Easter and Passover are next week, so if you’re hosting family and friends for dinner or bringing one for potluck, we’ve got 3 great recipes for you: a main course, vegetable and dessert! Read on to see the easy steps for these delicious foods guests will rave about!
BALSAMIC ROASTED CHICKEN BREASTS*
Ingredients:
1 bunch basil, leaves only (about 1 cup packed)
1/2 cup olive oil
6 large cloves garlic
Coarsely ground pepper to taste
1 cup dry white wine
5 whole medium boneless chicken breasts, skin on if you can find
1/4 cup balsamic vinegar
Instructions:
In a food processor, form a paste with the basil, oil, garlic, pepper and wine.
Transfer to a mixing bowl, combine well with the chicken, and marinate overnight.
Preheat oven to 450 degrees.
Arrange the chicken in one layer, marinade and all. Bake 15 minutes.
Add the vinegar and bake 10 more minutes.
Let them rest just a few minutes, then slice each breast across, you will get 3-4 thick slices per breast. Serve hot with all the cooking juices, or leave to rest at room temperature.
BAKED PARMESAN ZUCCHINI**
Ingredients:
4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
Instructions:
Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
Serve immediately, garnished with parsley, if desired.
FLOURLESS CHOCOLATE CAKE***
Ingredients:
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
1/4 cup unsweetened cocoa powder, plus more for the pan
1 1/4 cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
1/2 cup crème fraîche or sour cream
1/4 cup confectioners’ sugar, plus more for dusting
Directions:
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.
*Recipe courtesy of Chabad.org.
**Recipe courtesy of Damndelicious.net.
***Recipe courtesy of Realsimple.com.
DASHA® is a luxury lifestyle brand and New York City-based wellness center created to offer a truly holistic approach to wellness. To learn more, visit dashawellness.com.
