Need Some Great Easter Brunch Recipes? Try These
MINNEAPOLIS (WCCO) -- Have you started thinking about what you're going to bring to Easter brunch? Kirsten Shabaz of Valley Natural Foods has some healthy but fun recipes for us. One includes how to sneak spinach into your child's dessert without them knowing!
PARMESAN GARLIC STUFFED EGGS
Ingredients
12 large hard boiled eggs, peeled
1/3 C. mayonnaise
1 tsp. Dijon mustard
¼ tsp. ground black pepper
¼ tsp. salt
2 Tbsp. fresh minced parsley
1 large garlic clove, minced
1/3 C. grated Parmesan cheese
Paprika
Finely crushed croutons
Directions
1. Slice hard-boiled eggs in half lengthwise, place yolks into a medium bowl and set egg whites on a serving platter.
2. Add the mayonnaise, Dijon mustard, black pepper, salt, parsley, garlic and Parmesan cheese to the yolks and using a hand mixer or a fork mix all ingredients until well combined.
3. Using a spoon, place the seasoned yolk mixture evenly among the egg whites.
4. Sprinkle eggs with paprika and crushed croutons before serving.
WILD RICE & PECAN PANCAKES W. GINGER SYRUP
Ingredients
1 ½ C. cooked wild rice
½ C. chopped pecans
2 C. flour
½ tsp. salt
2 Tbsp. baking powder
2 Tbsp. brown sugar
6 Tbsp. sour cream
2 C. milk
2 eggs, lightly beaten
2 Tbsp. melted butter
½ C. apricot fruit spread
1 C. pure maple syrup
¼ C. candied ginger, chopped fine
Directions
1. In a large bowl mix together the cooked wild rice, pecans, flour, salt, baking powder and brown sugar.
2. In a separate bowl, using a whisk, mix together the sour cream, milk and egg.
3. Add the dry ingredients to the wet ingredients, stir until just blended, then stir in the butter.
4. Preheat a skillet or griddle to medium heat and brush with butter or coconut oil.
5. Pour 1/3 C. batter on the skillet for each pancake and cook for 2-4 minutes per side or until pancakes are golden brown.
6. Meanwhile, in a small pot heat maple syrup, apricot fruit spread and candied ginger over medium heat for 6-8 minutes.
7. Serve pancakes with the ginger syrup.
MINTY SPRING SHAKE
Ingredients
1 C. vanilla coconut milk beverage
1 pt. coconut mint chocolate chip ice cream
2 C. fresh spinach, packed
1/8 – ¼ tsp. mint extract
Directions
1. Place all ingredients into a blender & blend until smooth.
