Happy Easter...

What an amazing time of the year filled with new life, love and all around goodness for all of us to share.

I can remember a s a child preparing for Easter dinner with my grandparents.  Everything revolved around the food - everything always revolved around the food - and that was fine by me.  Nana and Pop would start Easter preparations at the beginning of Easter week.  Meat pies, sweet pies, and homemade macaroni were always at the top of the list along with prosciutto wrapped cantaloupe - my favorite!

What a glorious spread they would serve, never short of anything.  Appetizer, macaroni, main entree, side dishes, fruits, nuts, coffee (black and brown), and dessert.  A five star restaurant would have trouble keeping up the pace with Nana and Pop in the kitchen.  Those memories are etched in my mind forever and as we prepare for this beautiful holiday I hope that your table is filled with the same bountiful goodness, the same delicious aroma of your family's traditional Easter food, as well as peace and love...Happy Easter!

Pizzagaina - Traditional Italian Meat Pie

2 lbs. Ricotta
1/4 lb. Thin Sliced Hard Salami (chopped)
1/4 Thin Sliced Pepperoni (chopped)
1/2 lb. Prosciutto(chopped)
2 Cups Grated Mozzarella
1/2 Cup Grated Parmesan Cheese
4 Eggs
2 (9 inch) Deep Dish Pie Shells
1 Pie Sheet (cut into strips)
Beaten Egg (optional)

Preheat oven to 350 degrees
In a large bowl combine ricotta, meats,cheeses and eggs
Mix well
Evenly distribute among pie shells
Place strips over each pie in lattice pattern
Brush the top of each pie with lightly beaten egg
Bake 1 hour
Remove from oven and cool before slicing
Serve at warm or at room temperature

Not Mundane Monday...

Monday sneaks up on us so quickly.  That pesky alarm clock goes off Monday morning and we immediately start thinking about the week - at least I do!  Work, school, kids, lunches, appointments, planning Easter brunch, and the age old questions what to make to dinner.  Given the fact that we are so busy scheduling and planning I have decided this week to give you a recipe everyday.  That's correct a new recipe all week long.  No catch I just want to offer up some new, easy and healthy recipes to ease the daunting dinner menu!  Being that today is Meatless Monday our first recipe of the week is...

Spring Spinach Stuffed Peppers
4 Red Peppers
1/2 Cup Red Wine or Chicken Broth
4 Cloves Garlic (minced)
2 Tablespoons Olive Oil
Salt/Pepper
1/2 Teaspoon Red Pepper Flakes
1 (10 oz.) Box Frozen Spinach (thawed and squeezed dry)
1 (4 oz.) Container Low fat Feta Cheese

Preheat oven to 350 degrees
Remove the stem and seeds from each pepper
Season the inside of each pepper with salt/pepper
In a baking dish add red wine or chicken stock
Place peppers upside down in baking dish
Bake for 30 minutes
Meanwhile in a skillet over medium heat add olive oil and garlic
Season with salt/pepper and cook till garlic till fragrant about 4 minutes
Add red pepper flakes and spinach
Stir to incorporate garlic with spinach
Cook till spinach is warmed about 10 - 12 minutes
Remove from heat to cool
Add feta cheese to spinach mixture
Remove peppers from oven allow to cool for 5 minutes
Stuff peppers with spinach mixture and return to baking dish
Cover with tin foil and bake for an additional 15-20 minutes
Cool and serve warm