Carrots: the Perfect Easter Side Dish
Hmm. . . I’ve got Easter side dishes on my mind today. I’m thinking carrots, because of the carrot-bunny connection. Chef Kenji Lopez-Alt has a wonderful recipe for roasted carrots, that calls for creme fraiche and harissa paste.
From past experience, I know I can get the creme fraiche in the cheese carousel at Schuncks and the North African condiment at Jay’s International Market. (Though I have subbed a jolt of hot sauce in place of the harissa paste with good results.)
Keeping It Simple
Since I’m trying to keep the menu simple this Easter, I’m serving a spiral-cut, Honey Baked Ham. It doesn’t get any easier than that, especially for a large group. My mother often served scalloped potatoes along with ham, so I shall do the same this year.
As to a salad, (more bunny food), I’m looking at one of the whimsical concoctions that award-winning writer Ella Mills Woodward includes in her plant-based cookbook Deliciously Ella. Her salads have springtime written all over them, making them perfect for Easter.
Robin is baking a couple of sourdough loaves, the leavened bread being a good metaphor for Easter Sunday morning.