Easter Menu, Home Cooked Style
Easter Menu, Home Cooked Style
Your Easter meal just became a breeze! Below is a menu of options to serve for Easter. Choose an appetizer and side, or two and one of the entree options to make your meal!
Each recipe serves 6
Appetizers
Key Lime Pie Fruit Dip
Ingredients:
½ brick cream cheese
½ jar Key Lime Pie Jam
1 cup Whipped Cream
1 bag Terrapin Ridge Farms Cinnamon Pretzels
Assortment of fruit such as, strawberries, apples, or grapes.
Directions:
Combine cream cheese, Key Lime Pie Jam, and whipped cream together. Place in a serving bowl and serve with cinnamon pretzels and fruit.
Salmon Hatch Chile Cream Cheese Roll Ups
Ingredients:
8-12 oz of Smoked Salmon
1 jar Terrapin Ridge Farms Hatch Chile Cream Cheese
Chopped Red Onion
Capers
Directions:
Lay out salmon on workable counter top or cutting board. Roll all of the salmon pieces flat, make sure they are touching either other. Do not separate the salmon pieces, you need it into a flat sheet to roll. Spread a thin layer of Hatch Chile Cream Cheese on the salmon, lightly sprinkle capers and diced red onion. Slowly and carefully roll together. Cut into 1 inch pieces, if they are not staying rolled use a toothpick to hold together.
Deviled Eggs
Ingredients:
- 12 large Hard Boiled eggs
- 2 tablespoons mayonnaise
- 1 tbsp Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze
- 1/8 teaspoon salt
- Dash of pepper
Directions:
Slice eggs in half lengthwise, carefully remove yolks. Mash yolks with mayonnaise. Add Spicy Chipotle, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Squeeze a swirl on top of each egg, or plate the eggs and garnish the eggs and the plate together. Chill to let set. Garnish with Spicy Chipotle before serving.
Sides
Asparagus with Pesto
Ingredients:
3 bunches of asparagus
Olive Oil
Terrapin Ridge Farms Pesto Aioli
Directions:
Pre-heat oven to 425 degrees. After rinsing the asparagus place it on a baking sheet. Drizzle and rub in olive oil. Cook at 425 degrees for 15 minutes. Once cooled, drizzle in Terrapin Ridge Farms Pesto Aioli.
Dill Pickle Potato Salad
Ingredients:
3 lb's gold potatoes with skin, cut in large cubes
1 jar Terrapin Ridge Farms Dill Pickle Mustard
1 white onion, chopped
2 cups mayo (more or less, depending on how you like it)
S & P to taste.
Directions:
Boil potatoes in salted water until potatoes are fork tender, strain. Add potatoes to a large bowl and combine with everything else, lightly smashing the potatoes as you mix together. The consistency should be a combo of smashed potatoes and chunks. Put in fridge and let cool. Enjoy!!
Sweet Red Onion Spring Salad
Ingredients:
Spring Salad mix (2 bags)
1 cup Strawberries, sliced
Terrapin Ridge Farms Sweet Red Onion White Balsamic Dressing, to taste
½ cup Chopped Red Onions
½ cup Walnuts
Goat Cheese, crumbled, desired amount
Directions:
Toss ingredients in a large bowl and serve!
Ginger, Miso and Honey Green Beans
Ingredients:
2 lb Green beans, trimmed
2/3 cup Sliced green onion
½ cup Chopped roasted cashews, divided
Terrapin Ridge Farms Ginger, Miso & Honey Dressing
Directions:
Bring a large saucepan filled two thirds with water to a boil; add beans. Cook beans until just tender, about 7 minutes. Drain in colander under cold running water. In a large bowl add beans, green onions, 1/4 cup of the cashews and 1/2 jar of Terrapin Ridge Farms Ginger, Miso & Honey Dressing; toss well and transfer to a serving bowl. Sprinkle top with remaining cashews.
Entree
Lemon Honey Salmon Filet
Ingredients:
2 tbsp Butter
4 tbsp Terrapin Ridge Farms Lemon Honey Vinaigrette
6 salmon filets
S&P
Directions:
Pre-heat oven to 450 degrees F. Blend Lemon Honey Vinaigrette together, well. Brush salmon with Lemon Honey Butter compound and place on a non-stick baking sheet, skin side down. Bake for approximately 12 minutes and add another layer of Lemon Honey Butter Compound. Cook for 2 more minutes and serve with Lemon Honey Butter Compound.
Cherry Pomegranate Lamb
Ingredients:
3 racks of lamb (serve 3 pieces per person)
1 jar of Terrapin Ridge Farms Cherry Pomegranate Habanero Sauce
S&P
Directions:
Season the lamb by liberally spreading Cherry Pomegranate Habanero Sauce on the lamb. Sprinkle salt and pepper and place lamb into an airtight plastic bag. Marinate at room temp for approximately 2 hours. Preheat oven to 450 degrees. Place lamb in the center of the oven and roast at 450 degrees F for approximately 10 minutes. Lower heat to 300 degrees F and continue roasting for approximately 20 minutes. 125 degrees F for rare, 135 degrees for medium rare. Spread more Cherry Pomegranate Habanero Sauce and serve!
Ham with Gourmet Mustard
Serve your Easter ham with one of our delicious mustards or sauces:
Pecan Honey Mustard
Peach Honey Mustard
Creamy Garlic Mustard
Roasted Pineapple Habanero Sauce
Your Easter meal just became a breeze! Below is a menu of options to serve for Easter. Choose an appetizer and side, or two and one of the entree options to make your meal!
Each recipe serves 6
Appetizers
Key Lime Pie Fruit Dip
Ingredients:
½ brick cream cheese
½ jar Key Lime Pie Jam
1 cup Whipped Cream
1 bag Terrapin Ridge Farms Cinnamon Pretzels
Assortment of fruit such as, strawberries, apples, or grapes.
Directions:
Combine cream cheese, Key Lime Pie Jam, and whipped cream together. Place in a serving bowl and serve with cinnamon pretzels and fruit.
Salmon Hatch Chile Cream Cheese Roll Ups
Ingredients:
8-12 oz of Smoked Salmon
1 jar Terrapin Ridge Farms Hatch Chile Cream Cheese
Chopped Red Onion
Capers
Directions:
Lay out salmon on workable counter top or cutting board. Roll all of the salmon pieces flat, make sure they are touching either other. Do not separate the salmon pieces, you need it into a flat sheet to roll. Spread a thin layer of Hatch Chile Cream Cheese on the salmon, lightly sprinkle capers and diced red onion. Slowly and carefully roll together. Cut into 1 inch pieces, if they are not staying rolled use a toothpick to hold together.
Deviled Eggs
Ingredients:
- 12 large Hard Boiled eggs
- 2 tablespoons mayonnaise
- 1 tbsp Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze
- 1/8 teaspoon salt
- Dash of pepper
Directions:
Slice eggs in half lengthwise, carefully remove yolks. Mash yolks with mayonnaise. Add Spicy Chipotle, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Squeeze a swirl on top of each egg, or plate the eggs and garnish the eggs and the plate together. Chill to let set. Garnish with Spicy Chipotle before serving.
Sides
Asparagus with Pesto
Ingredients:
3 bunches of asparagus
Olive Oil
Terrapin Ridge Farms Pesto Aioli
Directions:
Pre-heat oven to 425 degrees. After rinsing the asparagus place it on a baking sheet. Drizzle and rub in olive oil. Cook at 425 degrees for 15 minutes. Once cooled, drizzle in Terrapin Ridge Farms Pesto Aioli.
Dill Pickle Potato Salad
Ingredients:
3 lb's gold potatoes with skin, cut in large cubes
1 jar Terrapin Ridge Farms Dill Pickle Mustard
1 white onion, chopped
2 cups mayo (more or less, depending on how you like it)
S & P to taste.
Directions:
Boil potatoes in salted water until potatoes are fork tender, strain. Add potatoes to a large bowl and combine with everything else, lightly smashing the potatoes as you mix together. The consistency should be a combo of smashed potatoes and chunks. Put in fridge and let cool. Enjoy!!
Sweet Red Onion Spring Salad
Ingredients:
Spring Salad mix (2 bags)
1 cup Strawberries, sliced
Terrapin Ridge Farms Sweet Red Onion White Balsamic Dressing, to taste
½ cup Chopped Red Onions
½ cup Walnuts
Goat Cheese, crumbled, desired amount
Directions:
Toss ingredients in a large bowl and serve!
Ginger, Miso and Honey Green Beans
Ingredients:
2 lb Green beans, trimmed
2/3 cup Sliced green onion
½ cup Chopped roasted cashews, divided
Terrapin Ridge Farms Ginger, Miso & Honey Dressing
Directions:
Bring a large saucepan filled two thirds with water to a boil; add beans. Cook beans until just tender, about 7 minutes. Drain in colander under cold running water. In a large bowl add beans, green onions, 1/4 cup of the cashews and 1/2 jar of Terrapin Ridge Farms Ginger, Miso & Honey Dressing; toss well and transfer to a serving bowl. Sprinkle top with remaining cashews.
Entree
Lemon Honey Salmon Filet
Ingredients:
2 tbsp Butter
4 tbsp Terrapin Ridge Farms Lemon Honey Vinaigrette
6 salmon filets
S&P
Directions:
Pre-heat oven to 450 degrees F. Blend Lemon Honey Vinaigrette together, well. Brush salmon with Lemon Honey Butter compound and place on a non-stick baking sheet, skin side down. Bake for approximately 12 minutes and add another layer of Lemon Honey Butter Compound. Cook for 2 more minutes and serve with Lemon Honey Butter Compound.
Cherry Pomegranate Lamb
Ingredients:
3 racks of lamb (serve 3 pieces per person)
1 jar of Terrapin Ridge Farms Cherry Pomegranate Habanero Sauce
S&P
Directions:
Season the lamb by liberally spreading Cherry Pomegranate Habanero Sauce on the lamb. Sprinkle salt and pepper and place lamb into an airtight plastic bag. Marinate at room temp for approximately 2 hours. Preheat oven to 450 degrees. Place lamb in the center of the oven and roast at 450 degrees F for approximately 10 minutes. Lower heat to 300 degrees F and continue roasting for approximately 20 minutes. 125 degrees F for rare, 135 degrees for medium rare. Spread more Cherry Pomegranate Habanero Sauce and serve!
Ham with Gourmet Mustard
Serve your Easter ham with one of our delicious mustards or sauces:
Pecan Honey Mustard
Peach Honey Mustard
Creamy Garlic Mustard
Roasted Pineapple Habanero Sauce
