Easter Dinner Ideas

Easter is just a few short weeks away, and here are a couple gorgeous Easter dinner ideas. A bit most refreshing and refined than the normal glazed ham and thawed peas. Simple and natural, just what you want to gather around for a beautiful family meal.

 Salmon with Cucumber-Radish Relisheasaterdinnersalmon

  • 1 side of salmon (about 2 1/2 pounds; preferably wild), skinned
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/4 cup diced radish
  • 1/2 cup diced, peeled English cucumber
  • 1 tablespoon prepared horseradish
  • 3 tablespoons thinly sliced scallions (about 2)
  1. STEP 1

    Preheat oven to 425 degrees. Place salmon on a parchment-lined baking sheet, and drizzle with 2 teaspoons oil. Season with salt and pepper. Roast salmon until just cooked through (it will be opaque around edges), 8 to 10 minutes.

  2. STEP 2

    Meanwhile, stir together radishcucumberhorseradish, scallions, and remaining teaspoon oil until combined. Season with salt and pepper. Serve with salmon.

easterdinnerside2Potato and Leak Galette with Watercress

  • 1 large russet potato, peeled and grated (1 1/2 cups)
  • 1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
  • 3 tablespoons all-purpose flour
  • 1 pinch of freshly grated nutmeg
  • Coarse salt and freshly ground pepper
  • Extra-virgin olive oil
  • 1 cup watercress, trimmed
  • 1/2 teaspoon fresh lemon juice
  1. STEP 1

    Place potato in a bowl of cold water, and let soak for 10 minutes. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water. Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

  2. STEP 2

    Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes. Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.

  3. STEP 3

    Turn out galette. Toss watercress with lemon juice and 1 1/2 teaspoons oil, and place on top of galette. Slice into 8 wedges.

Love these and want some more clever recipes for Easter?? Go to MARTHA STEWART x

Gluten Free is all the rage, and you will be also after making these gluten free fudge brownies. It’s a bit of a trend, going gluten free, and most people have no idea what it’s in or why people stay clear from it. Gluten gives elasticity to dough helping it to rise and to keep its shape and is a protein composite found in wheat and other grains, including barley and rye. Those that are physically gluten intolerant experience systems such as bloating, abdominal discomfort or pain, constipation and diarrhea. So if you’re intolerant, it makes sense to stay far away from foods containing gluten. Those who are not, may find some benefits if they focus on substituting white flour based foods with whole beans, legumes, brown rice and oats.

Brownies are in no way healthy, but if you can’t ever indulge in a bit of gluten based food, this will make up for it a tiny bit.

 

INGREDIENTS

Fudge Pecan Brownies

Fudge Pecan Brownies

  • 6 tablespoons unsalted butter, cut into pieces, plus more for pan
  • 1/3 cup cornstarch (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 12 ounces semisweet chocolate chips
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 1 cup chopped toasted pecans

DIRECTIONS

  1. STEP 1

    Preheat oven to 350 degrees. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

  2. STEP 2

    Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

Recipe from Martha Stewart