Look for the helpers at Easter

This Easter will be a little different for so many of us. Instead of cherished family traditions – dyeing eggs, hiding and searching for them, curated baskets of candy, special meals with family and friends – we’ll need to find ways to celebrate under these challenging circumstances. And, we should follow Mr. Rogers’ advice to “Look for the helpers.”

To thank those who are in the front lines of medical care and other essential services, those who are out of work or on reduced schedules, we’ve made a point of taking advantage of donation opportunities. One of the easiest ways is to be sure to add a tip to the takeout order you place online or by phone.

Notice which businesses are giving back. There are restaurants offering free meals to others in the hospitality industry or delivering lunch to hospital workers. Some donate gift cards every time you make a purchase. Our favorite salon, Stephan & Company, has created a program to deliver gift cards to Beebe employees whenever clients prepay for future services.

We’re making changes to our holiday rituals, too. In the past, Jack would assemble a basket of gourmet treats for me and I would fill a basket with candy for him (making sure to label the calorie counts so he could keep track). We usually went out for brunch at a favorite restaurant and toasted the day with mimosas and extravagant omelets, giggling as the costumed bunny strolled through the dining room.

This year, I ordered chocolate treats from a local specialty shop that offered curbside pickup on Saturday morning, so Jack will have a basket of surprises on Sunday. As for brunch, it looks like I’ll be the one creating the menu, so we’ll likely enjoy a version of hollandaise-laden eggs Benedict. 

Our usual menu for Easter dinner features lamb, but with limited availability of many items in the grocery and limited access to the aisles, I’ve substituted loin chops for a rack of lamb. The latter is typically treated to a process called “frenching,” removing the layer of muscle and fat that extends to the ends of the rib bones, creating a dramatic presentation on the plate.

Loin chops are smaller and often thicker than the rib chops in a rack. They resemble miniature T-bone steaks with the loin portion on one side of the bone and a tiny filet on the other. They are very tender and shouldn’t be cook beyond medium-rare. To make them easier to eat, trim away the fat cap that surrounds the outer edge of the meat before cooking.

One way to add rich flavor notes to the simple loin chops is with a marinade. I let these soak overnight in a mixture of olive oil, Balsamic vinegar, rosemary and thyme. I combined a stovetop sear and oven-finish to cook them to the exact degree of doneness. The plate in the photo shows rice pilaf cooked with green onions (scallions) and vegetable broth. Of course, it wouldn’t be spring without steamed asparagus.

Whether you chose baked ham, filet of salmon, roast chicken, lamb chops or a vegetarian speciality as your entrée, here’s wishing you a Happy Easter and continued good health. Stay safe and look for the helpers.

Marinated Lamb Chops

4 loin lamb chops
salt & pepper
1 T olive oil
1 T Balsamic vinegar
1 T leaves from fresh rosemary sprigs*
1 t dried thyme

Pat dry the lamb and sprinkle both sides with salt and pepper. Combine remaining ingredients in a zip-top bag and massage to combine. Add chops, seal the bag and turn several times to coat the meat. Refrigerate for at least 6 hours or overnight. When ready to cook, preheat oven to 400 F. Heat an ovenproof or cast-iron skillet over medium high. Remove chops from bag and place them in the skillet in a single layer; discard the marinade. Cook for 3 minutes on each side, turning once. Transfer the skillet to the oven and cook to desired degree of doneness, about 8 minutes. *Substitute 1 t dried rosemary.

Rice Pilaf

2 t butter
2 sliced scallions*
1 C rice
1/2 t salt
2 C vegetable broth

Melt butter over medium heat in a saucepan. Add scallions and cook until softened, about 3 minutes. Add rice and stir until mixed well with scallions. Sprinkle with salt and pour in broth, making sure to stir in any browned bits on the bottom. Reduce heat to low, cover and cook until soft. The time will depend on the type of rice: Jasmine or Basmati take about 15 minutes, long grain white rice about 20 to 25 minutes and brown rice between 50 and 55 minutes. Yield: 4 servings. *Note: Substitute minced leek, onion or shallot, if desired.

Steamed Asparagus

1 lb asparagus
water
1 T melted butter
1/2 t lemon zest
salt & pepper, to taste

Trim the ends from the asparagus by snapping them or using a knife to remove any dried sections. Place the asparagus in a large skillet and add just enough water to cover the bottom of the pan. Cover and steam over high heat until tender, about 3 to 5 minutes. Transfer the asparagus to a serving platter; toss with butter and lemon zest. Season to taste with salt and pepper. Yield: 4 servings.