So it’s Easter Sunday and you’ve got no clue what to make? Here are two winning ideas.

Let’s celebrate spring today. Easter is here, and kids are hunting eggs, albeit differently this year.

It’s Resurrection Sunday for Christians, and Jews observe Passover through Thursday.

None of these celebrations will be “normal,” but they are still important to most people.

Easter or Resurrection Sunday has always been most significant to me. Yes, I am a Christian, and today proclaims my liberty even though we are quarantined.

In years past, my daughter hires a woman to place a hundred or so filled eggs in our yard for Lilly to have an Easter egg hunt first thing. This year the woman called saying they couldn’t do it because of the curfew times.

Coast cities usually have big Easter egg hunts; not so with “no-contact” orders.

My daughter bought a 100-plus-eggs for the front yard hunt for Lilly. One thing about Lilly being an only child is that she knows how to entertain herself. The Easter egg hunt goes on.

We will be watching church service on Zoom and eating a breakfast casserole, crepes or the cinnamon roll bunnies that I shared last week.

Lunch takes a different turn, too. Honey-baked ham is the order of the day, but I cooked a small ham last week. No one wants more ham. The same for pork roast. An easy chicken piccata that is only 180 calories per serving wins for Elyssa and I. Lilly will opt for chicken strips. A strawberry fruit salad is must along with pasta, deviled eggs and asparagus. This is an easy menu.

Dessert is Lilly’s favorite cream cheese pound cake from scratch. I baked it yesterday. I also thawed and flattened chicken breasts in advance and made the strawberry pretzel salad. Today there is not much busy work in the kitchen. We have time to enjoy hunting eggs and watching our church service.

No friends, no family, just the three of us.

Here are two ideas for Easter breakfast and lunch. These could be combined into an Easter brunch buffet if more than six live in your home.

Ham and asparagus crepes

Traditional crepes:

1/2 cup of all-purpose flour

Pinch of salt

1 large egg

1 1/4 cups milk

Mix the flour and salt in a large bowl. Make a well in the center of the flour mixture, add egg and half of the milk. With a whisk or wooden spoon, slowly stir the flour into the liquid mixture. While stirring, add more liquids until the consistency is that of cream.

When all liquid is added, beat or whisk to remove all lumps. Pour 1/4 cup of the batter into preheated pan. Cook both sides on low heat until lightly browned. Makes 6-8 crepes.

For the filling:

8 sliced cooked smoked ham

12-ounce can asparagus spears, drained

For the white sauce:

1 tablespoon butter

1 tablespoon flour

1 1/4 cups of milk

Salt and pepper

Parsley to garnish

Prepare the batter mixture and cook the crepes. To make the whist sauce, melt the butter stirring 2 minutes. Gradually stir in the milk. Cook the sauce over low heat, stirring constantly, until it comes to a boil and thickens. Season with salt and pepper.

Cut the asparagus into 1-inch pieces. Stir into the sauce. On each crepe place a slice of hand and spread the filling over the center, then roll up. Place in an oven proof dish and cover with a lid or foil. Bake in a preheated 425-degree oven at 425 degrees for 20-25 minutes. Serve with parsley garnish. – “T-Fal Perfect Crepes Recipe Book”

Easy skillet chicken piccata

1 tablespoon extra-virgin olive oil

4 boneless, skinless chicken breasts, pounded thin

Kosher salt

Freshly ground black pepper

2 tablespoons butter

3 cloves garlic minced

1/4 cup dry white wine

Juice of 1 lemon

2 tablespoons capers

1 lemon, sliced

Freshly chopped parsley for garnish

In a large ovenproof skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, about 6-8 minutes per side. Transfer to a plate. Discard half the chicken juice from skillet and reduce heat to low. To skillet, add butter, garlic, white wine, lemon juice and capers and bring to a simmer. Add lemon sliced and return chicken breasts to skillet. Let chicken simmer in sauce 5 minutes, then garnish with parsley before serving.

Nutritional data per serving: 180 calories; 14 grams protein; 1 gram carbohydrates; 0 grams fiber; 0 grams sugar; 12 grams fat; 5 grams saturated fat; 230 milligrams sodium. – www.delish.com/

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Gulfport, MS 39507.