Still beaming from successfully hosting my first Christmas dinner this past winter, I volunteered to host Easter this year. Everything served was locally produced or sustainable in some other way (organic, fair trade, etc). All of the dishes listed were almost dumb-foundingly easy, and I couldn’t believe how few dishes I had to wash at the end! These really are simple ways to prepare food, and with such high-quality ingredients there wasn’t need to cover up anything in sauces or fancy dried spices. Just really relaxed, rustic, and deliciously elegant food.
Our Easter menu included:
- Starter: Cucumber and radish finger-sandwiches (slice and toast a baguette. Top with softened butter and a slice of chilled cucumber; or slice a baguette, top with softened butter, a few crumbles of kosher salt, and a couple slices of radish)
- Main dish: Chicken roasted with lemon, thyme, and garlic
- Side dish: Roasted green beans and asparagus (Bake on a sheet pan, tossed with evoo salt and ground black pepper in a 350 F oven for 25-30 mins)
- Side dish: Pan-seared portabellas and shiitakes with spring onions and freshly-shelled peas
- Side dish: Oven-roasted new potatoes with garlic and herb oil