Strolling around the city during the onset of yesterday’s unpredictably warm weather, I got to thinking about how much I adore Spring and the holidays that come along with it. When I was young, I remember being treated to an “Easter outfit” each year and proudly wearing it to mass that Sunday. Following, we’d either go out for a buffet style lunch, or stay home for the traditional ham meal.
As an adult, my tastes have changed and as have traditions. I’m a rebel who enjoys breaking away from tradition. So for this menu, I got to thinking about traditional dishes and how I could alter them to suit my contemporary tastes while preserving their special qualities. While I don’t have any concrete plans as of yet, I hope to make this menu for a nice and easy Easter luncheon or else another Springtime celebration.
Contemporary Easter Luncheon
Vegetarian Antipasto Platter (Grilled Vegetables, Marcona Almonds, and Mozzarella Cheese)
Hummus and Crudites
Penne with Lamb Sausage, Asparagus, and Chopped Mint (my recipe; an alternative to the traditional “Lamb and Mint Jelly”)
Arugula Salad with Shaved Parmesan Cheese and Balsamic Vinaigrette
Simple Meyer Lemon Tart (Recipe to follow)
Wine (a light red such as a Pinot Noir and a white)