egg ideas

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Steph Bader's Shepherd's pie

Shepherd’s Pie

Note: When making your leg of lamb, save all the drippings and juice for use in your shepherd’s pie

Leftover lamb - cubed
Mashed potatoes – (use 4 lg or 6sm potatoes)
Frozen peas – 1 cup (more if you like) – thawed and drained
~2 cups beef broth/bullion
Flour for thickening

Heat lamb juice/drippings in pan
Add beef broth
Add ~4tbsp flour – (more if needed) enough to thicken to
gravy consistency – stir ‘til smooth
Add lamb and mix into gravy
Put lamb and gravy in a casserole dish
Stir in peas
Cover with generous layer of mashed potatoes – sealing edges
Dot with butter
Bake at 350 for 30 minutes

zucchini, rice, ham, mozzarella, eggs, parmesan and spices

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teddy bear bread

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potatoes, ham, eggs, Easter pie

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Fun egg ideas

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Sugar Snap Peas With Lemon and Toasted Almonds

http://nymag.com/listings/recipe/sugar-snap-peas/

Sugar Snap Peas With Lemon and Toasted Almonds

Provided by: Chef Rebecca Charles Served at: Pearl Oyster Bar Type of Dish: Sides Servings: 4 Cuisine: American Special Requests: Budget-Friendly, Quick and Easy, Vegetarian/Vegan Reader Rating: Write a Review

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Ingredients

3/4 pound sugar snap peas
1 tablespoon unsalted butter
Zest of 1/2 lemon, finely chopped
2 tablespoons sliced almonds, toasted
Kosher salt and freshly ground black pepper

Instructions

Bring 3/4 cup salted water to a boil in a saucepan, drop in sugar snaps, and cook for about 1 minute. Pour off all but 1 teaspoon of water. Add butter and zest, swirling to mix. Remove from heat as soon as the butter has melted and is bubbling. Toss in the almonds, and season with salt and pepper. (Published 2002)