My Easter Basket Overfloweth

On Saturday, I picked leeks, carrots, onions, chard, mustard greens and spinach for Easter dinner on Sunday. My Easter basket was full.

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For Easter Sunday, Nancy made a Daffodil punch and I made Sangria.

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Sunday’s dinner was beef brisket cooked with leeks, carrots and a jar of canned tomatoes. The full dish was very colorful heading into the oven. The brisket was slow cooked about four hours, (and could have used more time). Then I pureed the vegetables and combined with the liquid from the pan to create a rich, red sauce (like a ragout) that was served with polenta.

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I made a spinach salad mixed with red merlot lettuce, grapefruit and strawberries tossed with a citrus dressing. I had two loaves of homemade bread — the boule recipe from “Artisan Bread in Five Minutes a Day.”

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Nancy’s excellent Bundt Cake was served for dessert. A fine dinner and a great day, with lots of sun and poppies out in bloom.

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More pictures on Flickr.

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