For Easter this past year, due to the pandemic, we were stuck at home without family. So I wanted to make it special. (Little did I know it would be the first of many holidays at home without extended family.) This seemed like a good opportunity to try out some delicious-sounding Martha Stewart recipes I’d been bookmarking.
For breakfast, we had a spring asparagus frittata & the kids made “Empty Tomb” biscuits. Then we skipped lunch & had a big dinner around 4:30.
As an appetizer, we had beautiful multi-colored carrots with a homemade lemon thyme dip.
For the meal, I made grilled zucchini salad with a lemon tahini dressing,
steamed & buttered snap peas,
and a gorgeous piece of Beet & Dill Roasted Wild Salmon over a bed of potatoes.
For dessert, I made ahead (it took a couple of days) a Neapolitan Ice Cream cake (strawberry, vanilla & pistachio).
Everyone seemed to enjoy it all, but then they are a super easy crowd (hubs + 3 little boys ages 3, 5 & 7). But I think I enjoyed it the most. I knew what had gone into making it.