Happy Easter! Many of us are celebrating this special day with family and friends on such a joyous occasion. Brunch is often the meal that most of us enjoy, while the youngins hunt for Easter eggs filled with pastel candy, or eggs that have been hardboiled and dyed in colorful hues. I remember some treasured hunts in my youth with my parents, uncles and siblings – what tremendous fun.
This week is all about lightening up our wintertime menus for spring, but first on Monday we need to use up those leftover hardboiled eggs in my Easter Egg Salad. Tuesday begins the week with fresh and fab food and this Pea Chutney and Burrata Salad is both colorful and tasty as can be as a main dish or served with protein. On Wednesday, I’m craving some spicy Indian food to change things up a bit and this Ground Lamb and Sweet Potato Vindaloo really satisfies the cravings. Thursday is a good time for a repeat of my Skillet Orange Chicken Thighs and Broccoli. It’s not only easy to put together quickly, but it’s so delicious, and worth making over and over again. Friday night might be a good time to throw together some Shrimp and Avocado Spring Rolls. You can usually find the wrappers at most grocery stores. Saturday’s are for baking and my Strawberry Rhubarb Crumb Galette is a springtime favorite. Enjoy your gorgeous weather and blooming flowers.