GREAT NEWS! Easter is a few weeks away which means Spring is a few weeks away! Here is a simple Easter menu you can make for your family:

  • Herb Crusted Rack of Lamb
  • Spinach Rice /w Toasted Pine Nuts
  • Honey & Balsamic Glazed Heirloom Carrots
  • Lemon Zested Green Beans
This menu was first featured in Lady York Foods 2014 Holiday magazine.  Irene and I (along with an amazing team including Fina Scroppo of The Healthy Italian Cookbook) are excited to be working on a new Summer magazine for this great grocery store.  It will be hitting shelves very soon!  Please stay tuned!

Herb Crusted Rack of Lamb


2 racks of lamb, 8 ribs and 11/2 lbs each, chine bones removed, rib bones frenched, at room temperature
salt and freshly ground black pepper
2 large cloves garlic, minced
1/4 cup (60mL) chopped fresh mint
3 tbsp (45mL) chopped fresh thyme
3 tbsp (45mL) chopped fresh rosemary
Zest of one lemon
2 tbsp (30mL) fresh lemon juice
1/4 cup (60mL) olive oil
2 tbsp (30mL) Dijon mustard

1. Preheat oven to 475°F. Season the lamb with salt and pepper.
2. Combine the garlic, mint, thyme, rosemary and lemon zest in a shallow bowl. Add the olive and lemon juice and mix until well blended.
3. Heat a large dry skillet over high heat. Put the lamb, meat side down, in the skillet and sear it for a minute to give it a nice brown crust. Turn the meat to sear it on all sides for a total of 4 minutes. Repeat with second rack.
4. Remove the meat from the skillet and coat the meaty side of the racks with the mustard. Use a tablespoon for each rack.
5. Generously rub the meat with the herb mixture to coat well.
6. Transfer the racks to a roasting pan just large enough to hold them. Cover the rib bones with strips of foil so they don’t burn and roast until medium rare, 12 to 15 minutes.
7. Let the racks rest for 5 minutes before carving.
SERVINGS 6 | PREP & COOK TIME 45 mins

 
Side Dishes

 

 

Spinach Rice with Toasted Pine Nuts

4 tbsp. (60mL) olive oil
1 pkg. (10oz/284g) fresh spinach, chopped, washed, drained
2 shallots, finely diced
4 cups (900mL) vegetable or low sodium chicken broth
2 (450mL) cups long-grain rice
1/3 cup (75mL) toasted pine nuts
sea salt freshly ground pepper

1. In a large heavy sauce pan, heat oil over medium heat and sauté the shallots for 5 mins until soften but not browned.
2. Add spinach and cook until the spinach wilts, about 2-3mins.
3. Add rice and sauté until just heated about 1min.
4. Pour in broth and cook until liquid evaporates about 15 mins.
5. Remove from heat, stir and cover and let sit for 10mins.
6. Mix in toasted pine nuts, season with salt and pepper.
7. Fluff with a fork and serve.
SERVINGS 4 to 6 | PREP & COOK TIME 45 mins
Lemon Zested Green Beans
Green beans are always a favourite side dish and provide a light and crisp side dish for any holiday dinner.
1 small bag of green beans, ends trimmed
Zest of one lemon
1 Tbsp white balsamic vinegar
2 Tbsp Extra-virgin Olive Oil
Salt & Pepper to taste
Optional topping: Roasted and slivered almonds
Bring a 4 quart pot of water to boil. Prepare a large bowl of water and ice cubes.
When the water boils, submerse the green beans and cook them just until they are bright green, 2 to 3 minutes. Once they are bright green, drain the beans and submerse them in the ice water bath (this allows the green beans to become a brighter green and makes them crisp).

 
In a small bowl make the dressing by whisking together the lemon zest, olive oil, balsamic vinegar, salt and pepper.

Drain the green beans and toss them in the dressing. Top with roasted and slivered almonds if desired.
SERVINGS 5 to 6 | PREP & COOK TIME 30 min or less
Honey and Balsamic Glazed Heirloom Carrots
The diversity of heirloom produce provides for a beautifully presented side dish. Try this healthy and flavor-packed side dish with your holiday dinner.
1 bunch of heirloom carrots, peeled, stems trimmed
1 Tbsp honey
3 Tbsp balsamic vinegar
2 Tbsp Extra-virgin Olive Oil
Salt & Pepper to taste
Preheat your oven to 450 degrees Fahrenheit. Peel carrots and slice them in half lengthwise. Trim the stems leaving about 2 inches attached for presentation.
Prepare the dressing. Whisk together the honey, balsamic vinegar, olive oil, salt and pepper. Toss the carrots in the dressing and place the carrots on a parchment lined baking sheet. Cover the stems of the carrots with foil paper to prevent them from burning.


Roast the carrots for about 20 minutes, turning once, or until the dressing has caramelized and the carrots are cooked but still firm.

SERVINGS 5 to 6 | PREP & COOK TIME 30 min or less
With Love,

Daily Tiramisu