April always feels like a fresh start. The days get longer, the weather finally cooperates, and before you know it, Easter is here. At our house, that usually means one thing: all three of our sons coming home.
As much as I enjoy setting a pretty table, what I really care about is having everyone together. In a house full of boys, holidays tend to revolve around the kitchen. I’ve learned over the years that if I want to actually enjoy the day, I need to think ahead. The more I can do in advance, the more I can relax once everyone’s home.
With that in mind, our River City Lifestyle team has pulled together a few favorite recipes that are simple, dependable and perfect for Easter, or any spring gathering. The star of the menu is my sister-in-law’s Italian Strata that must be assembled the night before. It’s a dressed-up version of the egg-and-sausage casseroles many of us grew up with, layered with zucchini, spinach and onion to make it feel just a little more special.
We’ve also included Amy Golden’s not-so-traditional deviled egg recipe, inspired by a visit to The Spotted Pig in New York City. They’re creamy, tangy and topped with a little crunch, a fun update to a classic. Malise Culpepper’s fresh spring salad balances the richer dishes, and Kit Garrott’s layered iced espresso with vanilla whipped cream finishes everything on a sweet note.
The beauty of this menu is its flexibility. Swap out the fruit in the salad based on what’s in season. Keep the deviled eggs simple or dress them up. The goal isn’t perfection, but a delicious meal that doesn’t keep you stuck in the kitchen.
Because if you’re hosting, you deserve to enjoy it, too.
Italian Strata
Make the night before.
Ingredients
1½ pounds mild Italian sausage, casings removed
1 pound zucchini, sliced
½ pound fresh baby spinach
1 medium yellow onion, thinly sliced
1 teaspoon dry mustard
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups grated sharp white cheddar
2 cups grated Swiss or Gruyère cheese
1½ cups whole milk
7 eggs, lightly beaten
10 slices white bread, torn
Directions
Brown the sausage in a skillet and remove with a slotted spoon. In the same pan, sauté zucchini, spinach and onion until tender.
In a large bowl, combine sausage, vegetables, mustard, salt, pepper, cheeses, milk, eggs and torn bread. Mix well, cover and refrigerate overnight.
When ready to bake, preheat oven to 325°. Stir mixture again and spread into a greased 9x13-inch baking dish. Bake 75–90 minutes, checking during the last 30 minutes so the top doesn’t over-brown. The center should be set before removing from the oven.
Deviled Eggs
A little upgrade to a classic.
Ingredients
6 large eggs, hard-boiled
3 tablespoons Duke’s mayonnaise
1 tablespoon champagne or red wine vinegar
1½ tablespoons crème fraîche
1 teaspoon Dijon mustard
Maldon flaky sea salt
2 tablespoons finely chopped chives
Extra-virgin olive oil (optional)
Crushed croutons
Finely chopped lacinato kale
Directions
Slice eggs in half and remove yolks. In a food processor (or bowl), blend yolks with mayonnaise, vinegar, crème fraîche and mustard until smooth. If needed, season to taste with more mayonnaise, vinegar, crème fraîche and salt. Fold in chives.
Spoon or pipe filling into egg whites. Top with crushed croutons for crunch. For an extra touch, quickly sauté kale in olive oil and sprinkle over the eggs, finishing with a light drizzle of Graza olive oil. You can also add toppings like caviar, shrimp or pickled vegetables if you want to change it up.
Spring Salad
Easy to double for a crowd.
Ingredients
Salad
Baby spinach
Kale salad mix
Feta cheese
Toasted pecans or pistachios
1 avocado, sliced
Grapefruit, strawberries or other seasonal fruit
Chopped fresh mint
Dressing
½ cup extra-virgin olive oil
5 tablespoons white wine vinegar
¼ teaspoon minced garlic
Salt and pepper to taste
Directions
Whisk together dressing ingredients. Toss spinach and kale lightly with dressing. Top with feta, nuts, avocado and fruit. Gently combine and serve right away.
Cloud Cream Iced Coffee
Ingredients
Iced Coffee
Blonde espresso, brewed and cooled
½ teaspoon brown sugar
1½ tablespoons vanilla creamer
Ice
Vanilla Whipped Cream
½ quart heavy whipping cream
½ teaspoon vanilla extract
2 tablespoons vanilla creamer
Pinch of salt
Cinnamon and brown sugar for topping
Directions
While the espresso is hot, stir in brown sugar until dissolved. Let cool completely, then mix in vanilla creamer. Pour over a glass filled with ice.
In a chilled bowl, whip heavy cream, vanilla, creamer and salt until soft peaks form. Spoon generously over the iced coffee and sprinkle lightly with cinnamon and brown sugar. Serve in a clear glass to show off the layers.