Enjoy Sendik's All Week(end)!

I’ve got four great ways to use ingredients from the sale ad this weekend.  You’re gonna like the way they taste, I guarantee it.  : )

Since Easter morning wouldn’t be complete with out (what else) eggs, here’s a recipe I’ve decided needs attention again.  They are amazing (I almost said ‘egg-cellent’ but showed restraint).  Cream cheese, fresh herbs and a splash of cream dress up your basic scramble.  These are definitely fancy enough for company — I love them.

Serves 3 – 4
Source:  The Splendid Table newsletter; recipe by Chef Shellagh Connelly

6 eggs, lightly beaten (Shurfresh Grade A Large Eggs are on sale)
1 scallion, thinly sliced (scallions are on sale)
A hefty pinch of your favorite chopped herbs (I use Italian parlsey and basil, but tarragon is also nice)
3 oz. cream cheese, cubed (Philadelphia Brand Cream Cheese Bricks are on sale)
2 T. half and half or heavy cream
Salt and pepper to taste
Butter for the pan (Land o’ Lakes if you’re running low)

Place all of the ingredients in a mixing bowl and whisk to blend.  The eggs do not have to be perfectly uniform.

Place a 10-inch non-stick skillet over medium heat and melt about a tablespoon of butter, swirling to coat the pan.  Pour in the egg mixture, and stir with a spatula.  Continue stirring slowly until large curds form, about four minutes or so.  Cook them to your liking; I like mine when they’re still a bit wet (keep in mind, they’ll continue to cook when you take them off the heat).  Transfer to a platter, garnish with a sprig of herbs.  Serve hot.

Now that you’ve gotten your Easter morning off to the perfect start, here are a few more recipes you might find helpful throughout the rest of the day.  These three are in honor of The Bunny:

Ann’s Creamy Carrot Soup is the perfect first course for any Easter dinner.  It’s light and delicious, easy peasy to pull together, and a hit every time I serve it.  Oh, and it’s also gluten free.  : )  Look for sale Organic Carrots, Riceland Extra Long Grain White Rice and Land o’ Lakes Butter if you’re running low. 

As for Easter dessert – well, you’ve gotta have Carrot Cake, naturally.  I have two awesome versions for you – one is naughty but very nice, and the other is not all that naughty and equally nice.  You decide which one you’ll make, depending upon how many bites of chocolate bunny you’ve pilfered from your punk’s baskets throughout the day.  Old Fashioned Carrot Cake (OH.EM.GEE) will use sale Organic Carrots, Shurfresh Grade A Large Eggs, Land o’ Lakes Butter and Philadelphia Cream Cheese.  Her lighter friend, Carrot Cake with Buttermilk Icing will use the same sale Organic Carrots, Land o’ Lakes Butter, and Shurfresh Grade A Large Eggs.  Really, you can’t go wrong with either one, I love them both!

Have a great Holiday weekend.  And happy Spring Break to all you lucky ducks who are headed off to exotic locales ….  don’t mind the rest of us … we’ll  just be here eating carrot cake while you’re all off having fun in the sun.  Safe travels.  :-)

Featured, Fresh, Frugal, Fabulous | April 5th, 2012