Tasty recipes that will make use of your Easter leftovers

We're all guilty of making more than we can actually eat when it comes to holiday dinners, and while we're typically happy to dig in to those leftovers rather than cook again, sometimes we want something just a little different. Lucky for us, Rodney came to our rescue with a selection of recipes that use up those foods taking up so much room in our fridges!


Leftover Ham and White Bean Potage 


  • 1 pound dried white beans
  • 4l water, plus more for soaking the beans
  • 1 lb meaty smoked ham bone or 2 ham hocks
  • 3 -4 fresh sprigs thyme
  • 2 bay leaves
  • 2 medium carrots (diced)
  • 2 medium celery stalks(diced)
  • 1 lg sweet onion (diced)
  • 1 clove smashed garlic
  • 1 teaspoon kosher salt, plus more as needed
  • 2 cups diced fully cooked smoked ham
  • Salt and pepper to taste


  1. The night before, put the beans in a large bowl and Cover with 4 inches of cool water. Allow to soak in the counter overnight. Drain and set aside.
  2. Place the water and ham hocks /bone in a large, pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer uncovered for 1 hour.
  3. Add the soaked beans and herbs and garlic and combine bring to a simmer and skim the top as you Cook the beans until tender completely  but with a tiny bite .
  4. Add the vegetables reseason and bring to a simmer.
  5. Cook until the beans and vegetables are tender and the meat about 40 minutes more. Turn off the heat.
  6. Remove the ham bone or hocks to a bowl and let sit until cool. Remove any meat and set aside  discard the bones and leftover .
  7. Gently mash half of the soup leaving the remaining half intact. Stir in the diced  ham.
  8. Taste and season as needed.

Leftover Carrot Pesto Puree 


  • 2 cup of rough cut carrot tops
  • 1 garlic clove
  • 3 tablespoons  pine nuts
  • 1/2 cup fresh basil leaves
  • 1/4 cup finely grated Parmesan
  • 1/2 cup extra virgin olive oil 
  • Salt and pepper


  1. Pulse garlic and nuts together in a food processor until pastey. Add basil, Parmesan, and  carrot tops;
  2. Purée  until it comes together then add the EVOO and  pulse until combined; season and serve


Curried Egg Smash Sandwich 


  • 8 leftover Easter eggs peeled
  • 1/4 cup mayonnaise
  • 1/2 tsp curry powder
  • Zest from one lime
  • 1 tsp honey
  • 1 1/2 teaspoons fresh lime juice
  • 1/3 cup finely diced celery
  • 1/3 cup finely diced apple
  • 1/4 cup finely sliced green onion
  • 1 tablespoon minced fresh cilantro  or if Marilyn is eating  then parsley leaves
  • Couple slices thick cut ciabatta or other fancy bread
  • 3-4 thinly sliced Easter egg radish for garnish
  • 4-5 pieces of butter lettuce


  1. Combine eggs, mayonnaise, lime juice, celery, apple, green onion, curry and cilantro/parsley in a medium bowl.
  2. Using a fork or potato masher, mush up mixing the contents of bowl until desired consistency.
  3. Serve on toasted ciabatta with radish and lettuce garnish

Bye Bye Bunny Chocolate Bark 


  • 30 ounces milk chocolate Easter bunny chopped up into small pieces
  • 11/2 cups of crushed wavey potato chips
  • 3/4cups chunky peanut butter
  • 6-8chopped up multi colored peeps
  • 3-4 oz of Carmel chocolates
  • 11/2  tablespoons water
  • 8-10 Easter cream eggs smashed
  • 4 tablespoons heavy cream, warmed 




  1. Line a 17.25 x 11.5 x 1-in. cookie sheet with either tin foil or parchment paper. Set aside.
  2. Place whole potato chips in a zip lock bag. Using a rolling pin, roll over chips until chips are in small pieces. Set aside.
  3. In a medium sauce pan over medium-low heat add peanut butter and water until melted and combined.
  4. Add the peeps and Carmel chocolates and heat until smooth, stirring frequently.
  5. Turn off heat and stir in half the warm cream until well incorporated. Set aside.
  6. In a large heat proof bowl add chocolate and melt over boiling water. Fold in crushed potato chips until well incorporated. Pour onto the cookie sheet.
  7. In another heat proof bowl melt the creme eggs and rest of the cream over boiling water . Set aside but keep warm.
  8. Smooth out evenly over cookie sheet and add large dollops of peanut butter mix. Drizzle the melted creme eggs  over chocolate and peanut butter.
  9. Spread out the entire mixture using a butter knife
  10. After somewhat incorporating toppings over the chocolate, firmly tap the bottom of the pan to smooth out any rough areas in the chocolate.
  11. Place in the refrigerator for about 30 minutes to let set.