I love cooking. That’s one of the reasons why I’m studying nutrition! I’m also a vegetarian, so for meals on holidays I sometimes have to get pretty creative. Here’s some of what my family and I had for our lovely Easter supper!
1 Small Baguette
Trader Joe’s Bruschetta (or your favorite recipe for it!)
Preheat oven to 350 degrees.
Slice the baguette into finger-food sized slices. Place bread on a baking sheet and drizzle olive oil on each piece. Bake until the bread is crispy. Spread the bruschetta on top of each piece and sprinkle on parmesan cheese, if desired.
My dinner plate (counterclockwise): a multigrain roll, simple salad, skillet potatoes and sweet potatoes, kale and spinach ravioli (unfortunately not homemade) with ginger-infused olive oil, sautéed green beans, and gingery beet and carrot salad (recipe below!!).
Gingery Beet and Carrot Salad
Adapted from “Powerful Plant-Based Superfoods” by Lauri Boone, R.D.
2 cups diced canned beets (or fresh roasted beets, chilled)
2 cups peeled and grated raw carrots
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon grated fresh ginger
1 teaspoon of agave syrup or honey or sugar
Pinch of sea salt
1/2 cup chopped walnuts
Rinse the beets and dice them into small pieces. Grate the carrots with a hand grater or using a food processor. I recommend a food processor to save time. Grate the ginger. Combine the beets and the carrots in a medium sized bowl and stir in the oil, vinegar, ginger, sweetener of choice (I used agave and it came out great), salt, and walnuts. It’s as easy as that! This is one of my favorite side dishes because it’s so refreshing and delicious. Refrigerate until you serve it. It tastes great alone or on top of a salad of leafy greens.
I love dessert! I have such a sweet tooth…it’s dangerous! We had two beautiful desserts: a tart and a chocolate cheesecake that my mom made.
Spicy Chocolate and Gingersnap Tart with Candied Ginger Topping
“Recipe from Corked & Forked by Keith Wallace (Running Press, 2011)
8 ounces gingersnap cookies (about 32 cookies), coarsely broken
1/2 stick (1/4 cup) unsalted butter, melted
Pinch of fine salt
12 ounces bittersweet chocolate, finely chopped
1 cup heavy whipping cream
2 large egg yolks
1 large egg
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1/8 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/8 teaspoon cayenne pepper
2 tablespoons crystallized ginger, coarsely chopped
Preheat oven to 325°F.
For the crust: Finely grind the gingersnap cookies in a food processor (yielding 1 1/2 to 1 2/3 cups of crumbs). Add the melted butter and salt to the mixture, and process until moistened. Press the crumb mixture firmly onto the entire surface of 9-inch-diameter tart pan with a removable bottom. Place the pan on a rimmed baking sheet.
For the chocolate filling: Combine the finely chopped bittersweet chocolate and heavy whipping cream in a heavy, medium-sized sauté pan. Whisk over low heat until the chocolate becomes melted and smooth, about 4 minutes. Remove the pan from the heat. In a medium-sized bowl, whisk the egg yolks, egg, sugar, flour, black pepper, cinnamon, salt, and cayenne pepper until blended. Very gradually whisk the chocolate mixture into the egg mixture until smooth. Pour the chocolate filling into the crust.
Bake the chocolate tart until the filling puffs slightly at its edges and the center is softly set, about 30 minutes. Transfer to a cooling rack. Sprinkle the chopped crystallized ginger over the top of the tart. Cool the tart in its pan for 20 minutes. Gently remove the sides of the tart pan and let cool completely to room temperature.
Cut tart into thin wedges and serve.”
*Note: we used a tart pan (without a removable bottom) and it worked just fine!
Happy Marathon Monday and Patriot’s Day!! 🙂