Happy Easter!

Happy Easter everyone! In my mind, Easter heralds the arrival of fresh Spring asparagus and I always feature it in my Easter meals. Ham in any way, shape, or form is another favorite for Easter dinners at our house, and dessert can be whatever your heart desires…along with, or after, all of those chocolate bunnies and eggs, of course!

Here’s a recap of some Easter-worthy dishes, just in case you’re still hunting for the perfect recipe. May you and yours enjoy a peaceful, beautiful and happy day.

I'll take mine with just a little cheese, please!

I’ll take mine with just a little cheese, please!

Orzo with Lemon, Asparagus and Ham, one of my personal favorite Easter dishes!

Maamool 4Ma’amool Cookies, perfect for celebrating!

saladWarm Asparagus and Potato Salad with Lemon Tarragon Vinaigrette. I’m actually making this one tomorrow!

shortcakeStrawberry Shortcake (Florida Strawberries just hit the market here!). Gosh, if you’ve got the berries, it’s never too early for strawberry shortcake.

finished puddingHam, Fontina and Spinach Bread Pudding (a warmer for those of you still suffering from Spring snow and cold winds!)

cucumbersoup2Creamy Avocado and Cucumber soup…a great, light starter for the Easter meal, leaving all the more room for…

Is there anything more inviting than a freshly baked pie? No, perhaps not.

Is there anything more inviting than a freshly baked pie? No, perhaps not.

Bourbon Chocolate Pecan Pie…oh, my!

azalea2The azaleas are popping…Spring is here! Have a lovely day.


Strawberry Shortcake for Breakfast and the ABC Award

We’ve had some fine Florida strawberries in the market lately and I wanted to make something special with them…at least special to us as we don’t eat dessert all the time around here. Enter the current issue of Bon Appetit, where I saw this recipe for shortcake that sounded intriguing and a bit healthier than some. Not that it has any ‘diet’ ingredients, or low fat this or that, but it incorporates ground almonds and oats into the batter…lovely! I tweaked it only a little in that I used half and half instead of cream because that’s what I had on hand. The result was really flavorful and not too sweet, with a coarser and more crumbly texture than the traditional biscuit or cake-y versions. We had some for dessert the first time, and then I realized I’d like it ever so much better for breakfast! I layered it with Greek yogurt instead of whipped cream and it was a really nice way to start the morning. Here’s the link to the original recipe, if you’d like to try it for yourself. Continue reading