Lots happening this week with Passover bumping up against Easter, and for many of us, spring break thrown into the mix. Here’s what’s on tap for the menu this week!
LITTLE LAMB CHOPS WITH MINT GREMOLATA
The spring season and lamb go hand-in-hand and this is one of my favorite cuts with one of my favorite sides. Make it for a weeknight supper or save it for your holiday buffet. The gremolata is an herbaceous mix of parsley, mint, garlic, and olive oil. Potatoes done however you like them and a generous salad is all it takes to make this a meal. (p.s. the gremolata makes an excellent sauce no matter what cut of lamb you are serving and the recipe can be scaled up as needed).
This may be brand new to the blog, but it’s a longtime dinner staple in our house. It’s a one-dish salad with all the veggies, protein, and deliciousness that’s needed to make a meal. If you insist on a side, serve it with a bowl of pinto or black beans. And if you have a vegetarian in the house, those beans can sub in for the spiced turkey.
FARRO, FENNEL, AND TUNA SALAD
Something simple, bright, and fresh that might be just what the doctor ordered during a week of heavier holiday eats. This is a light, easy supper that doubles as a packed lunch for work or school. If you’re serving this for dinner, make one of my mom’s staple sides: split pita bread into 2 rounds, spread the inside lightly with butter, sprinkle with Parmesan cheese and a pinch of salt, and put under the broiler until bubbling and a little brown. Heaven.
LEFTOVER EASTER CHOCOLATE-COVERED STRAWBERRIES
Set this recipe aside in the event that there is a surplus of chocolate bunnies on hand. My kids have loved the ritual of unwrapping the leftover bits, melting them down, and dunking in spring’s first strawberries.
ASPARAGUS AND SMOKED SALMON TART
I’ve made this several times in the past few weeks and it’s always a hit. You start with puff pastry, layer on smoked salmon and eggs whisked with goat cheese, and then finish with asparagus. It’s kind of a show stopper and works for brunch, lunch, or a light supper.
SHOPPING LIST // WEEK 32
Little Lamb Chops with Mint Gremolata
4 to 8 loin or rib lamb chops (the number depends on size of the chops and size of your appetite)
1/2 cup roughly chopped fresh mint
1/2 cup roughly chopped fresh Italian parsley
1 large clove garlic
2 tablespoons capers
1 anchovy
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
Turkey Taco Salad
1 pound ground turkey
1 packet taco seasoning mix
1 head Romaine lettuce
3/4 cup halved cherry tomatoes
1/3 English cucumber
5 radishes
1/2 large avocado
1 cup coarsely grated sharp Cheddar or Monterey Jack cheese
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1/4 cup extra-virgin olive oile
1/2 teaspoon honey
Handful corn tortilla chips
Farro, Fennel, and Tuna Salad
½ cup uncooked farro
1 five-ounce can tuna
1 cup cooked chickpeas
½ large bulb fennel
2 generous handfuls baby arugula
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
Zest of 1/2 lemon
¼ teaspoon ground cumin
1/3 cup crumbled feta cheese
Chocolate Covered Strawberries
8 ounces chocolate
1½ baskets fresh strawberries
Asparagus and Smoked Salmon Tart
One 14-ounce sheet puff pastry
4 ounces thinly sliced smoked salmon
4 ounces chèvre (goat cheese)
3 eggs
2 tablespoons finely chopped fresh chives
1 tablespoon finely chopped dill
1 large bunch asparagus
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