Spring is in the air, and Easter is just around the corner! Like most major holidays in Italy, Easter is celebrated with family and friends, and more importantly at the table! To help you celebrate Easter or even just the arrival of springtime and warmer weather, we've put together the perfect menu that is easy to make for a crowd, and is light, refreshing (but still filling) and full of flavor!
Tricolore Salad with Grapefruit Vinaigrette
If we had to choose a few words to describe this Tricolore Salad with Grapefruit Vinaigrette, we'd use sweet, acidic, savory and downright delicious. Though simple in its ingredients, this salad is amazingly fresh and full of flavor. To make it a complete meal, pair with a glass of white wine and fresh bread and butter—you can thank us later!
Fried Zucchini Blossoms
Stuffed blossoms are a favorite in Italy. They're also one of our favorites because they can easily be used as an appetizer or dessert. These are lightly fried, sprinkled with chili flakes and our favorite part—dipped in marinara sauce. For a sweeter spin on these squash blossoms that would be more suitable for a traditional dessert, try drizzling or dipping them in honey
Tomato, Mozzarella and Mushroom Chicken
Fresh Tomatoes, hearty mushrooms, cheesy mozzarella and perfectly cooked chicken make for an ideal springtime dinner! Topped with Pasta Jay's refreshingly robust Classic Marinara, this dish is a light, bright meal that the whole family will love!
Jumbo Stuffed Shells
What's not to love about stuffed shells, especially when they're JUMBO! Filled to the brim with a creamy ricotta mixture and surrounded by Pasta Jay's Classic Marinara, these stuffed shells are sure to be come one of your new go-to dishes when you want easy, but decadent Italian inspired cuisine!
Originating in Naples, Pastiera Napoletana is a delicious tart or cake like dessert that is served around Easter. Made with cooked wheat, ricotta cheese, orange blossom water and lemon zest, this dessert is full of refreshing flavor. Traditionally, this cake is cooked no later than Good Friday to ensure the ingredients have enough time to infuse before Easter Sunday.