With Spring’s rebirth of flowers and sunshine, our taste buds are looking for a makeover too! We desire fresh, refreshing, and wholesome foods to create seasonal recipes such as a Strawberry Spring Salad or Banana Nut Pound Cake. For those in your life with gluten allergies, you can make a scrumptious gluten-free dish, Chicken and Sweet Potato Egg Nests, which is the perfect dish for Easter brunch with family and friends.
For more gluten-free recipes, visit www.boarshead.com. You can also find more delicious, no-fuss recipes at www.saraleedesserts.com. And to get recipes and tips delivered to your inbox, sign up for a free newsletter at www.saraleedesserts.com/enews-sign-up.
Strawberry Spring Salad
Prep Time: 10 minutes • Yield: 6 servings
1/2 cup Smucker’s® Strawberry Syrup
2 tablespoons Crisco® Pure Canola Oil
2 tablespoons white vinegar
15-ounce package spring salad greens or other salad greens mix
4 green onions, thinly sliced
1 tangerine or small orange, peeled, seeded, cut into bite-size pieces
12 strawberries, sliced vertically
1/4 cup sunflower kernels
1/4 cup blue cheese, crumbled
Combine syrup, oil and vinegar to make vinaigrette. Whisk until blended.
Place salad greens, green onion, orange pieces,strawberries and sunflower kernels in a large salad bowl.
Add vinaigrette. Toss lightly. Crumble blue cheese over top. Serve immediately.
Chicken and Sweet Potato Egg Nests
2 tablespoons olive oil
1/2 cup yellow onion, sliced
1 pound sweet potatoes, shredded
1 tablespoon Boar’s Head Delicatessen Style Mustard
4 large eggs, lightly beaten
1 cup Boar’s Head EverRoast Oven Roasted Chicken Breast, finely diced
1 teaspoon thyme, minced
Preheat oven to 350 F. In large nonstick skillet, heat oil over medium heat and cook onion until soft and golden.
Mix shredded sweet potatoes with sautÈed onions and mustard. Mold mixture into separate cups in a muffin tin.
Bake for 30 to 35 minutes or until crisp; cool in the pan. (This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.)
Scramble eggs with chicken, and when cooked, evenly divide among the sweet potato cups. Top with thyme and serve.
Banana Nut Pound Cake Pudding
Prep Time: 20 minutes • Cook Time: 60 minutes • Serves: 4
4 Sara Lee Pound Cake Slices, or 2 (1/2-inch) slices from 1 package of Sara Lee Pound Cake
1 cup half and half
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
2 small ripe bananas, thinly sliced
1/2 cup candied pecans (optional)
Whipped topping (optional)
Preheat oven to 325 F.
Thaw 4 pound cake slices according to package directions. Cut pound cake slices into 1/2-inch squares and place on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
Whisk eggs, half and half, vanilla and brown sugar until well blended. Set aside.
Spray a 1-quart baking dish with cooking spray. If using, sprinkle 1/4 cup pecans onto prepared baking dish. Top with toasted pound cake and banana slices and pour egg mixture on top. Press down pound cake cubes with back of spoon to submerge completely; let stand 10 minutes. If using, sprinkle with remaining pecans.
Cover baking dish with foil. Bake 30 minutes. Remove cover and continue baking 15 minutes or until eggs are set.
Let cool for 10 minutes before serving. Garnish with whipped cream, if desired.