Easter Dinner

Sorta' Tuscan Leg o Lamb

2-3 cloves of garlic

1/2 white onion

rosemary, thyme, marjoram, parsley, s, p

lemon juice and zest(grated peel)

olive oil

2 tbsp dijon mustard

3.5lb boneless leg of lamb

5 idaho potatoes

chopped up and mixed all marinade ingradients together in a bowl, swished the lamb around in it and let it sit in the fridge for an hour or so..

I used a 9x15 pyrex dish with 2,5in sides.. made a bed of roughly chopped onion, threw in around 5 potatoes rough chopped.. then I lay the lamb on top.. insert garlic chunks in tiny holes on the top using a sharp knife...drizzled a touch of olive oil over the potatoes, added s/p, thyme and rosemary sprigs over potaotoes.

set oven to 325, bake for 1hr-1hr10min for MR..1hr20min for MED

Sweet Potato Mash

6 sweet potatoes

1 tsp white gran sugar (no maple syrup or brown sug in the house or I would have used those)

1/4c of dried cranberries

1/4c milk 2%

s/p

cinnamon (would have also used nutmeg had there been any in the house)

Boil sweet potatoes in rolling boil for 30-45min...until cooked. You can use a food processer to mash, I used a fork and a hamburger press(didnt want to have to clean the processer)...so then I added a touch of milk, sugar, s/p, cinnamon and continued to mash, add the dried cranberries...mix around. It is ready to serve...i made it earlier in the day so I could focus on other food prep so I cooled the dish down (sweet potatoes went under cold water immediately so as not to overcook..and then when I finished mixing i placed the finish product in the fridge til everything else was nearly cooked. I then tossed it back in the oven(and i was going to add a layer of pecans on top or bottom but had none) for about 20-30min)

Asparagus with goat cheese

bag of asparagus

1 clove of garlic

lemon juice

goat cheese

bread crumbs

s/p

1/4 white onion

olive oil

Boil the aspargus for 15min~ al dente(not until they are super soft) in water w/ a lil salt and chopped onion to try and defuse some flavor.. Once ready, rinse asparagus under cold water so as to not over cook them. lay the asparagus in a row on cooking sheet or I used a pyrex dish 9x15, 2.5in sides.. sprinkle w s/p, bread crumbs, lemon, drizzle olive oil, add the goat cheese last, breaking off small chunks off a log..not too much a few pieces here and there, dont overdo it

. then place the dish in the oven at 400 for 20-30min..until brown--dont let asparagus dry out

Deviled Eggs

8 eggs hard boiled

dijon mustard

mayo

paprika

srirracha

s/p

peel all the eggs once hard boiled. cut 7 in half and take yokes out. put yokes in a bowl, break apart with a fork...add mayo and dijon until you get the desired 'deviled' taste. fill the half egg whites back up...sprinkle paprika lightly for coloring over the top...I enjoyed a touch of srirracha with them

Bruschetta Salad or Antipasto Salad

buffalo mozz

olive oil

1/2 tsp of balsamic vinegar (half what would be added to a salad vinagrette

parsley

s/p

1/2 white onion chopped

3 tomatoes 1/2 in to 1in cubes

garlic diced

black olives and a few green greek olives

Mix it all together. serve over pieces of bread, can dip the bread in...(I used an olive loaf to bring out the flavors.

left to right:lamb,potatoes, asparagus

 left to right: sweet potatoes, lamb, potatoes

 Deviled Egg Close-Up