Punxsutawney Phil did not lie this year when he predicted six more weeks of winter. But don't fret: we're about two-thirds of the way through those six weeks, so the promise of warmer weather is right around the corner!

March brings us two important food-centric holidays this year – the ever-popular St. Patrick's Day and an early Easter. Both holidays have many food traditions surrounding their celebrations, that I'll try to summarize a few.

Ah, St. Patty's Day!

Everyone sports their green clothing and hopefully finds time for a pint of Guinness. But what is the day all about, anyhow? According to the History Channel (http://www.history.com/), St. Patrick is the patron saint of Ireland – who after years of imprisonment working as a shepherd in Ireland and training in his homeland of Britain to become an ordained priest – returned to Ireland as a missionary with the goal of converting inhabitants to Christianity.

For centuries, the Irish have been celebrating St. Patrick's Day on March 17, his traditional feast day and reportedly his day of death in the mid-fifth century.

So, with the chill of winter still in the air, what better way to celebrate the holiday than with a warm lamb stew? With the addition of some Irish soda bread, you can make a one-pot meal out of this.

The recipe is great for large crowds or company, because while it's simmering away on the stovetop or in the oven, you can enjoy your guests. And be sure to raise your pint glasses to a lifetime of good health: "May your fire be as warm as the weather is cold."

Although our Pennsylvania groundhog friend predicted that March will come in like a lion, let's keep our fingers crossed that it goes out like a lamb, bringing longer, sunnier and warmer days. This leads us to Easter, recognized this year on March 23. The Christian holiday is a celebration of Christ's reawakening, and with the Vernal Equinox occurring just a few days earlier on March 20, this is also the time of year that plants and animals commence their new beginnings.

One of the greatest symbols of Easter and birth is the egg. Eggs are one of my favorite foods, primarily because they are extremely versatile and delicious in every form. But when it comes to Easter, the best way to prepare them is to boil them, and then, of course, dye them different colors. Trust me: this is fun even if you don't have kids! Red is the traditional color of Easter eggs, symbolizing the blood of Christ, but over the years many cultures have taken the decorating of eggs to whole new levels (can you say Fabergé?!).

But what to do with all those hard-boiled eggs? Devil them! And take some risks in your flavorings. Instead of the old stand-by of smashed yolks with a dash of mustard and mayo, get creative! Some of my favorites include smashing the yolks with a tablespoon or so of yummy salsa; blue cheese and crumbled bacon; sour cream and chopped chives with a dash of onion powder; roasted garlic and cream cheese; about a teaspoon of chipotle or other pepper sauce and chopped green onions; fresh or dried dill with smoked salmon; or sun-dried tomatoes and feta.

Make sure every ingredient is chopped finely. To assemble, use a pastry piping bag with or without a tip, or place the filing in a sandwich-size zip-top bag, seal, cut a small opening in one of the lower corners and squeeze the filling out through the hole and into the egg. (Note: Deviled eggs might seem passé, but creative flavors are showing up in the nicest of restaurants!)

While some of you might still be munching on leftover lamb stew come Easter, others will be planning another meal, one that is lighter in flavor. One of my favorite meals at Easter is ham – buy it spiral-sliced or follow the package directions to bake your own. You can always add flair to the ham by pinning orange slices on the exterior with cloves or spearing toothpicks through maraschino cherries and then through orange slices. (This is classic, but it still makes for a beautiful presentation and flavorful ham.)

A favorite side dish with ham, or really any other meat, is one that I recently created when my husband, John, challenged me to a night of "Iron Chef." One of my ingredients (along with a can of tomatoes and Spam – don't ask) was celery. I had some parsnips on hand, and made a wonderful puree. It worked well with the Spam (again, don't ask), so it's sure to be a hit with your Easter ham!

Don't forget to wear your green – and for goodness sake, don't dye any food green…unless it's an Easter egg – and enjoy the rest of what Old Man Winter has to offer. I'm raising my glass of Guinness to the promise of a bountiful spring!

Cold Weather Lamb Stew
Created by Alyson Browett
If you're a supporter of local business, purchase your lamb at the Home Farm Store in Middleburg or contact Elaine Boland at Fields of Athenry outside of Philomont (http://www.fieldsofathenryfarm.com/).

2 lbs. lamb stew meat (shoulder or leg), trimmed of fat and cut into 1-inch pieces
2-3 tablespoons olive oil
3 medium potatoes, cut into 1 1⁄2-inch cubes, or 1⁄2 lb. baby red potatoes, halved or quartered
3 medium carrots, peeled and cut into 1 1⁄2-inch pieces
1 medium onion, julienned
2 garlic cloves, peeled and each cut into 4 pieces
1⁄2 - 1 cup turnip, rutabaga, or parsnip (the latter two peeled), cut into 1-inch cubes, optional
2 cups chicken or vegetable stock
Salt & pepper
3 tablespoons cold whole or 2% milk
1 1⁄2 tablespoons flour
3 tablespoons chopped Italian parsley

If using a dutch oven that's going in the oven, preheat the oven to 350°. Season the lamb pieces with salt and pepper. On the stovetop in the bottom of a dutch oven or a skillet, heat 1 tablespoon of the oil and brown half of the lamb pieces. Remove to a plate and repeat with the remainder of the oil (if needed) and lamb. Set lamb aside. In the dutch oven or a stockpot, heat one tablespoon of oil (if using a stockpot) and pan-sear the turnip, rutabaga or parsnip, if using. Add the onion, garlic and carrots and stir. Add the lamb back into the pot and cover the vegetables and meat with the stock and water, if necessary. Bring the mixture to a boil, cover and reduce heat to low. Alternatively, cover the pot and place it in the oven, reducing the heat to 275°. Gently simmer the stew for approximately 3-4 hours. Remove the lid and add the potatoes. Cook for an additional 20-30 minutes until potatoes are tender.

Mix the flour and cold milk to form a smooth paste. Remove the pot from the heat and stir in the paste. Return the stew to the heat, and stir until thickened. Serve in bowls garnished with chopped parsley. Serves 4-6

Celery and Parsnip Puree
Created by Alyson Browett
This puree goes especially well with ham and fish. It's got a light and refreshing flavor. Make sure you use a potato ricer or food mill, or push the mixture through cheesecloth or a fine mesh strainer to remove the celery strings.

2 parsnips, peeled and chopped into 1⁄2 inch – 1 inch pieces
2 celery stalks, cut into 1⁄2 inch – 1 inch pieces
3 cloves garlic, peeled, ends removed
1 shallot, peeled, end removed
1 cup milk
1⁄4 cup parmesan cheese, optional (this will give the puree a different texture and taste)
Salt & pepper

Bring a pot of salted water to a boil on the stovetop. Add the parsnips, celery, garlic and shallot and boil until soft. If you have time, do each ingredient separately, due to different cooking times. Push the soft vegetables through a potato ricer, cheesecloth or fine mesh strainer. Add the smashed vegetables to a blender and add about 1⁄2 cup of milk; blend until smooth, adding more milk if necessary. Return the puree to a clean pot and season with salt and pepper. Add the cheese if using; stir until melted. Serve hot. Serves 2-4.