easter side dish

This Cobb Egg Salad from Delish.com will put all other egg salads to shame. 

Cobb Egg Salad

mayonnaise

Greek yogurt

tbsp. red wine vinegar

Kosher salt

black pepper

eggs,

avocado, thinly sliced

c. crumbled blue cheese,

c. cherry tomatoes, halved,

tbsp. chives

Not a fan of blue cheese so I used some cheddar instead. Also added a small amount of ranch seasoning and paprika to kick it up a bit - Yumm!

Sad to see  many mean  spirited People. Anyhoo, thanks for the recipe.

https://streaming.hearstdigitalstudios.com/c77e27d8-1776-49fb-bfdb-4d96e4872a4a/video_rover_16x9_1080p_hd_1522071752_54650.mp4

Cobb Egg Salad Will Change Your Life

This healthy asparagus casserole recipe from scratch is extra satisfying with mushrooms, cheese, breadcrumbs and an easy, creamy filling.

Asparagus Casserole

whole wheat panko breadcrumbs

Parmesan cheese

lemon (plus 1 tablespoon juice, divided)

unsalted butter (divided)

olive oil

asparagus

onion

all-purpose flour

2% milk

salt

basil

nutmeg

2% Greek yogurt

basil (plus additional for garnish)

Preheat

Position a rack in the upper third of your oven and preheat to broil. Lightly coat a 2-quart, broiler-safe baking dish with nonstick spray.

Stir

In a small bowl, stir together the panko, Parmesan, and lemon zest. Melt 2 tablespoons of the butter, pour over the top, then stir to moisten. Set aside.

Cook

Meanwhile, heat the oil and remaining 1 tablespoon butter in a large, wide saucepan or Dutch oven over medium heat. Add the asparagus, onion, and mushrooms. Cook, stirring frequently, until the onion is soft and golden and the mushrooms brown and have given up their liquid, about 15 minutes.

Sprinkle the flour over the top. Cook, stirring, for 1 to 2 minutes more, until all of the flour turns golden and no white bits remain.

Slowly add the milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high.

Stir in the salt, pepper, dried basil, and nutmeg. Cook and stir, allowing the sauce to bubble, running a wooden spoon or rubber spatula along the bottom of the pan to prevent sticking.

Continue cooking and stirring until the sauce reduces and thickens to resemble a creamy gravy, about 8 to 10 minutes. Run the spoon or spatula along the bottom very frequently at the end to make sure that your sauce isn’t sticking.

Remove the sauce from the heat. Stir in the Greek yogurt, 1 tablespoon lemon juice, and fresh basil. Taste and adjust the seasoning as desired.

Spoon

Spoon the mixture into the prepared baking dish and spread into an even layer.

Sprinkle

Sprinkle the breadcrumb mixture over the top.

Broil

Transfer to the oven and broil, watching closely, until the casserole is bubbling and beginning to brown on top, 1 to 3 minutes, depending on your broiler. Let stand for 5 to 10 minutes prior to serving. Garnish with additional fresh basil.

Very quick and simple version of the classic Hollandaise Sauce recipe prepared with a blender.&nbsp;

Blender Hollandaise Sauce Recipe

butter, (melted)

lemon juice

cayenne pepper, (optional)

Melt 8 tablespoons butter in the microwave.

In the meantime, add egg yolks, lemon juice, salt, cayenne pepper, and mustard to a wide mouthed mason jar.

Remove butter from microwave and let stand about 30 to 40 seconds.

Grab the immersion blender and stick it inside the  jar.

Pour the butter into the egg yolk mixture in a thin stream and begin to blend at the same time. While blending, move the immersion blender up and down, slowly, so to combine everything together, and to thicken. This should only take about 30 seconds.

Remove blender and taste for seasonings and flavor; adjust accordingly.

If it’s too thick, you can add couple teaspoons of water or lemon juice, and stir with a fork until combined. Sauce will thicken as it stands; stir in more liquid as necessary.

Use within 1 to 2 hours of making; refrigerate any leftover sauce after 2 hours of cooking.

Add a pop of colour to your Easter roast with these jewel-like radishes. Use a mixture of radishes in different colours, if you can, for a touch of spring

Roasted radishes

radishes

garlic cloves,

tbsp rapeseed oil

Heat the oven to 200C/180C fan/ gas 6. Tip the radishes and bashed garlic cloves into a roasting tin, season well and drizzle with the oil. Toss to coat the radishes and garlic.

Roast for 30-40 mins, or until the radishes are tender. Squeeze the garlic from its skins, then stir gently and serve.

Garlic Knot Rolls are irresistibly pillowy-soft and fluffy, drenched in garlic butter, and finished with Parmesan cheese. The ultimate comfort food, everyone LOVES this recipe!

Garlic Knot Rolls

unsalted butter

(296 grams) whole milk

eggs, (lightly beaten)

(25 grams) granulated sugar

(1 packet) instant yeast*

(572 grams) bread flour

garlic, (minced)

parsley, (minced**)

garlic powder

fine sea salt

egg, (lightly beaten)

Flaky sea salt, (such as Maldon)

Parmesan cheese, (finely grated)

Marinara sauce, (for serving, optional)

In a small saucepan over medium heat or in a microwave-safe bowl, heat the butter until melted. Add the milk and stir to combine. Remove from heat and let cool until lukewarm (100 to 110°F).

In the bowl of a stand mixer, combine the milk mixture, two eggs, sugar, salt, and yeast. Add about half of the flour and stir with a wooden spoon until a rough, shaggy dough forms. Attach the dough hook to the mixer, turn to medium-low speed, and gradually add the remaining flour, kneading until a cohesive dough begins to form. Increase to medium-high speed and knead for 7 to 8 minutes until a soft and smooth dough ball is formed.

Lightly spray a large, clean bowl with cooking spray. Place the dough in the bowl, cover the bowl lightly with plastic wrap, and let rise at room temperature until doubled in size, about 90 minutes***.

Prepare the dough:

Spray a 9 by 13-inch light-colored metal baking pan with nonstick cooking spray.

Punch down the risen dough and turn out onto a clean work surface. Use a bench scraper to divide into 15 equal pieces (about 70 grams each). Roll each piece into a ball, then into a 9-inch-long rope. Tie each rope into a knot, tucking the ends in, and place into the prepared pan. Repeat for all knots.

Cover loosely and let rise until puffy and nearly doubled in size, about 45 minutes to 1 hour. The dough is ready when a light press with your finger leaves a small indentation.

Shape the knots:

While the knots rise, make the garlic butter. In a small saucepan over medium-low heat, melt the butter. Add the garlic and cook, stirring often, until fragrant, about 1 to 2 minutes. Stir in the parsley, garlic powder, and salt. Remove from heat.

Prepare the garlic coating:

Preheat the oven to 400°F.

Brush the risen knots gently with the beaten egg. Bake for about 18 minutes, or until golden brown.

While still warm, brush generously with garlic butter mixture—it may seem like a lot, but let it soak into every crevice for maximum flavor. If you have any leftover garlic butter, give the knots another brush. Sprinkle with flaky sea salt and Parmesan cheese. Serve warm with marinara sauce, if desired.

Bake and finish:

These were *chefs kiss*.  Made these earlier in the day, reheated for 7ish min in a hot oven right before serving and they tasted great.  Not too garlicky, crisp tops, fluffy insides.  Will definitely make again!

This week, try Lightened Scalloped Potatoes - a hearty dish filled with garlic, onion, thyme, and savory cheesy flavors. With 12 servings, it's perfect for a crowd!

Lightened Scalloped Potatoes

lb yukon gold potatoes

butter

yellow onion, diced

garlic,

thyme

tsp pepper

cayenne

milk

tbsp arrowroot powder (or 1/2 tbsp cornstarch)

cheddar cheese

Preheat oven to 400 and spray a 7&#215;11 dish with nonstick spray. a 9&#215;13 will also work, it will just be thinner.

Slice potatoes thin, about 1/8th inch thick. Layer half of the potatoes on the bottom of the pan, in overlapping layers.

In a sauce pan, turn on medium high heat and add butter. Once melted, add in onion and saute for a few minutes until slightly softened. Add in garlic, thyme, salt, pepper, and cayenne and stir until combined well.

Whisk in milk and arrowroot powder, and bring to low simmer for a few minutes, stirring occasionally. The mixture should begin to thicken. Turn off heat.

Add in 1/3 of the cheddar cheese to the milk and stir to melt.

Pour half of the cheese sauce over the first half of the potatoes and spread out with spoon.

Add the rest of the potatoes on top in a stacked pattern. Pour the rest of the cheese sauce on top of the potatoes, and spread evenly with spoon.

Top with remaining cheese and bake for 40-45 minutes or until golden brown and bubbly.

Normally I’d be intimidated by this type of recipe but you made it so simple to make and it turns out absolutely delicious! A perfect side dish full of flavor and comfort.

Top 7 easter side dish recipes from across the web

The most viewed easter side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cobb Egg Salad

Asparagus Casserole

Blender Hollandaise Sauce Recipe

Roasted radishes

Garlic Knot Rolls

Lightened Scalloped Potatoes

Lightened Scalloped Potatoes

Top 7 easter side dish recipes from across the web

The most viewed easter side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cobb Egg Salad

Asparagus Casserole

Blender Hollandaise Sauce Recipe

Roasted radishes

Garlic Knot Rolls

Lightened Scalloped Potatoes

Lightened Scalloped Potatoes

The most viewed easter side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine