I made this tomato and cheese tart for myself. The spinach decoration on top are supposed to look like sheep.
Top Left: Spinach leaves
Bottom Left: Pumpkin seeds
Right Side: Sheep – spinach (cut with a cookie cutter), Tomato Tart
I made this lunch for Ayato, my friend Mayumi’s 12 year old son. He is a huge fan of soccer so it seemed appropriate to make this theme. I was inspired by this.
Left Side: Pizza with tomato sauce, mozzarella, and olives
Top Right: GOAL – Carrot – (cut with mini cutters), sugar snap peas
Bottom Right: Strawberries
I made this dinner for my friend Carol and myself. It was around 500 calories and delicious. I love lemon so the fresh lemon zest in the pasta made this memorable. It is a dinner that we will remember fondly.
Salad with Green Beans, Pistachios, and Lemon Vinaigrette – (I did not use the thyme and I sauteed the shallots since I don’t like them raw)
I made this lunch for myself to celebrate the arrival of spring.
Left Side: Tulip – Cheddar (cut with a cookie cutter), romaine, cherry tomatoes, black olives, cucumber, feta cheese
Top Right: Pistachios
Bottom Right: Tulips – honeydew melon, cantaloupe, and pineapple (cut with a cookie cutter), blueberries
I made this meal for my friend Carol. I was inspired by this. As usual, it was a simple and satisfying meal.
Left Side: Daffodils – Cheddar cheese cut free-form with a knife, thinly sliced rolled carrots inserted in small hole (cut with a cookie cutter) in the center of the cheese, Roasted Broccoli Quinoa Salad (did not use the feta or pistachios)
Top Right: Pistachios
Bottom Right: Blueberries
While my friends were visiting from Japan, I wanted to give them some cultural experiences so I decided to celebrate the secular side of Easter with them. The 7 year old Anna helped set the table. In the photos, you can see her unusual but fun flatware placement. She also helped me shape the bunny rolls (she did a better job than I did!), thought of the tomato plating idea for the salads and helped serve the meal. I wish that I could cook with her more often!
Since I currently like the look of place mats with a tablecloth, I ordered these colorful place mats from Kohls online. I borrowed my Mom’s Easter plates that I purchased for her from Wegmans many years ago. I mostly followed these directions to make the paper Bunny place cards. I ordered the honeycomb balls from Amazon and now have extras for other projects. The centerpiece is a large glass jar with white chocolate bunny, paper Easter grass and green jelly beans. The whole table setting was a huge hit! The kids Grandma even said that she felt like she was in a fairy-tale. That comment gave me a huge smile. I love the idea of creating a different mood and experience with my meals. I want to create fairy-tales more often.
- Easter Basket Salads – I followed these directions to make the baskets. I made them the night before and stored in a sealed container. The handles are fragile so make extras. I made the 3D carrot bunny with this cutter. I cut them the night before. I used romaine and served with tomato and ranch or Italian dressing.
- Bread – I wanted something easy so we followed these directions that use pop-a-can bread. Anna and I used chocolate chips for the eyes and dried cranberries for the noses.
- Butter – I shaped butter a few days before in plastic Easter shape molds and stored in my freezer.
- Soup – I used this recipe (with vegetable broth) and it was delicious! I made it the night before and it will now be my go-to asparagus soup recipe. It was fun to serve it in the little bunny bowls with lids.
- Crepes – This is how I normally make savory crepes but I asked Mayumi for filling suggestions and she said, “zucchini, red pepper and onions” for the vegetables. It was an tasty combination!
- Easter Egg Shaped Sugar Cookies – I made these simple cookies. I know that they are not beautiful but they were delicious.
I made little Easter baskets for each of them to provide a cultural experience. We also dyed eggs. This was a memorable meal for me and I hope that it will be something my guests will remember for a long time.
I made this simple Easter breakfast for my parents and myself. I borrowed the Easter plates from my Mom. Years ago, I bought them for her from Wegmans.
Savory Easter Egg Pastries
Frozen puffed pastry
Asparagus, cherry tomatoes ( vegetables of your choice)
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry a little with a rolling pin. Cut into desired shaped with a cookie cutter or knife. With a sharp knife, lightly score pastry dough 1/2 inch in from the edges of your shape. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove egg shapes from oven, spread with ricotta and sprinkle with fresh lemon zest. Decorate the eggs with vegetables of your choice (I used asparagus and cherry tomatoes). Season with salt and pepper. Bake for about 15 minutes.
It was simple, fun, and relatively healthy meal.