When I think of Easter, I think of a big delicious Easter ham. This year, however, we are having a much smaller family gathering, and we will have so many leftovers! What do we do with them?
OMI tip: Try a farm-to-table approach and buy your ham from a local farmer. Or see if your local grocery store carries (or can order) no-nitrate ham.Perusing the internet, I have found a meal for every part of the day, from a ham cup with scrambled eggs to a delicious ham, broccoli, and cheese pocket to a light, savory ham and lentil soup. (Veggies, eggs and cheese can be found at local farmers markets and artisan shops, as well.) Try out these tasty recipes for the week after Easter and let us know what you think.
(Photo Credit: http://www.recipebyphoto.com/breakfast-ham-cups/)Ham and Cheese Egg Cups Ingredients: 6 free-range brown eggs 2 cups grated cheddar cheese (or any kind of cheese you prefer) 2 young organic green onions 12 ham slices, cut a little thick salt and pepper Don’t feel limited by these ingredients! You can add just about anything, from mushrooms to tomatoes to spinach to onions, etc. and even top them off with avocado! Cooking Directions: Grease pan with non-stick cooking spray; line with ham slices. Sprinkle cheese inside ham slices. Pour in the egg mixture (ggs, salt and pepper) beat well with a fork. Chop small green onion tops and divide among cups. Bake at 350 degrees for 20 - 25 minutes Ingredients: Pizza Dough (enough to make 2 large pizzas) 6 tablespoons grainy mustard (optional) 1 1/2 cups mozzarella cheese, shredded 1 1/2 cups cheddar cheese, shredded 2 cups organic broccoli florets, cut small 1/2 pound ham, cut into small pieces 2 tablespoons organic extra virgin olive oil 2 teaspoons italian seasoning Cooking Directions: Preheat oven to 450 degrees. Lightly dust a cookie sheet with fine cornmeal or line with Silpat or parchment paper. Combine mozzarella and cheddar cheese and set aside. Divide pizza dough into 6 equal-size balls. Roll each ball into a thin circle. Make sure to keep remaining dough covered with plastic wrap or a damp towel while working. If using mustard, spread 1 tablespoon all over circle. Place 1/4 cup mozzarella cheese mixture on half the dough. Top cheese with 1/3 cup broccoli and 1/6th of the ham. Top with another 1/4 cup of cheese. Fold dough over the top to form a pocket and press all the air out. Seal the edges using a fork. Repeat with remaining dough. Brush olive oil on the top of each pocket and sprinkle with Italian seasoning. Bake for 12-15 minutes or until light brown. (A great option to freeze and eat later, or all week for lunches!) (Original recipe courtesy of Serenabakes) Ingredients: 3 cups organic chicken broth 3 cups water 1 medium organic onion, cut into thin wedges 1 ½ cups chopped organic celery 1 ½ cups thinly sliced organic carrot 1 cup brown lentils, rinsed and drained 6 ounces cooked ham, diced 1 ½ teaspoons dried organic thyme, crushed 3 cups shredded fresh organic spinach 1 ounce Parmesan cheese, shaved Cooking Directions: In a 4-quart slow cooker, combine broth, water, onion, celery, carrot, lentils, ham, and thyme. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Stir in spinach. Ladle into bowls. Top each serving with Parmesan cheese. (Original recipe courtesy of bhg.com)