Plenty of fresh vegetables, slices of meat and a drizzle of oil… Here are a few recipes of dishes just perfect for Easter

Tomato Bisque With Shrimp


10 ml olive oil

20 gm julienne onions

10 gm julienne celery

10 gm julienne bell pepper

5 gm chopped garlic

10 gm julienne carrots

20 gm flour

1 medium tomatoes

10 gm tomato sauce

500 ml vegetable stock

4 large shrimps

with tail, peeled

2 tbsp hot sauce

16 fresh basil leaves,

cut to strips

1 tbsp salt

1 tsp white pepper


Using a sharp or serrated knife, score bottom of tomatoes with an X. Dip in boiling water for about 10 seconds. Remove from water, peel and quarter. Remove core and squeeze out seeds. Reserve two tomatoes and chop coarsely for garnish.

In a large stockpot, heat olive oil over medium heat. Add onions, celery, bell pepper, garlic and carrots. Sauté three to five minutes or until vegetables wilt. Sprinkle in flour and blend into a vegetable mixture. Add tomatoes, tomato sauce, hot sauce. Blend well into mixture. Add stock slowly while stirring until a soup-like consistency is achieved.

Bring to a low boil, reduce to simmer. Remove from heat and add shrimp. Simmer five minutes. Season to taste using salt and white pepper. When ready to serve, garnish centre of soup in bowls with fresh basil.

Grilled Chicken Breasts With Spring Vegetables


1 boneless, skinless chicken breasts

2 tbsp extra-virgin olive oil

2 large garlic cloves (minced)

1 tsp dried thyme

Half tsp dried oregano

One-and-quarter tsp salt

Half tsp ground black pepper (fresh)

20 gm onion julienne

20 gm colour pepper julienne

20 gm tomato julienne

10 gm celery

10 gm leeks

10 gm lettuce


Heat grill to medium-high heat. Brush chicken with one tbsp oil. Let stand 10 minutes. Meanwhile, mix all julienne vegetables and lettuce with olive oil, salt and pepper. Place on the plate. Place chicken on grill grate. Grill 20 minute or until chicken is done and vegetables are crisp-tender, turning chicken over after 10 min. Put the cooked chicken breast on the bed of vegetables.

Roasted vegetables And Goat Cheese


Half large zucchini, cut into half-inch thick slices

Quarter red bell pepper, seeded and thinly sliced

Quarter yellow bell pepper, seeded and thinly sliced

Quarter green bell pepper, seeded and thinly sliced

2 Roma tomatoes, each cut into thirds

30 ml extra-virgin olive oil

Kosher salt

Freshly ground black pepper

100 gm goat cheese

1 tbsp balsamic reduction

1 tsp orange reduction

2 spoon tomato coulis

50 gm green leafy vegetables


Preheat the broiler. Toss the zucchini, bell peppers and tomatoes with olive oil. Season with salt and pepper. Place under the broiler and cook for about 10 minutes, tossing once while cooking, until tender. Arrange the roasted vegetables, greens and cheese slice in a serving plate. Drizzle the reductions over the roasted vegetables and serve.

Feta Cheese Salad with White Wine Vinaigrette


2 medium cucumbers, peeled

50 mixed baby greens

1 slice bread croutons

20 shredded or matchstick leek

20 gm celery

1 large tomato

50 gm feta cheese

Salt and freshly ground pepper to taste

A little of white wine vinaigrette


Using a Y-shaped vegetable peeler, cut cucumbers lengthwise into very thin strips just until seeds are visible. Discard cucumber core. Curl four longest cucumber slices into (two--inch wide) rings. Wrap each one with remaining strips. Fill each ring evenly with mixed greens and all ingredients with feta cheese. Sprinkle with salt and pepper to taste. Drizzle salad with one tbsp white wine vinaigrette, and serve with remaining vinaigrette.

(The writer is executive chef at Country Inn & Suites, Mysore)