We have a whirlwind of a weekend ahead of us. We’re heading to Connecticut on Saturday to visit Tom’s Mom. We’re driving to the ferry that night to go back to the Vineyard, where we hope to replace a modem and get solid internet access so that we can work from there later this month. Whew!
I hope that your weekend is filled with spring flowers. If you celebrate Passover or Easter, enjoy your holiday.
Here’s a recording of peepers in our neighborhood, so that you can enjoy the sounds of spring.
While I’m on the subject of peepers, this might put a smile on your face: 10 Things Peeps Probably Didn’t Say. (Food Network)
If you are entertaining this weekend or sometime soon, here are some menu ideas.
- Starters:
- Baguette Slices with Goat Cheese and Rhubarb Compote — Your guests will love this combination of creamy salty cheese and sweet rhubarb compote. (Sea Salt and Sailor Stripes)
- Asparagus Tart — With gruyère cheese and fresh asparagus, this tart is sure to please. (Ahead of Thyme)
- Fluffy Matzoh Balls — Light, fluffy matzoh balls that float in your soup. There is a link to a soup recipe in the article. (The Washington Post)
- Fried Artichokes — If you have the time to fry some artichokes, everyone will be happy. (New York Times Cooking)
- Main Courses:
- Spice-Rubbed Braised Brisket — My mouth is watering over this tender, spicy brisket. (New York Times Cooking)
- Salmon with Dill Pistachio Pistou — Make the pistou ahead of time for an easy entrée. (Sea Salt and Sailor Stripes)
- Saffron Fish With Red Peppers and Preserved Lemon — Another spicy dish that looks worthy of a celebration meal. (New York Times Cooking)
- Butter-basted lamb chops make a fast, celebratory spring meal — How can you go wrong with butter-basted lamb chops? (The Washington Post)
- Spring Panzanella — This is a great vegetarian one-dish offering. (Sea Salt and Sailor Stripes)
- Thai Peanut Noodles, Two Ways — Here’s a delicious one-dish vegan option. (Sea Salt and Sailor Stripes)
- Sides:
- Perfect Roasted Asparagus — More spring on a plate. (Cookie and Kate)
- Green Beans with Garlic and Parmesan — Crispy and garlicky beans. Yum! (Sea Salt and Sailor Stripes)
- Harissa Roasted Carrots — Sweet roasted carrots with a little spice make a nice side. (Sea Salt and Sailor Stripes)
- Zucchini and Summer Squash Casserole — Here’s a cheesy, eggy vegetable side that works well with so many main entrées. (Sea Salt and Sailor Stripes)
- Roasted Baby Potatoes with Rosemary — Rachael Ray’s crispy roasted potatoes sound great! (Food Network)
- Parslied Brown Rice Pilaf — Brown rice with veggies and fresh parsley would make a refreshing side. (Southern Living)
- Desserts:
- Lemon Curd Eggy Sandwich Cookies — These are the sweetest Easter cookies. (Joy the Baker)
- Chocolate Macaroon Cake — Macaroons are a favorite and this cake sounds delicious! (Epicurious)
- Rhubarb Upside Down Cake — This cake is so beautiful (shown in this post), it is perfect for a celebration. (Sea Salt and Sailor Stripes)
- This triple coconut cake is a luscious take on a nostalgic favorite — A Southern classic, this is one gorgeous cake! (The Washington Post)
- Lemon Cream Meringues — Meringues and lemon curd sound perfect! (Smitten Kitchen)
Even as I enjoy the season, I am thinking of the horrors happening to the Ukrainians right now. In this spring holiday season, my most fervent wish is that the war will end and no more lives will be lost.
Goodness: #ChefsForUkraine nears 300,000 daily meals, expands relief efforts in Ukraine — José Andrés and his team are an incredible team. If you want to help feed hungry Ukrainians, you can donate to their efforts here. (World Central Kitchen)
About the photo: A pretty rhubarb upside-down cake that takes so good!