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Home Plate: Easter Feast, with a new twist

Chef Matt Vik once again shares his culinary ability for some new takes on the classic Easter meal.

Deviled Eggs

10  eggs

½ cup mayo (or plain yogurt)

1 teaspoon apple cider vinegar

1 teaspoon Dijon mustard

Salt and pepper (to taste)

Garnish of choice

Place eggs in pot and cover with water. Bring to boil, then cut heat and cover for 10 minutes.  After 10 minutes, run cold water over eggs and add about 2 cups of ice. 

When eggs are chilled, peel.  Cut eggs in half lengthwise, remove yolk and place into a mixing bowl.  Combine yolks, mayo, vinegar, mustard, and blend well until mixture is smooth, then season to taste with salt and pepper.

Next pipe the mixture into egg white halves, a Ziploc bag with a cut corner works well as a makeshift piping bag. Finally garnish your eggs and enjoy!

Garnish ideas: Chopped bacon, chives, Tabasco, paprika, cayenne pepper, fried shallots, minced red onions, capers or any pickled vegetables.

Be creative and have fun!

Roasted Rack of Lamb

3 to 4 pound rack of lamb (frenched, which is removing the meat, fat and membranes that connect the bones)

1 tablespoon fresh thyme

1 tablespoon fresh rosemary

1 tablespoon fresh sage

3 garlic cloves

¼ cup olive oil

2 tablespoons Dijon mustard

Salt and pepper

Using a food processor or blender, combine thyme, rosemary, sage, mustard, and oil making a paste.

Season the lamb liberally with salt and pepper, then rub the marinade mixture all over the lamb. Next wrap tin foil around the bones to prevent them from burning.  Place on a sheet pan and let stand for 30 minutes.

Preheat oven to 450 degrees. 

Roast lamb fat side up for 20 minutes, then flip over and roast for another 8 minutes. Remove from oven flip over again and tent with tin foil for 10 to 15 minutes.

To serve, slice in between bones.

Pesto Pasta Salad

1 pound  penne rigate pasta

1/3 cup  plain yogurt

2 tablespoons pesto

2 teaspoons  lemon juice

2 green onions (sliced)

1 ½ cups   grape or cherry tomatoes (halved)

½ cup   frozen English peas (thawed)

Salt and pepper

Boil penne pasta in a large pot until tender, drain and set aside to cool.

Then prep your veggies and place in large bowl.

Mix together in a separate bowl yogurt, lemon juice and pesto and season with salt and pepper.

Once pasta is cooled combine all ingredients together, taste and season one more time if desired, then serve.

Basic Pesto

2 cups fresh basil leaves

2 tablespoons pine nuts (toasted)

½ cup olive oil, or blended oil of choice

3 garlic cloves

½ cup freshly grated parmesan cheese

Place basil, pine nuts, parmesan, and garlic in a food processor and blend together well.  If using a mortar and pestle, just smash and grind away until all blended.

Next, while mixing, slowly drizzle in the oil until pesto is smooth.

Season with salt and pepper.

Cranberry Banana Bread

1 cup          walnuts (toasted and smashed)

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

8 ounces butter

1 cup sugar

2 eggs

2  bananas (ripe)

1 ½ tablespoons sour cream

2 cups cranberries

1 teaspoon vanilla extract

½ cup sugar in the raw (optional)

Preheat oven to 325 degrees. Toast walnuts.

Cream butter and sugar together, then add eggs one at a time until smooth. Add sour cream, vanilla, walnuts, cranberries and bananas.

Sift together dry ingredients and add to wet; don’t over mix.

Grease a 9x5 inch pan. Pour mix into pan. Top with sugar in the raw (optional).

Bake for 25 minutes, then tent with foil and bake for another 25 minutes till pick comes out clean.