New Ideas for Your Easter Meal
Another holiday during the Age of Covid… It seems all holidays occurring during the pandemic have gotten an overhaul of some sort: maybe you've downsized the event, are observing long-held traditions differently, or are simply viewing cherished gatherings through a slightly different lens. In any case, regardless of the circumstances, there is always a reason to celebrate and food is one of the most elemental ways to connect with our loved ones at special times.
If you're looking for some new ideas for your Easter dinner, we have some great recipes to suggest below. All are easy and will bring a festive spirit to your table!
And be sure to visit us for the Easter PopUp Event at our shop (121 N. Narberth Ave., Narberth) on Friday 4/2 from 12-2 pm and Sat. 4/3 from 10am-4pm to see our array of gorgeous locally produced Easter specialty confections that will delight young & old alike!
Greek-Style Roast Lamb
An impressive dish that’s surprisingly Hands Off!
Pair with our Individual Cauliflower Gratins, and the Caramelized Butternut Squash and Orzo Salads below!
Serves 6; 35 min prep
Instructions
Heat oven to 450F. Pound the garlic, 1.5 Tbsp of the Sparoza herb blend, lemon zest and a teaspoon of salt and 1/2 teaspoon fresh ground pepper together with a mortar & pestle, then add the lemon juice and a 2 Tbsps olive oil. Pierce the lamb all over with a sharp knife, then push about 1/3 of the herb paste into the holes. Smear most of the remaining herb paste over the lamb, reserving a small bit for the potatoes.
Toss the potatoes with the remaining olive oil, oregano, 2 teaspoons of salt, 1 teaspoon of fresh ground pepper and any remaining herb paste and scatter in a large roasting pan. Nestle the lamb among the potatoes, roast uncovered for 20 mins, then reduce the temperature to 350F.
Roast for approx. 1 hr 15 mins for medium-rare (internal temp 115-125F), adding another 15 mins if you prefer your lamb medium (130-145F); do not exceed 145F internal temp, or the lamb will dry out (note:oven cooking times vary.) Baste the lamb once or twice with the juices and turn the potatoes so they roast evenly. When the lamb is done to your liking, remove from the pan and let it rest on a platter 10-15 minutes, loosely tented with a sheet of foil.
Place the juices from the roasting pan into a saucepan over medium heat, add the tomatoes, wine, sugar, remaining Sparoze herbs and olives to the pan juices, then simmer for a few mins. Add salt & pepper to taste. Serve the sauce over lamb with the potatoes.
Ingredients
1 large leg of lamb, about 6 lbs.
6 garlic cloves, chopped
zest and juice 1 lemon
salt & pepper
4 tbsp olive oil
3 lbs. new potatoes
1.5 tsp oregano
14.5 oz can chopped tomatoes
1/4 cup robust red wine
1 Tbspn sugar
large handful pitted baby kalamata olives
Herbed Pork Loin Roast
Make sure to use a top-quality pork loin for this dish to achieve a flavorful, succulent dish. Pairs nicely with our Individual Potato Gratins, and the Caramelized Butternut Squash and Orzo Salads below!
Serves 4-6; 15 min prep/1 hour baking time
Ingredients
2.5-3 lb. Liberty Delight Farms All Natural Boneless Pork Loin
3 cloves garlic, minced
2 tbsp. grainy mustard
1 tbsp. chopped rosemary
1 tsp. chopped thyme leaves
kosher salt
freshly ground black pepper
fresh rosemary sprigs
3 tbsp. melted butter
1 tbsp. brown sugar
Instructions
1. Preheat oven to 400°. Line a 13"-x-9” pan with foil and place a wire rack on top.
2. Roll the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
3. In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin over and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes (note: oven cooking times vary.)
4. Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
5. Let rest for 10 minutes before slicing into 1/3” pieces. Serve pork warm with extra pan juices.
Caramelized Butternut Squash Side
Simple but full of flavor- a crowd pleaser!
Serves 4-6; 40 min. cooking time
Instructions
Preheat the oven to 400 degrees F.
Place the butternut squash chunks on a baking sheet lined with foil or parchment paper. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 30-40 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Ingredients
4 pounds Pinwheel Butternut Squash chunks (frozen)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Broccoli and Orzo Salad
This side pulls together a meal! The spelt orzo adds a nutty character to the dish and is more digestible for many than conventional wheat pasta, but you can substitute regular wheat orzo if you like.
Serves 4-6; 20 min. prep.
Ingredients
1 package Agrozimi Spelt Orzo
2 garlic cloves, thinly sliced
1 medium tomato or handful of cherry tomatoes, chopped
Olive Oil
1 lemon + 1 Tbsp of lemon zest
Salt & pepper
grated Parmesan cheese (to taste)
handful of chopped parsley (optional)
Instructions
1. Cook the orzo according to the package directions.
2. While the orzo is cooking, preheat your oven or toaster oven to 450 degrees. Toss the broccoli florets and garlic in 1-2 Tbsps of olive oil until lightly coated; sprinkle with salt & pepper. Roast until the florets until lightly browned (about 10-12 min. in most ovens), stirring once or twice to get an even roast. Finish with a squirt of lemon juice, and additional salt/pepper to taste.
3. Add the roasted broccoli florets with garlic and lemon zest to the cooked & drained orzo. Drizzle with olive oil and mix thoroughly. Adjust salt & pepper, and top with Parmesan, chopped tomatoes, a drizzle of olive oil and optional parsley.
Lemon Blueberry Cake with Lemon Frosting
A stunning finale to your meal, brimming with freshness & spring flavors!
Serves 6; 1 hour prep
Instructions
Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray. Set aside.
In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain. Add the buttermilk and lemon juice to the batter and stir by hand, folding the batter until just combined.
Add the blueberries to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
Ingredients
1 cup (2 sticks) butter, softened to room temperature
1 3/4 cups granulated sugar
1 Tbsp fresh lemon zest
4 large eggs, room temperature
2 tsps vanilla extract
2 1/2 cups all-purpose flour
2 tsps baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/2 cup fresh lemon juice (from about 3 lemons)
2 cups Pinwheel Local Blueberries (frozen-do not thaw)
WHIPPED LEMON CREAM CHEESE FROSTING:
12 oz cream cheese, softened to room temperature
1/2 cup (1 stick) butter, softened to room temperature
4 1/2 cups powdered sugar
1 to 2 tsps fresh lemon zest
1 Tbsp fresh lemon juice
2 Tbsps heavy cream