Easter with Pasolivo
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Pasolivo has created an easy recipe guide for families celebrating Easter at home this year. Start your holiday feast off right with a fresh Spring Herb Dip, which pairs perfectly with carrots and cucumbers. Our Apples & Greens Salad is another light appetizer that’s a breeze to put together. For the main dish, there’s nothing more comforting than a Tuscan Chicken Pot Pie which is sure to bring the whole family together for a memorable moment. However, you’ll want to save room for dessert. Local chef Maegen Loring has developed a spring Citrus Olive Oil Roussanne Cake topped with fresh fruit, honey and a heavy whipping cream mousse. You can find these simple and quick step-by-step recipes below.
Spring Herb Dip
Description:
This fresh Spring Herb Dip goes great with sliced vegetables or chips. It’s a perfect appetizer to keep your guests snacking while you prepare a salad and the main dish. Enjoy!
Ingredients:
- 8 oz (1 cup) sour cream or Greek yogurt
- 1/2 tsp Pasolivo Roasted Garlic Sea Salt, or to taste
- 3 Tbsp Pasolivo Lemon Olive Oil
- 1-2 tsp Pasolivo Spring Blend
- 3 Tbsp Pasolivo California Blend Olive Oil
- 1/4 tsp grated lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp cider vinegar or Pasolivo Winter Ambrosia Vinegar
- 2 tsp minced shallots
- 1 tsp Orange Blossom Honey
- Salt and pepper
- 1 apple, cored and sliced into wedges (It’s important to use a really tasty apple here. If you have a produce stand or farmer’s market, it’s worth the trip.)
- 8 handsful of salad mix (preferably baby greens)
- 1/3 cup blue or feta cheese
- In a salad bowl, whisk together Pasolivo California Blend Extra Virgin Olive Oil, lemon zest and juice, vinegar, shallots and honey.
- Add salt and pepper to taste before adding the apples and dressing. Toss in the greens and sprinkle with cheese.
- 2 unbaked 9" pie crusts
- 1 1/2 cup steamed or roasted vegetables (any mix of carrots, peas, potatoes, corn, etc.)
- 1/3 cup Pasolivo Rosemary Olive Oil
- 1/3 cup onion, chopped small
- 1/2 tsp Pasolivo Roasted Garlic Sea Salt
- 1/3 cup all-purpose flour
- 1 3/4 cup chicken broth
- 1/2 cup whole milk
- 1/4 tsp freshly ground pepper
- 2 tsp Pasolivo Tuscan Blend
- 2 cups cooked boneless, skinless chicken breast
- 1 cup frozen artichoke hearts, thawed and cut in half
- 1/4 cup parmesan cheese
- 2 cups white sugar
- 4 large eggs
- 1 cup Pasolivo Citrus Olive Oil
- 1 cup Rousanne wine
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 1 tsp vanilla extract
- Heavy whipping cream
- Honey to taste
- Seasonal fruit, sliced, for garnish