April 15, 2022Cooking Corner

Healthy Three Courses Easter Menu!

Easter weekend is around the corner!
Whether we are preparing an Easter feast for two or cooking for the whole family, we need to always keep in mind these 3 tips:

  • Prepare menu with the less meat possible
  • Cook with the season and search for local and organic products
  • Mind the quantities in order to have no food waste

In this article, we will share with you 3 superfoods that are very versatile and could be included in a healthy and yummy Easter menu.

Time for some inspiration 🤩

Artichoke

Loaded with nutrients, this veggie contains a ton of protein and is high in fiber.

Sometimes we avoid buying it, thinking that it is very difficult to cook it.

Today, I am sharing with you, the best and easiest way to prepare artichoke as a starter.

What you need

  • Artichoke (1 for 2 pers.)
  • 2 garlic cloves
  • Juice of 1 lemon
  • 2 Tbs Olive oil
  • Salt & pepper

Step by step

  1. Wash artichoke with cold water from inside out.
  2. Bring it to boil in a salty water for 35-45 min, depending on the size of the artichoke (if it is small 35 min will be enough, if it is big go for 45 min).
  3. Time for testing! Try to remove one leave using a fork. If it detaches easily, your artichoke is now ready!
  4. On the side, prepare a vinaigrette with minced garlic, lemon juice, olive oil and salt & pepper. Mix them very well.
  5. Place the artichoke in a bowl and start pouring the sauce on it using a tablespoon.
  6. Serve and eat it by removing each leave, dipping it with sauce and eating the soft part (the low part) 

Now that we have our starter, let’s move to the main course.

Asparagus

The star of our main course is asparagus! And here are some of its benefits:

It has key nutrients that help boost energy, cleanse the urinary tract and neutralize excess ammonia, which can cause fatigue. Asparagus contains chromium, a trace mineral that works with insulin to help regulate and maintain normal amounts of glucose in the blood. And it is especially rich in glutathione, a detoxifying compound that can help destroy carcinogens.

With this superfood, today we are cooking a tart :) from the recipe shared by This Healthy Table (photo credits: This Healthy Table)

What you need

  • Bio Wheat Puff Pastry you can find it on farmy.com
  • A bouquet of asparagus from your nearest farmers market
  • Ricotta cheese
  • Olive oil
  • A lemon
  • Salt and pepper

Step by step

  • Remove the woody ends from the asparagus (either snap them or chop them off), toss with half the olive oil and half the salt and pepper.
  • Lay the pastry sheet flat, cut a border around the edges, and then prick the pastry with a fork several times. Spread out the ricotta cheese and then lay the asparagus spears across the pastry.
  • Bake the pastry at 400 degrees F for 20 to 22 minutes or until the pastry is golden brown. After the pastry cools for a few minutes, sprinkle the remaining olive oil, salt, and pepper across the top!

Easy yet yummy combination for a tart! right?

And now, it is time for some dessert!

Rhubarb

Rhubarb is a vegetable rich in antioxidants, particularly anthocyanin which gives it its red color. It has antibacterial, anti-inflammatory and anti-cancer properties. And rhubarb helps protecting us from many health related issues such as heart disease cancer and diabetes.

Today, we will use this vegetable to make a healthy and quick dessert recipe with rhubarb and ginger 😍 inspired from Olive Magazine

What you need

  • 300g rhubarb, roughly chopped
  • 3 tbsp brown sugar or coconut sugar
  • 2 balls stem ginger, plus 1 tbsp syrup
  • 400g greek yogurt
  • 2 tbsp raw fair-trade honey (search for local brands around you)

Step by step

  1. Put the rhubarb, sugar and 1 tbsp water in a pan and cook over a gentle heat, covered with a lid, until the rhubarb is tender. Remove the lid and turn up the heat to bubble and reduce the liquid to a syrup. Tip the rhubarb into a sieve and place it over a bowl to catch the syrup and leave until cold.
  2. Purée the cooled reserved syrup with 1/2 of the rhubarb chunks and the ginger syrup until smooth.
  3. Put half of the greek yogurt in a mixing bowl with the honey. Mix, then fold through about 4 tbsp of the purée with most of the diced ginger.
  4. Roughly mash the rest of the rhubarb with a fork to break it up a bit, then fold it into the mixture with the rest of greek yogurt. Pile into serving bowls or glasses and keep chilled. When ready to serve, scatter with the remaining ginger. (photo credits: Olive Magazine)

Now that you have all the recipes, prepare your tote bag and head to the nearest farmers market to buy these ingredients and surprise your loved one with a healthy and eco-friendly meal for Easter!