Menu Monday, March 25 (Easter Week)

Easter Lilies

This is a super busy week for us.  

Preparations for hosting our first-ever Messianic Seder (following Justin Kron's wonderful guideline) on Thursday have been a little more time-consuming than I had hoped, but we are so very excited about adding this experience to our Easter Week.  

Also, after church on Easter we are hosting a  Brunch and possibly dinner, too.  So having a menu plan this week is going to be immensely helpful.

If that weren't enough, we still are doing school this week and I'm trying to get the bulk of my Spring Cleaning done.

I'm going to be soooo ready for Easter Vacation next week!

Monday 
B: Oatmeal with peaches & cranberries
D: Cobb salads; sourdough garlic bread
 
Tuesday
To do: Make chicken broth, matzo balls, haroset, & horseradish 
B: Sprouted whole wheat pancakes with maple syrup; eggs & fruit
D: Omelets; fried potatoes; fruit cup

Wednesday 
To do: Stuff lamb; make dessert, hard-boiled eggs, & salad dressing 
B: Cinnamon bread french toast  bacon; fruit  

D: Hamburger patties; parsnip "chips"; green salad

Thursday  (Seder Dinner)
B: Scrambled eggs; toast; bananas with yogurt   
D:  1st Course:  Matzo ball soup & Strawberry-Spinach salad (sub 1/3 C maple syrup for white sugar)
      Main Course: Stuffed Leg of Lamb; Greek potatoes; oven-roasted asparagus
      Dessert:  Julia Child-inspired chocolate mousse 

Good Friday 
To do:  Take ham out of the freezer
B: Oatmeal with cranberries & walnuts 
D: Fresh fish; rice pilaf; green salad 

Saturday 

To do: Prep egg casserole; bake coffee cake 
B: Sprouted wheat waffles; fruit
D: Leftovers

Easter Sunday 

Brunch:  Egg casserole; streusel blueberry buckle; easy fruit salad

D: 1st Course:  Spinach salad
     Main Course: Ham; Gratin Dauphinois; green beans with toasted almonds
     Dessert: Vanilla ice cream with Grand Marnier-macerated strawberries