Easter Sunday is just a few days away, and many families will celebrate with a classic Easter brunch. Brunch has become more than just a meal. It is, after all, more like two, falling somewhere between breakfast and lunch with the really good ones lasting until dinner. One of the best things about brunch is that it can be as formal or casual as you want.

If you have kids, a typical Easter Sunday could be about getting up and hunting for Easter eggs and other goodies left by the Easter Bunny, then it might be putting on nice clothes and heading to church. After church it's all about brunch.

As the first holiday to kick off spring, make sure you include spring colored flowers on the table (my favorites are tulips). Then it's a relaxed meal combining the best of breakfast and lunch, traditionally ham, egg dishes, veggies, salads and great desserts. The kids will be anxious for Easter candy as well.

Easter Sunday can also be that targeted day to indulge in whatever food or drink you may have given up for Lent. So you can be sure that there will be Starbucks included in my plans.

Have fun with your Easter brunch. Include flowers and make all of your favorite recipes, including these from Bellisari's. Relax and enjoy the day!

Ham Recipe

Serves 12-15

Ingredients:
18 to 20-lb. smoked ham, water added, ham hock removed
1 jar Bellisari’s Saigon Street Sauce

Directions:
Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350°F.

Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time. (Total cooking time is about 20 minutes per pound).

Two thirds through the estimated cooking time, add the Bellisari’s Saigon Street Sauce to a saucepan, cooking over medium heat until slightly thinned out. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160°F.

Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

Barista Steak & Egg Skillet

Servings: 4

Ingredients 
10 large eggs 
2 cups diced cooked potatoes 
6 oz. cooked skirt steak 
½ cup chopped red onion 
1 Tbsp. olive oil 
½ jar Bellisari's Barista Sauce 
Salt & pepper

Directions:
Preheat oven to 350°F.

Mix eggs in a medium-large bowl until fluffy and set aside.

Add olive oil to pan and heat over medium-high heat. Add the chopped steak and red onions into the skillet and cook until the meat is rare and the onions are translucent. Add cooked potatoes and pour in Bellisari's Barista Sauce. Toss until all items are covered.

Add eggs to pan and scramble for 3 minutes. Put in oven and cook for 6 minutes. Season with salt and pepper and serve immediately.

Balsamic Shallot Brussels Sprouts

Servings: 4

Ingredients: 
6 Tbsp. (3/4 stick) butter, divided
½ lb. shallots, thinly sliced
Coarse kosher salt
2 Tbsp. apple cider vinegar
4 Tsp. sugar
1 1/2 pounds Brussels sprouts, trimmed
½ jar Bellisari's Balsamic Shallot & Black Garlic Spread
3 Tbsp. extra-virgin olive oil
1 cup water

Directions:
Halve Brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water, 3 tbsp. butter and Bellisari's Balsamic Shallot & Black Garlic Spread. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

Blue Cheese, Honey & Shallot Hash Browns Bake

Serves 10

Ingredients:
1 package (30 oz.) frozen shredded hash brown potatoes, thawed 
1 cans (10 & 3/4 oz. each) condensed cream of potato soup, undiluted 
1 jar Bellisari’s Blue Cheese, Honey & Shallot Spread
2 cups (16 oz.) sour cream 
2 cups (8 oz.) shredded cheddar cheese, divided 
1 cup grated parmesan cheese

Directions:
Preheat oven to 350°F. In a large bowl combine potatoes, soup, sour cream, Bellisari’s Blue Cheese, Honey & Shallot Spread, 1-3/4 cups cheddar cheese and Parmesan cheese. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar cheese.

Bake, uncovered, 40-45 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Source: Minnesota.cbslocal.com

Sheet pan meals can be an easy and incredibly tasty way to feed the whole family. Here are a few of our favorite sheet pan meals made with Bellisari's sauces & Bellisari's spreads.

Eggs with Asparagus and Tomatoes

Serves 4

Ingredients:
2 lbs. asparagus
1 cup Bellisari’s Barista Sauce
1 pint cherry tomatoes
2 Tbsp. Olive Oil
Salt and pepper
2 tsp. of fresh thyme
4 eggs
12 slices of bacon

Directions: 
Arrange 2 lbs. asparagus and 1 pint cherry tomatoes in an even layer on a greased baking sheet. Drizzle 2 tbsp. olive oil over the vegetables; season with 2 tsp. chopped fresh thyme and salt and pepper to taste.

Lay the slices of bacon at the opposite end of the pan.

Roast in a 400°F oven until the asparagus is nearly tender and the tomatoes are wrinkled, 10 to 12 minutes. Make sure bacon is cooked through. Crack 4 eggs on top of the asparagus; season each with salt and pepper. Return to the oven and bake until the egg whites are set but the yolks are still jiggly, 7 to 8 minutes more. Drizzle Bellisari’s Barista Sauce evenly over the asparagus, bacon, tomatoes and eggs. To serve, divide the asparagus, tomatoes, bacon and eggs among 4 plates.

Sheet Pan Buddha Bowls

Serves 4

Ingredients:
1 cup quinoa, rinsed and drained
1 yellow onion, peeled and cut into ½ inch wedges
½ purple cabbage, cut into wedges
2 red potatoes, cut into ½ inch wedges
1 small butternut squash, peeled and ½ inch diced 
16 oz. Brussels sprouts, halved
Extra virgin olive oil
Salt to taste
All-purpose seasoning blend (I used Trader Joe's Everyday Seasoning)
1 Tbsp. tahini
Juice of ½ lemon
¼ cup Bellisari’s Balsamic Shallot and Black Garlic Spread
Favorite protein, such as falafel, chickpeas, tofu. I originally used poached eggs.
2 avocados, peeled and sliced
Fresh parsley for garnish

Directions:
Preheat the oven to 400°F. Coat the bottom of a large sheet pan (or two smaller pans) with cooking spray or olive oil. Place the vegetables in a single layer on the sheet pan. Drizzle with olive oil, Bellisari’s Balsamic Shallot and Black Garlic Spread and season with salt and seasoning. Roast vegetables for 40 minutes or until tender. Add more salt and pepper if needed.

Meanwhile, cook the quinoa. In a small-medium saucepan, bring 1¾ cups of water and the quinoa to a simmer. Add a pinch of salt, reduce the heat to low, and cover. Simmer covered for 15 minutes or until water has been absorbed and quinoa is cooked. Fluff with a fork.

Make the tahini sauce. In a small bowl, whisk together tahini, lemon juice, mustard, and syrup until smooth.

To assemble the Buddha bowls, spoon quinoa into bowls. Arrange roasted veggies on top. Add avocado, protein, and parsley. Drizzle tahini sauce over.

Recipe adapted from Yummy Mommy Kitchen

Easy Balsamic Chicken and Veggies made on 1 pan!

Serves 4

Ingredients:
2/3 cup balsamic vinegar
2/3 cup zesty Italian dressing, fat free is great
1¼ pounds chicken tenders or breasts
2 heads broccoli
1 cup baby carrots
½ pint cherry tomatoes
1 tsp. Italian seasoning
3 Tbsp. olive oil
½ teaspoon garlic powder
Optional: fresh parsley, salt and pepper

Instructions:
Preheat the oven to 400°F. Spray a large tray with nonstick spray (line with parchment paper if your tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small ¼ to ½ inch thick pieces. Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours. Chop the broccoli into small pieces. Slice the baby carrots in half. Place broccoli + carrots on the prepared tray with the cherry tomatoes. Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. If you like your tomatoes less roasted, add them after 5-10 minutes of the broccoli and carrots being cooked. Otherwise, they are ultra-tender!

Roast the veggies for 10-15 minutes. Remove from the oven and flip around. Section the veggies to each side of the tray (and place the chicken tenders (discard marinade) in the center. Brush 1/3 cup of the balsamic + Italian mixture over the chicken. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it.

The cooking time will largely vary based on the size of your chicken. Serve the chicken and veggies with the remaining Balsamic + Italian mixture. Top with freshly chopped parsley if desired. Great served over rice or quinoa!

The panini press doesn’t have to be just for sandwiches. Today many people use the kitchen press for a variety of other recipes. Here are a few from our Bellisari’s test kitchen for you to try out.

Press Omelette

Serves 1

Ingredients:
2 eggs
1 oz. of fresh spinach
2 slices of pancetta
1 Tbsp. of Bellisari’s Blue Cheese Honey & Shallot Spread

Directions:
Lay pancetta on the press and close the lid. Cook the bacon until crispy and brown, about 2 minutes. Remove the bacon to a plate. Do not drain the fat. Whisk the eggs and Bellisari’s Blue Cheese, Honey & Shallot Spread, and then scatter the spinach on the press, pour the egg mixture over the spinach, close the lid, and cook for 1 minute. Using tongs, remove the cooked egg and spinach from the press and fold gently. Dice the pancetta to top your omelette and serve.

Fig & Mascarpone Croissant French Toast

Serves 6-8

Ingredients:
8 large croissants
4 cups heavy cream
4 large eggs
1 tsp. freshly grated nutmeg
1 tsp. cinnamon
8 oz. mascarpone, softened
1 jar Bellisari’s Blistered Jalapeno & Fig Spread

Directions:
For the batter, whisk the heavy cream, eggs, nutmeg, and cinnamon together in a large bowl. Set aside. Slice the croissants in half horizontally. Spread the mascarpone cheese on the middle. Close the croissants and set aside. Preheat the press. When the press is hot, dunk two croissants in the batter, lay on press, close and cook for approximately 4 minutes. Top with warmed Bellisari’s Blistered Fig and Jalapeno Spread and enjoy.

Grilled Veggies

Serves 4

Ingredients:
1 zucchini, sliced thinly
2 portobello mushrooms, cleaned and sliced on a diagonal
2 roasted bell peppers (from a jar is fine)
8 oz. of fresh mozzarella, thinly sliced 
Extra virgin olive oil to coat panini press
1 jar Bellisari’s Balsamic Shallot & Black Garlic Spread 
Salt and pepper to taste

Directions:
Preheat the press. Drizzle the eggplant, mushrooms and zucchini with some olive oil and season with salt and pepper. Closing the lid, grill the veggies for a few minutes on each side until they develop some grill marks and have softened. Remove to plate and using a brush, coat the veggies with Bellisari’s Balsamic Shallot & black Garlic Spread.

Barista BBQ Chicken Flatbread

Serves 4

Ingredients: 
1 readymade flatbread 
1/3 cup + 2 Tbsp. of Bellisari’s Barista Sauce 
1 cup cooked, sliced chicken breast (about one 8 oz. breast) 
2/3 cup shredded mozzarella cheese 
2/3 cup shredded provolone cheese 
½ small red onion, thinly sliced 
½ cup cooked corn
Fresh cilantro, for topping
Aluminum foil
Olive oil spray

Directions:
Preheat the panini press to 300 degrees. Toss 2 Tbsp. of Bellisari's Barista Sauce with the cooked, chopped chicken to coat it. Set aside. Spray the olive oil spray on the foil and then lay the flatbread on the foil. Spread 1/3 cup of Barista Sauce on flatbread, then layer on the shredded mozzarella, then the coated chicken, shredded provolone, then the onion slices and corn. Carefully place the foil with the flatbread on the press. Ideally your panini press will allow you to fix the height of the upper plate so that it can hover over the pizza as it cooks. If not, make a ball of aluminum foil and prop the press open. Cook for 6-8 minutes. Top with fresh cilantro. Serve immediately.

Flat Iron Steak

Serves 4

Ingredients:
1 ½ lb. flat iron steak
Coarse salt and black pepper
8 fingerling potatoes
Olive oil
1 jar Bellisari’s Saigon Street Sauce

Directions:
Place fingerling potatoes in a large pot and cover with enough water to cover potatoes. Add salt and boil for 10 minutes. Drain and set aside. Heat the panini press to high and pat the steak dry with paper towels. Salt and pepper both sides generously. Place the steak on the grill and close lid and cook for 9-11 minutes for medium rare. Remove the steak and let rest for 10 minutes. While steak is resting, cut potatoes in half, toss in olive oil and place them cut side down on panini maker. Close lid and cook for 4 minutes. Warm Bellisari’s Saigon Street Sauce and drizzle on both steak and potatoes. Enjoy!

With the cold weather back this week I have been craving soup. Soups can be a variety of things in the kitchen. It can be an efficient way to utilize leftovers, it can be an easy meal when you don't feel like cooking, and it can range from a versatile hearty meal with friends and neighbors to a light complement for a ladies’ lunch.

There are several "tools" that will help you and your soup making. First, a good heavy pot is great for making soup. They hold heat, allow you to maintain steady simmers and gentle boils, and will keep soup warm for a nice long time. Next is a blender. A blender is key when making creamy or puree soups. A traditional blender is fine, it just may take you a little longer to "blend" everything as several "batches" for an entire pot. Better is a hand-held immersion type blender. You can use this right in the pot and have great control and consistency. Lastly, make sure you have a ladle. I know many of us might use a tea cup or something else, but get yourself a ladle with a long handle and a large scoop.

Next are the aromatics, things such as onions, leeks, garlic, and often celery and carrots. Cooking them over low to medium heat in the pan before adding any liquid will help soften their texture and blend their flavors. Cook, stirring occasionally, until they are soft but not browning, about 5 minutes. The goal is to break down their cellulose (making them easier to eat or purée later) and get them to give off some of their liquid, which will deepen the flavor of the soup.

Most soups are primarily water-based, but it can be disguised as broth, stock, wine, or milk. The vast majority of the time, the liquid in soup is stock or broth. For the absolute best flavor use homemade stock; many delis and butchers sell freshly made frozen stock that works great, too. If you buy mass-produced broth find a brand sold in boxes instead of cans to avoid a slight tinny taste. When adding wine to soups, be sure to bring it to a boil and let it cook for at least 10 minutes to cook off the harshest of the alcohol.

Salt/season in layers. Salt soup as chefs do: in layers. Try adding salt to the aromatics and other vegetables as you cook them. If you're cooking the meat separately, make sure it is well seasoned before it goes into the pot. Lastly taste it before serving and add salt accordingly.

Lastly, add a final step of fresh herbs or a dollop of cream or yogurt. Maybe even a little citrus juice depending on the type of soup you made. This last step will take your homemade soup "over the top" for your family and guests.

(Source - The Spruce)