Chef John's Ham and Potato Soup
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Cheesy Ham and Asparagus Bake
Even if you think you don't like asparagus you have to try this. It is a wonderfully easy quiche-like casserole to throw together for breakfast. This can be prepared the night before, covered, and put in the refrigerator overnight. Just be sure to allow extra cook time.
Easter ham turns into a perfect combo of pancakes and croquettes for a nice way to use up some of the leftovers. Serve with a honey mustard sauce or any variety of chutneys. Applesauce is also a nice accompaniment.
Portofino Lamb and Artichoke Risotto
This recipe is bursting with flavor and a perfect way to use up the leftover leg of lamb.
Delicious Egg Salad for Sandwiches
This is a wonderful-tasting egg salad sandwich that you will definitely devour. It's really good on rye.
Pickled Red Beet Eggs
My Pennsylvania Dutch grandmother, Florence Walter, used to make these. They are especially great for picnics. The combination of pickled eggs, beets, and onions is really something special. A great way to use up left-over Easter-eggs too!
Greek Lemon Chicken Soup
This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!