Nanny to Mommy

 Whether you plan to whip up an Easter Sunday feast or are just looking for some bright, new recipes to ring in the start of spring, the family-owned tree fruit experts at Stemilt are here with all the creative (apple) juice!! You can find even more recipe inspo here and don’t forget that a Lil Snapper by itself makes for the perfect spring snack Easter weekend and beyond. Check the store locator to find some delicious apples near you!

A fresh starter: 

Apple Quinoa Lentil Salad

 Instructions

1. Cook quinoa according to package directions, cutting cook time to between 8 and 10 minutes, to render a firmer grain. Drain, as necessary, fluff with fork and set aside.
2. Cook French green lentils according to package directions, cutting cook time to between 10 to 15 minutes, to render a firmer lentil. Drain, as necessary, and set aside.

Note: test quinoa and lentils before pulling off heat and adjust cook time, as preferred, to achieve a firmer bite.

1. Meanwhile, toast chopped walnuts in a skillet set over medium high heat, stirring intermittently.
2. After about 2 minutes, drizzle nuts with maple syrup; stir consistently for approximately 1 more minute to coat nuts thoroughly. Remove from heat to cool.
3. Whisk ingredients for vinaigrette in a large bowl.
4. Add sliced apple to vinaigrette and mix well to coat (this helps keep apples bright). Add parsley and “cooled” maple-sweetened walnuts to bowl.
5. Then add cooled quinoa and lentils. Mix salad thoroughly and season with salt and pepper.
6. If desired, allow salad to sit in fridge for 15 to 20 minutes so flavors can mix and mingle.
7. Plate salad with a topping of fresh arugula and serve.

Note: If you plan to store salad in fridge, keep arugula separate until ready to plate. Salad, without arugula mixed in, will keep nicely in fridge for 3 to 5 days.

For the main course:

Easter Ham with Apple Glaze

Instructions

1. Preheat the oven to 300 degrees F.
2. Place the ham in a large roasting pan, fat-side up. Optionally, you can score the fat. Press the cloves into the fat, spacing them evenly across the ham. Bake for two hours.
3. Meanwhile, prepare the glaze. Place the apples, apple cider vinegar, and water in a large saucepan.
4. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Cool briefly, then puree in a blender.
5. Press the mixture gently through a fine mesh strainer to remove thicker pieces of pulp, so that what remains looks smoother and less like applesauce.
6. Place the mixture in a medium saucepan along with the butter, brown sugar, cinnamon and ground cloves.
7. Bring to a simmer and cook over low heat, stirring periodically, for 15-20 minutes to bring the flavors together.
8. After the ham has cooked for 2 hours, pour the apple glaze over it and continue to cook for another hour to 1 1/2 hours, basting every 30 minutes.
9. For the last 30 minutes, slice the remaining 3 Fuji apples and spread them around the bottom of the roasting pan, coating them with the apple glaze. Let rest 10 minutes or more before carving.