumbled feta cheese
- 1/4 cup roasted pistachios, chopped
Instructions:
- Preheat oven to 400°F.
- In a large bowl, toss the carrots with the olive oil, cumin, smoked paprika, salt, and black pepper.
- Spread the carrots out on a baking sheet and roast for 25-30 minutes or until tender and slightly browned.
- Meanwhile, cook the quinoa according to package instructions.
- In a large bowl, combine the cooked quinoa, roasted carrots, parsley, mint, feta cheese, and pistachios.
- Toss everything together until well combined.
- Serve warm or at room temperature.
Nutritional Information:
- Serving Size: 1 cup
- Calories: 276
- Total Fat: 12g
- Saturated Fat: 3g
- Cholesterol: 13mg
- Sodium: 346mg
- Total Carbohydrates: 35g
- Dietary Fiber: 6g
- Sugars: 4g
- Protein: 9g
Cooking Time:
- Preparation Time: 10 minutes
- Cook Time: 30 minutes
Equipment:
- Baking sheet
- Large bowl
- Measuring cups and spoons
Serving Suggestions:
- This salad is great on its own, but you can also serve it as a side dish with grilled chicken or fish.
Variations:
- Feel free to add other roasted veggies like sweet potatoes or beets.
- If you’re not a fan of feta cheese, try goat cheese or shaved Parmesan instead.
Substitutions:
- You can use any type of nuts you like in this recipe. Walnuts or almonds would be great.
- If you don’t have quinoa, you can use brown rice or farro instead.
Storage:
- This salad will keep in the fridge for up to 3 days.
Tips:
- Make sure to spread the carrots out on the baking sheet so they roast evenly.
- If you’re short on time, you can use pre-cooked quinoa from the store.
Frequently Asked Questions:
- Can I make this salad ahead of time? Yes, you can prepare the salad a few hours in advance and store it in the fridge until you’re ready to serve.
- Is this recipe gluten-free? Yes, this recipe is gluten-free.
Recipe 2: Lemon-Garlic Herb Roasted Chicken
Ingredients:
- 1 whole chicken (3-4 pounds)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
Instructions:
- Preheat oven to 400°F.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and black pepper.
- Rinse the chicken and pat it dry with paper towels.
- Place the chicken in a roasting pan and rub the herb mixture all over the chicken, including under the skin.
- Stuff the lemon slices into the chicken’s cavity.
- Roast the chicken for 1 hour and 15 minutes or until the internal temperature reaches 165°F.
- Let the chicken rest for 10 minutes before carving and serving.
Nutritional Information:
- Serving Size: 3 ounces
- Calories: 144
- Total Fat: 9g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 214mg
- Total Carbohydrates: 2g
- Dietary Fiber: 1g
- Sugars: 0g
- Protein: 14g
Cooking Time:
- Preparation Time: 10 minutes
- Cook Time: 1 hour and 15 minutes
Equipment:
- Roasting pan
- Small bowl
- Basting brush
Serving Suggestions:
- Pair this chicken with roasted veggies like asparagus or Brussels sprouts.
Variations:
- You can use any herbs you like in this recipe. Try sage, oregano, or parsley.
- If you don’t have a whole chicken, you can use bone-in chicken breasts or thighs.
Substitutions:
- If you don’t have fresh herbs, you can use dried herbs instead. Use 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe.
- If you don’t have lemon juice, you can use lime juice or white wine vinegar.
Storage:
- This chicken will keep in the fridge for up to 4 days.
Tips:
- Make sure to let the chicken rest before carving it. This allows the juices to redistribute and makes for a juicier chicken.
- If the skin is browning too quickly, cover the chicken with foil for the last 15-20 minutes of cooking.
Frequently Asked Questions:
- Can I use boneless, skinless chicken breasts for this recipe? Yes, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts will cook faster than a whole chicken.
- Can I make gravy with the pan drippings? Yes, you can use the pan drippings to make a delicious gravy. Simply whisk together some flour and chicken broth in a saucepan and then whisk in the pan drippings. Cook until thickened.
Final Thoughts
These two recipes are perfect for a wholesome Easter celebration. The roasted carrot and quinoa salad is packed with flavor and nutrients, while the lemon-garlic herb roasted chicken is a classic dish that never disappoints. Both recipes are easy to make and will impress your guests. So go ahead and try them out for yourself!