I guess it's about time I start thinking about Easter dinner. I've been busy and preoccupied the past several weeks. So I hadn't given the upcoming holiday dinner much thought. What I do know: there will be 6 of us; I'm cooking the meal; I'll make a cherry pie for dessert (lots of frozen cherries still); I have enough eggs to make a batch of deviled eggs; I have 1 bottle of sparkling apple cider leftover from Christmas dinner; and I think I'll do mustard-glazed carrots as one side dish.
I can do a grocery shop on Friday. I have enough in the budget for this week to cover a few items for the dinner. I do have a whole chicken in the freezer and the garden rosemary looks good, plus I have lots of garlic. If I pick up a lemon at WinCo, I could make a lemon, garlic, and herb roasted chicken. It wouldn't be Easter without some asparagus. So I will also pick up a pound of asparagus at WinCo. It looks like I might have enough kale in the garden to make a sweet and tangy kale salad. If I don't have quite enough kale, I can stretch it with shredded red cabbage. For a starchy food I'll do refrigerator scratch rolls.
So I think this will be the menu:
- lemon and herb roasted chicken with gravy
- deviled eggs
- mustard-glazed carrots
- steamed asparagus
- kale and cranberry salad
- homemade dinner rolls
- cherry pie
- sparkling water, sparkling cider, tea, coffee
- extra -- if I get ambitious, I will also bake an open-faced plum pie with our surplus of frozen plums (I like to send a few slices of pie home with my son and daughter-in-law 😊)
- 1 lemon
- 1+ pound asparagus
- dried cranberries
- 1 bottle of sparkling water
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