Easter is the Sunday, April 20th. Whether you’re hosting your family for an Easter feast or heading to a friend’s house for dinner, these simple recipes are sure to be a delicious crowd pleaser!
Kings Food Markets, a gourmet food market located in New Jersey, New York and Connecticut, is the one-stop destination for all of your holiday needs. Here is a sampling of their unique Easter products to keep your holidays fresh and delicious.
Give the traditional chocolate bunny a facelift this Easter with these tasty treats!
- Chocolate Covered Rice Crispy Treats: What’s better than these crispy-yet-gooey bars? Dipping them in chocolate! Kids and adults alike will love them. Be sure to try Kings’ Long Grove Easter Playful Pals.
- Ice Cream Bars: Warm weather (which we hope is on the horizon!) calls for a cool treat, and the song rings true – we all scream for ice cream! No matter your age, ice cream bars are a favorite among all. Check out Kings’ favorite: Long Grove Ice Cream Bars.
- Organic Gummy Bears: Switch up the jelly beans to gummy bears this year with Kings’ Yummy Earth Organic Gummy Bears Easter. With real fruit extracts and no gluten, dairy, nuts, soy, or artificial colors/dyes, you can rest easy that these treats are good beyond their taste.
Easter foods can be delicious but typically aren’t the most healthy. While most people tend to save their cheat days for holidays and throw calorie counts out the window, there are still delicious ways to indulge without the guilt this Easter. Natural food Chef Jesa Henneberry specializes in preparing nutritious meals for people who are trying to lose weight or for those who have food allergies. After graduating from the Natural Gourmet Institute in New York City, Henneberry has made savory Vegan and Paleo dishes for celebrity clients that you can now recreate at home!
Grilled Jerk Chicken Thighs with Mango Chutney
Jerk chicken ingredients:
- 1/3 C sliced scallions
- ½ small red onion
- 1 large clove garlic
- 1T coconut sugar
- 2T lime juice
- 2T extra virgin olive oil
- ½ tsp allspice
- 1 ½ tsp dried thyme leaves
- 1T habanero mustard
- 1 large jalapeno pepper seeded
- ¼ tsp salt
- 1½ lb boneless skinless chicken thighs
Mango chutney ingredients:
- ½T extra virgin olive oil
- 1 small red onion medium dice
- 1 T minced fresh ginger
- 1 jalapeno pepper seeded and finely diced
- 1 clove of garlic
- ¼ tsp salt
- 2 cups diced mango
- 1 red bell pepper medium dice
- ¼ cup coconut or apple cider vinegar
- Combine scallions, red onion, garlic, sugar, lime juice, olive oil, allspice, dried thyme leaves, mustard, jalapeno pepper and salt in a food processor; process until smooth.
- Pour onion mixture over chicken into a medium bowl, toss to coat and allow to marinade for 30 minutes.
- Remove chicken from marinade, season with salt and pepper.
- Heat a grill pan on high heat. Grill chicken for 5 minutes on each side or until done, allowing nice grill marks to appear.
- Heat ½T olive oil in a small saucepan on medium heat. Sauté onions, ginger, jalapeno pepper, garlic and salt until onion is becoming translucent. Add diced mango and bell pepper; continue to sauté until mango starts to soften, about 5 minutes. Pour vinegar into pan and continue cooking until mango is fork tender and most of the vinegar has cooked off. Season with additional salt and pepper if desired.
- Spoon mango chutney over grilled chicken thighs to enjoy!
Caviar and Yogurt Topped Cucumber Slices:
Caviar is one of the most festive and elegant party foods. It is considered the “food of kings,” not just because it is such a delicious indulgence, it is also incredibly healthy. Usually served on miniature pancakes potatoes or crackers with sour cream, we are it up with a low carb cucumber base and a small dollop of Greek yogurt. Just as divine!
Serves: about 15
Serving size: 3 slices
- 1 Cup plain full fat Greek yogurt, strained through a coffee filter overnight.
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp salt
- 2 English cucumbers, sliced on the bias ¼” thick
- 1, 2 oz jar of caviar (I used whitefish caviar)
- 1, ¾ oz box of chives, cut into ½” lengths
- In a mixing bowl, fold the yogurt with paprika, cumin and salt until well mixed.
- Using a teaspoon or small scooper, place a dollop of yogurt mixture on the center of each cucumber slice. Top the dollop of yogurt with ¼ tsp caviar. Top each with 2 pieces of chive in a diagonal “x” fashion.
- Arrange on a platter to serve. Enjoy!
Who needs marshmallows and jelly beans when you can celebrate Easter Sunday (and the day after, which is another holiday in Italy known as Pasquetta, meaning “Little Easter”) on a feast filled with springtime Italian cuisine?!
2014 New York Emmy Award Nominee Vic Rallo is the host of the PBS show, Eat!Drink!Italy! with Vic Rallo. Vic is also the author of 21 Wines, owner of Rallo Wines, and owner of two Jersey Shore restaurants—Basil T’s Brewery and Italian Grill in Red Bank and Undici Taverna Rustica in Rumson. Below are two of Vic’s modern recipes for classic Italian dishes.
- 1 pound of aborio rice
- 4 cloves of peeled garlic (crushed)
- ½ cup fine chopped onion
- ½ pound fresh porcini (cut into quarters length wise)
- 7 ounces extra virgin olive oil
- ½ pound fresh ripe grape tomato
- ¼ cup chopped Italian parsley
- ½ ounce dried porcini mushroom
- 40 ounces water
- Salt and freshly ground black pepper
As you make the risotto you will continually need liquid to add to the risotto. On the back of the stove in a pot that will hold 6 quarts of water, heat the pot until the water is simmering. In that water put ½ ounce of dried porcini and sea salt to taste. The water should taste seasoned. This will flavor the water so your risotto is not bland and flavorless. In a large fondo (a pan six inches high and approximately twenty inches round) add 4 ounces of olive oil at medium heat, when heated add the finely chopped onion and sauté until translucent. Now add the rice to the fondo, the idea is to lightly toast the rice before adding the liquid. Using a wood spoon stir the rice until so it does not stick, until it starts to toast and turn light brown approximately 4-5 minutes. Use the spoon to push the rice against the sides of the fondo as stirring. This process allows the rice to release more starch during cooking. Once the rice is lightly toasted using a 6-ounce ladle begin to ladle the hot liquid from the pot on the back of the stove into the rice one ladle at a time. Remember to keep stirring the rice as it prevents the rice from sticking to the pan but it also helps the rice release its starch, which is vital to the creaminess of risotto. As each ladle of liquid is absorbed by the rice, it is gaining flavor and texture, as each ladle of liquid is absorbed add another ladle to the rice. Making great risotto is tedious but worth it in the end! Keep stirring the risotto with the wood spoon and adding liquid until the rice becomes very creamy and tender, but the center of each rice grain should still be firm, al dente. This entire process should take approximately twenty minutes and use eight to ten ladles of water. Place in serving bowls immediately.
In a fourteen inch sauté pan put three ounces of olive oil and heat at medium heat. As oil starts to get hot add the crushed garlic to the sauté pan. Continue to sauté the garlic until the garlic starts to brown. At this point add the porcini mushrooms, tomatoes, parsley and salt and freshly ground pepper to taste. Cook for five to seven minutes until tomatoes start to split open, place a spoonful of the porcini mixture on top of each serving of risotto. Finish the serving plates with a drizzle of extra virgin olive oil.
Carciofi Ripieni (Stuffed Artichoke)
Yield: One artichoke per person
- 4 jumbo – 18 count artichokes
- 1 piece of day old focaccia or Italian bread (grind in food processor)
- 8 ounces grated Grana Padano
- 2 ounces chopped fresh Italian Parsley
- ½ cup chop fresh garlic sautéed until light brown
- ½ cup of onions chopped fine and sautéed till translucent
- 10 ounces Paesano extra virgin olive oil
In a medium-mixing bowl combine ground focaccia, parsley, garlic, onions, 8 ounces Grana Padano, Fresh ground black pepper, and 6 ounces of olive oil. In a 8 quart sauce pan fill it ½ full with water add 1 teaspoon sea salt. Cut and clean artichokes. Spread artichoke leaves open and push bread mixture into each artichoke. You want stuff each artichoke to the top with bread mixture. Place artichokes in saucepan they need to fit snug but not tight. Cook at medium heat for approximately 45 minutes. The true test is to pull on artichoke leaves to check if they are done. If leaves fall off easily artichokes they are cooked. Serve each artichoke in a bowl spoon some of broth left in pot over each artichoke. Finish with Paesano extra virgin olive oil and grated Grana Padano cheese.