Easter! A day of joy! A day of celebration! That’s why we have been planning a festive Easter Sunday brunch this year. And that’s why we have been experimenting with a number of fresh new ideas to make this an uplifting meal of praise and thanksgiving that will set the tone for the week ahead.
One of the new dishes we put together is a colorful asparagus fritatta. This starts with a tasty potato and onion crust that is filled with a mixture of eggs, cheese, and bacon bits, and then topped with fresh asparagus spears, strips of zucchini, and colorful peppers. To dress it up we garnished it with a couple of crisp bacon curls. We were very pleased with its appearance and we loved its combination of flavors. It is definitely now on our menu, and I am almost certain once it has made its debut in the convent on Easter Sunday it will return for many repeat performances in the days ahead — not only as a brunch or breakfast dish, but as a lovely spring lunch or light supper.
Festive Asparagus Frittata
- Drizzle oil over the base of a 9 inch quiche dish, then spread with onions and top with potato slices.
- Cover dish with aluminum foil and bake for 30 minutes or until potato is tender.
- Steam asparagus until tender.
- Arrange asparagus spears and red pepper and zucchini strips like the spokes of a wheel onto top of potato, then pour over eggs and season with black pepper to taste.
- Scatter with Parmesan cheese. Bake uncovered for 15 minutes or until frittata is firm.
After having had so many special meals over Christmas and New Year’s
we wanted to come up with a simple yet satisfying supper on New Year’s
day. Remembering that we still had some leeks braving the cold out in our
almost barren gardens we decided on a potato leek soup, homemade bread
and a hearty salad. Since there was also some kale fighting for
survival out there why not add that to the soup making it even
healthier and giving it yet another dimension?
Our decision turned out to be a good one and everyone enjoyed it! They especially
appreciated its being light as well as very flavorful and heart-
warming,(the flavor was even better the next day) so when we make
it again I will suggest we make it a day or two before actually serving it.
We garnished it with a dollop of sour cream and chopped kale. A few bacon bits
or curls, if desired, could also add to its look and flavor.
*Whether you get your leeks from your garden or your grocery store it is important
to wash them ever so thoroughly because they often have soil hidden between the leaves
at their stems.
- Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato and kale . Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
- Add the vegetable stock and bay leaves, and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
- Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
- Add the cream, and season to taste with salt (I start with 1 teaspoon and go from there, tasting frequently) and lemon juice and freshly ground pepper to taste.
- Ladle into bowls, and garnish with a dollop of sour cream and a healthy sprinkling of kale or bacon bits.