Easter Week

For me, Easter is the kickoff to spring and the entertaining year. We have just come out of what I call the fifth season and it’s time for the sun to begin shining again and the Ohio trees to begin budding. Planning your Easter menu? Maybe consider my recent filets for a crowd recipe and a spring green salad. My pistachio crusted salmon would be a fabulous addition too! Both are simple and easy for entertaining, whether you’re hosting two or 20. I’ll also be whipping up my famous cut out sugar cookie with my perfect every time vanilla buttercream frosting. 

Spring Salad:

For one serving (I add enough of each of the following to fill one salad plate)

A mix of any preferred greens such as a spring mix or chopped romaine

Matchstick carrots 

Dried cranberries 

Mixed nuts such as almonds, pistachios, hazelnuts and/or walnuts 

Sliced strawberry 

Hard boiled egg 

Shaved parmesan cheese  

Simple Dressing:

Juice of one lemon

½ cup extra virgin olive oil, such as California Olive Ranch

1 teaspoon Diamond Crystal kosher salt 

½ teaspoon cracked black pepper 

• In a small bowl, juice one lemon.

• Slowly whisk in olive oil until thoroughly mixed.

• Add salt and pepper, continuing to whisk until all ingredients are well incorporated.