Easy Easter

Easter Sunday doesn’t have to be a complicated, labor-intensive ordeal. After all, you have to save your energy for that big Easter Egg Hunt! Really though, springy vegetables like asparagus and peas are so sweet and tender that they don’t require much cooking time or elaboration. Opting for ground lamb instead of a big, lamb roast will save you both time and money. And these carrot muffins are healthy enough for a breakfast or lunch box later in the week. Happy Easter!

Easter Lamb Patties

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  • 1 lb ground lamb
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • Freshly ground black pepper
  • 2 tbsp fresh mint, chopped
  • 2 oz feta cheese, crumbled
  • Olive oil, for greasing the pan

Combine the lamb, oregano, garlic, salt, and black pepper in a medium bowl and mix to combine. Divide the mixture into 8 portions and flatten each into a patty. In a small bowl, combine the mint and cheese. Place about 1 teaspoon of this mixture on the center of each patty and fold it up to seal the cheese inside the meatball. Flatten slightly and cook in a lightly oiled pan over medium heat. Cook until well browned, about 3-4 minutes per side, and serve.

Asparagus with Soft Boiled Eggs and Lardons

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  • 1 lb asparagus, trimmed
  • 4 oz salt pork, jowl bacon, thick cut bacon, or country ham, cut into 1 inch by 1/4 inch strips
  • 2 cups assorted sliced mushrooms, i.e. shiitake, cremini, oyster, portabella
  • 3 eggs

Bring a large pot of salted water to a boil and blanch the asparagus. Cook just until tender crisp and shock in ice water to stop the cooking. Drain and arrange on a platter. Heat a skillet over high heat and cook the pork until crisp. Drain on paper towels and remove all but 1 teaspoon of fat from the pan. Cook the mushrooms in the pork fat until caramelized and wilted. To soft boil the eggs, place the eggs in a pan and cover with 1 inch of cold water. Bring to a simmer, then cover and remove from heat. Leave the eggs for 6 minutes, then drain and cover in cold water before peeling.

To serve, scatter the sautéed mushrooms over the blanched asparagus and sprinkle with the bacon bits. Peel and halve the soft boiled eggs and arrange over top.

Carrot Muffins

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  • 1 cup flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/4 cup oil
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1/2 cup raisins
  • 1/2 cup pecans or walnuts, chopped
  • 1 1/2 cups grated carrots

Preheat the oven to 350 degrees.

In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. In a small bowl or glass measuring cup, combine the eggs, brown sugar, oil, buttermilk, vanilla, and applesauce. Add the wet ingredients to the dry and gently stir to form a batter. Fold in the raisins, nuts, and carrots and scoop into lightly greased or paper lined muffin tins. Bake for 15-18 minutes, until a toothpick inserted in the center of a muffin comes out clean. If desired, serve with cream cheese that has been whipped with honey and pecans.