“Easter canceled due to the coronavirus!” That was the recent headline on one of my now-deleted news apps. Seriously, what an eye-catching headline. It did, however, grab my attention and my thoughts.
Yes, many of our ways to celebrate Easter have been canceled, but NOT Easter. Numerous Easter egg hunts and picnics; Palm Sunday processions and Good Friday services; as well as countless sunrise and traditional worship services are canceled. Easter is not, and it can’t be postponed because of a pandemic.
We are promised in John 3:16 that “God so loved the world that He gave his one and only Son, that whoever believes in Him shall not perish but have eternal life.” Although it will be very different this year, we can and should celebrate this wonderful day.
Our church, as well as many others, will still be displaying and encouraging everyone to stop by and flower the cross (while practicing safe social distancing measures) that will be outside the church’s front doors. Many churches are sharing the message with live feeds or pre-recorded sermons. Take a minute to find some on YouTube or church websites. Please take the time to celebrate Easter. It may look and feel very different this year, but Christ has risen and there is much to celebrate.
For the past several years, we have celebrated Easter lunch with a large gathering of friends from our church and even some college students who were not able to go home for that particular holiday. This year, it will just be my husband and son. It will be a small group but we are planning a delicious meal and hope you will do the same.
Bill’s Greek Fish
One of our family’s favorite restaurants that has now closed was Bill’s Greek Tavern. Bill Matheos loved to cook and loved the United States of America, even more. He would greet his customers with a big smile and a shout of “God bless America!” This fish recipe is my attempt to remember his delicious food we miss so much. It also makes me think of the efforts of our citizens, medical personnel, police and first responders, government leaders, and many other countless people working so hard to get us through this crisis. God Bless America! Opa!
4 fillets of white fish, you can use any but some good options are red fish, grouper, tilapia, and even catfish
Season the fish fillets liberally with Cavender’s brand Greek seasoning and then dredge lightly and flour. Heat three to four tablespoons of olive oil in a large skillet and sauté the fish for about four minutes per side. It may take more or less time depending on the thickness of your fillets. Serve with a lemon wedge.
Lemon Pasta
When I first read about this recipe, I did not think much of it. Once I tried it, I realized the simplicity and perfection of the mixture of ingredients. It is fresh and delicious.
1/4 cup or 1/2 stick of butter
1 cup heavy cream
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 pound fettuccine, fresh if you can find it
Salt, fresh black pepper and freshly grated Parmesan cheese to taste
First, remove all the zest from the lemon and set it aside. Squeeze lemon and reserve juice making sure that you have three tablespoons.
Melt butter in a large skillet and stir in the cream and lemon juice. Set aside.
Cook the pasta in a large pot of salted boiling water. Drain and reserve one cup of the pasta cooking liquid. Add the drained pasta to the sauce in the skillet. Add lemon zest and two tablespoons of the pasta cooking liquid and toss well. The pasta will absorb the sauce. Feel free to add more pasta liquid to thin if necessary.
Season with salt pepper and serve with Parmesan cheese.
Greek Vinaigrette
1/2 cup red wine vinegar
2 cloves garlic, finely minced
1 teaspoon dried oregano or 2 teaspoons fresh, chopped
2 tablespoons lemon juice
3/4 cup olive oil
Salt and pepper to taste
Combine first four ingredients and then whisk in the olive oil. Add salt and pepper to taste and allow to rest for a few minutes before serving.
In a large salad bowl or an individual salad plates, take a mixture of chopped romaine lettuce, Kalamata olives, crumbled feta cheese, thinly sliced red onions, and toss with vinaigrette. Serve with a wedge of fresh tomato, if available.
Fresh Roasted Asparagus
Fresh asparagus is often at its peak during the early spring. This is a simple and delicious recipe to which you can add any seasoning you. Many times I will add some fresh lemon juice or freshly grated lemon zest.
One large bunch of fresh asparagus, about 20 spears
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Lemons or lemon zest to taste
Preheat the oven to 425 degrees. Wash asparagus and snap off their rough “woody” ends. Lay them in a single layer on a large baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 15 to 20 minutes until tender and slightly charred on the edges. Sprinkle with Parmesan cheese and return for about another minute. Sprinkle lemon zest or serve with lemons on the side.
Resurrection Rolls
Part roll; part dessert; all delicious. One of my all-time favorite recipes to make with kids. I cannot count the number of times I have made these with my children’s classes or my pre-school class. They are easy and delicious. It is so fun to read the Easter Story as the rolls cook and see the children’s faces as they discover the “surprise” at the end.
1 container crescent roll dough
Melted butter
Large marshmallows
Brown sugar or cinnamon sugar
Preheat oven to 350 degrees. Give each child a crescent roll triangle and explain that this represents the burial cloths Jesus was wrapped in after his crucifixion.
Give each child a marshmallow. This will represent Jesus, pure, white as snow and sinless.
Allow the children to dip the marshmallow into the melted butter and then roll in the brown sugar or cinnamon. These represent the oils and spices that Jesus was anointed with after his death.
Then let the children wrap the marshmallow up in their crescent roll being sure to completely seal the marshmallow in the dough. This will represent the soldiers sealing the tomb.
Put each roll in a well-greased muffin tin and bake in the oven for 10-12 minutes. This will represent Jesus in the tomb.
Once rolls are lightly browned, remove and allow to cool for a few minutes.
The children can open their rolls and discover that the tomb is empty (The marshmallow melts). Read Matthew 26-28! Happy Easter!
