Easter Round-Up Part Three

 EASTER ROUND-UP  PART THREE 

Sides

Looking for a new side to upgrade your Easter meal? Try Broccoli Mash, a twist on traditional mashed potato dish made with broccoli florets and herb cream cheese. So delicious and pairs well with any meat. Recipe serves 4-6.

 Broccoli Mash

Ingredients:

• 5 large Yukon potatoes, peeled and cubed
• Half and half
• Salt and pepper to taste
• 2 cups diced broccoli florets
• 1/2 container of soft herb cream cheese e.g. Alouette Cream Cheese with Garlic and Herbs

Directions: 

• Cover cubed potaoes with water and bring to a boil. reduce to medium heat and cook 15 minutes until fork tender. 
• Rinse and drain. return potatoes back to dry pan, cover and let sit for 10 minutes. 
• Mash potatoes, add in herb cheese, salt and pepper and enough half and half  until desired consistency using mixer. Fold in chopped broccoli florets. 

Appetizer alternative using Broccoli Mash served with Raspberry Chipolte Meatballs. 

Meatball recipe previously posted https://sockfairies.blogspot.com/2017/01/game-day-snacking-part-one.html

Green Bean Caprese Salad

Cook's  Notes: A fresh salad made with your favorite classic Italian flavors. It's a colorful dish that shines at any meal.  

Ingredients:

• 5 cups fresh green beans
• 2 tablespoons balsamic vinegar
• 2 teaspoons honey 
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated
• Salt and pepper to taste
• 3 tablespoons extra virgin olive oil
• 1-1/2 cups halved cherry tomatoes
• 4 oz. cherry size fresh mozzarella cheese
• 1/4 cup fresh basil, torn leaves

Directions:

• Bring a large pot of water to a boil. While you're waiting, fill a large bowl with ice water. Once your pot is boiling, add a generous amount of salt. Working in batches, add green beans to boiling water and cook until just tender, 5-6 minutes depending on the size of beans.
• Pour green beans into bowl with ice to stop beans from cooking. Drain and pour into a large bowl. Add in tomatoes, fresh mozzarella balls and basil.  
• Whisk in a small bowl vinegar, honey, mustard and olive oil.  Pour vinaigrette dressing over green bean dish and mix well. Serve at room temperature.  

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