As April unfolds and Easter nears, I’m gathering some recipes you may want to add to your holiday table. When it comes to the main course, there are two dominant options – ham and lamb. In my family, ham is the winner.

Lamb has a symbolic role in the holiday.  “The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.*”

It appears the origin of a long-standing ham tradition is more practical. “Animals were slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn’t consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.*”

So with that as backdrop, I’m countering my own tradition (sorry, Mom) and offering up this seared lamb chop as a possibility for your Easter dinner. I have a hard time settling on just one set of options for side dishes, but I think I’d start with asparagus and fingerling potatoes – so perfect for spring!

 * About.com

Seared Lamb Chops with Balsamic Sauce
adapted from Cooking Light

Serves: 4

Ingredients:

2 teaspoons olive oil
8 (4-ounce) lamb loin chops, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped red onion
2 garlic cloves, minced
1/4 cup dry red wine
1/3 cup fat-free, lower-sodium beef broth
2 tablespoons balsamic vinegar
Sprigs of fresh rosemary (optional)

Directions:

1. Heat the oil in a skillet over medium heat. Add a dash of salt and pepper to the lamb chops and then add the chops to the skillet. Cook for 3 minutes on one side and about 4 minutes on the other side until done.
2. While preparing the sauce, remove the lamb chops to a plate and tent to cover.
3. To make the sauce, add the minced onion to the skillet and cook until the onion is tender. Add the garlic and swirl till fragrant.
4. Add the wine, bring the mixture to a boil, and cook until the wine has mostly evaporated. Add the broth and vinegar and bring the mixture back to a boil for two minutes.
5. Pour the sauce over the lamb chops to serve. Garnish with fresh rosemary sprigs.

Let’s wrap up March with one more green recipe. When I’m asked for recipes these days, green smoothie requests are near the top of the list, so here’s one to add to your repertoire.

I promise you that smoothies are quite versatile (forgiving, even) so feel free to make substitutions or additions to the recipe below. You can’t really make a mistake with this.

Incidentally, if you’re turned off by the idea of drinking something so GREEN, my suggestion is to put it in an opaque cup with a lid, and drink it through a colored straw! You’ll never even notice the color…just the vibrant fresh flavor.

Grab ‘n’ Go Green Smoothie
Serves: 1

Ingredients:

2 cups baby spinach leaves
1 banana, cut into slices
2 kiwi, cut into chunks
1/2 cup plain nonfat Greek yogurt
1/4 cup apple juice
2 tbsp honey
¾ cup crushed ice (less or more as desired)

Directions:

1. Place all ingredients except the ice in a blender and blend until smooth. Add ice in small increments until desired thickness is reached.

My homage to March Madness continues with another snack idea.  Time to upgrade your standard fare to something a little healthier and more interesting while you’re glued to the TV  wondering if you’ll be a billion dollars richer come April thanks to Warren B.

Win or lose, at least you’ll be well fed!

Spicy Garlic Edamame

Serves: 4

Ingredients:

1 lb. frozen edamame (in the pods)
1 Tbsp. olive oil
¼ tsp. red pepper flakes
2 minced garlic cloves
lime juice
salt

Directions:

1. Boil edamame pods till tender (about 5 minutes). Drain well on paper towels.
2. In a skillet, heat the olive oil and red pepper flakes over medium heat.
3. Add the edamame and toss in the oil till crispy on the edges. Remove from heat and add garlic; swirl till fragrant. Add a dash or two of lime juice, and a pinch of salt.
4. Serve warm as a snack or a side dish.