With Easter quickly approaching, we want to make your menu as simple and healthy as possible. Setting aside just a few hours, you can enjoy some of your favorite Pasolivo products in these delicious Easter recipes.
Yogurt and Citrus Olive Oil Chicken
Yogurt and Citrus Olive Oil Chicken with Roasted Potatoes
In a medium bowl, mix together the following: ½ cup nonfat Greek style yogurt, four cloves garlic (crushed), one tablespoon fresh lemon juice, salt and pepper, and two tablespoons Pasolivo Citrus Olive Oil. Add four chicken cutlets to the mix and turn to coat. Refrigerate for at least 30 minutes and up to two hours. Heat one tablespoon of Pasolivo Citrus Oil in a large skillet over medium heat. Wipe the excess marinade off of the chicken and cook until golden brown and cooked through (about four minutes per side). Alternately, you can grill them as well.
Egg, Asparagus, and Cheese Frittata
The Egg, Asparagus, and Cheese Frittata is a healthy addition to an Easter meal. Taking less than an hour to make, this Frittata will be one that guests will be talking about for days to come.
Preheat oven to 350 degrees F. Sauté or roast asparagus in two tablespoons of Pasolivo Extra Virgin Olive Oil (EVOO) until tender. In a mixing bowl, combine 18 large eggs, one to two teaspoons of Pasolivo Truffle Sea Salt and pepper to taste. Mix with a fork until combined. Add one large bunch of Asparagus (tough ends snapped off and cut into one to two inch pieces) and eight ounces of feta or goat cheese crumbles to mixture and mix until combined. Brush two tablespoons of Pasolivo EVOO on a 9 x 13 oven safe dish. Pour egg mixture into dish making sure to get all of the cheese and goodies from the bottom. Top with two ounces of grated Parmesan or Romano cheese and bake for 35-40 minutes until filling sets. Remove from oven and let rest about 15 minutes. Drizzle with remaining two tablespoons of Pasolivo EVOO and sprinkle with a little more salt. Serve warm or room temperature.
Arugula and Lemon Salad with Parmesan and Pears
Arugula and Lemon Salad with Parmesan and Pears and a side of Olive Oil
The complete entrée of Arugula and Lemon Salad with Parmesan and Pears
The Arugula and Lemon Salad with Parmesan and Pears recipe only takes 10 minutes to prepare with no cooking time.
Wash the Arugula. Mix one teaspoon of fresh lemon juice, 1/8 teaspoon salt, three tablespoons Pasolivo Lemon Olive Oil and toss with three ounces of baby arugula (six cups) and two pears (sliced). Top with Parmesan shavings. Enjoy!
Fresh Fruit and Lemon Curd Tart with Shortbread Crust
Chill the Lemon Tart two to four hours before serving
Guests will enjoy this amazing Fresh Fruit and Lemon Curd Tart with Shortbread Crust dessert to top off their Easter meal.
Preheat oven to 325 degrees. In a medium bowl, mix together one to one and a half cups all-purpose flour, ½ cup powdered sugar, ½ teaspoon Pasolivo Pacific Blue Kosher Salt, and one teaspoon minced fresh rosemary or thyme (optional) until combined. Pour in ½ cup Pasolivo Artisan Extra Virgin Olive Oil (EVOO) and stir gently with a wooden spoon or plastic spatula until all of the dry ingredients are incorporated. Do not overmix. The dough should be soft but still clumpy when combined. Brush a nine or ten-inch tart pan (with removable bottom) with Pasolivo Artisan Blend EVOO and place a round of parchment paper in the pan. Place all of the dough in the center and gently press into sides, forming the crust, starting with the edges and then fill in the center. Use extra flour on your hands if dough is too sticky. Use a spoon to smooth out dough if necessary. Prick dough with a fork and chill crust for 15-30 minutes in the freezer. Bake for 15-20 minutes until lightly golden around the edges. Remove from oven and cool completely to room temperature. When cooled, top shortbread with Lemon Curd (Recipe below). Drizzle, brush, or toss fresh seasonal fruits with two or more tablespoons of Pasolivo Lemon Olive Oil, and then arrange fruit nicely on top of Lemon Curd layer. Chill two to four hours before serving.
For the Lemon Curd, in a medium saucepan, heat ¼ cup sugar, ¾ cup water, ¼ teaspoon salt, and one teaspoon lemon zest (approximately one lemon) to a boil. In a medium bowl, whisk three egg yolks, ¼ cup sugar, and three tablespoons cornstarch until well blended. When water mixture comes to a boil, temper egg yolk mixture and then add all of the tempered egg mixture back into the water pan. Cook over medium heat, whisking frequently until mixture simmers and thickens, do not burn or curdle. When it starts to thicken, stir more vigorously to avoid lumps. Should reach 175-180 degrees F. Remove from heat and transfer to clean bowl. Add ¼ cup fresh lemon juice and ¼ cup Pasolivo Lemon Olive Oil, and whisk until combined. Place plastic wrap on top of Lemon Curd and place in refrigerator to cool before using. Re-whisk before spreading on shortbread crust.