Named for the Latin “aperit” meaning “to open,” April is the month when trees and flowers begin to open their buds. Yet April still has one foot in winter: its famous April showers can leave us yearning for more of the warm, cozy, cold-weather foods. If you had a big Easter meal on Sunday and feel a need to lighten up a bit this week, a soup or salad dinner can provide not only that warm comfort, but help you feel downright virtuous after holiday overeating. And if you can use up some of the usual Easter leftovers in that soup or salad, you will savor a culinary trifecta of comfort, lightness, and creativity.
Green Fettuccine Soup
This whole-meal soup features healthy greens and leftover ham. Recipe from “One Dish Meals the Easy Way” by Reader’s Digest Books; makes 6 servings.
12 oz. package spinach fettuccine
3 tablespoons olive or vegetable oil
1 large onion, coarsely chopped
4 cloves garlic, minced
6 cups chicken stock or broth
Two 10 oz. packages frozen chopped spinach, thawed and drained
1-1/2 cups chopped or cubed leftover ham
1/2 teaspoon each: ground nutmeg, salt
1/4 teaspoon black pepper
2 oz. grated Parmesan cheese (optional)
Cook fettuccine according to package directions until barely done; drain. Toss with 1 tablespoon of the oil; set aside. In a large saucepan, heat remaining oil for 1 minute over medium heat. Add onion; saute, stirring occasionally, for 3 minutes. Add garlic; saute until onion is limp, about 2 minutes more. Add stock, cover, and bring to a boil over high heat. Add spinach, ham, nutmeg, salt and pepper; bring to a boil. Reduce heat to medium and cook, uncovered, for 3 to 4 minutes. Stir in fettuccine; heat until warmed through, about 1 minute. Ladle into bowls and serve with grated cheese if desired.
Potato Soup with Ham &Scallions
Not only easy to make, this comforting soup is also economical and hearty enough to be the main course. Recipe from “Soups &Stews” by Food &Wine Books; makes 6 servings.
3 tablespoons butter
3 onions, chopped
4 pounds baking potatoes (about 8), peeled, quartered lengthwise and cut into 1/4 inch slices
3 cups chicken stock or broth
1-1/2 cups water
1-1/2 teaspoons salt (more or less to taste)
1-1/2 cups leftover Easter ham, cut into 1/4inch dice
4 scallions, including green tops, cut into thin slices
1-1/2 cups light cream
1/4 teaspoon fresh ground black pepper
1/3 cup chopped fresh parsley
In a large pot, melt butter over medium low heat. Add onions; cook, stirring, until translucent, about 5 minutes. Add potatoes, stock or broth, water and salt; bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes. Add ham and scallions; cook until potatoes are very soft, about 10 minutes. Add cream, pepper and parsley and bring just to a simmer, stirring. Serve hot.
Potato, Corn &Egg
Salad with Chives
Potato pairs with those leftover Easter eggs as easily as with ham. This flavorful salad has no oil and can be made up to three days in advance. Try it as a light dinner, perhaps with a small bowl of soup. Adapted from “Almost Vegetarian” by Diana Shaw; makes 4 servings.
8 new potatoes (about a pound), scrubbed
2 cups corn kernels
4 large hard-boiled eggs
1 scallion, white part only, minced
1 celery stalk, diced
1/4 cup minced fresh chives
2 tablespoons minced fresh dill, or 2 teaspoons crumbled dried dill
1 cup plain nonfat yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon light honey
1 small garlic clove, grated
Pinch paprika
Salt and fresh ground pepper to taste
Bring a large pot of water to a boil; cook potatoes over medium heat until done, about 20 to 30 minutes. Drain; set aside to cool. Cook corn kernels according to directions and drain. In a large mixing bowl, combine scallion, celery, chives, dill, yogurt, mustard, lemon juice, lemon zest, honey, garlic and paprika; stir well to blend. Coarsely dice potatoes and add with corn to mixing bowl. Peel and dice the eggs; add them to bowl. Gently stir until well combined and season with salt and pepper to taste. Chill, covered, at least 3 hours before serving.
