Three Goddesses & Lunch (Repost from 2011)

Enjoy this post from 2011 – one of my favorite ways I have spent easter….

We spent Easter Sunday in the presence of Three Goddesses at the Massachusetts Horticultural Society.

Ceres, Pomona & Flora (grain, fruit and flowers respectively) – shown below

Along with these ladies we saw a few spots of early spring blooms –


And some things not in bloom but very old…

… Back at home for lunch, we enjoyed a trio of three delicious things …

Tomato and Feta tart with Brussels Sprouts salad with roasted apples and toasted walnuts.

and a sweet treat at the end of cinnamon pear and banana coffee cake.

Special thanks to Lydia  (pantry goddess) for inspiring this menu!

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A “Green” Christmas

Veggies not money!

Holiday dinners like Christmas can be so full of heavy, rich dishes that I decided to take a really “light” approach with the salad course. Just fresh shaved greens – 3 kinds, all raw and lots of them! Plus some fresh grated raw turnip for a sweet-spicy crunch and some dried cranberries for a little color and sweetness.

Green Number one….

Thinly sliced Brussels sprouts.

Thinly sliced raw Brussels sprouts.

Green number two plus some orange…

sliced celery and shredded raw turnip

Sliced raw celery and shredded raw turnip – Celery is like “beginners fennel”

Green Number three…

Kale sent through the shredding disc on my cusinart

Kale sent through the shredding disc on my Cuisinart – I used “Curly kale” and took out the stems first!

All together now…

All mixed up with some dried cranberries

All mixed up with some dried cranberries

Dress this with a light lemon-garlic vinaigrette and enjoy a fresh start to a holiday feast!

Meatloaf #94

I have said it before and I will say it again… I love lamb.

American lamb. Not that “gamey” stuff from New Zealand. Sorry Kiwis!

And around these big-city-Boston-neck-of-the-woods-parts, lamb in many forms is readily available and quite economical. In fact I sometimes find ground lamb cheaper per pound than ground chuck!

So that, plus the fact that I was dying to use my Penzeys Lamb Seasoning caused me to make a lamb meatloaf!

Of course I had also been inspired by some crumbled blue cheese I had just purchased and I needed something for that to go on. So what better than butter-sauteed mushrooms, onions and Brussels sprouts I ask?

As for the polenta…well I am still perfecting my methods, but it came out pretty good. I kept it plain since everything else was already so flavorful.

The Meatloaf Recipe

1.5lbs +/- ground lamb

2 small eggs or 1 jumbo, lightly whisked

1 cup +/- fresh ground breadcrumbs (you could use dried- I just happened to be out and ground up some bread)

1 can of Campbell’s Soup -Healthy Request® Cream of Mushroom soup – pantry-cleaning out mood, what can I say!

1 Tablespoon Penzeys Lamb Seasoning

1 Teaspoon granulated garlic powder – of course you can use fresh minced, I was just lazy.

mix all, gently, with your hands. If it seems too dry add a tiny bit of milk. If it seems too wet, add a bit more bread crumbs.

Form a loaf and place on a sprayed sheet pan or use a meatloaf pan and bake 1 hour in a preheated 375 degree oven. Use a thermometer, 160 F.

The Trinity

Emeril told me once that The Trinity was onions, celery and green bell pepper.

Such beautiful shades of green. (My favorite color!) I had an instant visual and always remembered this Cajun/Creole alternative to the French “Mirepoix” or Spanish “Sofrito.”

But a Trinity was the last thing on my mind as I was rummaging around my fridge last night.  I was really just wondering what to do with that extra pound of Brussels Sprouts. I had purchased too many of for my Easter lunch the week before and I was under pressure to get these little jewels cooked before they got all wilty looking. In my rummaging I found some forgotten celery hearts and of course those wonderful spring onions recently purchased on a whim because they look so appealing.

A Trinity was upon me!


Why not Brussels sprouts instead of bell pepper? And while I was at it – why not roast these instead of dicing real small and sauteing? Besides I really wanted to make these three veggies the main event and not just use them as a flavor base.

So I washed, trimmed and split the sprouts. I sliced the spring onions nice and thin. And I peeled and rough chopped my celery.

Emeril also told me once to peel my celery and that it would be a whole new experience. I did; he was right and I have been doing this ever since.

Into a 400 degree oven for 20 minutes. I pre-oiled the dish with dash of olive oil so there wouldn’t be any sticking. I also dotted the top with butter and salt/pepper.

While all that was roasting, I noticed a little leftover ham in the fridge. (Okay, I confess, it wasn’t  really leftover – it was really the ham we keep around for my husband’s “Western omelet” addiction. But I didn’t think he would notice if I borrowed a little.) I threw this in. along with some dried dill and roasted everything another 10 minutes.

By the way for the vegetarians among us – leave out the ham.

What and how to serve this…

As a side dish? yep – I see this beside breaded chicken cutlets smothered in Swiss cheese – kinda like a deconstructed Chicken Cordon Bleu.

As a base for soup? why not – just puree and add in a little milk/cream. (But if I did this I wouldn’t roast/puree the ham but serve it in the soup as a garnish.)

As a main dish? absolutely – just cook up some fluffy rice and serve.

Full Disclosure:

What is nicer than a little green on green? I sprinkled dried dill on top in the last 10 minutes of roasting when I added the ham.

Three Goddesses & Lunch

We spent Easter Sunday in the presence of Three Goddesses at the Massachusetts Horticultural Society.

Ceres, Pomona & Flora (grain, fruit and flowers respectively) – shown below

Along with these ladies we saw a few spots of early spring blooms –


And some things not in bloom but very old…

… Back at home for lunch, we enjoyed a trio of three delicious things …

Tomato and Feta tart with Brussels Sprouts salad with roasted apples and toasted walnuts.

and a sweet treat at the end of cinnamon pear and banana coffee cake.

Special thanks to Lydia  (pantry goddess) for inspiring this menu!