Chef Walter Staib shows you several delicious, easy recipes that will impress your family for Easter dinner. They are quick to make, which leaves you more time to relax with friends and family, or to hunt for Easter eggs.

The quinoa side dish is nutritious and colorful with a real zip in it from the chicken sausages. It’s a great alternative to a stuffing. The cheesey mashed potatoes will be a hit with the centerpiece, the dinner ham. The croissant rollups are delicious served with dinner or as a way to use leftovers.

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Quinoa salad with winter veggies and buffalo chicken sausage


8 LINKS Dietz & Watson™ Buffalo Chicken Sausage, cut into chunks
3/4 CUP uncooked quinoa
1 1/4 Cup low-sodium chicken broth
3 TBSP olive oil
1 medium onion, diced
2 CUPS butternut squash cut in 1/2 inch cubes
1 CUP shredded carrot
2 TBSP fresh lemon juice
1/2 TSP ground cumin
1/4 TSP salt
1/4 TSP freshly ground black pepper
1 medium red bell pepper, diced
1/4 CUP fresh flat-leaf parsley, chopped

Put the quinoa and chicken broth in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer until the liquid is absorbed, 12 to 15 minutes. Fluff with a fork.

While quinoa cooks, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a plate. Add another tablespoon oil to pan, then add the onion and cook until softened, about 3 minutes. Add the squash and carrots and cook about 5 minutes, until the vegetables are tender-firm.

In a large bowl, whisk together the lemon juice, remaining oil, cumin, salt and black pepper. Add quinoa, sausage, squash-carrot and onion mixture and mix. Chill in the refrigerator at least 30 minutes or up to two days. When ready to serve, stir in the parsley.

Garlic Mashed potatoes with roasted garlic cheddar

2 1/2 Cups  Dietz & Watson™ Roasted Garlic Cheddar Cheese, grated
10 SLICE {dw} Gourmet Smoked Bacon
5 LBS russet potatoes
8OZ PKG cream cheese, room temperature
1/2 CUP unsalted butter, melted
1 CUP sour cream
1/4 CUP chives, minced
2 TSP kosher salt
1/2 TSP pepper

Preheat oven to 350°. Peel potatoes, and cut into 1 inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender, about 20 minutes. Drain potatoes, return to pan, cover, and set aside.

Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

Transfer to a buttered 3 quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

Ham & Cheese Cresecent Roll Ups

thin slices Dietz & Watson™ Black Forest Ham
thin slices Dietz & Watson™ Yellow NY C-Sharp Cheddar Cheese each cut into 4 strips
1 CAN (8 oz) refrigerated crescent dinner rolls

Heat oven to 350°. Separate dough into 8 triangles. Place 1 piece of ham on each triangle; place 2 strips of cheese down center of ham. Fold in edges of ham to match shape of dough triangle.

Bake 15 to 19 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.