Spring Loaded – Super Simple & Tasty Recipes for an Easy Easter Feast

Easter is another holiday known for feasting. And with the bounty of spring upon us in the Northern Hemisphere, we have fresh, new ingredients to play with! Asparagus, green peas, mandarins, spring lamb, and more. In honor of both the season and the holiday, Chef Nicole has come up with some brand-spankin’ new and easy recipes to make your feast even more delicious, no matter what time of day.

A Brunch Affair

Brunch is, according to my observation, the new favorite meal of the general population. I know that it is certainly mine… I mean, where else do you have the opportunity to combine yummy cocktails and breakfast foods in a socially acceptable way? It also happens to be a growing Easter tradition, and using your Anova to prepare the following individual serving sized silken treats will make your morning so much smoother.
So fix a simple smoked salmon plate, bake a tray of bacon, make your Bloody Mary mix, and throw together a salad while your egg bites are cooking. You will have a memorable brunch for friends and family pulled together in no time flat!

Sous Vide Egg Bites with Sweet Peas, Feta, and Mint

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Sous Vide Egg Bites with Sweet Peas, Feta, and Mint

Author: Nicole Poirier

Recipe type: Breakfast, Brunch, Snack

Cuisine: American

Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 6 servings

Peas, feta, and mint are something of a magical combination and the perfect illustration of sweet savoriness. With the custard part of this dish made even smoother with the addition of creme fraiche to the mix, these little guys are super satisfying. And the mint is a surprising but noteworthy and scrumptious addition to this mix - you won’t believe how it brings everything together!

Ingredients

  • 6 eggs

  • 1/4 c creme fraiche

  • 1/4 c cream cheese

  • 1/4 teaspoon salt

  • 1/2 cup fresh or frozen peas

  • 2 Tablespoons finely chopped shallot

  • 2 Tablespoons finely chopped mint

  • 3/4 cup crumbled feta

  • Cracked black pepper to taste

  • Extra equipment: 6 4 oz/125 ml canning jars with metal lids

Directions

  1. Set your Anova Precision Cooker to 170ºF/76.7ºC

  2. In a blender, mix the eggs, creme fraiche, cream cheese, and salt

  3. In a small bowl, combine the peas, mint, feta crumbles, and shallot and mix with a fork

  4. Lay 6 jars out on a work surface and divide liquid between them

  5. Divide pea mixture between jars

  6. Attach lids to fingertip tightness. This means using only the pressure of your fingertips to close the jar, leaving it just a little loose, to allow the air pressure to be able to be released while in the bath. This will prevent both jar failure and water from getting into your ingredients

  7. Place in the bath and set timer for 1 hour

  8. Remove from the bath with tongs and enjoy straight from the jar or slide a knife around the edge, pressing gently inwards to loosen. Invert on a plate and with a swift downward jerking motion holding onto plate and jar at the same time, pop the egg bite out of the jar. You can either reheat and/or brown in a toaster oven, under a broiler, or with a torch. Bon appetit!

Sous Vide Egg Bites with Smoked Salmon, Asparagus, and Goat Cheese

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Sous Vide Egg Bites with Smoked Salmon, Asparagus, and Goat Cheese

Author: Nicole Poirier

Recipe type: Breakfast, Brunch, Snack

Cuisine: American

Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 6 servings

Mm-mm-mmmmm! Smooth and rich smoked salmon and goat cheese are so perfectly matched by bright, green-tasting Springtime asparagus! Each one of these filling and nutritious egg bites have the macros to keep you going all day and yet taste like pure indulgence. Go ahead - get decadent and healthy at the same time.

Ingredients

  • 6 eggs

  • 1/4 c creme fraiche

  • 1/4 c cream cheese

  • 4 spears asparagus

  • 2 oz smoked salmon

  • 2 oz chèvre

  • 1/2 oz/15 g minced shallot

  • 2 teaspoons chopped fresh dill

  • Salt & Pepper to taste

  • Extra equipment: 6 4 oz/125 ml canning jars with metal lids

Directions

  1. Set your Anova Precision Cooker to 170ºF/76.7ºC

  2. In a blender, mix the eggs, creme fraiche, cream cheese, and salt

  3. Chop asparagus into small, ¼”/ ½ cm pieces and place in a small mixing bowl

  4. Chop smoked salmon into small pieces and add to the bowl along with minced shallot and dill. Mix with a fork until homogenous

  5. Lay out your jars and divide egg mixture between them. Add ⅙ of the asparagus/salmon/shallot mixture to each jar

  6. Place ⅙ of the chevre in each jar and attach lids to "fingertip tightness". This means using only the pressure of your fingertips to close the jar, leaving it just a little loose, to allow the air pressure to be able to be released while in the bath. This will prevent both jar failure and water from getting into your ingredients

  7. Place in the bath and set timer for 1 hour

  8. Remove from the bath and enjoy straight from the jar or slide a knife around the edge, pressing gently inwards to loosen. Invert on a plate and with a swift downward jerking motion holding onto plate and jar at the same time, pop the egg bite out of the jar. You can either reheat and/or brown in a toaster oven, under a broiler, or with a torch. Bon appetit!

Sous Vide Egg Bites with Caramelized Leeks and Salmon

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Sous Vide Egg Bites with Caramelized Leeks and Salmon

Author: Nicole Poirier

Recipe type: Breakfast, Brunch, Snack

Cuisine: American, Californian

Prep time: 10 minutes

Cook time: 1 hour

Total time: 1 hour 10 minutes

Serves: 6 servings

Sweet caramelized leeks, savory cooked salmon, and eggs with almond milk whipped in to make it fluffy and delicious, these egg bites are pure dairy-free Paleo and Keto delights! And hearty little nuggets that would make a perfect lunchtime treat with a bright green salad.

Ingredients

  • 6 eggs

  • 1/2 c/125 ml unsweetened almond milk

  • 2 medium leeks, sliced thinly

  • 1 Tablespoon olive oil

  • Pinch salt

  • 4 oz/~115 g crumbled cooked salmon (we used a thick, honey cured & small batch smoked salmon)

  • Extra equipment: 6 4 oz/125 ml canning jars with metal lids

Directions

  1. Set your Anova Precision Cooker to 170ºF/76.7ºC

  2. In a blender, mix the eggs and almond milk and process until smooth and set aside

  3. Heat up the olive oil in a frying pan over medium high heat. When it shimmers, reduce the heat to medium and add the leeks and a pinch of salt to help keep them from burning and saute, stirring frequently to prevent burning. The leeks will soften and start to caramelize after just a few minutes. Remove from the heat when they become golden in color, about 8 minutes, and set aside to cool

  4. Combine the salmon and leeks in a small bowl and combine to form a homogenous mixture

  5. Divide the mixture between the 6 jars and top with the egg & almond milk mixture

  6. Attach the lids to "fingertip tightness". This means using only the pressure of your fingertips to close the jar, leaving it just a little loose, to allow the air pressure to be able to be released while in the bath. This will prevent both jar failure and water from getting into your ingredients

  7. Place in the bath and set the timer for 1 hour

  8. Remove from the bath and enjoy straight from the jar or slide a knife around the edge, pressing gently inwards to loosen. Invert on a plate and with a swift downward jerking motion holding onto plate and jar at the same time, pop the egg bite out of the jar. You can either reheat and/or brown in a toaster oven, under a broiler, or with a torch. Bon appetit!

Sunday Supper

Each one of these recipes has a prep time of less than 5 minutes with the simplest ingredient list possible, and the results are homey-tasting and deeply delicious. Each one *tastes* like the Easter holiday but I would not be surprised if they made it into regular rotation at your dinner table! And really – why NOT make every meal into a celebration of great ingredients and flavorful living?

TIP: The green beans and peas have the SAME cooking time and temp! You can do double duty while preparing these completely different yet delicious dishes at the same time. In fact, all of the flavors of the recipes on this menu were designed to go together, so you can keep it pretty simple and just add a salad and a dessert if you do not want to think too hard about preparing a holiday feast!

Green Beans with Mandarin & Hazelnuts

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Green Beans with Mandarin & Hazelnuts

Author: Nicole Poirier

Recipe type: Vegetable, Side Dish

Cuisine: American, Californian

Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 6 - 8 servings

Green beans and citrus? You'd better believe it! The infusion of mandarin throughout these buttery green beans is surprising and scrumptious, perfectly complemented by the warm and crunchy nuttiness of the toasted hazelnuts. This is a dish that we expect to live on in your family traditions long after the first time you try it! NOTE: the hourlong cooking time will give you crisp-tender beans that still have a teensy bit of crunch to them. If you like your beans softer and more cooked, add an extra half hour onto the time.

Ingredients

  • 1 lb/450 g trimmed green beans

  • 2 mandarins, satsumas, tangerines, or small orange

  • 2 Tablespoons butter

  • 1/2 teaspoon salt

  • 2 oz hazelnuts

Directions

  1. Set your Anova Precision Cooker to 185ºF/85ºC

  2. Place the green beans, butter, and salt into a zip-locking bag or silicone pouch

  3. Zest one of the mandarins into the bag; reserve the other one for later. Cut the zested one in half and juice into the bag

  4. Using the immersion method, remove as much air from the bag as possible

  5. Place in the bath and set the timer for 1 hour. You will likely need to weigh the bag down - we did so with a full water glass next to it to keep the beans under water.

  6. While the green beans are cooking, toast the hazelnuts for 7 minutes at 400ºF/205ºC. Once you remove them from the oven, rub the skins off with a kitchen towel and chop roughly. Set aside

  7. Remove the beans from the bath and transfer to a serving plate. Zest the remaining mandarin on top and then garnish with the toasted hazelnuts. Divine!

Creamed Sweet Peas with Shallot

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Creamed Sweet Peas with Shallot

Author: Nicole Poirier

Recipe type: Vegetable, Side Dish

Cuisine: American, Californian

Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 6 - 8 servings

All we are sayyyyy-ing, is give (these) peas a chance! But really, these rich and creamy sweet peas are dangerously tasty while being comforting and evocative of holidays with Grandma.

Ingredients

  • 1 lb/~450 g frozen or fresh sweet peas

  • 1 cup heavy/single cream

  • 1/4 c/~60g butter

  • 1 Tablespoon cornstarch

  • 1/4 teaspoon ground nutmeg

  • 4 cloves

  • 2 bay leaves

  • Cracked black pepper for garnish

Directions

  1. Set your Anova Precision Cooker to 185ºF/85ºC

  2. In a small bowl, mix the cream, cornstarch, and nutmeg and whisk with a fork until the cornstarch is dissolved

  3. Combine all of the ingredients in a zipper-locking bag or silicone pouch. We placed the cloves and bay leaves into a small spice sack to infuse without the worry of fishing them out later

  4. Use the immersion method to release as much air from the bag as possible

  5. Submerge in the bath and set the timer for 1 hour

  6. Remove from the bath, transfer to a serving dish and stir. Garnish with cracked black pepper and enjoy!

Lemon Rosemary Salmon

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Lemon Rosemary Salmon

Author: Nicole Poirier

Recipe type: Main Dish, Fish, Seafood

Cuisine: American, Californian

Prep time: 5 minutes

Cook time: 30 minutes

Total time: 40 minutes with searing time

Serves: 2 - 4 servings

This recipe is one that will change the minds of salmon-skeptical everywhere. It is so incredibly yummy, especially with crispy seared skin and the garlic chip and caper garnishes, that I dare you to find someone who does not like it. The one caveat - use fresh salmon for best results and get to tryin'!

Ingredients

  • 1 lb/450 g wild salmon

  • 2 Tablespoons olive oil

  • 1 Tablespoon chopped rosemary (~4g)

  • Zest of one lemon

  • Juice of one lemon

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon sea salt

  • Optional: 2 cloves garlic & 2 Tablespoons nonpareil capers

Directions

  1. Set your Anova Precision Cooker to 115ºF/46ºC

  2. Mix the oil, rosemary, lemon juice, zest, salt, pepper, and garlic powder in a small bowl and whisk with a fork until emulsified

  3. Place the salmon into a zip-locking or resealable bag and add the emulsified mixture

  4. Release as much air as possible using the immersion method

  5. Place the bag in the bath and set the timer for 30 minutes

  6. While it is cooking, slice two cloves of garlic very thinly

  7. Remove from the bath and pour the contents onto a plate with a lip to keep the bag juices

  8. Heat 1 Tablespoon of olive oil in a frying pan over medium-high heat. When it flows easily around and coats the pan, add the garlic slices and saute until golden. Remove with a slotted spoon or spatula, leaving the oil in the pan, and drain on a paper towel

  9. In the same oil, add the salmon pieces, skin side down. Let it cook, undisturbed, for 3 minutes to achieve crispy skin

  10. Remove from the pan and garnish with crispy garlic slices and capers. Enjoy!

Honey Dijon Rack of Lamb

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Honey Dijon Rack of Lamb

Author: Nicole Poirier

Recipe type: Main, Dinner

Cuisine: American, Californian

Prep time: 5 minutes

Cook time: 1 hour

Total time: 1 hour 5 minutes

Serves: 2 - 4 servings

Lamb always tastes like a celebration, but especially when it's infused and drizzled in a gorgeous honey-Dijon mustard sauce with crunchy toasted mustard seeds for garnish. Serve alongside some green beans for a simple and satisfying dinner!

Ingredients

  • 1 rack of lamb, trimmed (about 1.25 lb/~570 g)

  • 3 Tablespoons runny honey

  • 2 Tablespoons Dijon mustard

  • 1 teaspoon white or sherry wine vinegar

  • 1/4 teaspoon salt

  • 2 tablespoons avocado or other high-smoke point oil

  • Optional: toasted mustard seeds & chopped green onion for garnish

Directions

  1. Set your Anova Precision Cooker to 135ºF/57.2ºC

  2. In a small bowl, combine everything but the lamb and whisk until combined

  3. Place the trimmed lamb meat-first into a zip-locking bag or silicone pouch and pour the sauce over it

  4. Using the immersion method, release as much air as possible from the bag

  5. Place the bag in the bath and set the timer for 1 hour

  6. Remove the bag from the bath and the lamb itself from the bag, placing on a serving plate, setting the juice-filled bag aside

  7. Heat the 2 tablespoons of oil in a frying pan over medium-high heat. When it shimmers and flows easily around the pan, place meatiest-side down to sear. Let it sear, undisturbed, for 2 minutes before turning to sear other sides. Repeat the process for each side

  8. Slice into individual chops or pieces of your design. Drizzle with bag sauces, garnish with mustard seeds and green onion, and enjoy!

NOTE: If you need fingertip tightening or the immersion method demystified for the above recipes, we’ve got you covered with how-to videos in our blog post about sous vide packaging.

A Feast of Ideas

We hope that this post has given you a feast of menu ideas for the upcoming holiday, or at least some inspiration. What are some of your traditional holiday recipes, #anovafoodnerd fam? Have you tried Anovafying any of your tried and true dishes yet? Tell us – and show us – about it in the comments!

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