This week for Tasty Tuesday, we’re getting all pumped up for spring festivities and Easter inspired treats! Since chocolate bunnies and creme filled eggs will be reigning supreme this weekend, here are a couple recipes with greens and protein to help round out your sugar high. And did you see those chick eggs? They’re really freakin’ cute.
Spring Greens With Pears, Sugared Walnuts & Gorgonzola
Ingredients
Salad:
- 6 cups Spring salad greens
- 2 red pears, cored & thinly sliced
- 8 ounces Gorgonzola cheese, coarsely crumbled
- Sugared Walnuts:
- 1 cup walnut halves
- 2 teaspoons white sugar
- 2 teaspoons brown sugar
Dressing:
- 1/2 cup oil
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Preparation
- Salad: Combine Spring greens, pears and herbs (if desired) in a large salad bowl. Top with cooled sugared walnuts.
- Right before serving, toss salad with desired amount of dressing. Add Gorgonzola crumbles at the very last, tossing lightly to incorporate into the salad.
- Sugared Walnuts: In a small pan, sauté walnuts and sugar over medium heat until almonds are caramelized, stirring often (they will be light brown and coated with melted sugar), approximately 4-6 minutes. Spread the walnuts on foil or wax paper. After they cool, break apart.
- For the dressing: Combine ingredients in a jar or container with a lid and shake well. Pour the dressing over the salad and toss.
Recipe courtesy of: www.foodista.com
—
Chickie Eggs
Ingredients
- Eggs
- Black goma (sesame seeds)
- 1 carrot
Preparation
- Carefully place your eggs in a pan. (I usually do 6 in a saucepan, if I do more I use a large pot.) Gently cover the eggs with about 1-2 inches of water.
- Bring the pot to a boil – obviously watch it, don’t go far it will be boiling before you know it. Once it reaches a boil, turn the heat OFF. Cover with a lid, and let it sit there for 12 minutes.
- Prep a bowl filled halfway with ice water, set aside. When the 12 mins are up, drain the eggs and place them in the ice water to cool. Keep them in the fridge til you are ready to use them. Once the eggs are cooled crack and shell them. If there are little pieces of shell stuck I like to run the egg under water and then dab it with a paper towel.
- Now to prep the other ingredients let me first tell you, quite obviously you won’t need a whole carrot. Just an itty bitty tiny piece. Cut a slice of carrot, cutting out a small wedge shapes. Set aside.
For the momma chicks:
- Take a toothpick and poke two holes for eyes. Place the black sesame seeds in.
- Poke a hole with a toothpick and insert the carrot for the beak.
For the baby chicks:
- This time slice the egg in half – carefully so you don’t tear the yolk – then do the same for the eyes and beak.
Recipe courtesy of: www.justjennrecipes.com
