I was a big fan of Easter growing up.
I love spring time, bunnies, baskets, wheat grass, the songs we would sing at church, the pretty dresses we would wear...
James and I weren't planning on much this year; kid less and far from home means that we didn't have to celebrate unless we wanted to. At the last minute I felt a tinge of guilt- a need to commemorate the coming of spring with a simple meal.
Lately I've been inspired by Mark Bittman and how easy and concise his meal ideas are. I threw together this meal with them in mind and so now I share with you-a simple springtime feast!
1. Rinse radishes a chop off any undesirable parts. Serve whole or halved with butter (we made our own using this recipe) and crusty bread.
2. Count out enough eggs for your guests. Boil for ten minutes-let sit for five. Rinse them under cool water and peel them. Serve them halved on a bed of lamb's lettuce that's been tossed with oil and vinegar. Grind fresh pepper over the whole thing and dab each egg half with a bit of mayonnaise if desired.
3. Wash a bunch of fresh carrots and rip them leaves off (save for stock!). Rub carrots lightly with olive oil, salt and pepper. Place on a cookie sheet and roast in a 375 degree oven for 30-40 minutes. We threw in a yellow onion on top-so good!
4. Cut four or five potatoes into small chunks. Boil until tender and drain water. Throw in a half cup or so of milk or cream and gently mash. Sprinkle the top with chives and salt and pepper.
5. Place salmon steaks in a roasting pan with a little white wine and dab of butter. Throw handfuls of dill on top with some salt and pepper and throw in the oven with the carrots. Takes about 20 minutes or so.
That was our little feast! I hope you are all having a lovely Sunday...it is gorgeous here in Portland and I'm off to go have fun!
