Easter Peeps
Easter dinner was spirited, with fine holiday company and good food. For our entree choice, we captured the essence of our mushroom obsession in a Linguini with Cremini and Porcini Rosemary Cream Sauce.
Did I tell you we love Seafood for any holiday? I called my family in Rochester, NY today and they were shocked by the lack of ham in our Easter. Yes, indeed, no ham. Seafood is on the menu for Thanksgiving, Christmas Eve, Christmas day and Easter. Groundhog day too. Why not? We prepared Roasted Shrimp from NPR's The Splendid Table to top off our pasta. This shrimp dish has become a mainstay in our household. And, it is unbelievably easy, requiring not even a handful of ingredients. We scattered a few of these tasty morsels over our Linguini-perfect.
Pasta with Cremini and Porcini Mushroom Sauce
& Roasted Shrimp
I also tested out a couple of recipes in a timeless French classic, I Know How to Cook. Translated by the cookbook author Cothilde Dusolier at Chocolate and Zucchini, I regret that I've held onto this cookbook for three years until giving it a whirl! I'm looking forward to delving deeper into these traditional French recipes. We made her Romaine Salad with Pancetta, with the addition of radish and orange. With this Springtime weather, I was inspired to add some bright, springlike taste to this classic salad.
I've been on a tear with eating wild greens and cannellini beans and Dani loves these too! So we had a side of Cannellini, Dandelion and Potatoes with Roasted Red Peppers.
We had teeny sides that paired well with crusty sourdough bread, Anchovy Butter from I know How to Cook and the Silver Palate's Green Sauce. The Green Sauce was a perfect way to use up a few dyed Easter eggs for a delicious result.
The Green Sauce, in Progress
The Easter Feasters were successful in a quest for a scrumptious Easter meal and this feast was topped off by Toni's beautiful Mixed Fruit Pie. I regret that there are no pictures, this pie barely hit the plate before disappearing.
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