It’s Tuesday (I think) and we have a new weekly menu for everyone that is centered around the upcoming holiday of Easter. Even if you aren’t particularly religious, Easter is typically a time that we get together with the people we love to count our blessings + celebrate. I’d be remiss if I didn’t mention that these celebrations usually involve delicious brunch dishes and a buffet of confections. 

Even though we can’t gather with family and friends or go to church or brunch, we will be creating as much joy as we can at home. For us, that means a lot of different things as we think on this season of rebirth. Even if you aren’t a believer, I hope that this week you’ll join us as we remember what is at the core of our Easter feasts, and that is hope. I think we could all use a little extra right now. And, in the spirit of Easter, if there’s a way you can spread a little light this week, we encourage you to do it + we’d love to hear about it! 

For this week’s menu, I’m thinking about all my family favorites. You’ll find me video chatting my mother to make sure I get the recipe just right and checking in with my extended family to see what everyone else is cooking! I am even going to suggest a virtual bake-off, so you’ll see my planned entry for that in the sweets section. 

 

 

Weeknight Favorites

 

 

For us, a weeknight meal means ready in under an hour, not too indulgent, and really good. All of these check those boxes + make great lunch leftovers if you’re into that. 

 

recipe and image via Halfbaked Harvest

 

Unstuffed Spicy Tomato Basil Shells + Whipped Ricotta

Comfort. Food.

 

recipe and image via What’s Gaby Cooking

 

Roasted Pepper Panzanella

Panzanella is a warm-weather favorite of ours. It’s the perfect recipe to make if you’ve been experimenting with bread-making and have an extra loaf lying around. 

 

recipe and image via Gimme Some Oven

 

Za’atar Chicken + Veggie Kabobs

Have you broken out your grill yet? We have and I am now avoiding the oven at all costs. If you don’t have za’atar seasoning, she has a great recipe for making it at home. Serve with long grain rice, hummus, naan, or a cucumber salad!

 

recipe and image via Skinny Taste

 

Lebanese Lentil Soup

We have some rainy days in the upcoming forecast, which means soup night at our house. I’ve been trying to utilize our pantry as much as possible, and we have an overwhelming amount of lentils. It’s never a bad time for lentil soup.

 

 

Brunch

 

 

These recipes are made for slow Saturday mornings + pairing well with a bloody mary (or mimosa!) is a requirement. 

 

recipe and image via Halfbaked Harvest

 

Whipped Ricotta Toasts with Lemon Thyme Honey

These toasts look like they’re from a cute bistro, but they’re actually made with super simple ingredients. I wanted something light for brunch so I can save my appetite for the heavier Easter dishes I’m planning to make!

 

If you want something more savory + filling, this quiche is divine: Over The Top Mushroom Quiche

 

 

Something Sweet

 

 

Even without formal Easter celebrations, everyone has something to celebrate. We are grateful to be safe + healthy at home when so many are not. 

 

recipe and image via What’s Gaby Cooking

 

Gaby’s Carrot Cake

To me, nothing says Easter like carrot cake. My three-year-old loves carrots, so I’m excited to make this with him and let him lick the icing spoon! 

 

 

A Fun Extra

 

 

Since I can’t bake for friends or for a family event, I’m going to try my hand at this fun babka! Rainbows are in keeping with our hope theme, and this will keep little hands busy while we hide eggs in our yard!

This week is the perfect time to reach out to your local food bank to make a monetary donation. Many families are living with a lot less income right now, and as a result, less food. We can all (symbolically) pull up an extra chair to our table and make sure no one in our community goes hungry this Easter. 

 

recipe and image via Buttermilk

 

Rainbow Babka (White Chocolate + Hazelnut Butter Babka)

If you aren’t into rainbows, skip the food coloring + enjoy this loaf as is!

 

 

The Shopping List

 

PROTEIN

1 lb boneless, skinless chicken breasts
1 oz thinly sliced soppressata or salami
2 oz prosciutto
1/2 pound ground spicy Italian chicken sausage
5 large eggs

 

PRODUCE

8 cups or 2 bunches Kale, Swiss chard or any of your favorite greens
2 tbsp. fresh grated ginger (optional)
1 large sweet potato
2 oranges
3 large celery stalks
3 shallots
5 cloves garlic
4 lemons
1.5 lbs large carrots
2 large red onions
2 medium zucchini
2 large orange bell peppers
2 large red bell peppers

 

HERBS

1 large bunch of cilantro
1/4 cup mint leaves
1 tbsp fresh oregano
1 tbsp fresh thyme
1 cup fresh basil

 

PACKAGED GOODS + CONDIMENTS

1 (14 ounce) can San Marzano tomatoes crushed
1 (6 ounce) can tomato paste
1 lb jumbo pasta shells
1 loaf country style or sourdough bread
2 cartons vegetable broth
1 pound dry green lentil
1 bag blanched hazelnuts
1 tsp instant yeast
4 cups powdered sugar
2 tsp baking soda
2 tsp baking powder
5 tsp pure vanilla extract
2 cups white sugar
3.5 oz white chocolate
1/4 cup canola oil (or melted butter)
2 tbsp red wine vinegar
4 cups bread flour (or all purpose)
~1 cup honey
1.5 cups vegetable or coconut oil
food coloring (optional)

 

SPICES

3 tablespoons za’atar seasoning
1/2 tsp red pepper flakes
2 teaspoons dried oregano (or 1 tbs fresh oregano)
2 teaspoons dried thyme leaves (or 1 tbs fresh thyme)
3/4 tsp nutmeg

 

DAIRY

2 tbsp. butter (or olive oil)
4-6 oz fresh mozzarella
2 cups whole milk ricotta cheese
1 stick unsalted butter
2 8-oz packages of cream cheese

 

We hope you love these recipes as much as we do. If you try them, let us know!

 

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