Sorry. Try this one:
https://www.thekitchn.com/matzo-toffee-bark-recipe-23326977
Or this:
I’m tending towards braised lamb shank. Maybe in tomato, with orzo, maybe just slow-roasted, maybe with scalloped potatoes. Gift link, I think:
Maybe, maybe maybe.
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Wish you a happy Pesach.
Thanks!
On second thought…I was leafing through a Greek cookbook and found a photo of lamb souvlaki–skewers with marinated lamb, tomatoes, and red onions. In years when Orthodox Easter came late, we’d grill them outdoors. I don’t have a working grill, so the broiler will do. Maybe.
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The broiler will do. I roast lamb souvlaki chunks in the oven year-round. Hits the spot
They look very cheezy!
In fact, I wanted to try it because it doesn’t have any cheese, or heavy cream. The “cream sauce” in the description is white sauce/bechamel.
No idea what I’ cook for Easter, prolly going solo on Sunday, maybe lamb chops, asparagus with holiday sauce, roast taters and maybe a lemon loaf cake or a white chocolate pound cake with coconut topping,
if we have a get together. If the grandies are done with the whooping cough. Otherwise, there is leftover l-o-l that I can make for me. The avocados might be ripe so, maybe an avocado sandwich. I get my eggs on Thursday so maybe devilled eggs.
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That’s the way I prefer scalloped potatoes – no cheese. But I rarely make an actual bechamel, because there is enough starch in the potatoes to thicken the dairy.
(I think I might prefer mash with meat, though, because it soaks up a bit of the gravy / juices.)
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Mash, yes. But I’m going with Greek pilafi on easter.
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We had a wonderful and delicious early first Easter gathering over the weekend.
Final menu:
– Cheese platter with assorted crackers, baguette, my spanakopita bread, various dips with crudites, assorted fruit platter
– Ham (reheated in the slow cooker with ginger ale, very moist, but also quite salty) with 2 kinds of rolls
– Shepherds pie made with turkey (tasty, but not browned at all, which made for eye-to-mouth dissonance 
)
– Mac & cheese (dish was scraped out)
– Mushroom & spinach quiche (purchased, and got quite wet from spinach leaching when reheated)
– Mozzarella & tomato salad with assorted greens and balsamic dressing
– Lemon squares
– Tiger cake
– Vanilla & chocolate ice cream
– Cadbury’s mini chocolate eggs
.
.
.
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Beautiful!
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I looked up last year’s Easter photo and this year’s plan is similar with small variations. Skipping asparagus as we’ve just finished 2 pounds over several meals. And skipping the molded lamb cake but may make Bundtlets in the sleeping bunnies pan. Plan:
Ham with Spirit Glaze (Joy of Cooking)
Microwave roasted sweet potato
Devilled eggs
Ripe olives
Cold Pea salad
Homemade whole wheat buns
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Imma go straight rice or potatoes. Gotta soak up the juices.
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Any favorite method?
I was perusing the deviled egg thread while bemoaning the continuing egg shortage / pricing around me, when I came across these quite clever deviled potatoes.
I just posted mine in your discussion on the topic. It’s a pretty standard, old-fashioned, version based on the one my Mom made for holiday meals. The Easter version was colorful since it used the h.b. eggs that had been dyed on Saturday - dye seeped thru cracks made by kid rough handling - stored overnight in the fridge and hidden after church on Sunday by Mom & Dad for our egg hunt in the house.
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