Easter 2016 Menu, in no particular order, because that’s how my brain works.
Roasted chickpea and sun dried tomato hummus with naan chips
Antipasti platter with cured meats and triple cream brie
Duck Curry- roast the duck, pull the meat, use the carcass to make stock for the curry. Red curry with sweet potato or butternut squash
Mushroom and leek risotto with parmesan and sage
Roasted cauliflower with pine nuts
Arugula salad with olives, sun dried tomatoes , basil, balsamic, parmesan
Roasted broccoli with cheddar cheese melted on top
Saluted green beans or bok choy with soy and sesame seeds or almonds
Charred cream of poblano soup with crispy duck skin
House made naan
Steamed white rice
I want to make Chinese style egg noodles with assorted veg: carrots, zucchini, eggplant, topped with bean sprouts. Use hoisin and sherry, oyster sauce for flavoring.
Lemon poppy seed cake with raspberries, whip cream, candied almonds
Going over board? Certainly. Let’s see how many of these things I actually get around to making today.
Peace, Love, and Colored Eggs.