As Sunday approaches I am preparing the Easter lunch menu. Some things are completely set in stone. Deviled Eggs, oh yes. I don’t even have a real recipe for these. Being from the South, I think you come out of the womb knowing how to make deviled eggs like your mama. Easter lunch also calls for ham. My boys mentioned purchasing a ham from a popular “ham store”. Are you kidding? Again, if you are from the South you bake your ham and cover it with a wonderful brown sugar and honey glaze. Tell me your mouth isn’t watering! Potato salad is another “must” at the table and I make mine just like my Bigmama did – with a little yellow mustard thrown in and sweet pickle relish. Love that stuff! Any table in a Brooks’ celebration has a place for macaroni and cheese, so that is also on the menu. Those are the “must haves”.
I usually like to try one new dish at each event just to throw in something different. This year I wanted to do something with broccoli rabe. I’m not really sure, but it just sounded fresh and good. I began looking around and found a recipe that sounded really good. I tweaked it a bit and came up with the following:
- 1/2 cup orzo, preferably whole-wheat
- 1 bunch broccoli rabe (about 1 pound), trimmed and chopped
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup crumbled feta cheese
- 2 tablespoons lemon juice
- Bring a large pot of water to a boil. Add orzo and cook 3 minutes less than the package directions. Add broccoli rabe; cook 3 minutes more. Drain in a colander and gently press out as much water as possible.
- Heat oil in the pot over medium heat. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add oregano, salt, pepper, the broccoli rabe and orzo. Cook, stirring, until heated through, about 2 minutes. Remove from the heat; stir in feta and lemon juice.
Per serving: 192 calories; 10 g fat (2 g sat, 6 g mono); 8 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 8 g protein; 6 g fiber; 288 mg sodium; 247 mg potassium.
THEN I found this recipe for a healthy fruit dip on one of the foodie blogs I visit at times. Lee over at FitFoodieFinds.com has some great recipes and such beautiful photographs you just want to dive right into anything she serves. Look at this photo below! Is that not beautiful? I am going to serve this fruit dip and think it might be my new favorite thing to take to my host! It is ridiculously easy, too. Check out the recipe HERE.
What’s on your menu whether for Easter or Passover? What is your favorite holiday? Do you make yours or buy? Add new things or stick with the tried and true?
Wishing you Joyful times with your family and friends this Season