Coloring Easter eggs naturally

Easter Inspiration

STORY, RECIPES AND STYLING BY ROBIN FANNON (IG: @RSVP_ROBIN) | PHOTOGRAPHY BY RALPH DEMILIO

Coloring Easter Eggs Naturally

How about trying your hand at going “au natural” this Easter and color your hard boiled Easter eggs using colorful foods? The results give you the most beautiful unique shades. The kids will enjoy this crafty, fun project, and many of the ingredients you may have already on hand in the pantry or fridge. All it takes is a few pots of boiling water and some white vinegar! Some common ingredients used for spectacular results are:

PURPLE CABBAGE YELLOW ONIONS SKINS SHREDDED RED BEETS GROUND TURMERIC HIBISCUS TEA BLUEBERRIES RED ZINGER TEA SPINACH

Keep in mind that the longer you let the eggs sit in the colored liquid the more vivid your colors will be. You can also lightly rub the finished eggs with a little oil for a nice sheen. Store them in the refrigerator until you are ready to hide them for the hunt. Don’t forget where they have all been hidden, or you will definitely regret it!

Here is a link for a complete guide and step by step instructions by Martha Stewart, of course! https://www.marthastewart.com/267850/dyeing-eggs-naturally

Setting a beautiful, Spring inspired Easter table

While I love the darker, earthy, moody feels of autumn and winter decor, Spring is really undoubtedly everyone’s favorite season. How could it not be? From lighter pastel, floral or striped fabrics, to fresh, colorful, seasonal centerpieces, Spring is a delicious gulp of fresh air! It gives us the chance to renew, refresh and lighten up. So open the windows, get outdoors or perhaps bring the outdoors in!

Pinterest is an endless source of inspiration for your Easter/Spring table decor, and here is a great link from Country Living magazine to help guide you https:// www.countryliving.com/entertaining/g2256/easter-table-displays-0406

Healthy and Delicious Salads and Side dishes

We continue the theme of “fresh and light” Spring inspiration with these delicious and healthy salads. They are delicious and beautiful on their own, as a main course, but also make great accompaniments to your Easter main course of fish, chicken, lamb or ham. Don’t forget to lighten up your beverage choices as well. If you enjoy wine, then Chardonnay, Sauvignon blanc or even Champagne pairs well with these dishes.

Roasted Beet and Citrus Salad

INGREDIENTS

» 2 raw beets, greens and stems removed, scrubbed under cold running water » 5 tablespoons extra-virgin olive oil » Kosher salt and freshly ground black pepper » 4 sprigs rosemary or thyme » 2 tablespoons (30ml) sherry vinegar » 1/4 cup toasted walnuts » 1 tablespoon (15ml) walnut oil » 1 grapefruit, cut into segments » 1 blood orange, cut into segments » 1 tangerine, cut into segments » 1 cup loosely packed arugula leaves

INSTRUCTIONS

• Adjust oven rack to middle position and preheat oven to 375°F. Fold two large pieces of parchment paper in half cross-wise. Crimp the left and right edges to form a tight seal (leave the top open). Add washed beets into pouch, toss with 1 tablespoon olive oil and season with salt and pepper.

Add 2 sprigs rosemary or thyme to the pouch, then tightly crimp top of pouch to seal. • Place pouches on a rimmed baking sheet and place in oven.

Cook until beets are completely tender and a cake tester or toothpick inserted into a beet through the pouch shows no resistance, about 1 hour. Open pouches and allow beets to cool for 30 minutes. Peel under cold running water (the skin should slip right off). Cut beets into rough 1 1/2-inch chunks. • Lay arugula on a large platter, arrange beets and citrus on top, sprinkle with walnuts. • Drizzle the olive oil and vinegar over the salad and season to taste with salt and pepper

Avocado, Lime Cilantro Dip

INGREDIENTS

» 2 cloves garlic, peeled » 1/2 cup Greek yogurt » 1/2 cup cilantro » 1 jalapeno, stemmed, halved, and seeded (see note) » 1 haas avocado, halved and seeded, flesh removed » Juice of 1 lime » Kosher salt, to taste » Water, to thin, as needed

INSTRUCTIONS

• Place all of the ingredients except for the water in the bowl of a food processor or blender. Process until well-combined and smooth. Strawberry Caprese Salad INGREDIENTS » balsamic vinegar glaze for drizzling » 1 cup sliced strawberries » 1 cup halved cherry tomatoes » 1 cup halved mini mozzarella balls » 1 ripe avocado, pitted and diced » 1/3 cup pine nuts lightly toasted » 1/3cup loosely packed basil, torn » Extra-virgin olive oil, for drizzling » Sea salt and freshly ground black pepper

INSTRUCTIONS

• Place the strawberries, cherry tomatoes, mozzarella, avocado, pine nuts and basil in a shallow bowl or platter. Drizzle with olive oil, and season generously with salt and pepper.

Gently toss. Drizzle with the balsamic glaze

Healthyish Key Lime Mini Cheesecake

INGREDIENTS

• CRUST: » 1/2 cup graham cracker crumbs {56g} » 1 tbsp sugar » 2 tbsp butter melted {28g} • KEY LIME CHEESECAKE: » 4 oz light cream cheese softened » 1 cup Greek yogurt » 1/4 cup sugar » 1 egg » 2 tablespoons Key lime zest 4 key limes » 1 tablespoon Key lime juice 2 key limes » 1 teaspoon vanilla

INSTRUCTIONS

• Pre-heat oven to 350°F. • Line a standard-sized muffin pan with 9 muffin papers. • Melt the butter, and stir in the sugar and graham cracker crumbs. Divide evenly amongst the 9 muffin papers, pressing gently into the bottoms using your fingers or a spoon. • In a large bowl, use a hand-held mixer to beat the cream cheese until smooth. • Add the Greek yogurt, sugar, egg, Key lime zest and juice, and vanilla. Beat for a few minutes until completely incorporated. • Spoon about 1 ½ to 2 tablespoons of filling over the muffin papers, or until all the batter is used. • Bake in the oven for 25 or so minutes, until centers are set (they may have a very slight jiggle still). • Allow to cool completely, then place in the fridge and chill.