Three weeks ago, we were having dinner with friends when one of them started rattling off her Easter dinner menu. I can’t remember what was on it, but it sounded amazing. She’s a wonderful cook and takes great care with presentation.
If I wasn’t going to celebrate with family, I’d be begging for an invite to her house. I wish I was organized/motivated enough to plan that far in advance. In just a couple of days, we’ll be celebrating Easter with my family. I still have no idea what dish I’m bringing to the feast. I’m thinking maybe this…
I came across this recipe in the May 2014 issue of Food & Wine magazine. What a creative combination—sugar snap peas, orange slices, mint and warm coconut dressing. It is vibrant in both presentation and flavor. Such a fresh, simple, elegant way to welcome spring.
Not to mention, it’s so quick and easy to make. And of course, it’s both vegan and gluten-free. Win, win, win.
I made mini muffins to serve with this salad. It was a vegan lemon poppy seed muffin recipe from the Chocolate-Covered Katie blog. I used gluten-free flour, so the texture of the muffins was a little, well, gluten-free-ish, but the flavor was GREAT!
They actually complimented the salad quite nicely. Plus they made our house small sooooo good.
So, is anyone else in spring cleaning mode? Last week I cleaned out some of our kitchen cupboards and reorganized the contents. My spice cupboard and lazy susan were especially out of sorts. Not any more. Check it out…
I’m not one of those people who gets a natural high from running (I wish). But I DO get pretty hyped up about organized cupboards, drawers, closets, etc. I’m not kidding—I feel actual JOY when I open an organized drawer. Half off you are nodding in agreement and half of you think I’m nuts.
To each his own. Wishing you a Happy Easter! HE IS RISEN!!!