Well that was a very full week meal plan and recipe wise. While Passover and Easter often come at the same time, it seemed like they were extra close this year during lockdown. But these days I’m taking any chance possible to celebrate, so I embraced both holidays full on.
Even though I’m Jewish I’m kind of lazy when it comes to celebrating all the holidays. When the girls were younger I’d make sure to at least make the effort at Chanukah and Passover. But when we started going down to Bari for Easter every year, Passover just got to be one holiday too many.
This year even though it was just Sophie, Domenico and me, I made matzoh ball soup, chopped liver and a version of Haroset. I even made a half hearted attempt at the Seder plate. But it was fun and I got out a white tablecloth and we got a bit more dressed than usual and ate in the dining room.
And for Easter I managed to dye eggs with food coloring we found at the supermarket and I successfully made a pastiera!
We now have the official lockdown extended until May 3, although after that is anyone’s guess. The country will be slow to open, we’re thinking, so we’ll most likely be here in Umbria through May. The best part of this is getting the chance to experience spring day by day, since nature changes so fast this time of year. This week we’ll be harvesting the salad we planted when we first arrived 6 weeks ago, and the radishes, spinach and Swiss chard has started to sprout.
And while you cant eat them, I’m certainly enjoying the flowers. About to go out right now and gather some of the first irises.
Drink wise it’s been pretty much martinis, and my affection to ruffled potato chips is only seconded to my addiction to salted peanuts.
Lockdown Menu 4
April 6-12, 2020
Monday
Lunch: Beet Salad with Feta & Walnuts
Potato Salad (not quite this recipe, but close enough)
Dinner: Beef Tacos (made from beef leftover from last week’s Beef Bourguignon cooked with cumin, lime and oregano and paprika)
Home made flour tortillas – so easy!!
Red Cabbage Slaw
Rice pudding
Tuesday
Lunch: Pasta e Fagioli
Dinner: Parmigiana di Finocchio, green salad
Panna Cotta with Strawberry Coulis (this recipe links to my version with almond milk. For this one I just used regular milk, and strawberries instead of peaches)
Wednesday
Lunch: Frittata with Wild Asparagus
Dinner: Passover Seder: Chopped Liver & Matzoh; Apple and Walnut Salad; Fennel Salad;
Matzoh Ball Soup,
Thursday
Lunch: Beans & Greens, Fennel Salad
Dinner: Baked Orata (Sea Bream); Roasted Potato; Zucchini, Strawberries
Friday
Lunch: Torta Rustica, Salad
Dinner: Bombette, roasted potatoes, salad
Saturday
Lunch: Focaccia & Mozzarella
Dinner: Stirfry of Pork and Bok Choy (but I used pork and bokchoy instead of Turkey and Stringbeans in the linked recipe) Eggplant, Basmati Rice
Berries with cream
Sunday
Lunch: Easter!
Antipasto of Umbrian Cheese Bread, Salame, Eggs
Lamb with Artichokes, Eggs and Lemon
Pastiera
Sophie made this Banana Bread again, but this time used dried coconut instead of walnuts and we LOVED it.
For more Italian meal inspiration see my books: The Italian Table, Eating My Way Through Italy and Eating Rome
And here are my past Lockdown Menu Plans:
Everything looks so beautiful and delicious. We are praying for you all and believing that this will end sooner than later. Italy Im coming for you ❤️
Can’t wait till everyone comes back!!
At least you have a magnificent view!! Stay safe!
We are thankful every minute of the day for this view and the chance to be here.
What is your recipe for a great martini/ I personally like a 6:1 ratio using Plymouth Gin and Noilly Prat. While I enjoy reading about the origins of cocktails and the many interesting tales related to them, I am as well curious about how others mix their favorites.
I always enjoy your blog with the stories, recipes, and great photos.
Be well.
My martini recipe is in the first Lockdown post. I use 3 oz of gin or vodka with a tiny drop of vermouth. The brands depend on what I have at hand! I like them dirty.