[2] You can use any white bean, like these cannellini beans (photo © Fortuna Sausage).

[3] No leftover ham? Pick up some smoked ham hocks like these from Fresh Direct (photo © Fresh Direct).

You can just enjoy so many ham sandwiches and ham scrambles with the leftover Easter ham. Here are two recipes from QVC’s David Venable, that take a different approach.

The Smoked Ham & Cheddar Hash recipe is below.
 
 
RECIPE #1: WHITE BEAN SOUP WITH HAM

This recipe uses the ham bone, hock, or shanks.

David comments, “Though it may officially be spring, there are still plenty of days that call for a recipe that takes out the chill. This broth-based soup is a great way to use leftover ham: It’s light enough for spring, but hearty enough to be filling.”
Ingredients

 
Preparation

1. RINSE the beans, sorting out any that are broken or discolored.

2. BRING a large pot of water to a boil. Add the salt and the beans and remove the pot from the heat. Let the beans sit in the hot water for at least 60 minutes.

3. RETURN the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce the heat to low, and simmer for 60 more minutes.

4. REMOVE the ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with salt and pepper. Garnish with fresh parsley (if desired).
_______________

*A mild, white, oval bean, similar to the white kidney bean or cannellini bean.

David advises, “This hash recipe works just as well with ham that hasn’t been smoked. Try serving it as a breakfast item by throwing some fried eggs on top. Like a little spice in your hash? Add some hot sauce to the pan!”

Ingredients

 
Preparation

1. PREHEAT oven to 350°F. In a large sauce pot, boil the potatoes until fork tender. Drain the water and set aside.

2. ADD the butter to a 10″ or larger, deep nonstick skillet and melt over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, or until slightly colored.

[4] Yummy smoked ham and Cheddar hash (photo © QVC).

[5] Cream of mushroom soup (photo © World Market).

4. ADD the parboiled potatoes and stir carefully to evenly incorporate all ingredients. Season the hash, to taste, with salt and pepper.

5. COMBINE the Cheddar cheese, breadcrumbs and parsley in a small bowl and sprinkle over the top of the hash. Bake for 15-18 minutes, or until evenly browned.
 
 
  

It’s National Garlic Day, so our tip is: Try this wonderful spray-on garlic juice from Garlic Valley Farms.

It brings the flavor of fresh or roasted garlic to anything from salads and pasta to veggies, fish and meats. Spritz away!

You might be suspicious of garlic in spray form, but this product rocks.

There are actually two varieties of garlic juice, Cold Pressed and Roasted. The flavor difference between the two is quite distinct.

Spray on the garlic! Photo courtesy HealthySupplies.co.uk.

Look for them in natural food stores/health food stores, or buy it online:

 
Read our full review of Garlic Valley Farms, plus the health benefits of garlic.

Sent to us by House Foods America from an original recipe by Mutsumi Gonzales, it’s a vegan recipe that we tried in celebration of Earth Month.

But you can substitute the cubed protein of your choice—beef, chicken, pork, seafood—for the tofu.

RECIPE: TOFU LETTUCE CUPS

Ingredients

 
For The Sauce

1. HEAT olive oil, garlic and tofu in a frying pan over moderately high heat. Cook until tofu and garlic are well toasted.

2. ADD all the sauce ingredients and continue cooking for a few minutes, stirring constantly. Add the water and cornstarch mixture, stirring until the mixture thickens. Mix in walnuts.

3. PLACE the warm mixture on lettuce cups, garnish with shredded carrots and chopped cilantro, and serve.

Wraps put the filling inside lettuce leaves and roll them up.

You can fill them with an almost endless array of ingredient. Start with the ones that you use in burritos, pita, sandwiches, spring rolls or tortillas.

The contrast of warm, flavorful fillings with the cool crunch of lettuce is a crowd pleaser and a calorie saver.
 
HOW TO MAKE LETTUCE CUPS

Use large, pliable lettuce leaves. Iceberg is most often used, but escarole, red leaf lettuce, radicchio, romaine or large spinach leaves are options. Wash and dry lettuce thoroughly.

Here’s a demonstration.

For a party, offer a variety of lettuces and fillings.

Recently we wrote about animal-shaped sourdough loaves from Boudin Bakery in San Francisco and bunny rolls from Artisan Bread In Five Minutes.

Then, we came across Pillsbury’s instructions for making animal rolls at home.

The Pillsbury kitchens armed themselves with a container of Pillsbury refrigerated country Italian bread (you can also use crusty French loaf), poppy seeds and a lot of imagination to create this adorable oinker.

Who knew that one simple can of dough could yield all this cuteness?

Here’s how you can do it at home.

You can also make bird-shaped buns, complete with tail feathers and beak.

All you need is a kitchen scissors, a container of Pillsbury refrigerated country Italian bread or crusty French loaf, poppy seeds for the eyes and an almond for the beak.

Our favorite craft projects are edible crafts!

For Easter or Mother’s Day, Strawberry Iced Tea is delish!

The recipe is from Shangri-La Tea Company.

RECIPE: Strawberry Iced Tea

 
Preparation

1. BREW tea and cool to room temperature.

2. BLEND frozen strawberries in a food processor until smooth, then strain

3. MIX together pureed strawberries, tea, desired amount of sugar and lemon juice

4. Serve over ice with fresh strawberry garnish.

Toast a special occasion with strawberry iced tea. Photo courtesy Shangri La Tea.