I don't have long to talk. Paul's home today, and we're about to go do something fun. Plus, it has just been so, so Spring all week - 70 degree days with loads of sunshine and flowers and bird chatter. We're heading to my mom's tomorrow for the Easter weekend, and I have done nothing to prepare for the holiday.
No, that's not true. I bought some artichokes yesterday. We're doing Easter Dinner this year which threw me for a bit of a loop. Brunch I can do in my sleep. You make a tart; throw some asparagus and potatoes in the oven; toss together some beautiful fruit; make some muffins or scones; pour some mimosas, and you are sorted. I love brunch. I can do brunch.
But Easter Dinner? For a mixed crowd? Ranging from picky vegan two-year-old to sixty-something omnivore? Tricky. I turned (of course?) to Bryanna Clark Grogan. I sat down on the couch with a stackof her cookbooks and her blog. She (of course.) had several inspiring menus that set me on the right track. Tonight I'm going to try out this Torta Verde for the main dish.
And then on Sunday I'll make another one (I'm planning on it being delicious, but still I don't want it to be the first time I've ever made it!). I'll throw some paper-skinned fingerling potatoes in the oven until they're browned and slightly crinkly. I'll roast some asparagus too until it's bright green and brown on the edges and then I'll squeeze half of a lemon over it. I'll make a salad with butter lettuce and tiny radishes and fresh chives and dill.
This creamy cashew lemon salad dressing will already be in a (sweetly labeled!) jar in the fridge. It's been a house staple since the first day of spring. It's so simple and delicious and just a perfect tart, creamy foil to fresh herbs and beautiful tender lettuce.
And then, while the house starts to smell delicious, and we begin to recover from the morning's sugar high, we'll sit around the comfy table in the window - the one with the big padded bench - and share the first artichokes of the season.
And you - what's on the menu this weekend?
makes: 10 tablespoons dressing (math!)
takes: less than five minutes
- 3 tablespoons lemon juice
- 3 tablespoons cashew butter
- 1 tablespoon white miso
- 3 tablespoons hot water
Shake, shake, shake.