NO. 1 EVERYBUNNY LOVES A PARTY
Register today for the annual Greenwich Moms Easter Eggstravaganza. Enjoy Easter fun on Good Friday, April 3 at the Greenwich Historical Society. Plenty of entertainment will be on hand for the littles—an egg hunt, a DJ, a bubble show, Chicken Joe’s food truck and, of course, a visit from the Easter Bunny.
greenwichmoms.com
NO. 2 FLOWER POWER
Greenwich public schools may be closed on Monday, March 9, for kids in kindergarten through eighth grade, but the Greenwich Botanical Center is open and ready to entertain. Flower Crowns for Families is a hands-on workshop (recommended ages are four and up) where attendees can create wearable art using flowers, greenery and ribbon. Guided by an instructor, participants will learn basic techniques to design beautiful, personalized flower crowns.
greenwichbotanicalcenter.org
NO. 3 GO GREEN!
There’s one day of the year when everyone is Irish. Join in on the fun at the 50th annual St. Patrick’s Day parade at 2 p.m. on Sunday, March 22. The parade begins at Town Hall and continues down Greenwich Avenue to Steamboat Road. Parking restrictions start at 10 a.m. There will be no parking on the east side of Greenwich Avenue from West Putnam Avenue to Steamboat Road and on the west side of Greenwich Avenue from Bruce Place to Steamboat Road.
greenwichct.gov
NO. 4 HOP TO THE TABLE
Want to make an Easter feast without the fuss? ONTHEMARC catering has you covered. Try this delicious easy meal that feeds six to eight.
onthemarcevents.com
Asparagus with Lemon Aioli and Crispy Leeks
Ingredients
• 2 bunches of jumbo asparagus (trim woody ends)
• 1 cup, aioli (make it from scratch or choose your favorite store bought brand)
• 4 lemons
• 2 tbs. olive oil
• 2 tsp. ground black pepper
• Kosher salt, as needed
• 2 stalks of leeks (remove greens, thoroughly wash)
• 1 cup cold oil (avocado, canola, soy or grapeseed)
Preparation
• Preheat oven to 400 degrees.
• While waiting for the oven to preheat, place your aioli in a bowl. Add the zest and juice from 2 lemons.
• Whisk thoroughly. It should be loose enough to drizzle from a spoon.
• Set aside for later.
• Split leeks from tip to root.
• Trim off root.
• Lay layer side down. Cut into half-moons as thinly as possible.
• Place the oil and leeks in a frying pan on medium.
• When they start to turn golden brown, transfer to a paper-towel-lined plate.
• Sprinkle with salt, and set aside for later.
• In another bowl, add asparagus, zest of 2 lemons, salt, pepper and olive oil, tossing gently to combine.
• Transfer asparagus to a parchment-lined roasting pan, spread evenly in one layer.
• Roast for 3 to 5 minutes, until tender.
• Transfer asparagus to a platter, drizzle with lemon aioli and lemon juice, sprinkle with crispy leeks.
• Serve immediately.
Roasted Marinated Leg of Lamb
Ingredients
• 12 cloves of garlic
(peeled and roughly chopped)
• 7 lbs. leg of lamb
• Salt and pepper
• 3 tsp. paprika powder
• 3 tsp. garlic powder (or onion powder)
• 2 Tbs. olive oil
• 2 large onions, quartered
• 10 sprigs of thyme
• 3 sprigs of rosemary
• 3 tsp. dried oregano
• 3 dried bay leaves (or 5 fresh)
• ½ cup lemon juice (2 to 3 lemons)
• ½ cups white wine (can substitute with low-sodium chicken broth or stock)
• 2 cups of chicken broth
Preparation
• Preheat oven to 450 degrees.
• Score the lamb ¼-inch deep in a crosshatch pattern, season generously with salt and pepper.
• In a bowl, combine garlic, paprika, garlic powder and olive oil, whisk together.
• Rub mixture over the lamb. Place on a roasting rack, and cook for 30 minutes.
• While lamb is roasting, combine onions, thyme, rosemary, oregano, bay leaves, lemon juice, white wine and chicken stock.
• Remove lamb from oven, place onion mixture in the roasting pan, flip over lamb, and place back in the oven. Turn temperature down to 275 degrees.
• Cook for about 1½ to 2 hours, until the internal temperature reaches 135 degrees.
• Remove from oven, and let rest for 30 minutes.
• Move to cutting board, and slice into ½ slices across the grain.
• Serve immediately.
Every month, Layla Lisiewski, Greenwich mom of four and founder of Greenwich Moms and its parent company, The Local Moms Network, shares some of her favorite things to do—from seasonal activities to can’t-miss events. Follow @greenwich_moms on Instagram, sign up for the newsletter and check out the calendar at greenwichmoms.com.