So, as it turns out, I’m pretty good at being totally behind and somehow also ahead at the same time?
I don’t have an Easter recipe for you, although I think that pork chops with rhubarb sauce are perfect casual Easter dinner material, that this orzo salad would make a great side, that you should take cheese puffs everywhere, and that Easter is the perfect time to kick off ice cream season. I also–and this is what I mean by being kind of ahead of things–have an idea for your leftovers. Ham, specifically… Alongside lots of fresh, crunchy vegetables.
With all due respect to bagged greens, there is so much more fun to be had with salad. I’m pretty sure almost any vegetable can be turned into a base for salad, whether raw, roasted, steamed, shredded, sliced, shaved… The possibilities are, well, not endless (endful?), but close. So let’s play with vegetables. (And PORK.)
