Easter: The Food

All of the dinner recipes are from Whole Foods

 I had to plate up some leftovers the next morning in order to get pictures. I didn't take the time to take pictures of the food when it was hot and fresh.

Spiced Lamb with Lentils

This was really good. I think if I made it again I would up the spices, add salt, and reduce the chicken broth. The meat and spices smelled SO GOOD before I added the lentils/broth to the pot. Of course - it still tasted good but  the finished aroma was not nearly as strong. 

The cucumber-tomato salad/salsa for the top was really yummy and added a nice coolness in taste/temp to the dish. 



Spinach Salad with Plums and Goat Cheese

I admit, I was a bit leery of plums in a salad. I don't think I'd ever sliced a plumb before - I had always just eaten them like an apple. It was really good though! Worked well with the dressing. This was also the first time I'd cooked with shallots.

Celery Bites with Roasted Red Pepper Cream

I was originally thinking appetizer for this dish - but it turned into a side. The olives made it pair nicely with the Mediterranean feel of the entree.You definitely need a food processor to get this to the right texture  - but they were really yummy. Olives are a new food for me - I don't really like them but have begun to appreciate their flavors in combination/contrast to other flavors. Also, this is dairy free as the "cream" comes from tofu!

Watercress and Green Onion Stuffed Eggs

No pictures of the eggs! They were all eaten during dinner so there were none to photograph as leftovers. They were quite yummy though!