Foodhook.com offers Recipes for a Delicious Three-Course Easter Feast

Hyde Park, NY -- (ReleaseWire) -- 04/04/2014 -- The chefs from Foodhook have brought simplicity and fresh ingredients to the traditional Easter dinner. Co-owners and sisters Lori Flynn and Chef Donielle Morgenstern have created an Easter lamb dinner complimented by seasonal herbs, citrus and a red wine granita to welcome the Spring season.

"We embrace simplicity when assembling an Easter feast celebration," Morgenstern said. " Seasonal ingredients are paired with vibrant flavors to create this fresh and elegant Spring meal."

The three course meal that serves eight starts out with a melon-kiwi prosciutto salad with ricotta salata . The main course is herb encrusted lamb chops with garlic-mint sauce and cremini risotto with either a side of mango & raw cabbage slaw with apple cider vinaigrette or a side of roasted rustic lemony carrots and asparagus with creme fraiche. The chefs end the meal with a red wine & citrus granita.

Foodhook is an online menu planning service that offers weekly meal plans, organized shopping lists, and personalized support from a professional chef.

Recipe instructions are as follows:

Appetizer
Melon-Kiwi Prosciutto Salad with Ricotta Salata
1/2 ea (lg) Cantaloupe, cut into 8 crescents & rind removed
1/2 ea (lg) Honeydew, cut into 8 crescents & rind removed
2 ea Kiwi, peeled & quartered
4 oz Ricotta Salata, crumbled
5 leaves (lg) Basil, chiffonade
TT Pepper
5 oz Prosciutto, sliced thin

Directions
On a platter, arrange MELON & KIWI. Sprinkle with RICOTTA SALATA, BASIL, & PEPPER. Just before serving, place a single layer of PROSCIUTTO (arrange in a wavy ribbon-like shape) on top.

Main Course
Herb Encrusted Lamb Chops with Garlic-Mint Sauce & Cremini Risotto

Herb Encrusted Lamb
8 (4 oz) ea Lamb Chops, bone-in, trimmed & room temperature
1 Tbsp Sage, dried
1 Tbsp Thyme, dried
1 Tbsp Rosemary, dried
2 sprigs Rosemary, fresh, separated into smaller sprigs for garnish

To prepare HERB ENCRUSTED LAMB CHOPS
Pat dry the LAMB; season with SALT & PEPPER. Coat with OLIVE OIL, SAGE, THYME, & ROSEMARY.

Heat a large pan over high heat, coat with OLIVE OIL. Add LAMB in batches (do not overcrowd). Cook on each side for 3 1/2 minutes or until internal temperature reaches 145 degrees F (medium-rare). Arrange LAMB on a platter. Garnish with ROSEMARY SPRIGS.

Garlic-Mint Sauce
1/2 c Mint, fresh
1/2 c Basil, fresh
2 cloves Garlic, smashed & peeled
1 ea Lime, zested & juiced

To prepare GARLIC-MINT SAUCE
In a food processor, blend MINT, BASIL, GARLIC, LIME ZEST, LIME JUICE, & 1/4 c OLIVE OLIVE. Season with SALT & PEPPER. Pour into a sauce bowl to serve with LAMB CHOPS.

Cremini Risotto
1qt + 3 1/2 c Mushroom Stock
1 1/2 c Dry White Wine
TT Salt
TT Pepper
As Needed Olive Oil
1 ea (lg) Vidalia onion, small dice
1 1/2 # Cremini Mushrooms, stem removed & thinly sliced
2 1/2 c Arborio Rice
4 oz Baby Spinach, chiffonade
1/2 c Asiago Cheese, grated

To prepare CREMINI RISOTTO
In a pot, combine MUSHROOM STOCK & WINE; heat until hot (do not boil). Season with SALT & PEPPER. Cover & keep temperature steady.

Heat a large saucepan over medium-high heat; coat with OLIVE OIL. Add ONION & MUSHROOMS; saute' until golden brown; about 5 minutes.

Add RICE; stir & toast for 1 minute.

Stir in 1 c MUSHROOM STOCK-WINE MIXTURE; reduce heat to a simmer. Stir until liquid is fully absorbed. Repeat adding 1 c of liquid at a time until RICE is creamy & al dente. This should take 20 minutes.

Serve on a platter & top with SPINACH & ASIAGO CHEESE.

Side
Mango & Raw Cabbage Slaw with Apple Cider Vinaigrette
1/3 c Apple Cider Vinegar
3 Tbsp Honey
1/4 c Olive Oil
1 tsp Celery Seeds
1 tsp Poppy Seeds
1/2 tsp Dry Mustard Powder
6 c Red Cabbage, shredded
1/2 c Carrot, shredded
1 ea (lg) Mango, medium dice
TT Salt
TT Pepper

Directions
In a large bowl, whisk together VINEGAR, HONEY, OLIVE OIL, CELERY SEEDS, POPPY SEEDS, & DRY MUSTARD POWDER. Add CABBAGE, CARROTS, & MANGO. Season with SALT & PEPPER. Toss to coat. Chill & allow to marinate 10 minutes before serving

Side
Roasted Rustic Lemony Carrots & Asparagus with Creme Fraiche

Carrots
3 # Carrots with Stems, peel & trim stem to 2"
6 cloves Garlic, minced & divided (3 cloves for CARROTS & 3 cloves for ASPARAGUS)
2 ea (lg) Shallots, minced

As Needed Olive Oil
TT Salt
TT Pepper
1 1/2 Tbsp + 2 sprigs Thyme, divided (1 1/2 Tbsp minced for roasting & 2 sprigs for garnish)
2 ea (lg) Lemon, divided (1ea for CARROTS zested & juiced; 1 ea for ASPARAGUS zested)

To prepare CARROTS
Preheat oven to 450 degrees F.

On a sheet pan, combine CARROTS, GARLIC, & SHALLOTS. Coat with OLIVE OIL.

Season with SALT, PEPPER, & THYME. Roast in oven until tender; about 10-15 minutes.

Stir occasionally. Drizzle with LEMON JUICE & LEMON ZEST. Serve on a platter & garnish with THYME SPRIGS.

Asparagus
2 1/2 # Asparagus, trimmed & peeled
8 oz Creme Fraiche

To prepare ASPARAGUS
Preheat oven to 450 degrees F
On a sheet pan, combine ASPARAGUS & GARLIC. Coat with OLIVE OIL. Season with SALT & PEPPER. Roast in oven until tender-crisp; about 10-12 minutes. Arrange on a platter. Drizzle with CREME FRAICE & LEMON ZEST.

Dessert
Red Wine & Citrus Granita

5 c Semi-dry Red Wine
3/4 c Sugar
2 ea (lg) Orange, juiced
1 ea (lg) Lemon, zested & juiced
1 ea Pink Grapefruit, juiced

Directions
(Easy to prepare a day or two in advance.)
In a pot, combine WINE, SUGAR, ORANGE JUICE, LEMON ZEST, LEMON JUICE, & GRAPEFRUIT JUICE. Heat & stir to dissolve SUGAR. Transfer to a shallow baking dish & allow to cool. Place in freezer. When mixture begins to freeze, scrape off top layers using a fork to create shavings. Serve in individual bowls.

Spring Dinner Menu Shopping List
Baking Goods
Sugar, 3/4 c
Breakfast Foods
Honey, 3 Tbsp
Canned/Jar Goods
Mushroom Stock, 1 + 3 1/2 c

Dairy
Asiago Cheese, 1/2 c
Creme Fraiche, 8 oz
Ricotta Salata, 4 oz
Meat
Lamb Chops, bone-in, 8 (4 oz) ea
Prosciutto, sliced thin, 5 oz

Oils & Dressings
Apple Cider Vinegar, 1/3 c
Olive Oil, 1/4 c + As Needed
Pasta/Rice/Beans
Arborio Rice, 2 1/2 c
Sauces & Spices
Celery Seeds, 1 tsp
Dry Mustard Powder, 1/2 tsp
Pepper, TT
Poppy Seeds, 1 tsp
Rosemary, dried, 1 Tbsp
Sage, dried, 1 Tbsp
Thyme, dried, 1 Tbsp

Produce
Asparagus, 2 1/2 #
Baby Spinach, 4 oz
Basil, 5 leaves (lg) + ½ c
Canatloupe, 1/2 ea (lg)
Carrot, shredded, 1/2 c
Carrots with Stems, 3 #
Cremini Mushrooms, 1 1/2 #
Garlic, 8 cloves
Honeydew, 1/2 ea (lg)
Kiwi, 2 ea
Lemon, 3 ea (lg)
Lime, 1 ea
Mango, 1 ea (lg)
Mint, fresh, 1/2 c
Orange, 2 ea (lg)
Pink Grapefruit, 1 ea
Red Cabbage, shredded, 6 c
Rosemary, fresh, 2 sprigs
Shallots, 2 ea (lg)
Thyme, 1 1/2 Tbsp + 2 sprigs
Vidalia Onion, 1 ea (lg)

Alcohol
Dry White Wine, 1 1/2 c
Semi-dry Red Wine, 5 c

Home cooks can sign up for Foodhook at http://www.foodhook.com or through social media at http://www.facebook.com/foodhook. Meal plans cost between $6 and $10 per month.

For more information on this press release visit: http://www.releasewire.com/press-releases/release-3.htm

Online Menu Planning Service Offers Healthy Meal Plans and Personal Support

Hyde Park, NY -- (SBWIRE) -- 03/11/2014 -- Donielle Morgenstern, a 2003 graduate of The Culinary Institute of America (CIA), launched her online menu planning service, Foodhook, during a visit to the CIA campus Sunday. Foodhook is a subscription-based service that offers weekly meal plans, organized shopping lists, and personalized support from a professional chef.

Foodhook offers four meal plans to choose from: vegetarian, gluten free, eating light, and one-pot. Morgenstern designs each meal based on fresh, unprocessed and healthy ingredients, then distributes recipes and shopping lists every week. A professional chef is available by phone or email for those that choose more personalized support.

"With support from a professional chef, home cooks are never alone in the kitchen." Morgenstern said.

Morgenstern was born and raised in the food-rich Hudson Valley, where she was inspired by some of America's most elite chefs to pursue life in the culinary arts. As a student at the CIA, Morgenstern worked with the staff and faculty to create the first student-run garden on campus and was selected in 2004 as the front-of-the-house fellow at the Ristorante Caterina de' Medici before beginning a career as a personal chef.

"The Culinary Institute of America has thousands of graduates who are successful in all facets of the food and hospitality world. Donielle's alma mater looks forward to adding her new business to the long list of success stories," said college spokesperson Jeff Levine.

Home cooks can sign up for Foodhook at http://www.foodhook.com or through social media at http://www.facebook.com/foodhook. Meal plans cost between $6 and $10 per month. Morgenstern founded Foodhook with her sister Lori Flynn, an entrepreneur who opened Seeking Sitters Capital District in Albany, NY, in 2009.

Donielle Morgenstern
Morgenstern of Pittsburgh, PA, brings to Foodhook 10 years of experience in the hospitality industry. She began her career as the catering director and manager at a gourmet market in Boca Raton, Florida from 2005-2006. She moved to Washington D.C. in 2006, where she worked as a personal chef and founded in 2007 YUM YUM Babyfood, an organic product line and delivery service for families on Capitol Hill. Since moving to Pennsylvania in 2009, Morgenstern has worked as a chef instructor at a Squirrel Hill fitness center, focusing on quick, healthy meals for the entire family.

Lori Flynn
Lori Flynn of Delmar, NY is the co-founder and co-owner of Foodhook. Flynn brings more than 15 years of management experience to Foodhook, her second internet venture. In 2009 Flynn opened SeekingSitters Capital District, an Albany and Saratoga Springs, NY area franchise of the national online babysitting referral service, SeekingSitters. She sold the franchise in 2012.

Foodhook is an online menu planning service that offers weekly, healthy meal plans with professional chef support. See more at http://www.foodhook.com.

For more information on this press release visit: http://www.releasewire.com/press-releases/release-3.htm