March 8, 2018
Naturally Dyed Easter Eggs for an Elegant Easter
Want to host an elegant, naturally-inspired Easter this year? Look no further – we have recipes to highlight spring’s natural bounty, plus an all-natural way to dye your Easter eggs with produce you’ll find at your local ShopRite!
DIY Naturally Dyed Easter Eggs
- Rosey Pink – Beets
- Periwinkle – Wholesome Pantry Grape Juice
- Yellow/Mustard – Wholesome Pantry Spinach and Turmeric
- Royal Blue – Red Cabbage
- Beige – ShopRite Coffee
- Boil 2 cups chopped fruits/vegetables (1 tbsp of turmeric for the mustard color) in 1 quart of water plus 1 tablespoon vinegar for 30 minutes. Strain out the solids and let liquid cool.
- Place hard boiled eggs in dye solution and let sit for 30 minutes for a pale color, or overnight in the fridge for a deeper hue.
- For juice/coffee dyes – use liquids at room temperature for best results
- To make stripes – wrap eggs in either tape or rubber bands before placing in dye solution.
Simply Succulent Easter Menu
Hummus Vegetable Garden
This appetizer is easy, it barely requires a recipe!
Simply spread Wholesome Pantry Hummus evenly in a serving bowl, then place various small vegetables in straight rows to create your vegetable garden. We used mini carrots, sugar snap peas, and cherry tomatoes.
- 6 hard-cooked Wholesome Pantry eggs
- 1/4 cup Wholesome Pantry mayonnaise
- 1/2 tsp ground mustard
- 1/2 tsp dried Italian seasoning
- ¼ tsp paprika
- 1/4 tsp salt
- Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
- Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
- Refrigerate 1 hour or until ready to serve
Honey Glazed Ham
- 1 bone-in smoked half ham
- ½ cup Wholesome Pantry brown sugar
- 1 cup Wholesome Pantry Raw Honey
- 2 tsp. ground ginger
- Zest and juice from one lemon
- Preheat oven to 350 degrees F. Make shallow cuts in a checkerboard shape across the fatty side of the ham. Place ham on a wire rack inside a large roasting pan, flat side down. Add 1/3 cup water to the bottom of the pan (this helps keep the ham moist). Cover the ham with foil. And bake for 60-70 minutes.
- While ham is cooking, combine brown sugar, honey, ginger and 1/4 teaspoon black pepper in a small skillet. Heat over medium heat until sugar dissolves, whisking often. Cool and then stir in lemon zest and juice.
- Remove foil and brush all over with honey glaze. Bake uncovered 40 to 50 minutes longer or until it is golden brown and ham is heated through, adding more glaze in 10 minute increments. Remove from oven. Let rest for 5 minutes, then slice and serve.
Bacon Wrapped Asparagus Bundles
- 1 lb asparagus, trimmed of any tough edges
- 5 slices bacon
- 2 tablespoon olive oil
- 2 tablespoons brown sugar
- Preheat the oven to 400 degrees and line a large cookie sheet with aluminum foil or parchment paper. Divide asparagus into 5 equal bundles and wrap each with a slice of bacon. Place on prepared cookie sheet.
- Drizzle bundles with olive oil and sprinkle with brown sugar. Season with a little salt and pepper and then roast for 25-35 minutes or until bacon is crispy.
Honey Roasted Carrots
- 1 lb medium carrots, washed or peeled
- 1 Tbsp Wholesome Pantry honey
- 1 tsp butter
- 1/4 tsp nutmeg or coriander
- Preheat oven to 400 degrees and line a large baking sheet with aluminum foil.
- Combine honey, butter, nutmeg and 2 tablespoons water. Toss carrots with honey mixture and spread out evenly on baking sheet
- Roast, stirring occasionally, for 25-35 minutes or until tender
Fruit Garden Dirt Cups
- 16 oz Wholesome Pantry chocolate sandwich cookies
- 2 cups cold Wholesome Pantry milk
- 1 pkg chocolate pudding mix
- 8 oz ShopRite Whipped Topping, thawed
- Mason jars
- Fresh fruit, such as strawberries, raspberries and blueberries
- Fresh mint leaves
- Popsicle sticks with words like “Grow, Berries, Fresh” written on them with marker
- Crush cookies in zipper-style plastic bag with rolling pin or in food processor.
- Pour cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies.
- Place about 1 tablespoon crushed cookies into each mason jar. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies.
- Refrigerate until ready to serve. Garnish with fresh fruit and mint leaves to create garden scene, pushing them gently into the “dirt” and adding a Popsicle stick “garden marker” on the side.
Easter Nest Coconut Macaroons
- 1 package Wholesome Pantry shredded coconut
- 1 can Wholesome Pantry sweetened condensed milk
- Assorted jelly beans or easter egg candies
- Preheat oven to 350°F and spray a mini cupcake pan with cooking spray. Mix coconut and sweetened condensed milk in a large bowl. Add tablespoons to the prepared mini cupcake pan, pressing down in the center slightly.
- Bake 10 to 12 minutes or until edges are lightly browned. Immediately remove from the oven and use a rounded teaspoon to make little indentations for the “nests”.
- Add 2 jelly beans or Easter egg candies to each nest before serving.