The husband and I just got back from grocery shopping. I’m not an Easter or Jesus-y person so I really didn’t plan on making an Easter dinner, per se, or doing anything special, but old habits die hard and I remember my mom always making an Easter dinner for us, so I caved and bought a whole chicken.
So, along with a roasted chicken, I will also make:
I’m thinking I will make the taco filling and stick it in the fridge for later in the week. It looks like a super easy and delicious vegetarian recipe–and I’m sure it will reheat nicely. We bought beets from the Saturday Market, and Jeff’s friend gave us some red chard, so I will mix the beet greens and chard for this dish.
The red lentil hummus will be good for an easy and light weeknight meal. We picked up some pita and fresh vegetables to go along with it.
Lastly, the farro salad sounds like it will accompany my chicken well. Except, I couldn’t find farro at the MoC, so I bought some wild rice instead. I bought some mushrooms (shiitake, maitake, and lion’s mane) at the market yesterday, too, so I will use those and make the salad with rice.
Let’s see…anything else? I also have some leeks and the beet root in the fridge that I will need to use as well. The leeks would go good with the chicken and the beets can be roasted in the oven, too.
Stay tuned for pictures and the process later today.