Easter recipes - grace grits and gardening

Sunday Letter: 03.14.2021

March 14, 2021 By Talya Tate Boerner 5 Comments

Dear Sunday Letter friends,

Last week marked the one-year anniversary of when life shifted, thanks (no thanks) to Covid. For about two months, I marked the days on my chalkboard. When I realized normal would look different for a while, I stopped counting and starting adjusting. Sometimes, oftentimes, attitude adds much to circumstance, good or bad.

Looking back, I realize so much has changed . I wonder which changes are permanent? I wonder what I’ve learned, what I no longer need, what positive has come from this? When we come out on the other side, what habits and ideas and opinions will forever be changed?

A friend recently said, 2021 probably isn’t the year to donate clothing not worn last year. I’ve begun to wonder whether I need so much stuff to begin with. Continue Reading

Radicchio stuffed with Goat Cheese & Walnuts

March 15, 2016 By Talya Tate Boerner 2 Comments

If you’re looking for a fancy-ish salad for Easter or any special gathering, try radicchio stuffed with goat cheese and walnuts. The combination of sweet and salty pairs well with most any protein. These radicchio salads can be eaten the traditional way (with knife and fork), or the naturally cupping radicchio leaves can be wrapped and eaten as a finger food or appetizer (i.e. lettuce wrap).

This recipe calls for both goat cheese and balsamic vinegar—two staples in my house. My favorite goat cheese comes from White River Creamery in Elkins, Arkansas. If you live in Northwest Arkansas, find it HERE.

Also, I highly recommend De Nigris 1889 balsamic vinegar. The 1889 in the label refers to the year Armando de Nigris founded the first vinegar works in Naples, Italy. The rich, flavorful vinegar will take your dish up a notch. Find De Nigris EVERYWHERE.Continue Reading

Healthy Egg Salad

April 18, 2014 By Talya Tate Boerner 4 Comments

(This post is sponsored by Great Day Farms. All opinions are my own.)

Soon the Easter Bunny will come and go and then what? Once the novelty of dyeing and hiding and finding eggs passes, what will you do with all those eggs hanging around your house? They won’t last forever you know.

If you want to whip up a family meal using an entire basket of Easter eggs, I suggest this healthy egg salad recipe. Healthy because it’s made with Greek yogurt instead of mayo. (And let’s be clear, I’m referring to boiled Easter eggs not plastic Easter eggs, although you may have those hanging around too…)

Healthy Egg Salad

Print Recipe

Ingredients

5 hard boiled eggs I use Great Day Farms
3 Tablespoons Greek yogurt I use Fage
1 stalk celery finely chopped
3 green onions chopped
1 Tablespoon fresh dill chopped
1 teaspoon fresh squeezed lemon juice
dash ground mustard
sea salt
pepper

Instructions

Dice eggs and mix with yogurt. Add remaining ingredients and mix. Adjust salt and pepper to taste. Add additional yogurt and/or lemon juice if you prefer a thicker or thinner consistency. Serve with crusty bread as egg salad sliders, on crackers or carrots as appetizers, or scooped on a bed of lettuce.