EASTER RECIPES! – SuzanneSomers.com

NO MORE BLOATING: Take the GUT RENEW 30-Day Challenge

EASTER RECIPES!

RSS
EASTER RECIPES!

I had so much fun with my daughter-in-law, Caroline, preparing this abundant Spring feast! These recipes are perfect for Easter lunch or dinner or any Spring celebration you want to share with family or friends. INFUSIO Olive Oils and Balsamics add amazing flavor profiles and allow you to turn beautiful ingredients into chef-worthy creations. From my family to yours, Happy Easter, Happy Spring and enjoy this beautiful food!

full meal

 

Caroline and Suzanne
Alan and Suzanne

 

CRISPY PROSCIUTTO RICOTTA CROSTINI

 

Crustini
  • 1 pint full-fat ricotta cheese
  • 2 tablespoons INFUSIO Tuscan Olive Oil
  • Sea salt and freshly ground black pepper
  • 4 thin slices Prosciutto de Parma
  • 12 crackers (Raincoast Crisps or toasted slices of baguette)
  • INFUSIO Vanilla Fig Balsamic

Place the ricotta in a small mixing bowl. Add the INFUSIO Tuscan Olive Oil plus sea salt and pepper. Stir to combine. Set aside.

Place a saute pan on medium high heat. When hot, add the prosciutto in a single layer. (No oil is needed since the prosciutto has enough fat.) Crisp for about 2 minutes, then turn and crisp the other side. Watch the heat so the prosciutto doesn’t burn. Remove and set aside.

Arrange crackers or toast points on a serving platter. Spread the ricotta onto each cracker. Break off a piece of the crispy prosciutto and place on top of the ricotta. Drizzle a small amount of INFUSIO Vanilla Fig Balsamic on top and serve.

 

FENNEL BLOOD ORANGE SALAD

fennel blood orange salad

Slice the fennel bulbs and place into a shallow serving bowl. (Save a few of the leafy ends for garnish and set aside.) Drizzle INFUSIO Blood Orange Olive Oil over the fennel and season generously with sea salt and pepper.

Slice the blood oranges and Cara Cara oranges by cutting off each end with a sharp knife, then cutting off the peel and pith. Slice the flesh into rounds and place decoratively onto the fennel. Drizzle a small amount of INFUSIO Black Cherry Balsamic over the fennel and oranges. Then top with shaving of Pecorino Romano and garnish with the leafy fennel tops.

 

ROSEMARY LAMB CHOPS WITH POMEGRANATE GLAZE

finished lamb chops

  • 12 single rib lamb chops
  • Sea salt and freshly ground pepper
  • ¾ cup extra virgin olive oil
  • 10 cloves garlic
  • 2 tablespoons fresh rosemary (or 1 tablespoon dried)
  • 1/3 cup INFUSIO Pomegranate Balsamic 

Season the lamb chops on both sides with sea salt and freshly ground pepper. In a food processor, combine olive oil, garlic and rosemary and pulse to combine. Pour marinade over the lamb chops and marinate for 30 minutes or as long as overnight.

lamb cooking

Heat a large saute pan on high heat. When hot, add a little olive oil to coat the bottom of the pan. Remove the lamb chops from the marinade and place in a single layer on the hot pan.  Pan fry for 2-3 minutes, then turn and sear the other side for another 2-3 minutes. Remove from pan and set aside onto a serving platter.

Heat the INFUSIO Pomegranate Balsamic in a small saucepan. When it starts to bubble, remove from heat and spoon over the lamb chops. Serve immediately.

lamp chops served

 

BASIL PARSLEY PESTO PASTA

pesto

Blanching the basil is the key to keeping your pesto from browning! Use this delicious pesto on pasta, chicken, steak, fish, tomatoes, and more – so versatile.  I like to make large batches and store in glass jars.

  • 2 cups organic basil leaves, loosely packed
  • ½ cup organic flat-leaf parsley, loosely packed
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup toasted organic pine nuts
  • ¾ cup organic extra virgin olive oil
  • 1 garlic clove, minced
  • A pinch red chili flakes
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • 1 pound pasta
  • INFUSIO Basil Olive Oil

Set aside a water bath - small bowl filled with water and a large handful of ice.

Bring small pot of water to boil and add the basil leaves for 30 seconds to soften.

Remove immediately and plunge leaves into the ice water. After 30 to 60 seconds, remove the leaves from the ice bath, squeeze out excess water, and place into blender or food processor.

Add the remaining ingredients and puree until smooth. (Store in glass jars in the refrigerator for up to 2 weeks. If you plan on freezing the pesto, don’t add the cheese until you thaw and are ready to use.) Makes about 2 cups.

Prepare pasta per package instructions, drain, and place into a large serving bowl. Drizzle the hot pasta with INFUSIO Basil Olive Oil, then add the pesto and gently stir until well coated. Taste for seasoning and add more salt, pepper or red chili flakes to personal preference. Garnish with fresh basil or parsley and serve.

 

ROASTED MEYER LEMON ASPARAGUS

asparagus

Preheat oven to 400 degrees. Trim ends of asparagus and place onto baking sheet. Drizzle with INFUSIO Meyer Lemon Olive Oil and season with sea salt and pepper. Place into the oven and roast for 10-15 minutes, depending on the thickness of the asparagus.

Remove from oven and grate lemon zest over the asparagus, then squeeze lemon juice over the top. Season again with sea salt and pepper and serve immediately.

 

WHITE PEACH PECAN YOGURT PARFAIT

parfait

  • 1 pint plain full-fat Greek yogurt
  • INFUSIO Peach White Balsamic
  • Sugared pecans (or toasted pecans)
  • Pinch of Maldon salt
  • Mint sprigs, for garnish

Place yogurt into small serving bowls. Top with INFUSIO Peach White Balsamic, then a handful of sugared pecans. Add a pinch of Maldon salt flakes, garnish with a sprig of mint and serve. 

Previous Post

Comments 21
  • Lea
    Lea

    A lot of work goes into feeding our eyes / stomach. Thank you for sharing these wonderful recipes. I love your oils…..

  • Angela
    Angela

    Suzanne I love your recipes. My question to you is can you use other oils and balsamic oils? I can’t afford your products put want to make some of your food. But I do live near an Italian store. Please help.
    Thank you,
    Angela

  • Pat
    Pat

    Thank you so much for these recipes and the cooking demo on Instagram. Our Easter meal was delicious!!!! I will make this again and again. Chef’s kiss!

  • Tish Long
    Tish Long

    Suzanne love your show, with Caroline and your husband. Your show is so entertaining and so knowledgeable. Y’all never disappoint.

  • Tina
    Tina

    Thank you for sharing the recipes. Everything looks so awesome! Will be making.

  • Christine
    Christine

    I have been a fan of yours for many, many, years. I have and use, all of your products. All oils, seasonings, etc. I absolutely love watching you and Caroline cook…you both are amazing in the kitchen. Thank you for providing us this entertainment, recipes, and the pure joy of watching you as a family interact. Suzanne, you are a very fortunate woman to have the beautiful family that you do. Great job! Love, love, you all.

  • Red B
    Red B

    Thank you for sharing your recipes. I have all your oils and balsamics. I may even try the lamb chops. ❤️

  • Gloria Pérez
    Gloria Pérez

    Suzanne, I love watching you cook and share all your stories. Thank you for sharing your recipes!! Happy Easter! 🐇🐣✝️

  • Victoria
    Victoria

    Greetings and Happy Blessed Easter to Suzanne, Al & family.
    I have thoroughly enjoyed all your videos. Suzanne you are an inspiration to us all. And, the stories, history have been so interesting and just pure fun. Hats off to your designer, well done !! See ya next video . .

  • Gina Cappellano.
    Gina Cappellano.

    What a pleasure you are Susan Summers. Everything about you is a blessing. Thank you for sharing. Your gift to us. Happy 🐣 Easter. 🐰

  • kathleen
    kathleen

    I love lamb chops! What great recipes. Thanks for sharing.

  • Reggie
    Reggie

    Beautiful dinner and your decorations thank you for posting the recipes
    I will definitely try

  • Cathy
    Cathy

    Thank you both for sharing, love the cooking shows

  • Halina Myslinski
    Halina Myslinski

    Love watching your shows. Thank you for beautiful meals.

  • Judith Zurawik
    Judith Zurawik

    Hi, how do I order the different balsamics and olive oils? Looks delicious!

  • Tammi Flynn
    Tammi Flynn

    Thanks so much for the delicious recipes I want to try them all and I’m sure my best friend Kelly Johnson will too she already gets your automatic shipments every 3 months from you her and I will have to make some of your recipes together Appreciate u Suzanne and thanks Caroline wanted to let u no Caroline that I have changed my fb profile and I was friends with u Caroline I had a pink shirt and my hair was pulled back in a pony tail and I had bright pink lipstick on too I want to ask u if we can still be fb friends and if u would send me a friend request to my new fb profile it’s under Tammi flynn and I have a pic of me on it from 30 yrs ago I’m in my long Easter dress and hat and my 2 daughters with there Easter dresses and hats and I’m holding there hands. Been following u both for yr from Bloomington Indiana and have even turned my beat friend Kelly Johnson into being your regular customer we both love the products and watching the live shows.!!

  • Tammi Flynn
    Tammi Flynn

    Thanks so much for the delicious recipes I want to try them all and I’m sure my best friend Kelly Johnson will too she already gets your automatic shipments every 3 months from you her and I will have to make some of your recipes together Appreciate u Suzanne and thanks Caroline wanted to let u no Caroline that I have changed my fb profile and I was friends with u Caroline I had a pink shirt and my hair was pulled back in a pony tail and I had bright pink lipstick on too I want to ask u if we can still be fb friends and if u would send me a friend request to my new fb profile it’s under Tammi flynn and I have a pic of me on it from 30 yrs ago I’m in my long Easter dress and hat and my 2 daughters with there Easter dresses and hats and I’m holding there hands. Been following u both for yr from Bloomington Indiana and have even turned my beat friend Kelly Johnson into being your regular customer we both love the products and watching the live shows.!!

  • Paula
    Paula

    Love the cooking shows!! I’m definitely making these recipes!! Thanks for posting them. I like hanging out with you guys. I’m always happy at the end…you guys are a hoot

  • Melba Price
    Melba Price

    Looks wonderful! Will be making this soon!
    Thanks for your recipies!

  • Mary Lou Leppard
    Mary Lou Leppard

    Thank you for sharing the delicious recipes.

  • Jane
    Jane

    Thank you very much for sharing!! I cannot wait to impress myself and family.

Leave a comment
Your Name:*
Email Address:*
Message: *
* Required Fields