Easter Simplified: A Complete All-In-One Easter Brunch Menu

Perfectly Cooked Prime Rib

Ingredients

• 1 Prime Rib Roast (trimmed & tied)
• 3 tbsp Olive Oil
• 4 cloves Garlic, minced
• 2 tbsp Steak Rub
• 2 tbsp Fresh Thyme, chopped
• 2 tbsp Fresh Rosemary, chopped
• 1 tsp Ground Allspice

Directions

1. In a mixing bowl, thoroughly combine olive oil, minced garlic, steak rub, chopped thyme, chopped rosemary, and ground allspice until well mixed.
2. Use paper towels to pat the rib roast dry. Rub the prepared seasoning mixture evenly over the entire surface of the meat, ensuring it's well coated.
3. Let the seasoned roast sit at room temperature on the counter for 2-3 hours, allowing the flavors to infuse into the meat.
4. Preheat the grill to 250°F. Insert your Yummly Meat Thermometer (this is the secret!!) into the meat for precise temperature monitoring, ensuring a stress-free and perfectly cooked experience.
5. Place the seasoned rib roast on the grill rack, positioning it fat side up. Close the grill lid.
6. Maintain the roast over indirect heat and increase the grill temperature to 400°F and cook until the Yummly Meat Thermometer indicates it's time to remove and rest the meat on the counter.
7. Continue grilling until the internal temperature of the meat reaches 135°F, usually requiring about 90-120 minutes.
8. Once cooked to perfection, carefully remove the roast from the grill and transfer it to a cutting board. Allow it to rest for 30 minutes before slicing, following the instructions provided by the Yummly app if applicable.
9. After resting, slice the roast against the grain to your desired thickness.
10. Serve and savor your exquisitely seasoned, perfectly cooked prime rib!

Escarole Salad with Mustard and Guanciale Breadcrumbs by Allison Roman

Ingredients

• 1 Shallot thinly sliced into rings
• 2 tbsp Red Wine Vinegar
• Kosher Salt and Freshly Ground Black Pepper
• 2 oz Guanciale or Pancetta, cut into 1/2 inch strips
• 3/4 cup Panko
• 1/2 tsp Crushed Red Pepper Flakes, plus more for seasoning
• 1 Garlic Clove, finely grated
• 1 large head of Escarole, torn into large pieces (or Frisee, which is what we used)
• 1 cup Fresh Parsley, tender leaves and stems
• 3 tbsp Whole Grain Mustard
• 3 tbsp Olive Oil 

Directions

1. Combine the shallot and vinegar in a small bowl and season with salt and pepper. Let sit a few minutes.
2. Heat the Guanciale in a large skillet over medium-low heat. Cook, stirring occasionally, until guanciale has rendered most of the fat and is starting to brown and crisp, 10-12 minutes (do not try to do this faster, or it will brown and crisp before fate is rendered, and fat is what we are after).
3. Add the panko and crushed red pepper flakes to the skillet. Season with salt and pepper and continue to cook until the panko is nicely golden brown and toasted, 3-4 minutes. Remove from the heat and add the garlic, stirring to mix in.
4. Toss the escarole (or frisee), parsley, mustard, and shallot with the vinegar in a large bowl. Season with salt and pepper and add the olive oil. Give it another toss and transfer to a large serving platter. Top with the panko guanciale mixture.

More recipes from the Nothing Fancy Cookbook by Allison Roman

Smashed Crispy Baby Potatoes with Maple Mustard Glaze

Ingredients

• 1.5 lb Organic Baby Potatoes
• 3 Tbsp Olive Oil
• 1 Tsp Garlic Powder
• 1 Tsp Onion Powder
• 1 Tsp Kosher Salt
• 1/2 Tsp Freshly Ground Black Pepper
• 1 Tbsp Yellow Mustard
• 1 Tbsp Whole Grain Mustard
• 2 Tbsp Maple Syrup
• Fresh Rosemary
• Maldon Flaky Sea Salt 

Directions

1. Preheat your oven to 450 degrees Fahrenheit.
2. Boil the baby potatoes until they are tender when pierced with a fork.
3. Transfer the boiled potatoes to a casserole dish and gently smash them with a potato masher.
4. Season the smashed potatoes with garlic powder, onion powder, kosher salt, and cracked black pepper.
5. Bake the seasoned potatoes for 15 minutes.
6. While the potatoes are baking, prepare the maple mustard glaze by combining 1 tablespoon of yellow mustard, 1 tablespoon of grainy mustard, and 2 tablespoons of maple syrup in a bowl.
7. After the initial baking time, remove the potatoes from the oven and flip them over. Drizzle half of the prepared glaze over the potatoes and sprinkle with rosemary.
8. Return the potatoes to the oven and bake for an additional 20 minutes or until they reach the desired level of crispiness.
9. Once baked, toss the potatoes with the remaining glaze and sprinkle with a little flaky salt before serving.

Honey Balsamic Glazed Carrots with Chili Powder

Ingredients

• 10-12 Carrots
• 2 tbsp Olive Oil
• 2 tbsp Balsamic Vinegar
• 2 tbsp Honey
• 1 tbsp Minced Garlic
• 1/2 tsp Chili Powder
• Salt and Freshly Ground Black Pepper
• Freshly chopped parsley for garnish
• Maldon Flaky Sea Salt 

Directions

1. Preheat your oven to 375 degrees Fahrenheit. 
2. Line baking sheet with parchment paper and arrange carrots
3. Drizzle carrots with 1 tbsp of olive oil, salt and pepper and toss to coat.
4. Roast for 30 minutes.
5. While the carrots are baking, prepare the honey balsamic glaze by combining remaining tbsp of olive oil, balsamic vinegar, honey, minced garlic and chili powder in a bowl.
6. After the initial baking time, remove the carrots from the oven and flip them over. Drizzle the prepared glaze over the carrots.
7. Return the carrots to the oven and bake for an additional 15-20 minutes or until they reach the desired level of tenderness.
8. Add fresh parley for garnish and sprinkle with Maldon flaky salt before serving

Orange Citrus Olive Oil Cake

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup almond flour (for a tender crumb)
• 1 tsp salt
• 1 cup granulated sugar
• Zest of one whole orange
• 2 large eggs
• 3/4 cup olive oil
  
  For the Topping:
• Juice of one whole orange
• Powdered sugar (for sifting)
• Orange slices (for decoration)

Directions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line an 8-inch baking pan with parchment paper and coat it with baking spray or grease the pan lightly. Set it aside.
3. In a small bowl, combine the flour, almond flour, baking powder, and salt. Whisk the ingredients together and set the bowl aside.
4. In a medium bowl, mix the granulated sugar and orange zest together, using your fingers to infuse the sugar with the zest. Add the eggs and beat them together using a hand mixer for a few minutes until the mixture becomes light in color.
5. Gradually drizzle the olive oil into the egg mixture on low speed until it is fully combined. Turn off the mixer.
6. Using a spatula, gently fold the dry ingredients into the egg mixture until just combined. Be careful not to overmix.
7. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. It's normal for the middle to sink slightly.
8. Once out of the oven, use a toothpick to poke holes all over the cake. Pour the juice of the orange over the top of the cake and brush it evenly over the surface. Allow the cake to cool completely.
9. When ready to serve, invert the cake onto a cake stand. Dust the top with powdered sugar, decorate with orange slices, and enjoy!