Staying In: Festive Recipes for Easter & Passover Meals

In these difficult times, it's important to find activities and tasks to do that will keep you feeling productive and centered. We can't think of a more enriching and nurturing task than cooking a delicious meal, which is why we asked our partner The Culinistas to share some of their best recipes with us that you can make using pantry staples. 

This week, we're sharing two recipes that are perfect for the upcoming holidays Easter and Passover – Mediterranean Whitefish Salad, and Roasted Lamb with Mint Yogurt Sauce. We think you'll agree that now more than ever, it's important to enjoy a festive meal.

Keep checking in every week for another recipe. And as always, make sure you wash your hands before you eat!

Mediterranean Whitefish Salad
Serves 4-6 | Prep time: 15 minutes | Cook time: 40 minutes

pho recipe



∙ 1 garlic head, sliced in half lengthwise
∙ ¼ cup plus 2 TB olive oil, divided
∙ 8 thyme sprigs
∙ 8 ounces smoked trout, skin removed, broken apart in small chunks
∙ 2 celery ribs, chopped, leaves reserved for garnish
∙ 1 lemon, zested, peel julienned & juiced
∙ ½ tsp onion powder
∙ ¼ tsp cayenne
∙ Rye & seeded crackers, for serving
∙ Crudités, for serving



1. Preheat oven to 400ºF.

2. Place garlic head on foil; drizzle with 2 TB oil & season with salt & pepper. Enclose garlic with foil and roast until tender, 40 to 60 minutes. Cool slightly, squeeze out roasted garlic & mash.

3. In a small saucepan over medium heat, add remaining ¼ cup oil. Add thyme & fry until oil stops bubbling, 4 to 6 minutes. Strain and reserve both oil and fried thyme. Lay the fried thyme on a paper towel-lined plate and season with salt.

4. In a large bowl, mix roasted garlic, trout, celery, lemon zest and juice, onion powder and cayenne. Lightly mash the mixture with the back of a spoon or fork. Season with thyme oil, salt and pepper to taste.

5. Transfer the whitefish salad to a serving bowl and garnish with fried thyme, celery leaves, julienned lemon peel & thyme oil; serve with crackers and crudités.


Lamb Chops with Herbed Yogurt Sauce
Serves 4-6 | Prep time: 15 minutes | Cook time: 40 minutes

pho recipe



∙ 1 rack of lamb (6 to 8 ribs), frenched
∙ 1 cup plain Greek yogurt
∙ 1 TB mint, roughly chopped, plus more for platter
∙ 1 TB parsley, roughly chopped, plus more for platter
∙ 1 clove garlic, minced
∙ ½ tsp onion powder
∙ ¼ cup olive oil, divided
∙ 1 TB ground cumin, toasted
∙ Salt & freshly ground pepper, to taste



1. Preheat oven to 450ºF.

2. Rest the lamb uncovered on the counter for 30 minutes.

3. Make yogurt sauce: In a small bowl, mix yogurt, mint, parsley, garlic, onion powder, 2 TB oil and 2 TB cold water. Season with salt and pepper.

4. Rub the lamb with the remaining 2 TB oil & season generously with cumin, salt and pepper on all sides.

5. Heat a large, oven-safe frying pan over high heat until smoking. Sear the lamb until it is golden brown on all sides, 5 to 7 minutes. Transfer the pan to the oven & roast until a thermometer inserted in the thickest part of the meat registers 120ºF, 20 to 30 minutes. Let the rack rest for 5 to 10 minutes, then slice.

6. Lay mint and parsley around the outer edge of a large platter and shingle lamb chops on top starting from the middle working your way out; serve with yogurt sauce on the side.


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