Since we are barreling toward the Easter long weekend, it’s time to do a little menu planning. I made this menu for a recent Sunday dinner (remember, I’m bringing back the tradition for our family) and while I was setting the table and whisking together the mustard vinaigrette, it struck me that the meal would make a lovely, small scale Easter dinner. The whole meal came together in just under an hour and featured Sunday dinner classics: roast poultry, young potatoes and fresh asparagus. Perhaps you’ll only be joined by a friend or two for the holiday meal, or celebrating Easter with a few family members around the table.
If you’re not hosting on the upcoming holiday, bookmark this post for your next Sunday dinner.
About AimeeCooking has always been Aimee's preferred recreational activity, creative outlet, and source of relaxation.
With a small kitchen I am all for keeping meals for special occasions as quick and easy as possible without sacrificing flavour and this definitely fits the bill!
Do you reheat the asparagus at all before serving or are they still warm enough from cooking? I'm Aimée, editor of this blog devoted to family focused food - with a little urban homesteading in the mix. Big old basket of scones - cheddar ramp & vanilla buttermilk - heading out with us for a potluck brunch.
It’s unfathomable to think that we will have a green Easter, although I can recall many an egg hunt in the past enjoyed in the grass, not to mention brunch on the patio.
Each component was simply prepared, but packed a punch of flavor thanks to vibrant pairings with ingredients such as Meyer lemons, capers, mustard and blood oranges. If you are, and don’t wish to spend half a day in the kitchen, then this menu for you. These ones are marinated in orange juice, garlic and fresh sage for a slightly sticky and utterly scrumptious glaze.
You can use regular lemons as well, and small potatoes too, but the fluffy Fingerlings and Meyer lemons help to elevate the dish into something truly worthy of the holiday.
Both vinaigrette and cooked asparagus can be made up to a day in advance and gently reheated just before serving. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. This is an encouraging community that offers comprehensive recipes, simple preserving tutorials, and honest tips for cooking with kids. This is only part of the collection, and the ones I reach for on a daily basis for research, inspiration and learning.
I would suggest beginning the celebration with a pretty plate of Guacamole Deviled Eggs, and finishing with these Easter Pavlovas with Lemon Whipped Cream and Vanilla-Rhubarb Compote.
Note that the recipe calls for an hour-long marinade for the birds, so be sure to factor that into your schedule. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.
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