creamy do ahead mashed potatoes

As the More is More Mom®, I’m all about……more Easter recipes! Spring is such a hopeful time of renewal. What better way to celebrate than by enjoying a tasty meal made with the very freshest ingredients, at a splendidly set table? Today I’m thrilled to share with you the recipes for a Veggie Casserole and a Spinach and Strawberry Salad that you’ll be excited to serve throughout the year.

My Easter Menu included a beautiful Rack of Lamb and Creamy Do Ahead Mashed Potatoes. For those recipes, please visit me at my website:

https://moreismoremom.wordpress.com/2011/04/18/delicious-easter-recipes-and-a-beautiful-tablescape/

Veggie Casserole:

This is another one of those wonderful recipes that can be assembled the night before. Streamlining the process makes entertaining so much more enjoyable!

2 cups of potatoes, peeled and chopped into small cubes

3 cups of sweet potatoes, peeled and chopped into small cubes

1 cup of carrots, peeled and chopped into small pieces

1 cup of red bell pepper, cored, sealed and chopped into small pieces

4 Tbsp olive oil

2 tsp cracked black pepper

2 tsp coarse sea salt

6 cloves of garlic, minced

1 cup red onion, thinly sliced

2 cups of zucchini, sliced into thin discs

3 cups of tomatoes, sliced in half lengthwise, then sliced into horizontally

2 cups grated Parmesan cheese

½ cup of bread crumbs

In a large bowl, combine;

Potatoes

Sweet potatoes

Carrots

Red bell peppers

2 Tbsp oil

1 tsp cracked black pepper

1 tsp course sea salt

Butter a 13×9 baking dish

Evenly spread potato mixture in the baking dish

Evenly arrange the sliced onions over the potato mixture

Drizzle with 1 Tbsp of olive oil

Sprinkle with ½ tsp cracked black pepper and ½ tsp coarse sea salt

Evenly arrange the zucchini slices over the onions

Evenly arrange the tomato slices over the zucchini

Drizzle with 1 Tbsp of olive oil

Sprinkle with ½ tsp cracked black pepper and ½ tsp coarse sea salt

In a small bowl, combine;

Grated Parmesan

Bread crumbs

Evenly spread over the tomatoes

Cover and refrigerate until ready to cook

Pre-heat oven to 450°

Bake uncovered until the bread crumb mixture is a nice golden brown, approximately 45 minutes

Allow to set and cool

Slice and serve

Spinach and Strawberry Salad:

This salad has been a long time family favorite. My pal Judy introduced me to it when I was planning my first grown up dinner party. The secret to a great salad is a homemade dressing. While the fresh strawberries are so fantastic, I make this salad in the winter with candied cranberries.

2 bags of washed spinach

2 pints of fresh strawberries hulled and sliced

In a jar, combine;