The calendar is telling us that spring is here. Are you ready to entertain again, go outside and revisit your yard, say hello to neighbors, and have a holiday meal? April means spring break and Easter, which allow us to gather, cook, converse, and enjoy. Fresh asparagus and strawberries are arriving. There are recipes here for both cozy dinners and meals for bigger crowds. Take advantage of the time together…let’s eat!

Meg’s Easter Brunch Strata

Spray a 9 x 13-inch casserole dish with cooking spray. Place 3 cups cooked cubed ham or chopped sausage on the bottom of the pan. Spread 3 cups cubed French bread on top, and then spread one-half pound cubed or grated cheddar cheese on top. In a mixing bowl mix 6 eggs together with 3 cups milk, 1 teaspoon garlic salt, 1 teaspoon seasoned salt, and several drops of Tabasco. Pour over the bread mixture.

Mix together 3 Tablespoons flour and 3 teaspoons dry mustard; sprinkle on top of the egg mixture. Drizzle 3 Tablespoons melted butter over the top. Cover and refrigerate overnight. Bake at 350 degrees for 1 hour. Serves 10.

Oven-Roasted Fish

Mix 2 pounds fresh sliced mushrooms with 2 Tablespoons olive oil; spread over a rimmed baking sheet or shallow casserole dish. Sprinkle with 1 teaspoon dried thyme. Roast at 450 degrees for 10 minutes. Place 4 fish fillets (such as cod) over the mushrooms. Drizzle 1 Tablespoon olive oil over the fish; sprinkle with salt and pepper. Bake 10 to 15 minutes or until fish is opaque. Mix together 1 Tablespoon fresh lemon juice and 1 teaspoon melted butter. Drizzle over fish. Season with salt and pepper. Bake another 5 minutes. Serves 4.

Asparagus Stir-Fry

Rinse, trim, and cut 1 pound fresh asparagus into 1-inch chunks. Heat 1 Tablespoon olive oil and sauté the asparagus for 1 to 2 minutes. Add 3 chopped green onions, one-half teaspoon red pepper flakes, 2 cloves minced garlic, 2 Tablespoons soy sauce, and one-half Tablespoon Worcestershire sauce. Sauté for 3 more minutes or until asparagus is crisp-tender. Add 1 fresh chopped tomato to the skillet and a bit more oil if necessary—toss together (a few fresh shrimp may be added at this point). Serve over cooked pasta and add lots of freshly grated cheese of your choosing. Serves 4.

Brie Bread

Cut a round Italian, French, or sourdough bakery loaf in half—scoop out a bit of the bottom crust to make a well. Mix 1 stick of melted butter with 3 cloves minced garlic and one-half teaspoon each of thyme, marjoram, and oregano (or any other spices). Brush the butter mixture all over the inside and top of the loaf. Place a 1-pound brick of Brie (cut off rind) in the “well” of the bread. Replace the top of the loaf and wrap the entire loaf in foil. Bake in a 250-degree oven for 30 to 45 minutes, or place on indirect heat and grill for 20 minutes (move around) until warm and cheese is gooey. This is a good appetizer with fruit and wine. Serves 6 to 8.

Sauerbraten

Combine 1 cup red wine vinegar, 3 Tablespoons brown sugar, and 2 cups water in a saucepan. Boil for 2 minutes; cool. Mix in a handful of whole peppercorns, 1 sliced onion, 1 sliced carrot, and 2 cloves garlic. Reserve one-half cup marinade and refrigerate. Place the rest of the ingredients in a large zipped bag along with a 4- to 5-pound chuck roast. Marinate in refrigerator for 24 hours or up to three days. When ready to cook, pour off the marinade in the bag and discard. Place roast in a Crock Pot with the reserved one-half cup of marinade, along with 2 cups beef broth and an additional sliced carrot and onion. Cook on low for 8 hours. Serve with hot cooked buttered egg noodles. This dish may also be braised in the oven at 350 degrees for 3 to 4 hours. Serves 8.

Cindy’s Sweet Polish Sausage for Brunch Dish

Sauté 2 pounds (cut into 1-inch slices) of precooked Kielbasa or Polish sausage in 1 Tablespoon olive oil. Sauté for 3 to 4 minutes or until the pieces take on some color. Add 1 cut-up onion and 2 cut-up celery stalks. Continue sautéing for 3 to 4 more minutes. Mix one-third cup Worcestershire sauce together with one-half cup brown sugar, two-thirds cup water, 1 Tablespoon fresh lemon juice, and several dashes hot sauce. Pour over the sausage. Continue cooking on low for 20 to 25 minutes, or put ingredients in a greased 9 x 13-inch pan. Cover and bake at 350 degrees for 35 minutes. Serves 4 to 6.

Scallops with Tomato and Garlic

Dredge 1 pound large scallops in one-fourth cup seasoned flour (season with black pepper and one-fourth teaspoon Old Bay). Heat 2 Tablespoons butter and 1 Tablespoon olive oil in a large skillet. Add the scallops and cook until brown—about 3 minutes per side. Add 2 medium chopped tomatoes, 3 cloves minced garlic, 1 sliced green onion, and 2 Tablespoons fresh parsley. Season with salt and pepper. Cook another 6 to 8 minutes. Serves 2 to 4.

Roasted Lamb with Herb Paste

Butterfly a 4-pound roast or leg of lamb. Make a paste by mixing together 3 Tablespoons flour, 2 Tablespoons olive oil, 3 cloves minced garlic, 1 Tablespoon kosher salt, and one-half teaspoon each of dried ginger, marjoram, black pepper, sage, and thyme. Rub all over the inside and outside of the meat. Roll together and tie with butcher’s twine. Place on indirect heat on the grill or in a 325-degree oven until meat reaches an internal temperature of 150 degrees. Serves 4 to 6.

Chocolate Cloud Pie

Mix one-and-one-fourth cups chocolate wafer crumbs with one-fourth cup melted butter and 2 Tablespoons sugar. Press onto bottom and sides of a 9-inch pie plate. Bake at 325 degrees for 10 minutes; remove and cool. Combine two 8-ounce packages of cream cheese with three-fourths cup brown sugar, 1 teaspoon vanilla, and 6 ounces melted semisweet chocolate pieces. Blend well. Stir in 2 eggs, one at a time. Pour mixture over pie crust. Bake at 325 degrees for 35 to 40 minutes. Cool and chill before serving. Serves 8.

Editor’s Note: Kate has been an Omaha area culinary instructor for 14 years. She attended The Institute for the Culinary Arts at Metropolitan Community College in Omaha.