We always make enough for for an army on Easter, and we were very excited to actually host it this year! We decided to do somethings besides ham, since that’s not everyone’s thing, and a leg of lamb sounded great. The problem for us is that our oven is not that big – a ham and sides and we’re done. This was perfect as it was meant for the grill. We really enjoyed it, and it was not only easy, but surprisingly quick to cook! We got this from an old Gourmet magazine. Only changes made were that we did not use the skewers described in the recipe, and we marinated overnight.
Found somewhere in the depths of Pinterest, this was another very simple and pretty Easter size capitalizing on Spring veggies (okay, I had to use frozen peas =/ But still). The salty prosciutto went well with the ham, of course. Definitely a side I would make again for a crowd, quick and attractive.
This was a very pretty side dish for Easter. Roasted veggies are always great, and I really liked the touch of white vinegar. This is a Cooking Light recipe, and the only alteration I made was to use baby purple potatoes instead of fingerlings, and to lower the cooking temp to 400 to accommodate other dishes I had cooking (it was originally 500, which seems pretty high to me). We enjoyed this and the leftovers also make a nice lunch.
I was looking for a light salad to go with our Easter dinner, and ended up just deciding to toss some spring greens with these croutons and dressing. I usually just toss croutons with some herbs and olive oil, but I liked infusing the oil for this and will do it again. As a side note, next time I will skip the parm – the croutons didn’t need it, but you should give it a try to see if you like it. I think next time I would just dress the salad with a bit of parm. The dressing itself was very tangy…I do not generally care for salad dressing, but I really liked this vinaigrette!