Welcome to “The Plate Daily”, the newsletter serving up under 40-minutes meals as fast as a rabbit hiding his eater eggs every year

In todays edition:

Lets go🧑‍🍳

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It’s Easter. And to be honest, I’m in a rush! And while I’m writing this, my hair is still wet from the shower I just took, and I need to catch a train to see my family in a couple of hours. Still, even if everything feels a bit messy, time with your family counts.

Happy Easter to everyone reading this.

Takeaway: Nothing special today. Enjoy the days! 🐣

Time: 60 minutes
Servings: 4
Style: delicious dinner

Main + sides all in one:

For the glaze & seasoning:

1. Prep everything first
Preheat your oven to 200°C. Wash the potatoes, peel and halve the carrots, trim the asparagus ends. Cut the ham into thick slices if needed so it heats evenly later.

2. Start with the potatoes + carrots
Place potatoes and carrots on a large sheet pan, drizzle with olive oil, add salt, pepper, garlic, and toss everything well. Spread it out so nothing overlaps too much, then roast for about 25 - 30 minutes until they start getting soft and slightly golden.

3. Make the glaze while that cooks
In a small bowl, mix honey, brown sugar, Dijon mustard, and orange juice until smooth. This is what gives the ham that sticky, glossy finish.

4. Add the ham + asparagus
Take the tray out, push the veggies slightly to the side, and add the ham and asparagus. Brush the ham generously with the glaze and lightly season the asparagus with oil, salt, and pepper.

5. Finish everything together
Put the tray back into the oven for another 15 - 20 minutes. The ham heats through and caramelizes, the asparagus softens slightly but keeps some bite, and everything comes together at the same time.

You pull out one tray and it looks like a full Easter table.

That’s it
Hope you enjoy 🐣

“There is a unknown history and symbolism of easter eggs”

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