April 14 // Some Eastery Foods and Treats 😋

Scrambled Eggs by Sir Ian McLellan, Easter Feast in Two Sheet Pans, Mediterranean Lamb Stew, Easter Sunrise Mocktail, Chocolate PB eggs, and Resurrection Rolls!

We’ve got some yummy meal ideas for you this week! This week’s a little different because we suggest three desserts, but, hey, it’s a holiday 😉
Breakfast: Scrambled Eggs by Sir Ian McLellan
Lunch: Easter Feast in Two Sheet Pans
Dinner: Mediterranean Lamb Stew
Desserts: Easter Sunrise Mocktail, Chocolate Peanut Butter Eggs, and Resurrection Rolls

Breakfast

Scrambled Eggs by Sir Ian McLellan

Sir Ian McLellan—or Gandalf, for the LOTR fans—made a video on Facebook sharing how he makes scrambled eggs; they turn out utterly creamy and delicious. Here’s how to make “the best scrambled eggs in the world”:

1. Get toast started.

2. Start with a cold pan and crack the eggs straight into the pan.

3. Stir in some half-and-half or milk.

4. Don’t forget butter and salt and pepper.

5. Turn the heat on and start stirring. Keep stirring the whole time.

6. Take it off the heat just before they’re ready (but “doneness” is a matter of preference.)

7. Spread the eggs onto your toast or eat them yourself. Enjoy!

This recipe is super helpful if you’ve tried the frozen Easter egg gems mentioned in Tuesday’s newsletter!

Lunch

Sheet Pan Easter Lunch

I discovered this too late to try it out, but this recipe is for anyone who feels overwhelmed by the concept of creating a holiday feast. You can make the whole thing—ham, pineapples, asparagus, carrots, scalloped potatoes, and biscuits—all on two sheet pans. This recipe looks delicious and about as simple as a feast can get.

Dinner

Lamb Stew

Cooking lamb can be intimidating, but the Instant Pot makes it easy; the meat truly falls off the bone. By the way, if you don’t have an Instant Pot and money’s tight but you would really like one, reach out. Maybe we can help. Instant Pots save so much time.

We adapted this lamb stew recipe from Feasting At Home and it is so tasty. (P.S. Aldi sells lamb, if you’re looking for a deal. And you don’t have to use much; we spent $7.)

1. Using the Sauté setting, cook chopped onions in olive oil for a few minutes, then add chopped garlic and lamb stew meat or shoulder.

2. While the lamb sautés, add about a teaspoon each of salt, pepper, cumin, turmeric, cinnamon, and coriander. (Those last two really make this meal taste interesting!) Add some chili flakes, too.

3. Add tomato paste, honey, and red wine vinegar as well as about 1 cup of chicken broth.

4. Throw in a drained can of chickpeas, too, and maybe some dried apricots and—our favorite for stews—farro. We added carrots and some fresh thyme and sage. (Add some extra chicken broth or water if you’re cooking with farro.)

5. Cover and set the IP at high pressure for about 50 minutes.

6. Release pressure and enjoy!