EASTER MENU

White Bean Tapenade with Toasted Pita Bread Wedges
Marinated Artichoke Hearts, Roasted Red Pepper
Feta Cheese, Olives
Grilled Smoked Ham
Rosemary Sugar Snap Peas
Minted Orzo with Tomatoes
Spring Green Salad

White Bean Tapenade

Wrap garlic cloves, drizzled with ½ teaspoon olive oil, in aluminum foil and place in a 350 ° F. oven until garlic is soft, about 30 minutes. Cool and squeeze garlic from cloves, discarding skin. Combine garlic paste, beans, lemon juice, salt pepper and 2 tablespoons olive oil in a food processor or blender. Process until smooth. Thinly slice or mince sage leaves; fold into tapenade. Taste to adjust seasonings, add salt or pepper as needed.  Serve with pita bread, cut into wedges and toasted.  Yield: about 8 servings

Grilled Smoked Ham (see note below for ordering the best hams)

Prepare gas or charcoal grill to medium hot for indirect cooking. Place a drip pan in the center of the grill, not over heat source. On a gas grill, turn off one burner; for charcoal grill, bank the coals on either side of the drip pan. Mix all of the ingredients except the glaze and rub into the surface of the ham. Place the ham in the center of the grill over the drip pan. Cover and grill for 1 to 1-1/2 hours until internal temperature of ham reads 140 degrees F.  Combine glaze ingredients and brush over ham for the last 10 minutes of cooking time.  Remove ham from grill and let stand 15 minutes.   Serves 6 to 8.

*The most delicious Applewood smoked hams are available by mail order from Nueske's Hillcrest Farm.  Just click to see their web site and order the most delicious hams and other smoked meats you've ever eaten.  For this recipe I would recommend the Spiral Sliced Bone In Ham from Nueske's.

Rosemary Sugar Snap Peas

In a large saucepan, bring water, rosemary and salt to a boil; add peas, reduce heat and simmer 5 to 8 minutes, until peas are tender. Drain. Melt butter in a large skillet over medium high heat and add almonds and sauté until golden, about 2 minutes. Toss peas with butter and almonds and pepper. Serve immediately.  Yield: 8 servings

Minted Orzo with Tomatoes

Cook orzo in 2 quarts boiling salted water until tender, about 6 to 8 minutes. Drain, rinse with cold water, drain again and place in a large bowl and set aside. Heat oil in a large non-stick skillet over medium-high heat; sauté onion until tender, stirring frequently, until browned and sweet, about 15 minutes. Toss orzo with onion, broth, lemon juice and parsley. Cover and chill if making ahead. Bring to room temperature; stir in tomatoes and mint; season with salt and pepper to taste. Editor's Note: drizzle some extra virgin olive oil over the mixture and toss again.   Yield: 8 servings.

Spring Green Salad

In a large bowl, toss together greens, cucumber, mushrooms, onions and dill. In a small bowl, whisk together remaining ingredients, pour over salad; toss well to coat and serve immediately.  Makes 8 servings.

Note:  Recipes courtesy of the Pork Information Bureau - National Pork Producers Council

_{Copyright © 2006 Ann Hall Every, CCP}