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Easter and spring school break herald times for families and friends to gather for celebratory meals. Baked ham, roast lamb, baked chicken are just a few of the main dishes served this time of year. Brussels Sprouts are still available in the markets and make a colorful garnish or side dish. Roasted Brussels Sprouts are quick and easy to prepare while the meat dish is resting before serving.

Olive oil, coconut oil or bacon fat are three options in the recipe. Olive oil lets the full flavor of the spouts shine through, coconut oil adds a bit of sweetness and bacon fat lends a savory side to the dish.

Roasted Brussels Sprouts

1 pound Brussels Sprouts

1 Tbsp olive oil, coconut oil or melted bacon fat

1/4 tsp salt

Preheat oven to 400 degrees. Wash spouts and trim about 1/8 inch from stem end. Cut each sprout in half.

Place prepared sprouts in a bowl and toss with your choice of oils. Spread in a single layer on a baking sheet. Sprinkle with salt.

Place in oven and bake 15 minutes. Sprouts should be browned and very dark on the edges.

Arrange sprouts around roast on serving platter or place in a serving dish. Yield: 4 servings.

Broccoli is another vegetable plentiful this time of year. Broccoli Salad With Creamy Feta Dressing is a refreshing accompaniment to any main dish. Tammy Bubemyre of Hoodsport, WA sent this recipe that is ideal for family meals and potluck suppers.

Broccoli Salad

With Creamy Feta Dressing

Dressing:

1/3 cup crumbled feta cheese

1/4 cup nonfat plain yogurt

1 Tbsp lemon juice

1 clove garlic, minced

1/4 tsp freshly ground black pepper

Salad:

3 cups finely chopped broccoli crowns, about 8 ounces

1 can (15.5 ounces) chickpeas, rinsed and well drained

1/2 cup chopped red bell pepper

Whisk together dressing ingredients in a medium bowl. Add the broccoli, chickpeas and bell pepper. Toss well to evenly coat. Serve at room temperature or chilled. Yield: 4-6 side servings.

Note: garbanzo beans are the same as chickpeas. Also, this recipe doubles easily for larger gatherings.

Debbie Buscher brought Black-eyed Pea Salad to a recent quilting event and received many requests for the recipe. This recipe is great for potluck meals and would be good at summer barbeques and picnics.

Black-eyed Pea Salad

2 cups chopped seeded tomato

1/4 cup chopped green onion

1/2 cup chopped green bell pepper

1/4 cup chopped fresh cilantro

1 tbsp chopped seeded jalapeno pepper (optional)

1 can (15 ounces) black-eyed peas with bacon, drained

1-2 Tbsp seasoned rice vinegar

Combine all ingredients in a medium bowl. Cover and chill. Yield: 6-8 side servings. Note: if you don’t have black-eyed peas with bacon available, just add a tablespoon or two of real bacon bits to plain black-eyed peas.

A Banana Nut Cake recipe was submitted a long time ago, so long ago I have lost the note that accompanied the recipe. I had to play with this one a while to make sure it would turn out well in home kitchens. The cake part turned out beautifully but the frosting was less successful. The recipe appeared in American Profile and is attributed to Nina Grizzard of Las Cruces, New Mexico.

While really overripe bananas work fine in the cake, I found that the just barely overripe, but still firm bananas are what is needed for the frosting. And, it takes lots more powdered sugar than called for. I’m printing the recipe as I have adjusted it for this yummy three layer cake.

Banana Nut Cake

Cake:

2 1/4 cups granulated sugar

3/4 cup solid vegetable shortening

1 1/2 cups mashed ripe bananas (about 3 large bananas)

3 eggs

1 1/2 tsp vanilla extract

3 cups all-purpose flour

1 tsp salt

1 1/2 tsp baking powder

1 1/4 tsp baking soda

1 cup buttermilk

1 1/2 cups chopped pecans

Frosting:

1 cup firm ripe bananas (about 2 bananas)

3 Tbsp soft butter

About 6 cups powdered sugar

1 1/2 cups chopped pecans

Preheat oven to 350 degrees. Cut waxed or parchment paper to fit bottom of three, 9 inch round cake pans. Grease pans well. Place waxed or parchment paper round in the bottom of each pan and grease paper. Set aside.

In a large mixing bowl, cream together granulated sugar and shortening. Measure and add mashed bananas, eggs and vanilla. Mix well.

In a small bowl combine flour, salt, baking powder and baking soda. Add to banana mixture alternately with the buttermilk in about 4 additions of each. Beat 3 more minutes on medium speed. Stir in pecans. Pour into prepared pans, dividing batter evenly.

Bake 30 minutes, or until cake springs bake when lightly touched. Remove from oven and let stand 5-10 minutes. Turn out onto wire racks to cool completely.

Prepare frosting by beating together 1 cup mashed firm ripe banana, butter and 2 cups powdered sugar. Add additional powdered sugar 1 cup at a time until a firm spreading consistency. Stir in chopped pecans.

Spread frosting on top of one cooled layer, top with second layer and frost top. Add third layer and frost top then sides. Keep cake refrigerated until serving time. Yield: 12-15 servings.

Share your favorite spring time recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA , email therecord@od

essaoffice.com or dropthem in the Welcome to My Kitchen mail tin in The Odessa Record office. April 1st is my target date for starting seeds indoors.