GIADA’S EASTER FEAST

2021-04-05 -

Lamb Chops with Mint and Pistachio Salsa Verde

1 (3 oz.) jar capers

1 (8 oz.) pkg. pistachio kernels

1 bunch fresh parsley

1 bunch fresh mint

1 lemon

2 frenched racks of rib lamb chops

Peas with Baby Lettuces

1 (14.5 oz.) can vegetable broth

1 bunch fresh tarragon

2 oz. baby lettuces

1 (1 lb.) pkg. unsalted butter

1 (10 oz.) bag frozen peas

Walnut Garlic Dip

1 (16 oz.) pkg. walnut pieces

1 (15 oz.) can white beans

1 lemon

1 bunch fresh mint

Crudités

Escarole & Olive Salad with Raspberry Dressing

1 (12 oz.) btle. Dijon mustard

1 (12 oz.) jar olives

1 (16 oz.) pkg. whole almonds

1 (6 oz.) cont. raspberries

1 small head each Bibb lettuce and escarole

1 fennel bulb

4 oz. crumbled Gorgonzola dolce

Chocolate Chocolate Chip Red Wine Bundt Cake

1 (5 lb.) pkg. all-purpose flour

1 (8 oz.) cont. unsweetened cocoa powder

1 (4 lb.) pkg. granulated sugar

1 (16 oz.) pkg. confectioners’ sugar Assorted Easter egg candies

1 (10 oz.) pkg. chocolate chips

1 (1 lb.) pkg. unsalted butter

1 (750 ml.) btle. red wine

Kitchen staples: kosher salt, pepper, extra-virgin olive oil, fresh garlic, cider vinegar, baking powder, eggs, vanilla extract, milk