Spring Eats: Sunday Dinner
The start of spring brings one of the favorite festivals of the year here in Crock Country, and not just because it means vegetable gardens are just around the corner. It’s also that hippity-hoppity spring mascot and his shared love of a certain orange vegetable who keeps folks here smiling.
Your whole crew will melt over this complete Sunday dinner, lovingly created by our Chief Crock Country Chef, Normajean. Trust us. This is anything but the same old/same old. You’ll love it from start to finish—but don’t be surprised if the veggies steal the show!
Savory Potato Pancakes
Tip: If you don’t have a meat mallet, place wax paper over the potato mixture and press down firmly with a sturdy mug or glass to form the flattened pancake shape.
Country-Style Glazed Ham
Tip: Make your holiday table look extra festive by scoring your ham before you cook it. Use a sharp knife to create a crisscrossing diamond pattern. Turkey is also a great Easter main-dish option that pairs with delicious Country Crock® vegetables.
Country Crock® Buttery Carrots
Tip: Create a more elegant, elongated look by cutting your carrots diagonally.
Balsamic Roasted Asparagus
Tip: Roasting asparagus deepens this vegetable’s flavor more fully than steaming.
Lemon Bunt Cake
Tip: No lemon zester? Use an apple peeler or a cheese grater to remove very fine strips from the lemon peel. No lemon? Make it an Orange Bundt Cake instead using a fresh orange!