At Dry Fork Farms we’re preparing the Easter Menu. This year I’m trying a few new recipes in addition to some old favorites.  Lamb and Honey Baked Ham will lead the menu as in years past. Fortunately, we have some lamb aficionados in the family, who’ll take care of procurement and preparation. So all I have to do is stand in line at Honey Baked.

As to vegetable side dishes, it seems everyone’s into Brussels Sprouts, the healthy vegetable we ignored far too long.  One of my favorite sprout recipes reeks with flavor and is so easy to prepare.  It includes shredded Brussels sprouts, bacon (or ham), scallions, nuts, apples, and dried cranberries.  Beautiful dish.

My daughter is making a new dish: Roasted Butternut Squash and Pear Salad with Spiced Pecans.  It’s oh, so tasty and nutritious.  Another new recipe is Turmeric Roasted Green Beans and Potatoes, an uncomplicated dish just right for springtime.  The bread is yet to be determined.  It’s been a while since I made Mansion Rolls, the bread I served at the Governor’s Mansion that was easy and foolproof.  Or I could pull out the bread-making machine and throw together a yeasty loaf.  We’ll see. . . .

One guest is making an Glazed Orange Pound Cake—a recipe adapted from Martha Stewart, that’s light and citrusy.

Well, that’s the plan.  And if the weather’s stays nice, we’ll eat outdoors. Have a Happy Easter!