Easter Dinner

This Easter was a little different than usual for us. It was our first in Pittsburgh and our first without family. However, we made a special day out of it and capped it off with a special meal.

We found a good deal on ham steaks at Costco (labeled gluten free clear as day!). Brittany's mom had given us a pineapple the week before, and we had some quinoa salad left over from the night before. We stuffed the quinoa salad into some fresh tomatoes, topped them with Parmesan and fresh cracked pepper, and broiled them to blend it all together. We sautéed the pineapple with butter and brown sugar, adding a sweet side to accompany the spicy brown mustard served with the ham.

Ham steak prepared according to package instructions

Quinoa salad stuffed tomatoes
Ingredients

Quinoa salad
Veggie Parmesan Topping
Cracked Black Pepper
Roma Tomatoes

Recipe
Half the tomatoes long ways and scoop out the insides. Stuff as much quinoa salad into the tomato as you can. Then try harder and mound as much on top as possible. Cover the top with Parmesan topping and black pepper. Broil for ten minutes.

Pineapple
Ingredients
2 tablespoons butter
1/4 cup brown sugar
1 cup cubed pineapple

Recipe
Melt butter in saucepan, stir in pineapple, top with brown sugar. Stir until coated.

Serving
Spicy brown mustard on the side.