Sustainable Easter Sunday

So this post is coming to you a day late this week, but there was no way I had the energy to post after our family Easter dinner last night.

We started things off right with my new signature drink, the Duck Pond (an iceless white Russian with a Peep floating on top).

I’d spent the day before in Waimea, scouring the farmer’s market for the freshest ingredients for our meal, it being Sustainable Sunday and all. Admittedly, not all the ingredients for our meal were locally sourced (Duck Ponds did not originate in Hawaii) but everything for the main courses was found either in my garden or at the farmer’s market.

Amidst sugar-high shrieking by my nephews, waning light eggs hunts, non-stop running doggy feet, and all burners on high we managed to chew on some local lamb, garden fresh asparagus, creamy sweet potatoes, and a ginger lime salad. Throw in some smoked salmon and crab caught by my brother-in-law in Alaska, cheesy biscuits whipped up by my baker of a sister-in-law, and spiked Easter eggs, we had ourselves quite the meal.

I hope you all had a wonderful Easter, too. Please read on for more Sustainable Sunday recipes.

Spring Vegetable Roast
serves 4-6

2 small leeks
5 small carrots
1 bunch asparagus (about 1 pound)
2 TBL olive oil (or mac nut oil)
sea salt

Preheat oven to 400. Cut leeks lengthwise into slices about the same width as the asparagus, discarding green leafy part. Peel and cut the carrots in the same way.

Arrange leeks and carrots on a baking sheet and toss with salt and oil. Roast for 10 minutes. Add the asparagus to the baking sheets, toss, and roast for 10 more minutes. Enjoy!

Asparagus from my garden, leeks and carrots from the Waimea farmer’s market.

Seared Big Island Lamb with Mushroom Pan Sauce
serves 3 (or 6 if you share)

3 lamb loin chops
2 TBL olive oil (or mac nut oil)
salt & pepper
1/3 cup red wine
1 cup cremini (or similar) mushrooms, sliced
1/2 cup water

Preheat oven to 400. Heat a cast-iron pan over medium high heat and add the oil. Wait for the pan to get real hot then drop the lamb in, sprinkling it with a little salt and pepper. Sear both sides, this will take no more than 2 minutes on each side. Flip the meat when it is nice and browned.

After both sides are browned, place the pan with the meat in the oven for about 10 minutes, or until lamb is medium rare.

Remove meat to a plate and place the pan with the drippings back over medium heat on the stove. Add the wine to deglaze the pan, using a metal spatula to scrape up the browned pits. Add the mushrooms, some more salt and pepper and saute until soft. Add the water and allow the liquid to reduce down a bit before adding lamb back to the pan. You can transfer it to a serving platter, but I think it looks fabulous served right in the pan. Enjoy!

Lamb and mushrooms found at the Waimea farmer’s market. Other ingredients not locally sourced, sorry!

Ginger Lime Vinaigrette
for any old salad

1 TBL grated fresh ginger
1 tsp honey
juice from 2 limes
1/2 cup mac nut oil

Add all ingredients to a food processor or blender and combine. Pour over your favorite salad greens. Enjoy!

Greens, tomato, lime, ginger and mac nuts found at the Waimea farmer’s market. Local honey and oil found at KTA.


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