Chef Lynn Crawford shares these easy recipes that can turn Easter dinner leftovers into a delicious Sunday brunch.

Macaroni and Cheddar Casserole with Honey Baked Ham

Ingredients:

For the Topping

  • 2 Tbsp butter
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese
  • 2 Tbsp parsley, chopped

Other ingredients

  • 5 cups elbow macaroni
  • 2 teaspoons olive oil
  • 1 small onion, peeled and cut in half
  • 2 bay leafs
  • 4 cloves
  • 3 Tbsp unsalted butter
  • 3 Tbsp all-purpose flour
  • 2 cups milk
  • 2 Tbsp Dijon mustard
  • 2 1/2 cups Cheddar cheese, grated
  • 2 cup smoked ham, cooked and diced
  • 2 Tbsp parsley, chopped
  • Salt and white pepper

Directions:

Heat oven to 350°F (176°C). Lightly butter a 2-quart casserole.

Melt 2 tablespoons of butter and toss with the breadcrumbs, cheese and parsley.

To make the sauce, make a cut into the onion, about one-inch deep, and slide the bay leaf into the slit. Stick the cloves into the onion. Put the milk and onions into a saucepot and cook over medium heat. Meanwhile, in a separate pan over low heat melt the butter and then add the flour. Stir together and cook the roux without browning, for about three minutes. Remove from heat. When the milk is hot, pour some into the roux, stirring until the milk is thoroughly blended in. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Add the mustard and season with salt and pepper. Remove the onion, bay leaf and cloves. Add 2 cups of cheese and continue cooking, over low heat, and stir until the cheese is melted.

Cook the macaroni in a large pot of salted boiling water. Drain well and add to the sauce. Add the parsley and mix together well. Transfer to the prepared baking dish and top with seasoned breadcrumbs.

Sprinkle over the casserole and bake for 25 to 30 minutes, or until browned and bubbly. Serves 4 – 6.

Watercress and Fennel Salad

For Citrus Vinaigrette

Ingredients:

  • 2 shallots, finely diced
  • Zest and juice of 2 oranges
  • Zest and juice of one lemon
  • 1 tsp (5ml) Dijon mustard
  • 1/2 cup (175 ml) olive oil
  • Salt and pepper

Directions:

In a small bowl, stir together the shallots, orange and lemon zests and juices and mustard. Whisk in the oil in a steady stream until emulsified. Season with salt and pepper.

For Watercress and Fennel Salad

Ingredients:

  • 1 bunch watercress
  • 1 head frisée (curly endive), torn
  • 1 fennel bulb, thinly shaved
  • 3 oranges, peeled and cut into segments
  • Salt and pepper
  • Citrus vinaigrette (above)

Directions:

In a large bowl, combine the watercress, frisée, fennel and orange segments. Toss with the citrus vinaigrette. Season with salt and pepper.