I Eat La.: Easter calls for delicious meal, fellowship

After weeks of depriving ourselves of some things we love and working extra hard to help those in need, it’s almost time to celebrate.

Easter Sunday is not only a religious holiday; it also signifies that it is finally safe to celebrate spring coming back to the outdoors.

Center your main menu on fresh, seasonal ingredients. Check the farmers market to see what is available to get some inspiration. Go to your favorite meat market for fresh cuts of lamb to roast or a juicy ham to bake, or your favorite Louisiana seafood supplier for the best quality shrimp, oysters or fish.

This scalloped oyster dish is rich in all the right ways. Buttery, creamy and a little brine-y from the oysters, it makes a perfect side dish for any Easter table. It’s too rich to be the main dish; smaller portions are best.

This sweet and salty strawberry salad is as pretty as it is delicious. Throw in some edible flowers for an extra festive touch. 

Whether you are celebrating for religious reasons or simply celebrating the beauty of spring in full force, Easter Sunday deserves a gathering of friends and family over delicious food and fellowship. I hope your spring is off to a beautiful start.

Scalloped Oyster Casserole

Serves 6. Recipe is by Teresa B. Day.

1 tablespoon olive oil

1/2 cup crushed saltines (1 sleeve)

6 tablespoons unsalted butter, melted

1 cup grated Parmesan cheese

1/8 teaspoon cayenne

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

2 cups oysters with liquor

1 cup heavy cream

1 teaspoon Worcestershire sauce

1 tablespoon parsley

1. Heat oven to 375 F.

2. Grease a 9-inch square baking pan with olive oil.

3. In a large bowl, stir together crushed crackers, melted butter and 3/4 cup Parmesan cheese.