Aaaaah, the Easter long weekend... finally some time to sleep in, work around the house and see the family. It was suppose to rain all weekend, but the Weather Gods were kind to us, and now it's only suppose to rain Saturday morning - that's a good thing, I was getting tired of the rainy, windy weather.
The weekend is also the perfect time to try new recipes and challenge your cooking skills. The
Canadian Family website has a bunch of tasty recipes for Easter - and they're all pretty easy. Here are my three favorites:
Appetizer - Heirloom Tomatoes With Olive Oil and Red Wine Vinegar
- Variety of heirloom tomatoes (pick different sizes, shapes and colors)
- Good quality red wine vinegar
- Olive oil
- Salt and pepper to taste
1. Choose a variety of heirloom tomatoes in different shapes, sizes and colors. Slice larger tomatoes and leave small ones whole. Arrange on a platter.
2. Splash one or two tablespoons of good quality red wine vinegar and olive oil over the tomatoes. Season with kosher salt and a few grinds of pepper. Scatter a few torn basil leaves over top and serve.
Main Course - Egg-Topped Turkey and Sweet Potato Hash
- 1 sweet potato (about 1 lb), diced
- 1 tsp olive oil
- 1 tsp minced garlic
- 1 red pepper, diced
- 2 cups diced leftover turkey breast
- 1/4 cup turkey or chicken broth
- 1/4 cup 35% whipping cream
- 2 tbsp chopped chives
- 4 eggs
1. Place diced sweet potatoes in a glass bowl and cover with plastic wrap. Microwave for 3-5 minutes or until just tender but not cooked through.
2. Meanwhile, in a large skillet, heat the oil over moderately-high heat. Add the garlic and red pepper and stir until softened, 3 minutes. Add the sweet potato and turkey; cook, stirring occasionally, until the potatoes are beginning to brown, about 5 minutes. Add the broth, cream and chives; stir, scraping up any brown bits that may have formed on bottom of pan. Transfer to serving platter and keep warm.
3. Carefully wipe out pan with paper towel and return to medium-high heat. Spray pan with oil and fry the eggs sunny-side up, about 3 to 4 minutes. Season with salt and pepper and place eggs on top of hash. Serve immediately.
Dessert - Meringue With Spring Berries
- 4 egg whites
- 1 cup sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla
- 3 cups berries
- 2 cups whipped cream
- 1/4 cup chocolate sauce
1. Preheat oven to 250°F.
2. In bowl, beat egg whites until soft peaks form. Beat in sugar, a few tablespoons at a time, until stiff glossy peaks form. Continue to beat for two minutes so sugar dissolves completely. Beat in cornstarch and vinegar; fold in vanilla.
3. Spoon meringue onto a paper-lined baking sheet. Spread out with back of spoon, forming a 10" circle shaped like a shallow nest. With the back of the spoon, create peaks around edges to help prevent cracking while baking.
4. Bake in centre of oven until crisp outside but still soft inside, about 1 hour. Reduce heat if browning quickly. Turn off oven and let cool in oven for 1 hour. Transfer meringue onto flat serving plate.
5. Spoon whipped cream into meringue nest. Arrange berries on cream. Top with chocolate sauce. To serve, cut with serrated knife.
I hope everyone has a great Easter weekend!

Weekend Suggestion: Easter Cooking