Elizabeth Barrette
Ostara is the first of the spring holidays. It speaks to the promise of the season just as it begins to unfold. Featured symbols evoke fertility, fecundity, and abundance. It is the first burst of exuberance after winter loses its icy grip on the world.
Greek Lamb Chops
Lamb is a traditional spring food across many traditions. Fertile herds make this meat readily available during the season. Lamb is hearty, yet more delicate than beef. It matches wonderfully with feta, a crumbly cheese made from sheep milk.
Prep time: 15 minutes, plus 4 hours
Cooking time: 5 minutes
Servings: 4
2 lemons (zest and juice, about 1/4 cup)
1/4 cup full-flavor extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon dill seeds
1 bay leaf
4 lamb chops
2 tablespoons light olive oil
2 teaspoons dried sweet marjoram
2 teaspoons dried sweet basil
1/2 cup crumbled feta cheese
Wash two lemons. Zest them into a large zip bag. Cut them in half and juice them into the zip bag.
Slowly drizzle in 1/4 cup of full-flavor extra-virgin olive oil, whisking to combine it with the lemon juice.
Add 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon dill seeds, and 1 bay leaf. Whisk again to mix everything together.
Close the bag and allow the marinade to sit at room temperature for 10 minutes.
Put 4 lamb chops into the zip bag and close it. Allow the lamb chops to marinate in the refrigerator for four hours.
Put 2 tablespoons of light olive oil into a skillet and turn it on high.
Remove the lamb chops from the bag. Discard the bag and remaining marinade. Coat the lamb chops thoroughly with dried sweet marjoram and dried sweet basil, until both sides look fluffy and green.
When the olive oil is hot enough to shimmer, put the lamb chops in the skillet. Cook for 2 minutes. Flip the lamb chops over and cook for 3 minutes.
Serve the lamb chops alongside crumbled feta cheese. This recipe makes 4 servings.
Herbed Mushrooms
Mushrooms grow best in cool, damp conditions. Wild ones burst into glory during spring, and cultivated ones are plentiful in stores. Cheese makes the recipe richer. Herbs add complexity of flavor, and a topping of fresh parsley gives a bright green touch.
Prep time: 10 minutes
Cooking time: 15 minutes
Servings: 4–6
cooking spray
16 ounces baby bella mushrooms
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon dried crushed rosemary
1/2 teaspoon sea salt
1/4 cup full-flavor extra-virgin olive oil
4 ounces shredded metsovone or provolone cheese
1/2 cup fresh Italian parsley, snipped
Preheat the oven to 400°F. Spray a 9 X 9-inch casserole dish with cooking spray.
Rinse the mushrooms to remove any remaining compost, holding them gills-down so they don’t get soggy. If the stem ends are woody, trim them off. Remove any bad spots. Compare the size of the mushrooms. If some are much bigger than others, cut the bigger ones in halves or quarters so that all the pieces are approximately the same size. Gather the mushroom pieces in a large bowl.
Peel 1 clove of garlic. Mince it and put it into a small bowl.
To the bowl add 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon rubbed sage, 1/4 teaspoon dried crushed rosemary, and 1/2 teaspoon sea salt. Pour in 1/4 cup full-flavor extra-virgin olive oil and stir to combine.
Put the mushrooms in a large skillet and turn the heat on medium. Pour the herb mixture over the mushrooms and stir to coat them evenly. Cook the mushrooms at medium heat, stirring so they don’t burn, until they soften and release their juices. This typically takes about 10 minutes.
Use a slotted spoon to scoop the mushrooms out of the skillet and put them in the casserole dish. Cover the top of the mushrooms with shredded metsovone or provolone cheese, about 4 ounces.
Bake the mushrooms at 400°F until the cheese melts, approximately 5 minutes.
Remove the casserole dish from the oven. Use kitchen scissors to snip about 1/2 cup fresh Italian parsley over the top of the mushrooms.
Baked Asparagus
Asparagus is among the earliest vegetables ready for harvest. It is most affordable in spring. Herbs also leaf out early. Lemon basil adds a bright note to the spice and symbolizes the returning sun.
Prep time: 5 minutes
Cooking time: 10–15 minutes
Servings: 3–4
1 bunch of asparagus
2 tablespoons full-flavor extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon thyme
1/4 teaspoon dried dill weed
1/4 teaspoon dill seeds
1/4 teaspoon sea salt
1/4 cup lemon basil, chiffonade
Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
Rinse 1 bunch of asparagus. Grasp each stalk by the ends and bend it until the bottom end snaps off. (The bottoms can be saved for use in stew or stock.) Pat dry the top spears and set them aside.
Into a large zip bag, put 2 tablespoons full-flavor extra-virgin olive oil, 1 tablespoon lemon juice, 1/2 teaspoon thyme, 1/4 teaspoon dill weed, 1/4 teaspoon dill seeds, and 1/4 teaspoon sea salt. Shake gently to combine the ingredients.
Add the asparagus spears to the bag and zip it closed. Gently squeeze and tilt the bag to coat the asparagus spears with oil and herbs.
Spread the asparagus spears on the baking sheet, distributing them in a single layer so they don’t touch. If there is olive oil left in the bag, drizzle it over the top of them.
Bake the asparagus spears at 400°F until the stalks are tender and the tips turn crispy, about 10–15 minutes. Check toward the end to make sure they don’t burn, as some ovens have hot spots.
To chiffonade lemon basil: Pick off the large leaves. Stack them together. Roll the leaves into a cylinder. Use kitchen scissors or a sharp knife to cut across the cylinder, making narrow ribbons. Continue cutting until you have about 1/4 cup of lemon basil chiffonade.
Take the asparagus spears out of the oven. Transfer them to an oval serving platter, arranging them in a neat parallel pile like a stack of logs. Place the lemon basil chiffonade over the middle of the asparagus spears.