I wanted to share a few Easter Brunch/lunch ideas. I know we all won’t be celebrating as we planned. I am so sad not to able to go to Charlotte and be with my family. However I plan to put on a pretty dress, do a fun Easter egg hunt and cook a tasty brunch for my little family.

This potato salad is an all time favorite we have been making for years. It is light and has no mayo. I love the combo of the lentils and potatoes. A greta side dish for Easter.

L E N T I L P O T A T O S A L A D

adapted via Smitten Kitchen

1 small bag baby potatoes halved

1 can lentils rinsed

3-4 green onions sliced

1/2 diced pickles

3 tablespoons capers

fresh parsley

1 small shallot diced finely

3 tablespoons red wine vinegar

1 minced garlic clove

1/4 cup olive oil

1 tablespoon Dijon

Place cut potatoes in a pot filled with water and bring to a boil. Cook about 25 minutes until tender to prick with a fork, Drain and rinse.

In a bowl mix chopped, shallots, red wine vinegar, garlic clove, dijon and olive juice. Whisk together.

In a large bowl toss potatoes, lentils, pickles, capers, green onions and parsley. Season with salt and pepper. Toss with dressing.

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B R O C C O L I N I T A R T

3 B E A N Q U I N O A. S A L A D

B E S T D E L I V E D E G G S

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