By: Jesse Lopez

New produce is coming into the season as spring approaches, and holidays like Easter are close ahead. 

For some, holiday gatherings and get-togethers with friends and family may be in high gear, and food dish ideas can be a stressful aspect to think about. But with these three recipes, you can sweep the strain of intense cooking and preparation under the rug. 

Vegetable Pasta Salad

Ingredients

• 1 box of fusilli pasta
• 1 cups of chopped cauliflower
• 1 cups of chopped broccoli
• 1 cup of chopped red and yellow bell peppers
• 1 cup of Italian dressing
• 1 cup of black olives
• 1 cup of tomatoes 
• ½ cup of parmesan cheese

Directions 

• Put the box of pasta to a boil with water and a pinch of salt.
• Chop all vegetables and set them aside until pasta is boiled and strained into a large bowl.
• Place the boiled pasta into the bowl, then do the same with all the chopped vegetables.
• Take the large mixing fork and mix all the ingredients together.
• Pour 1 cup of dressing and ½ a cup of parmesan cheese into the bowl. Mix once more.
• Place the pasta in the fridge with foil over the top until cold.

Strawberry Overnight Oats

Ingredients

• ½ cup of oats
• 1 and ½ cups of chopped strawberries
• 1 tablespoon of maple syrup
• ⅓ cup of your yogurt preference
• ½ cup of your milk preference

Directions

• Pour the ½ cup oats, 1 cup of strawberries, 1 tablespoon of maple syrup and ⅓ cup of yogurt into a sealable jar. Stir ingredients together. 
• Pour the ½ cup of milk into the mixture. Stir once more. 
• Reseal the jar and place it in the fridge for 6-10 hours. 
• Top off the oats with the remaining ½ cup of strawberries, if you please.

Deviled Eggs

Ingredients 

• 6 large eggs
• 1 chopped green onion
• 1 teaspoon of paprika
• ¼ cup of mayonnaise 
• 1 tablespoon of mustard 
• 2 pinches of salt

Directions

• Boil the eggs on the stovetop for about 10-12 minutes.
• Place the eggs on a plate and cut each egg in half vertically.
• Remove the yolk center. Place the centers into a bowl. 
• Add ¼ cup of mayonnaise, 1 tablespoon of mustard and two pinches of salt in the bowl with the yolks. Stir together. 
• Scoop the yolk mixture with a melon scooper to fill each hollow hole in the eggs. 
• Sprinkle paprika on top, along with chopped green onion.

Frozen Yogurt Bark

Ingredients 

• 2 cups vanilla yogurt
• 1 cup of chopped strawberries
• ¼ cup chocolate chips

Directions

• Spread the 2 cups of yogurt evenly onto a parchment-lined baking sheet.
• Disperse the strawberries and chocolate chips to your preference. 
• Place the baking sheet into the freezer for 3-5 hours until frozen. 
• Use the back of a large spoon to break the yogurt into bark-like pieces by firmly tapping the frozen sheet. 

Chicken Salad

Ingredients

• 1 fully cooked rotisserie chicken
• 1 chopped green onion
• 1 cup of mayonnaise 
• 1-2 chopped celery stalks
• ½ teaspoon of lemon juice 
• ¼ cup of chopped pepperoncini
• 2 tablespoons of chopped purple onion
• 1 teaspoon of pepper or to your preference 

Directions

• Remove the skin and shred the rotisserie chicken. Place the shredded pieces into a large bowl. 
• Add the mayonnaise, chopped green onion, pepperoncini, red onion, and pepper to your liking into the bowl. Mix thoroughly. 
• Cover with saran wrap or foil and place the bowl into the fridge for 1-2 hours to let ingredients settle. 

Zesty Fruit Dip

Ingredients

• 1 bar of cream cheese (8oz)
• Marshmallow fluff (7oz)
• 1 orange

Directions

• Let the cream cheese sit out of the fridge for about 15 minutes to soften.
• Once softened, beat the bar of cream cheese with the marshmallow fluff in a bowl.
• Grate about one teaspoon of the zest of the orange peel into the bowl with the dip and stir. 
• Place the fruit dip into the fridge for about 2-3 hours. 
• Serve with fruit of your liking.