Build Your Own Easter Menu Plan With My Free Easter Brunch Menu Planner

Use the make-ahead instructions I’ve included in each recipe to plan your prep. I usually start 3 to 4 days ahead; some dishes can be prepared even earlier and frozen. Download my free Easter Brunch Menu Planner to help stay organized — it’s available as a fillable PDF, so you can either type directly into the form or print it out and fill it in by hand. It includes sections for the date and time, guest list, and space to jot down your prep timeline leading up to Easter Sunday. This printable (and fillable!) PDF helps you map out what to prep and when — so Easter morning is easy, not overwhelming.

Here’s why I love Mom’s Avocado and Grapefruit Salad and I think you will too:

• Well balanced flavors. This bright and refreshing salad is a symphony of taste! The slightly sweet celery seed dressing perfectly complements the tangy grapefruit, while creamy avocado adds richness and crunchy red onion provides a contrasting bite.
• Easy to make. No need for any fancy kitchen gadgets – just a sharp knife, a whisk, and a jar for the dressing.
• Customizable. Add or swap out ingredients like orange slices, feta cheese, shallots, or nuts to suit your preferences or pantry staples.
• Visually appealing. This salad is as visually stunning as it is delicious. And, as my mom always said, “We eat with our eyes first!”
• Versatile presentation. Dress it up for a special occasion or keep it simple for a more casual gathering.

Here’s what you’ll need to create this elegant salad (quantities are included in the recipe card below), all of which should be available at your local grocery store:

Citrus Salad Dressing

• Extra virgin olive oil – use a good quality oil for the best flavor.
• Red wine vinegar – adds a tangy kick and balances the sweetness.
• Granulated sugar – adds a touch of sweetness to balance the tart grapefruit.
• Kosher or sea salt – enhances all the other flavors.
• Celery seed – adds a clean, herbal flavor with a subtle hint of celery.
• Dry mustard – adds subtle depth and a bit of spice.

Citrus Salad

• Ripe avocados – buy them firm and let them ripen at room temperature. They’re ready when they yield slightly to gentle pressure. If they’re too soft, the slices will be messy.
• Red and green leaf lettuce – mixing the two creates a lovely color contrast, but you can use one type if you prefer. Make sure the leaves are fresh and crisp.
• Grapefruit sections – feel free to mix varieties—pink, white, or red grapefruits —for extra color. Use juicy, in-season grapefruit for the best taste. Look for them from December through April.
• Red onion – Provides a nice crunch and tang. For a milder flavor, substitute shallots or soak the red onion in water for about an hour to reduce its sharpness.

While this salad is delicious as is, it is also very versatile and the ingredients can be modified to fit your tastes, dietary needs, or what’s available:

• Add/swap the citrus. If grapefruit isn’t in season – or you’re not a fan – use navel oranges, blood oranges, or even clementines. Mixing different citrus varieties also adds a lovely pop of color.
• Use onion alternatives. For a milder bite, substitute shallots or green onions. You can also soak the chopped red onion in water for about an hour to take off that sharp edge.
• Substitute other leafy greens. While red and green leaf lettuce look beautiful together, you can experiment with other lighter greens like butter (Boston) lettuce or baby spinach. These softer greens allow the fresh, tangy flavors of the grapefruit and avocado to stand out while keeping the salad airy and delicate.
• Add toppings. Sprinkling toasted nuts (like almonds, walnuts, or pecans) or crumbled feta can add extra crunch or creaminess.

Follow these easy steps to create a bright, fresh salad your guests will love:

1. Make the Citrus Dressing.
   In a medium-sized jar (or small bowl), combine the olive oil, red wine vinegar, sugar, salt, celery seed, and dry mustard. Whisk until well blended. Cover and set aside to allow the flavors to blend.
2. Cut (aka “supreme”) the grapefruit into sections.
   Use a sharp knife to slice off the top and bottom (“poles”) of the grapefruit. Stand the grapefruit upright on one of the flat ends and carefully cut off the peel, following the curve of the fruit, and removing all of the white pith. Hold the peeled grapefruit in one hand and, using a sharp knife, cut along each membrane to remove the segments. Set these sections aside.
3. Prep the avocado.
   Cut each ripe avocado in half from top to bottom (pole-to-pole). Remove the pit by gently tapping it with the knife blade so it sticks, then twist and lift out. Use a small spoon to carefully scoop out the avocado halves in one piece. Slice each half lengthwise into ½-inch slices.
4. Prep the lettuce.
   Wash and thoroughly dry the red and green leaf lettuce. Tear into bite-size pieces and place in a large bowl. Drizzle in a bit of the dressing and toss lightly, just enough to coat the leaves without drenching them.
5. Assemble the salad.
   Divide the dressed lettuce leaves among 8 to 10 individual plates. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.

Instead of individual plated salads, here are two other options for serving this citrus salad:

1. Plated on a serving platter – for a buffet or family-style serving.
   Arrange the dressed lettuce leaves on a large serving platter. Top with alternating grapefruit segments and avocado slices in a pinwheel pattern (or any design you like). Scatter the red onion (or shallots) on top. Lightly drizzle with some of the remaining dressing and serve immediately.
2. Tossed – for a more casual approach.
   Place the washed, dried, and torn lettuce leaves into a large bowl. Cut the avocado slices and grapefruit sections into 1-inch pieces and add to the lettuce, along with the chopped red onion. Lightly toss with dressing and serve immediately.

Dressing can be made up to 4 days ahead and refrigerated. Bring to room temperature before using.
 
Earlier in the day, the lettuce can be washed, torn into bite-size pieces, layered with paper towel, and placed in an open baggie in the refrigerator. The grapefruit can also be supremed and the segments placed in an airtight container in the refrigerator.

As mentioned above, Mom loved to serve this salad with her Slow Roasted Boneless Leg of Lamb. I think it’s an excellent combination! Here are some other dishes I’ve also served with this salad:

• Crusted Rack of Lamb
• Pork Chops with Mushrooms
• Slow Cooker Beef Short Ribs
• Roast Beef Tenderloin
• Pistachio Crusted Fish
• Roasted Salmon with Lemon Butter Sauce

I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

• Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
• Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
• Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
• Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
• Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Here’s what you’ll need to create this elegant salad:

• Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
• Large beets (red) 
• Boston, Bibb or Butter lettuce 
• Crumbled goat cheese 
• Red onion
• Kosher or sea salt
• Fresh ground black pepper

Here’s how to easily make this delicious roasted beet salad:

1. Make the Arugula Salad Dressing.
   Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
2. Preheat the oven to 375 degrees. 
3. Prep beets.
   Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
4. Roast beets.
   Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
5. Cool beets; peel, and cut.
   Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
6. Plate salad.
   Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

• Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
• Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
• Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
• Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

• Creamy Ginger Carrot Soup
• Tomato Basil Bisque
• Butternut Squash Soup
• Fresh Green Pea Soup
• Carrot Vichyssoise Soup
• Cold Potato Leek Soup

And, when serving as a side salad or first course, here are a few suggested main dishes:

• Grilled Ribeye Steak
• Roast Beef Tenderloin
• Pork Chops with Mushrooms Sautéed with Bourbon
• Grilled Chicken with Caramelized Red Onions

One day I was browsing through my home gourmet mom’s extensive files and came across a treasure – a hand-scrawled recipe for “Cinnamon Loaf” written on a bank deposit slip. Intrigued by its unique origins and the fact that I had all the ingredients on hand, I decided to whip up a loaf for our weekend guests. Well, it was a showstopper! This quick bread didn’t require any fancy ingredients or techniques, yet the combination of flavors and textures had everyone reaching for seconds. It’s been a regular on my baking rotation ever since, and here’s why you should add it to yours:

• Effortless elegance. Forget the intimidation factor of traditional yeast breads. This quick bread comes together super easily – no kneading, no rising, just mixing and layering. It’s perfect for both accomplished bakers and those new to bread-making.
• A taste of home. The warm flavors of cinnamon and brown sugar are sure to evoke nostalgic memories. For me, it’s like stepping back into my grandma Nama’s kitchen, enjoying a comforting slice of cinnamon toast.
• Pantry staples. All the ingredients you need are likely already on hand. And if not, they’ll be at your local grocery store.
• Secret ingredient duo. A touch of orange zest in the cinnamon filling adds delightful depth and brightness, while sour cream creates a remarkably moist and tender crumb.
• Adaptable size. This versatile recipe can be baked in one large loaf pan, perfect for sharing with a crowd, or divided into two medium loaves, or even four mini loaves that are ideal for gifting.

Here’s all you’ll need to create this delicious Cinnamon Bread:

• All-purpose flour
• Baking powder
• Baking soda
• Table salt
• Butter (salted)
• Granulated sugar
• Large eggs
• Vanilla extract
• Sour cream
• Whole milk
• Ground cinnamon
• Orange zest

And here’s all you have to do to create this delicious homemade bread:

1. Prep ingredients.
   Bring all ingredients to room temperature.
2. Prep oven and baking pan(s).
   Preheat oven to 350 degrees. Lightly butter your baking pan or pans (see sizes in Notes below). Line with two pieces of buttered parchment paper, cut to fit and placed crosswise, with around 2 inches overlapping outside the pan.
3. Combine dry ingredients.
   In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
4. Cream butter and sugar.
   In a large bowl, using the paddle attachment of a hand-held or stand mixer, cream the butter and 1 cup of the sugar on high speed until light and fluffy, around 3 minutes. Stop and scrape down the sides of the bowl with a rubber spatula as needed.
5. Add remaining wet ingredients.
   Reduce the speed to medium and add the eggs, one at a time, beating well after each addition. Beat in the vanilla, sour cream, and milk until well blended.
6. Add dry ingredients.
   At low speed, slowly add the flour mixture, beating just until blended (do not overmix). Dough will be very thick.
7. Place half of batter in pan.
   Spoon half of the batter into the prepared loaf pan(s) and smooth so the top is level.
8. Add cinnamon-sugar layer.
   In a small bowl, stir together the cinnamon and remaining 1/4 cup sugar. Using your hands, blend in the orange zest; set aside 1 tablespoon. Sprinkle the remaining cinnamon-sugar mixture over top of the batter in the pan(s).
9. Add remaining batter.
   Carefully spoon the remaining batter over the top and smooth so the top is level.
10. Finish top.
    Using a sharp knife, make a cut along the top of the batter lengthwise to within 1 inch of each end. Sprinkle the remaining 1 tablespoon cinnamon-sugar mixture over the top of the cut.
11. Bake.
    Bake for 40 to 45 minutes for a large pan, 35 to 40 minutes for medium pans, or until a toothpick inserted in the center (but not through the cinnamon sugar) comes out clean.
12. Cool.
    Remove the bread from the oven and place on a wire rack to cool in the pan for 10 minutes. Remove the bread from the pan(s) using the parchment paper. Remove parchment paper and place bread on a wire rack to cool completely.

While this Easy Homemade Cinnamon Swirl Bread is delicious as is, feel free to add more ingredients to your taste. Chopped pecans or walnuts, raisins, or dried cranberries would all be delicious in this bread!
 
Alternatively, add an orange-flavored glaze to the top: In a small bowl, stir together 1 cup powdered sugar and 4 teaspoons fresh orange juice until well blended. Mixture should be fairly thick, yet thin enough to drizzle. If too thick, add more juice. Drizzle over the top of the cooked and cooled bread (I like to put it in a squeeze bottle).

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

• Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
• More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
• Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
• Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
• Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
• Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

• Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
• Powdered (Confectioners’) sugar
• All-purpose flour

Lemon filling

• Large eggs
• Granulated sugar
• Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
• Baking powder – don’t skip as this is the key to making the filling lighter.
• Table salt

Frosting

• Butter, salted
• Powdered (Confectioners’) sugar
• Whole milk – you can substitute 2% milk
• Vanilla extract

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

1. Combine butter and sugar.
   With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
2. Add flour.
   Add the flour and mix just the mixture starts to form clumps. Don’t overmix. 
3. Press into pan.
   Press dough into the bottom of the prepared baking pan, in an even layer. 
4. Bake.
   Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

1. Combine eggs and sugar.
   Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
2. Add remaining ingredients; blend.
   Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
3. Add to crust.
   Spread the lemon mixture over top of baked crust.
4. Bake.
   Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting.

 D. Frosting

1. Combine ingredients.
    In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
2. Spread on cookies.
   Spread over the top of the cooled bars. Refrigerate for at least one hour. 

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

• For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
• For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

• Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
• Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.
• Sub lemon juice in the frosting. To amp up the lemony flavor even more, substitute fresh lemon juice for the milk in the frosting.

Let me know (in the comments below) if you come up with some other fun modifications!

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.

Breakfast shouldn’t be complicated, but it should always be delicious. That’s the philosophy behind these Toasted Bagels with Egg Salad and Smoked Salmon. In our house, the love for both egg salad and smoked salmon runs deep (my husband Robert can attest to that!). One morning, the idea struck: why not combine these two favorites into a single, irresistible breakfast creation? The result was pure magic!

Here’s what makes this recipe such a winner:

• Classic base, enticing extras. The recipe starts with a familiar and well-loved egg salad foundation, then adds chives, green onion, and paprika for a burst of flavor and texture.
• Customizable. While the recipe is delicious as is, you can modify it to your tastes – use different fresh herbs, red onion or shallots in place of the green onion, and/or substitute crispy bacon strips for the salmon.
• Simple yet impressive. This dish requires minimal effort but delivers a restaurant-worthy combination of creamy egg salad, smoky salmon, and toasted bagels.
• Balanced flavors and textures. The creamy egg salad contrasts beautifully with the delicate smokiness of the salmon, while the chives and green onion add pops of color and freshness. The toasted bagel provides a satisfying crunch.
• Make-ahead friendly. Perfect for meal prepping! Prepare the egg salad and store and in the refrigerator for up to 3 days. Toast the bagels and assemble when ready for a quick and delicious breakfast.
• Versatile and crowd-pleasing. Easy enough for every day while elegant enough for entertaining, this dish is the perfect choice for any occasion.

For the egg salad, the first step is to cook the eggs. Here are instructions for hard boiling eggs in an Instant Pot, or on the stovetop. I prefer the Instant Pot method, because the eggs come out perfect, every time. No gray shadow around the yolks, no over-done (or under-done) yolks, and super easy to peel with no damage. What more could you ask for from a hard-boiled egg?

Hard-boiled eggs – Instant Pot method

1. Let eggs sit at room temperature for 20 to 30 minutes. (If you don’t have time to let your eggs sit at room temperature, it’s okay. Just increase the Instant Pot cook time to 9 minutes.)
2. Place wire rack (or steamer basket) in Instant Pot along with 1 to 1 1/2 cups water.
3. Place eggs on rack, spacing out as evenly as possible (I cook 6 at a time and use the other 2 in another recipe). Seal and cook on high for 7 minutes.
4. When the timer goes off, immediately release the pressure, following the “quick release” method.
5. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
6. Remove from water and pat dry.

Hard-boiled eggs – Stovetop method

1. In a large saucepan, place eggs in one layer and cover with water. Bring to a boil over high heat. Reduce heat to simmer and cook for 6 to 8 minutes.
2. Remove pan from heat and leave eggs in hot water for another 3 to 5 minutes.
3. Carefully remove eggs (they will be hot!) and immediately place in a bowl of ice water. Let rest in water until eggs are cold to the touch.
4. Remove from water and pat dry.

Assemble Egg Salad

1. Remove shells from hard-boiled eggs.
2. Chop eggs and place in a medium mixing bowl.
3. Stir in mayonnaise, mustard, onion and chives.
4. Season to taste with paprika, salt and pepper. Adjust the mayonnaise and mustard, if necessary.

Here are some ideas on how to vary these breakfast bagel sandwiches; some changes make them healthier, others change the flavor a bit:

• Substitute 1 heaping tablespoon greek yogurt for 1 tablespoon of the mayonnaise.
• Use yellow mustard instead of Dijon.
• Substitute chopped shallots for the green onion.
• Add chopped fresh dill – or use in place of the chives.
• For the non-fish eaters in your home, substitute crispy cooked bacon strips for the smoked salmon.
• Use toasted mini bagels or pumpernickel cocktail bread instead of the regular-size bagels, and serve as an hors d’oeuvre or a side dish for a brunch.

Place assembled bagels on a serving platter, or on individual breakfast plates. Platter can be part of a buffet, or passed at the table. They are delicious alongside Pimiento Cheese Sandwiches, as part of a luncheon or Master’s viewing party!

Note that these sandwiches are on the rich side; Robert and I find one half, combined with a serving of fresh fruit, is plenty for each of us.

There are numerous resources online where you can find out what fruits and vegetables are in season. At the Seasonal Food Guide, you can even search by state and by month. My preferred guide to what’s in season overall is the USDA’s Seasonal Produce Guide, where you can browse by season. Here’s their list for spring:

The following sections divide the 40 recipes into the following categories:

• Spring-Inspired Fish and Seafood Recipes
• Spring Dinner Ideas for Meat Lovers (Chicken, Pork, Beef, Lamb)
• Spring Vegetarian Dinner Recipes
• Fresh and Vibrant Main Dish Salads
•  Spring Side Dishes
• Bright and Luscious Spring Desserts

My mom was a firm believer in make-ahead entertaining. She always swore by prepping dishes in advance, not just to reduce pre-party stress, but to be able to spend party time with her guests. These mini tarts were a go-to favorite appetizer for this very reason – you can whip them up months in advance and bake them straight from frozen. They’ve become a signature dish of mine too, and I always keep a batch stashed in the freezer for those last-minute get-togethers!
 
In addition to make-ahead convenience, here’s what makes this cheesy appetizer recipe stand out:

• Unique flavor. The combination of creamy cheese, savory curry, and tangy chutney is unexpected and delicious.
• Easy and customizable. This recipe is freezer-friendly and uses store-bought puff pastry for convenience. Plus, you can experiment with different types of cheese and/or chutney to match your taste (see recommendations below).
• Elegant presentation. These mini tarts are perfect for a party or potluck because they look impressive and are easy to eat.

To make these mini tarts, you’ll need the following ingredients:

• Cream cheese – I think regular is best, but you can substitute low fat if needed
• Sharp Cheddar cheese
• Garlic
• Curry powder – I recommend Madras curry
• Mango chutney – often under the name “Major Grey’s” it may or may not say “mango”
• Green onions
• Cayenne pepper
• Worcestershire sauce
• Kosher salt
• All-purpose flour, for rolling pastry
• Frozen puff pastry

In addition to the above ingredients, you’ll need the following equipment:

• Electric Mixer with whisk attachment
• Rubber spatula (for scraping down the sides of the bowl)
• Rolling pin and mat
• Large sharp knife
• Mini muffin tins
• Mini tart tamper (recommended but not required)
• Measuring spoons and cups

Here’s how you create these little bites of deliciousness:

1. Mix cream cheese.
   Using an electric mixer with a whisk attachment, mix the cream cheese until smooth, around 2 to 3 minutes.
2. Add the Cheddar, garlic, and curry powder and blend well.
3. Add remaining filling ingredients.
   Chop up the large pieces in the chutney and add to the cheese mixture along with the onions, cayenne pepper, and Worcestershire sauce. Mix well. Season to taste with salt. Set aside.
4. Cut puff pastry into squares.
   On a lightly floured surface roll out one piece of puff pastry into a 12-inch square. Cut into 2-inch squares.
5. Press squares into small mini-muffin tins and prick with a fork.
6. Fill squares and freeze.
   Spoon 1 teaspoon filling into the center of each square. Cover with saran wrap and freeze tarts in the tins.
7. Bake.
   To bake the tarts, preheat the oven to 400 degrees. Remove tarts from the freezer and bake in the tins for 15 to 18 minutes or until puffy, bubbly and the pastry is golden brown.
8. Let sit; serve.
   Let tarts sit in tins for 1 minute, then remove to a serving platter and serve warm. Note: they will puff up during baking, then collapse somewhat when removed from the oven. This is normal!

This quick and easy sautéed asparagus recipe has been a staple in my kitchen since I learned to cook it in middle school. And, here’s why I think deserves a permanent spot in your repertoire, too:

• Busy day dinner hero. Short on time? This recipe comes to the rescue, delivering a delicious side dish in under 10 minutes. Minimal effort for maximum flavor!
• Endless customization. You can easily make this recipe your own. Add toasted breadcrumbs, chopped nuts, or a burst of freshness with chopped tomatoes. (See more recommendations below.)
• Versatility. This side dish can take most any main dish to the next level. Enjoy it with chicken, pork, fish, or shrimp (see suggestions below).
• Beat the heat. Skip the oven and keep your kitchen cool on hot days. This recipe is cooked on the cooktop.
• Kid-friendly. Let your kids get involved with tasks like snapping the asparagus ends, stirring, or adding the final garnishes.
• Healthy and delicious. Asparagus is packed with nutrients, making this a guilt-free and flavorful side dish. This versatile vegetable is a great source of vitamins A, C, E, and K, as well as folate, fiber, and antioxidants.

You only need 3 ingredients to make this easy sauteed asparagus recipe:

• Fresh asparagus spears. See tips for selecting asparagus below.
• Cooking oil. Any kind will work – canola, vegetable, avocado oil, extra virgin olive oil, etc.
• Seasoned salt. The original recipe calls for Lowry’s Seasoned Salt. Nature’s Seasons and Janie’s Krazy Mixed-Up Salt also work well.

Here’s how easy it is to sauté asparagus:

1. Wash, dry asparagus.
   Wash asparagus under cold running water and pat dry with paper towel.
2. Remove tough ends.
   Asparagus spears have a tough part that needs to be removed before cooking. Grab the tough end (not the tip) with one hand (between your thumb and first finger). With your other hand, grab around the middle of the stalk and gently bend the tip end downward, holding the tough end still. The spear will snap in two at the right point, where the tough part stops. Discard tough ends.
3. Cut asparagus.
   Cut asparagus spears on the diagonal into 1 to 1 1/2-inch long pieces.
4. Cook asparagus on high.
   Place asparagus pieces in a large skillet. Sprinkle with seasoned salt, then oil. Shake the skillet to coat the asparagus pieces with the oil. Cover and place over high heat. Once it begins to sizzle, shake the pan and cook for 1 minute
5. Reduce heat.
   Turn the heat down to low (it should still be sizzling). Keep it covered and cook, shaking the pan occasionally,  for an additional 2 to 3 minutes or until crisp-tender.
6. Serve.
   Spoon hot asparagus into a serving bowl, or onto a serving platter or individual dinner plates. Serve immediately.

While sautéed asparagus is delicious as is, you can make it your own by adding additional ingredients when cooking and/or adding a topping. Here are a few ideas:

Variations

• Substitute sesame oil for the cooking oil and sprinkle cooked asparagus with a dash of soy sauce and toasted sesame seeds.
• Add chopped garlic or shallots to the asparagus when cooking.
• Toss cooked asparagus with fresh lemon juice and/or lemon zest.

Topping ideas

• Balsamic vinegar and crumbled feta cheese.
• Toasted breadcrumbs, Parmesan cheese and chopped nuts.
• Chopped fresh tomatoes, chopped shallots, and fresh herbs.
• Chopped hard-boiled eggs, chopped green onions, and fresh herbs.

Sautéed asparagus is a versatile side dish that can complement a wide range of main dishes. Here are a few of my favorites:

• Air Fryer Fried Chicken Breasts
• Grilled Chicken with Rosemary Dijon Marinade
• Pistachio Crusted Fish
• Spinach Stuffed Salmon
• Salmon Patties
• Spicy Dry Rubbed Pork Tenderloin
• Baked Shrimp with Breadcrumb Topping