Meaningful meals
Religious observances will certainly look and feel different this year, but that doxesn’t mean we shouldn’t celebrate them, and eat well as we do.
The Seder meal that in normal times brings friends and family together on the first night of Passover no doubt will be scaled back this year.
Easter brunch or dinner might be prepared for just two or three people instead of a crowd.
And, the Iftar meal that breaks the fast many local Muslims keep during the month of Ramadan may have to be enjoyed at home this year.
Passover begins today, extending through April 16. Easter is on Sunday, and Ramadan begins on April 23.
These religious observances will certainly look and feel different this year, but that doesn’t mean we shouldn’t celebrate them, and eat well as we do.
It’s spring, and that’s a blessing as we continue in these uncertain times. Daffodils are blooming, and windows can be opened on days that hint of the promise of summer.
And, spring vegetables — asparagus, snow peas, spinach, radishes, tender lettuces and others — are arriving in local farm markets and grocery stores.
Freshly picked dandelion is for sale at some locations, or you probably can find some on your own, if you’re ambitious. After all, many of us have extra time on our hands.
If you go foraging, be sure to pick from an area that hasn’t been sprayed and wash the greens well before using.
Local asparagus is still a few weeks out, but spinach grown on area farms will be in markets soon, along with lettuce and other greens.
As we navigate through this period of disorientation, with religious services and holiday meals being shared on social networking sites instead of in places or worship or around communal dining tables, try to stay positive.
Periods of orientation devolve into times of disorientation, but eventually, reorientation occurs.
And, while waiting for that to happen, we still need to feed our bodies and souls. I’ll cook for Easter, though it likely will be for two people instead of 16.
Maybe we’ll make just salmon this year instead of both salmon and ham, but there definitely will be spring greens and vegetables, my mom’s pineapple pudding and new potatoes with dill.
I also will make deviled eggs or put an egg on top of the dandelion greens, as eggs are an ancient symbol of new life, and that seems hopeful in these times.
Whether you’re celebrating Passover, Easter, Ramadan or just spring, allow foods that have meaning to you be a comfort.
Make some extra to share with a neighbor and stay in touch with the people you love.
Disorientation occurs, but reorientation, in some form, always follows.
Asparagus With Radishes and Mint Makes 4 servings INGREDIENTS:
1 pound asparagus
½ tablespoon butter or vegetable oil About
6 medium radishes, sliced into thin rounds
1 tablespoon olive oil
1 teaspoon rice vinegar
Salt and pepper, preferably freshly ground
¼ cup fresh mint leaves, stems removed and chopped
DIRECTIONS:
Snap off the woody ends of the asparagus and cut the stalks into pieces. Heat the butter or vegetabl eo ili na large pan over medium-high heat and cook the asparagus until it’s tender, but still crisp. Place the asparagus in a bowl and add the radishes. Combine the oil and vinegar and stir or shake well. Coat the vegetables with the dressing and season generously with salt and pepper. Add the chopped mint leaves and toss. This dish can be served warm, chilled or at room temperature. —
Recipe from kitchn.com
Dandelion Salad With Bacon and Egg Makes 4 servings INGREDIENTS:
6cups fresh dandelion greens, picked over, washed well and dried
4 slices bacon
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
Salt and pepper
4 eggs
DIRECTIONS:
Chop the bacon into small pieces and saute in a large pan. When crisp, remove the bacon from the pan, leaving the drippings. Combine the vinegar, sugar and mustard and stir or shake well. Add the dandelion to the bacon drippings and saute until the leaves wilt. Season with salt and pepper, then transfer the greens to a large bowl and coat with the dressing. Fry the eggs in the pan in which you cooked the dandelion. Divide the greens into four servings, topping each with an egg and some bacon crumbles.
— Recipe adapted from abeautifulplate.com
New Potatoes With Creamy Dill Sauce
Makes 4servings
Ingredients:
12 small red potatoes
2 tablespoons scallions, thinly sliced
1 tablespoon butter
½ cup half and half
4 teaspoons fresh dill, minced
Salt and pepper, preferably
freshly ground
Directions:
Place the potatoes in a saucepan and cover with water. Bring water to a boil, reduce heat and cook for 15-20minutes, until potatoes are tender.
In a small saucepan, melt the butter and saute the green onion, until tender. Add the half and half, dill and salt and pepper, to taste. Reduce the heat and allow the sauce to thicken, stirring often. Toss the potatoes with sauce and serve.
— Recipe from TasteofHome.com