Easter Recipes and Reflections

Are you up for a culinary challenge this Easter? Or any time, really -- there's no season on cheese, dough, and deli meats. Just be sure to give yourself plenty of time, as it needs to rest for at least four hours after coming out of the oven. I recall one Easter Sunday when I decided to try out a new recipe, and let's just say it was a good thing we had some backup plans in place - my family still teases me about the "great Easter pie debacle" of 2018. As I look back, I realize that even the most chaotic moments can become cherished memories, and that's what makes sharing meals together during holidays so special. In fact, I've come to appreciate the value of flexibility in the kitchen, much like the apostle Paul's encouragement to be "prepared in season and out of season" () - a mindset that helps me navigate the unexpected twists and turns of cooking for a crowd.

Italian Easter Pie

Serves 12

DOUGH

3 large eggs

3 tablespoons cold water

3 cups (15 ounces) all-purpose flour

1 1/4 teaspoons salt

6 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

6 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled

FILLING

1 tablespoon olive oil

12 ounces broccoli rabe, trimmed and chopped

8 ounces hot Italian sausage, casings removed

1/4 teaspoon salt

2 garlic cloves, minced

1 pound (2 cups) whole-milk ricotta cheese

4 ounces Pecorino Romano cheese, grated (2 cups)

2 large eggs

1 teaspoon pepper

8 ounces thinly sliced aged provolone cheese

6 ounces thinly sliced hot capicola

1 large egg yolk beaten with 1 tablespoon water

Directions:

1. FOR THE DOUGH: Whisk eggs and cold water together in bowl; set aside. Process flour and salt in food processor until combined, about 3 seconds. Scatter butter and shortening over top and pulse until only pea-size pieces remain, about 10 pulses. Add egg mixture and pulse until dough ball forms, about 20 pulses. Turn out dough onto lightly floured counter and knead until smooth and elastic, about 20 turns. Divide dough into one 1-pound ball and one 10-ounce ball (roughly into two-thirds and one-third) and form each into 6-inch disk. Wrap disks tightly in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

2. FOR THE FILLING: Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add broccoli rabe, sausage, and salt and cook, breaking up sausage with spoon, until sausage is cooked through and broccoli rabe is tender, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to plate and let cool completely, about 15 minutes. Whisk ricotta, Pecorino, eggs, and pepper together in large bowl. As I reflect on this recipe, I am reminded of the importance of patience and perseverance, much like the biblical principle found in , which encourages us to "not become weary in doing good, for at the proper time we will reap a harvest if we do not give up" - a lesson that applies both in and out of the kitchen. I've found that this mindset is especially helpful when cooking for a crowd, as it allows me to focus on the joy of sharing a meal with loved ones, rather than getting bogged down in the details of preparation. In fact, I've started a new tradition with my family, where we each bring a dish to share on Easter Sunday, and it's been amazing to see how this simple act of sharing food can bring us closer together. One year, my niece even made a special Easter bread, shaped like a cross, which added a beautiful touch to our celebration - it was a small gesture, but one that reminded me of the significance of coming together as a family to give thanks and share in the joy of the season, just as we're encouraged to do in , "give thanks in every circumstance, for this is God’s will for you in Christ Jesus."