I love holidays; I am a serial hostess after all. Easter has never really been one of my favorites even though I have fond memories of spending the week at the beach. My grandmother would walk to church and come back to the house singing “glory, glory hallelujah” on Palm Sunday. I can hear it like it was yesterday. She no longer sings (except for birthdays) and we don’t get down to the beach as much as we used to. With kids, I actually prefer to spend the holidays at home. I haven’t fully decided on my menu, but here are the options I’m going to choose from.
Greek antipasto from the Cheese Chalet on Limestone Rd in Wilmington, DE
My husband and father in law love ham. So, I’ll be doing a spiral cut ham. I normally just add cloves and pineapple. Heat through by following the directions on the ham.
Slow Roasted Leg of Lamb – this ones a new one for me. 🤞🏻
I’ve been really into white fleshed sweet potatoes! They aren’t quite as sweet as an orange sweet potato or yam. They lend themselves to be more like a white potato. I cut them into cubes, coat with olive oil and sprinkle with salt and pepper. Bake 425 for about 20-25 minutes depending on how small your cubes are.
Cinnamon Roasted Carrots
Cut or baby carrots
Olive oil or coconut oil
Coat carrots in oil
Sprinkle with cinnamon and a pinch of salt
Bake @425 for 25 minutes (less if you like crunchier carrots) serve whole or throw in the food processor with some of the olive oil and make a rice or a mash.
green beans and pine nuts– coat in olive or avocado oil. Bake 15 minutes @425
The main reason I’m not 100% sure what’s going on my Easter table. I’m definitely doing carrot cake but I’m still deciding which recipe to use. The lemon cake sounds delicious and I’m probably going to make cookies from my recipe roundup for the Paleo Barbie 35 Paleo Cookies for Easter!
Hope everyone has a wonderful Easter!