Easter weekend is often synonymous with large, family gatherings and food. For many, "The Easter Menu" reflects the beginning of a new season, where spring inspires lighter dishes. The dense, rich flavors of winter take a back seat to fresh and flavorful, marinated and grilled. Perhaps you’re hosting a meal this weekend or are signed up to bring a tasty treat to a loved one’s get together. Regardless, we are honored to share a few must-try recipes, directly from The Aerie’s own Executive Chef, Michael Quijano. Inspired by spring and infused with his culinary passion, enjoy the following with compliments of the Chef!
Roasted Pineapple & Carrot Salad
1 lb. Shredded Carrots 1 lb. Dark Raisins 1 Whole Pineapple
1 ½ cups Sour Cream Sugar (to taste) 3 tbsp. Grape Seed Oil
1 tbsp. Lemon Juice (Real Lemon Juice)
Peel the pineapple, remove and discard the core. Dice into ½ inch cubes. Once done, put the cubes into a mixing bowl and add 2 tablespoons of grape seed oil and mix together. Place a sauté pan on medium heat until it gets hot. Add the pineapple-oil mix to the pan (Important to note: The pineapple releases water, which when combined with oil, will increase the smoke and fire height in the pan. As a precaution, remove the pan from the heat and add the mix away from the burner. Once the ingredients settle, return the mix to the burner and cook until pineapple is roasted). Add the remaining oil if needed and drain all juices from the pan. When the pineapple is cooked, let it rest and cool. To finish, mix all remaining ingredients together and add sugar to taste.
-Chef Michael Quijano
Executive Chef, The Aerie at Eagle Landing