Easter Menu.

Yesterday we had family at our house for Easter dinner and it was a great success. I think it is the first “major” holiday meal we’ve hosted and I think we carried it off well!

My husband made lamb and I believe cooked it based on a James Beard recipe. He marinated the roasts overnight after rubbing them with a garlic and herb paste. He also made Dauphinoise potatoes by his own recipe (he makes them every year at Thanksgiving and/or Christmas), but Martha’s recipe is similar.

For sides, we had peas with butter and shallots, and honey balsamic roasted carrots. That recipe can be found here, and I highly recommend it – it’s so easy and the result is fantastic.

I also made a salad, the one I always make for weeknight dinners and special occasions alike – greens, halved grape tomatoes, thinly sliced red onion, crumbled goat cheese, slivered almonds and dried cranberries with Garlic Expressions dressing.

Dessert was fruit with vanilla bean crème fraîche.

Happy Easter!


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