What’s Cookin’? Fresh Beginnings
Effective immediately, our cat, Chloe, has appointed herself Head of Quality Control. Several shrimp have gone missing. We are not investigating.
~ Adrienne Boswell – chef
When April comes, Spring is in full bloom and the cold winter days are finally behind us. It is a time for renewal in so many ways.
First up is April Fools’ Day and no, our cat Chloe is not going to be the official Good Plate photographer, even though she considers anything left unattended fair game.
Passover begins on April 1st and runs through April 9th, and Easter Sunday falls on April 5th. We have a full table this month.
This newsletter introduces a copycat version of the Honey Baked Ham Glaze, perfectly cooked Sous Vide Grilled Lamb Chops, and a wonderful eggless Caesar Dressing. And everyone can have fun wrapping eggs in onion skins for Naturally Colored Easter Eggs just a few minutes in the Instant Pot.
Recipes
- Honey Baked Ham Copycat Glaze
- Sous Vide Grilled Lamb Chops
- Naturally Dyed Easter Eggs Instant Pot
- Eggless Caesar Dressing
- Carrot Ginger Sesame Drop Cookies for dessert
Review
Tools We Used
This month, may your kitchen be full, your heart open, and your table wide enough for one more.
Honey Baked Ham Copycat Glaze
This easy honey baked ham copycat glaze delivers the same sweet, caramelized finish as the original with a simple method anyone can make at home.
Loin lamb chops marinated in an Armenian-inspired Aleppo pepper paste, cooked sous vide for perfect doneness, then finished on a blazing hot grill for a deeply charred crust.
Naturally colored Easter eggs made with onion skins and cranberry tea create beautiful marbled shells, and the Instant Pot makes the process quick and easy.
Dessert
Carrot Ginger Sesame Drop Cookies
Want to know what to do with those extra carrots? These easy to bake cookies have ginger, sesame, and carrots. Enjoy!
Exclusive Recipe
Eggless Caesar Dressing
A heart-smart twist on a classic, this eggless Caesar dressing delivers all the creamy, savory depth you love – without the cholesterol.
Spinning Whiskey Glass
This spinning whiskey glass is more than a novelty. The balanced design keeps it stable while the spinning motion keeps ice moving, helping drinks stay colder longer.
Tools We Used
We used these products this month and we want you to be able to find them easily. Buying through these affiliate links helps support The Good Plate.
For creaming soups, making dressing, or even chopping nuts, nothing beats an Immersion Blender.
Sous vide can be used to make a great roast, but did you know you can use it for safe defrosting, too?
What We’re Cooking Next
Chef! What’s in store for May? Fiesta!!
See you next month at The Good Plate.
Helpful links
- Equipment We Use in Our Kitchen
- Talking Turkey – An essential guide to roasting turkey
- What We’re Cooking this Month
Ever Forward – Ever Flavorful
Adrienne Boswell Chief Cook and Bottle Washer
[email protected]
GLENDALE, CA
United States
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Recipe cooking times, nutritional information, and servings are approximate and provided for convenience. The Good Plate is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions, cooking/baking abilities, or whether the Moon is in the Seventh House or Jupiter aligns with Mars. Thank you for your understanding and share your good food.
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