Delicious Nutritious Easter Menu

Weekend Before

• Make and bake Carrot Cake Cupcakes. When completely cool, layer in a ziplock bag between parchment paper and freeze
• Make and bake “Carrot” cookies and freeze
• Make Oreo “dirt”
• Prep Baked Huminta; cover and freeze to bake Easter morning.
• Toast pecans for salad. When cool place in covered container
• Toast coconut flakes for cake

Two days before

• Scrub potatoes very well and dry on a clean dishtowel
• Chop carrots and onion for carrot orzo
• Thoroughly wash strawberries, hull and dry on clean dishtowel. When dry, slice and place in covered container
• Remove Carrot Cake Cupcakes from freezer to defrost
• Take “Carrot” cookies out of freezer to defrost
• Make mint tea. Place in refrigerator when cool
• Make salad dressing
• Make Cream Cheese Frosting for Carrot Cupcakes

Day Before

• Wash, hull and slice strawberries
• Prep and steam snap peas, green beans and asparagus
• Prep leg of lamb: blend rosemary, garlic, zest, 1 tablespoon oil, lemon juice and salt until fine. Rub all over lamb and place in refrigerator
• Frost Carrot Cake Cupcakes, place on a platter and cover with a glass bowl
• Place Oreo “dirt” in serving bowl/platter, dip “carrot” cookies in dulce de leech and place in “dirt”
• Prep potatoes (wash, cut in half, toss with olive oil, rosemary and garlic)
• Set up dessert corner with plates, forks and place for “carrot” cookies and cake
• Set up drink area
• Mix all punch ingredients except lemon-lime soda in large pitcher and place in refrigerator if there’s room

Morning of 

• Bring lamb to room temperature
• Bake Huminta
• Finish preparing Asparagus, Snap Peas and Green Beans with Mint and put on serving platter
• Make Carrot Orzo “Risotto”; turn heat off 5 minutes early and leave covered on stove top
• Toss baby kale, half of strawberries, goat cheese, half of pecans and red onion together and place in serving bowl/platter
• Preheat oven to 450
• Place Rosemary Leg of Lamb in pre-heated oven for 20 minutes, add potatoes, turn down to 350 and roast 55 minutes, stirring potatoes occasionally
• Make punch except for lemon-lime (I used sparkling water instead) and ice

To serve

• Add lemon-lime soda and ice to punch
• Slice Rosemary Leg of lamb and place on serving platter surrounded by potatoes
•  Toss salad with salad dressing, place on serving platter
• Place Carrot Orzo on serving platter
• Place all platters on table