Beet Carpaccio with Burrata
- 8 oz Roasted Beets
- 2 Tbsp Olive Oil
- Pinch Flaky Salt
- 4 ounce ball Burrata Cheese
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Magnolia Bakery Banana Pudding
- 14 oz Sweetened Condensed Milk
- 1 1/2 cups Cold Water
- 3.4 oz Vanilla Jell-o Instant Pudding Mix
- 3 cups Heavy Cream
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Shamrock Shake
- 3 cups Vanilla Ice Cream
- 1 cup Heavy Cream
- 1 tsp Peppermint Extract
- 1/2 tsp Green Food Coloring
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Irish Buttermilk Scones
- 2 1/2 cups AP Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Sugar
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Naturally Dyed Easter Eggs
- 12 Eggs
- 1 Red Beet
- 5 cups Water
- 5 Tbsp Distilled White Vinegar
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Tostones
Fried Green Plantains
- 2 Plantains (Green)
- Vegetable Oil
- Salt
Maduros
Ripe Fried Plantains
- 2 Plantains (ripe)
- Vegetable Oil
- pinch Sea Salt or Regular Salt
Balsamic Berry Bruschetta
With Burrata
- 2 ½ cups frozen Mixed Berries
- 3 Tbsp Balsamic Vinegar
- 4 Tbsp Olive Oil
- Sea Salt
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Maple Orange Cinnamon Butter
- 1 stick Unsalted Butter
- 1 Orange
- 1/4 tsp Sea Salt
- 1/4 tsp Ground Cinnamon
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Tropical Curry Snack Mix
- 1 Tbsp Curry Powder
- 1 Tbsp Butter
- 1 Tbsp Olive Oil
- 1/2 tsp Ground Cumin
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Pineapple Ceviche
- 1 lb Shrimp
- 1/4 Pineapple
- 2 Limes
- 1 Avocado
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Cilantro Pesto
- 1/4 cup Pumpkin Seeds
- 1 bunch Cilantro
- 1/2 cup Cotija Cheese
- 1 Lime
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