Fashion To Fork

Sanem's is Peachy for Easter


Before you start hiding those eggs, let’s talk about your Easter plans? If you are hosting, I have your entire menu planned below. But, before I get to the recipes I want to talk about the decor on the table. I love my table looking just as pretty as my food. Follow my easy steps to creating a beautiful tablescape.

The first thing I think of is color palette. What colors inspire me and make me think Spring/Easter? Pick 3 colors and stick to them. My next step is to pick a theme. What accessories and flowers am I going to adorn my table with. The final thing I consider is how many table settings there will be. Its important for me to know this because it will allow me to buy the right amount of accessories and flowers for my tablescape.

My first stop for my Easter table accessories is CarefulPeach Boutique. For those of you who don't know about CarefulPeach, you must! This beautiful boutique transports me to Paris. I can find anything from cookware for me to cufflinks for my hubby. Knowing they have such a great selection of things for the home, I started my accessory hunt at the Peach.2

The moment I walked in I was greeted by the cutest moss covered bunnies, I had to have them. Then my eyes landed on adorable bunny placemats - Those had to come home with me, too. I also bought these fabulous champagne flutes by Juliska.

Next stop, Jewel, to pick out my flowers. I want to play off the nature-inspired feel on the placemats. I saw baby kale and it was no doubt that those would be a part of my floral arrangements. I want to add an elegant touch and I am doing that with roses.

After putting my floral arrangements together and setting up my table I am in the kitchen cooking up my Easter breakfast. Roll up those sleeves, my dear. Let's get started.


Roasted Fingerling Potatoes

Serving: 6-8

Prep time: 10 minutes

Total time: 35 Minutes


•   2 pounds fingerlings potatoes

•   3 pinches of salt

•   1/2 teaspoon black pepper

•   2 tablespoons white truffle olive oil (You can find this at Whole Foods. It is not sold with the olive oil and vinegar, its by the cheese department)


Preheat oven to 375. Half the potatoes lengthwise. Grease your pan with cooking spray. Toss together your potatoes with 2 pinches salt and 1/2 teaspoon pepper. Add them to the baking sheet in a single layer. Bake for about 30 minutes, until tender inside and crispy outside. Remove to a serving dish and drizzle potatoes with white truffle oil and 1 more pinch of salt.


Sautéed Carrots

Serving: 8

Prep time: 8 minutes

Total time: 15 minutes


•   1 1/2 pounds of carrots

•   2 pinches of salt

•   1/4 teaspoon black pepper

•   2 tablespoons unsalted butter

•   1 tablespoon fresh dill (Dry dill is fine, but I love the flavor of the fresh dill)


Peel the carrots and cut them diagonally. About 1/4 inch in width. Place them in a sauté pan with 1 pinch salt and pepper over medium heat with lid on. After 8 minutes remove lid and add butter. Stir occasionally so the butter coats all the carrots. Cook for 2 more minutes and remove from heat. Toss together the carrots, dill and 1 pinch of salt. Transfer to a serving dish and enjoy.


Sanem's Open-faced Caesar Salad

Serving: 8-10

Prep time: 10 minutes

Total time: 15 minutes


•   2 heads of romaine lettuce

•   1 bunch of asparagus

•   1 cup whole wheat panko breads crumbs

•   3/4 cup shredded parmesan cheese

•   1/4 teaspoon black pepper

•   1/2 cup chopped fresh parsley

•   Your favorite caesar salad dressing

•   Extra virgin olive oil


Sauté asparagus over medium heat for about 5 minutes. Salt your asparagus with 2 pinches of salt. While that is on the stove, cut the end off of 2 heads of lettuce. About 2 1/2 to 3 inches. After washing the lettuce be sure to pat it down to dry. Start setting your lettuce on a serving dish. Lay 1 single layer over your entire dish.

In a mixing bowl, add together your bread crumbs, shredded parmesan, pepper and parsley. Add just enough extra virgin olive oil so it coats all of the bread crumbs. Its going to be a few tablespoons. I am not adding salt to this mixture because the cheese is high in sodium. Mix all the ingredients together with a spoon.

Remove your asparagus from the stove. Start setting individual pieces of asparagus into the middle of each piece of lettuce. So 1 piece of asparagus will be nestled into 1 piece of a lettuce leaf. After your single layer of lettuce is filled with 1 piece of asparagus, take your "stuffing" and cover the asparagus length wise. Use about 1 heaping tablespoon. Repeat this step until your single layer is covered. Take your caesar dressing and drizzle it all over your lettuce. Repeat the steps above to create a second layer of your open-faced Caesar salad. Eat with a fork and knife. If you're like me, just grab it and eat it in your hand.


Pancetta and Spinach Quiche

Serving: 8

Prep time: 20 minutes

Total time: 45 minutes


•   1 deep dish Pillsbury pie crust

•   6 eggs

•   3/4 cup milk

•   1 large shallot, chopped

•   2 1/2 cups spinach

•   1/4 teaspoon black pepper

•   Salt

•   6 slices of pancetta, chopped. Have the deli cut each slice 3/16’ inch. Look at a ruler, know the thickness and show them exactly how thick. You'll thank me later.


Preheat oven to 375 degrees. Follow directions for the pie crust and get that started. It may give you a different oven temp. Stick to the 375. Start sautéing your spinach with a pinch of salt for just a few minutes - Until it starts to wilt. Remove from pan and set aside. Chop your pancetta and cook until lightly browned in a skillet or sauté pan. Before you remove them from the heat add your chopped shallot. Let them soften up and lightly brown with the pancetta for a few minutes. With a slotted spoon or by using a small strainer, transfer them to a paper towel-lined dish.

By this time your pie crust should be ready. Remove pie crust from the oven. In a large mixing bowl, mix together your eggs and milk. Before I add my ingredients into the pie crust I put the pie crust on a baking sheet. If any ingredients flow over during my transfer it will all be caught by the baking sheet. After doing that, add your eggs and milk into the pie crust. Next, add your spinach. I actually take a fork and move it down and around so its disbursed all over the quiche. Lastly, I add in the pancetta and shallot. I use my fork technique here, too. If all my ingredients are in place, its off the oven to bake for about 35/40 minutes. Put your timer on. Check on it at about 30 minutes. Every oven is different, especially if your a cooking with a convection oven. It will cook faster. When you see that the top is starting to brown its time to remove it. Let it set on top of the stove for about 10/15 minutes. Slice and serve.


Don’t forget to mention my blog when shopping at my boutique and at CarefulPeach to receive 10% off your entire purchase through Saturday, April 15th. May your Easter be filled with love, happiness, good food and all with good company. Buon Appetito, my friends!