We have been busy in the WOT Test Kitchen preparing for Easter... Like, really busy.
This year, we wanted to present to you our first ever WOT Better for You Easter Menu with ALL NEW Recipes for your Easter feast. From a delicious ham, to salad, to three melt-in-your-mouth side dishes and desert and a cocktail — We have crafted an entire menu for you.
Broccoli and Cheese Quiche — Perfect for a delightful Easter brunch spread, this quiche is a true crowd-pleaser! This better for you recipe is a delicious blend of creamy cheese, tender broccoli, and flaky crust that will leave you wanting more.
Broccoli and Cheese Quiche
Ingredients
- 9” readymade pie shell or pie shell crust
- 1-2 tbsp dijon mustard
- 2 12 oz bags of frozen broccoli florets
- ½ cup heavy cream
- ¾ cup milk
- 4 large eggs
- ¾ cup shredded Swiss or cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Steam or microwave your frozen broccoli for 3-5 minutes, drain well, and set aside.
- Roll your readymade pie crust and fit it into your pie plate. If you use a frozen readymade shell, you can skip this step.
- Bake your empty pie crust in a 425-degree oven for approximately 10 minutes or until lightly golden brown. Remove from oven, lightly brush the pie crust's inside with Dijon mustard, and set aside.
- Lower oven to 350 degrees.
- Place your drained broccoli into the bottom of the cooked pie shell.
- Combine the eggs, salt and pepper, cream, and milk in a mixing bowl. Whisk until well combined. Add the shredded cheese and whisk again.
- Pour the mixture over the broccoli into the pie shell. Using a spatula, pat down the cheese and even out the top of the quiche.
- Cover the quiche with parchment and bake for 40 minutes. Remove parchment and bake uncovered for another 10 minutes until golden brown and the toothpick inserted into the center comes out clean.
- Let quiche rest for 5-10 minutes before slicing and serving.
Black Current Ginger Glazed Ham — For the pièce de résistance of the meal, we present to you this gorgeous ham. Full of flavor and very tender, this main course is mouthwateringly perfect for your Easter meal.
Black Current Ginger Glazed Ham
Ingredients
- 1 cup black current preserves
- 1 navel orange, juiced or ½ cup orange juice
- 1 lime, juiced
- 1 tsp Dijon mustard
- 1 tbsp honey
- 2 tsp fresh ginger, minced
- 10-12 lb smoked spiral cut ham
Instructions
- In a saucepan over medium heat combine the first six ingredients. Bring to a boil and using a whisk, whisk until well combined. Reduce heat to medium-low; simmer and continue whisking to incorporate all the preserves. Pour half of the preserves into a heat-resistant bowl and set aside for when ready to serve.
- Brush the ham with some of the glaze in the saucepan and bake at 350 degrees F for 1 hour, basting the ham every 30 minutes. Using parchment paper, loosely cover the ham and continue baking for another 1 hour and 30 minutes or until a meat thermometer inserted into the thickest portion registers 140 degrees, basting every 30 minutes.
- Let ham stand for 10 minutes before serving.
- Reheat the remaining glaze that was set aside and serve with the sliced ham.
Mango Romaine Lettuce Salad — Because every great feast needs a simple yet tasty salad and this one is just that. Crisp romaine lettuce paired with a simple dressing and thinly sliced mangos. It makes for the perfect meal accompaniment.
Mango Romaine Lettuce Salad
Ingredients
- 2 heads of Romaine lettuce, chopped and washed
- 1 mango, peeled and sliced thin
- 1/3 cup red onion, thinly sliced
- 1 tbsp basil, thinly sliced
- 1 clove of garlic, minced
- 1/3 cup white wine vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- 1/4 tsp flake salt
- 1/4 tsp freshly ground black pepper
Instructions
- In a large serving bowl, combine the lettuce, mango, onions, basil and mint.
- In a medium mixing bowl, combine all the ingredients for the dressing.
- Pour the dressing on top of the salad ingredients.
- NOTE: This should be made very close to the time you’re ready to serve. As a tip, you can have all ingredients prepped, even the night before and combine them just before serving.
Roasted Potatoes with Arugula — Does any holiday meal feel complete without potatoes? We don’t think so… And these ones are roasted so simply, yet perfectly. The addition of arugula is delicious on this classic side dish.
Roasted Potatoes with Arugula
Ingredients
- 6-8 golden yellow potatoes, scrubbed and sliced into ¼” wedges
- salt and pepper to taste
- 3-4 tbsp. extra virgin olive oil
- 1-1/2 cups baby arugula
Instructions
- Preheat oven to 400 degrees F.
- Add potatoes to a parchment paper-lined rimmed baking sheet and season with salt and pepper. Toss with 2 tbsp of olive oil. Spread potatoes evenly on the pan.
- Roast for about 35 min. Remove pan from oven.
- Add arugula to potatoes on pan; mix to combine. Return pan to oven for 2 min to slightly wilt the arugula.
- Transfer to a serving platter.
Roasted Asparagus with Parmigiano-Reggiano — If you haven’t yet paired roasted asparagus with Italian Parmigiano cheese you are missing out. This wonderful combination of flavors will have even your picky eaters asking for more.
Roasted Asparagus with Parmigiano-Reggiano
Ingredients
- 1 bunch (about 1 lb) asparagus, trimmed
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 2 tbsp grated Parmigiano Reggiano
Instructions
- Preheat oven to 400 degrees F.
- On a parchment lined baking sheet, toss asparagus olive oil, salt, and pepper. Arrange in single pieces so they are spread out.
- Roast about 15 min, until lightly browned and tender. Remove from oven.
- Arrange on a serving platter and sprinkle evenly with Parmesan Cheese and serve.
Roasted Butternut Squash with Baby Spinach — Squash and spinach may not be a combination you automatically think of as being perfect together but let this dish change your mind. This recipe is so simple to make and the colors together look gorgeous on a table.
Roasted Butternut Squash with Baby Spinach
Ingredients
- 3 lbs cleaned and cut Butternut Squash, cut in 1-inch pieces
- 2 small red onions, peeled, and thinly sliced
- 3 tbsp olive oil or avocado oil
- salt and pepper to taste
- 6 oz fresh baby spinach
Instructions
- Preheat oven to 400 degrees F.
- On a parchment lined baking sheet, combine the butternut squash, sliced onions, olive oil, salt and pepper and toss.
- Evenly arrange in a single layer on a baking sheet.
- Roast about 35-45 min, until lightly browned and tender.
- Remove from oven and add the baby spinach, return to the oven for about 5 minutes or until spinach slightly wilts.
- Serve and enjoy.
Lemon Rosemary Olive Oil Cake — This cake was made by one of our community members Melissa and we were happy to be able to sample this delicious creation. This cake has subtle sweetness combined with the savory flavors of olive oil and rosemary. It can also easily be made gluten free (see recipe for instructions).
Lemon Rosemary Olive Oil Cake
Ingredients
- 1.5 cups all-purpose flour Or see recipe note below about substituting gluten free flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 3/4 cup sugar
- 1/2 cup extra virgin olive oil
- 2 tbsp milk
- zest of 2 lemons
- juice of 1 lemon
- 1.5 tbsp fresh rosemary, chopped
- 1/2 tbsp fresh rosemary, not chopped
- powdered sugar, for dusting optional
- 1 cup heavy whipping cream, cold
- 1/2 cup powdered sugar
- 3/4 tsp fresh lemon juice
- 7 oz mascarpone cheese, drained, cold
- 6 lemon slices
- fresh rosemary
Instructions
- Preheat oven to 350 F. Butter or lightly oil an 8″ pan.
- In a medium sized bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer using a whisk attachment, beat the sugar, eggs, until thick, fluffy, and pale, about 3-4 minutes.
- Add the lemon zest and chopped rosemary and beat until combined. Slowly add the olive oil with the mixer still running on high. Beat until combined, about 2 minutes. Reduce speed to low and add the milk and lemon juice alternatively with the dry ingredients.
- Pour the batter into the cake pan. Bake 30-35 minutes or until a toothpick comes out clean when inserted into the center of the cake (a few crumbs are okay).
- Place the pan on a rack and cool in the pan for 10 minutes. Remove cake from the pan and allow to cool completely on the rack.
- Once cooled or before serving, dust with powdered sugar or mascarpone whipped cream.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy whipping cream, powdered sugar, and 3/4 tsp of lemon juice on high speed until you have soft peaks.
- Add the mascarpone cheese and whip until stiff peaks form. Spread it on top of the cooled cake and top with lemon slices and fresh rosemary leaves.
French 75 Cocktail — No feast is complete without a signature cocktail! We all know the saying, “what is old is new again”. This cocktail goes back over 100 years and was popular in France during WWI. Like the almost 200-year-old Italian Spritz, which gained popularity in the United States this past decade, we are willing to bet the French 75 will soon follow.
French 75 Cocktail
Equipment
- 2 champagne flutes
Ingredients
- 2 oz London Dry Gin
- 1 oz lemon infused simple syrup (recipe below)
- 1 oz fresh lemon juice or juice of one lemon
- 6 oz champagne or other dry sparkling wine
- 2 twists of lemon
- 1/3 cup raw sugar
- 1/2 cup water
- 1/2 lemon, juiced and rind
Instructions
- In a cocktail shaker filled with ice, combine the gin, simple syrup, and fresh lemon juice. Shake well.
- In each flute, place one lemon twist. Evenly divide the gin mixture between the two champagne flutes and fill the empty portion of each glass with champagne or your sparkling wine.
- In a saucepan over medium heat, combine the sugar, water, juice of the half lemon and the rind.
- Simmer until all the sugar dissolves. Turn off heat and let sit for 30 minutes.
- Strain and chill the lemon infused simple syrup and store in the refrigerator for up to two weeks.
From all of us at WOT, wishing you a very happy and delicious Easter!
Making and of these recipes? Be sure and share them with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita
