We had a glorious Easter day in Chicago. A little chilly for me, but sunny and beautiful. We spent the better part of the day cooking three great meals that included goodies that we had picked up at the markets on Saturday (see Shopping Local Chicago Style).
After the requisite ransacking of the Easter baskets by the kids, which included the
marshmallow peeps, cookies and lollipops we bought at the Chicago’s Downtown Farm Stand, Beverly made green
eggs and ham with the spinach from the Farm Stand.
For lunch, we had ham, heated in the skillet with mashed potatoes and rutabagas, green beans and shitake salad with a dijon balsamic vinaigrette, and a gorgeous spring vegetable and goat cheese salad. It was such a delicious meal with plenty of veggies and lovely flavors that were different but complementary.
The spring vegetable and goat cheese salad is one of my new favorites. I made it for the Austin Food Blogger Potluck last Sunday and it was just as delightful, light and flavorful today. I would love to take credit for the recipe, but I found it in this month’s Cooking Light. I highly recommend that you make it as soon as possible with the freshest vegetables you can find.
For dinner, we had some deviled eggs as our starter (of course), a nice pasta primavera with swiss chard, spinach, carrots, and shitake mushrooms. Beverly made a gorgeous romaine salad with blue cheese, walnuts, cranberries and pears.
The best part of the day was cooking with friends who you just click with. It was so easy, like there was a rhythm and everyone in the kitchen could feel it. We never crowded each other or
got in each other’s way. It was a great day with good friends.
from Cooking Light
2 medium carrots
1/4 cup thinly sliced spring onion
1 (8-ounce) bunch radishes with tops
1 tablespoon thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (4-ounce) package goat cheese, cut into 8 slices
Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil, and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat. Arrange goat cheese on a serving platter; top with salad. Serve immediately.
Note: The first time I made this, my radish greens were not in very good shape so I didn’t use them. This time, we skipped the basil. Either way, it was delicious. The key is to not mix the goat cheese in with the salad, but serve the salad over it. If you mix the goat cheese in, it will get soupy.
Green Eggs & Ham
from Beverly McClellan
Manage the proportions as you need for your sized crowd. This is very straight forward. We had kiddos eaten so no garlic, but some garlic salt in the eggs.
eggs, scrambled with a little garlic salt
Heat the olive oil in a skillet. Add the eggs and let them sit until they just begin to firm up. Add the chopped spinach and let it wilt a bit. Then add the ham and the mozzarella. Fold the ingredients into the eggs gently and allow to cook through.