Farro Hash
A creative side for Easter Sunday, this dish mixes a blend of fresh spring ingredients that will make your table seasonal and tasty. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
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4
Farro Hash
A creative side for Easter Sunday, this dish mixes a blend of fresh spring ingredients that will make your table seasonal and tasty. For more delicious Easter Dinner Ideas, click here! From Easter menus and party ideas to the best Easter dinner,dessert, and cocktail recipes, we’ve got you covered. Find all this and more on The Daily Meal’s Easter Recipes & Menus Page.
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4
Charred Bison Flank Steak Recipe | Best Bison Recipes
For a meat dish high in protein and lower in fat than other steak entrées, this bison flank salad is a winning combination. Not only is bison a healthy alternative to beef with higher levels of nutrients and fewer calories, but it is full of flavor as well. Spruce up the dish with a colorful salad full of artichokes, tomatoes, and rainbow lucky sorrel for a dish that is pleasing to both the eye and the palate.
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4
Gluten Free Pizza
By
I know you are going to love this gluten free, egg free pizza crust recipe from Lungomare's Executive Chef Craig because a good gluten free crust is hard to find. Chef Craig has been converting a lot of his recipes to gluten free with his favorite, Cup4Cup gluten free flour. This crust is crispy and keeps the crispiness whether you make a really thin crust, or a thicker crust. Top it anyway you like, with sauce, or as shown with Fontina cheese and vegetables. You can find this and many other gluten free chef recipes on my website at www.fearlessdining.com
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4
There's no better way than to warm up to a hot bowl of soup during the cold weather. The porcini mushrooms are softened and complement the crispy shallots and herbs in the soup. Marcus Samuelsson recommends you pair the soup with the Penfolds Bin & Cabernet Shiraz.
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4
Pan-Seared Scallops with Sunchoke and Meyer Lemon
Sunchokes are prepared three ways in this recipe from executive chef David Diaz of Brasserie Beaumarchais — as a purée for the base, roasted for the centerpiece, and fried into chips for garnish. A Meyer lemon purée and brown butter lemon sauce add some fruitiness and richness to perfectly cooked scallops.
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3.666665
Sunchoke Hummus with Meyer Lemon
I'm typically a stickler for authenticity, but when I heard we were doing hummus, I couldn't help but get a little creative with it, especially when I saw that sunchokes were available at the store. Inspired, while admittedly being unsure of how it would turn out, I set out to make a sunchoke hummus. Why not? Luckily, it turned out pretty well — at least, I like to think so. A little fruity sweetness from the Meyer lemon and an earthy richness from the sunchokes pair off well with the usual chickpeas and hint of sharp raw garlic. And experimenting with new ingredients or combinations of ingredients is part of the fun of cooking. It's easy to forget that sometimes the best cooking requires no recipe at all. Or maybe that should read, "The best recipes require no cooking at all." Well, either way, here's my recipe for sunchoke hummus. Click here to see 6 Dip-Worthy Hummus Recipes.
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3.5
Sunchoke Risotto
Also known as Jerusalem artichokes, sunchokes impart a subtle taste not unlike their namesake's to this creamy, golden risotto. Even when thoroughly cooked, sunchokes provide a bit of fresh-tasting crunchiness to any recipe. This classic risotto, distinguished by the use of sparkling wine in place of still, which delivers a delicate twist on the palate, makes a fine first course or a light main course.  Arborio rice is a short-grained Italian rice named for the town where it is grown. Blessed with a high starch content, it is particularly creamy and chewy — two characteristics that make it an ideal flavor vector. Arborio rice is widely available in specialty-food shops and most fine supermarkets.  You'll have more than a half-bottle of bubbly left over after cooking, so keep the rest chilled for drinking. — Jeff Morgan Adapted from "Domaine Chandon" by Jeff Morgan.  
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3.405405