Easter is a time for celebration, reflection, and gathering with family and friends. It’s a time to indulge in delicious food and drinks, and create lasting memories. If you’re planning an Easter dinner, you may be wondering what dishes to serve that will impress your guests and make the occasion truly special.
In this list of 5 Easter dinner ideas, you’ll find a variety of recipes that will cater to different tastes and preferences. Whether you’re looking for traditional dishes or something a little more unique, there’s something here for everyone.
From classic roasted lamb to vegetarian-friendly options like stuffed portobello mushrooms, these recipes are sure to delight your guests and make your Easter dinner a success. You’ll find plenty of inspiration for sides, appetizers, and desserts too, so you can create a complete menu that will leave your guests satisfied and impressed.
With these Easter dinner ideas, you can spend less time stressing over what to cook and more time enjoying the holiday with your loved ones. So, grab your apron and get ready to impress with these delicious and memorable Easter dishes.
As you gather around the table with your loved ones on this Easter Sunday, the aroma of the Roasted Lamb with Herbs fills the room and ignites your senses. The tender meat is infused with a medley of savory herbs that have been carefully selected and lovingly prepared to create the perfect flavor profile.
As you take your first bite, the succulent lamb melts in your mouth, leaving a burst of flavor that is both comforting and sophisticated. The blend of rosemary, thyme, and garlic that coat the lamb adds a touch of earthy depth that perfectly balances the sweetness of the lamb.
The dish is a true reflection of the joy and celebration that Easter represents, and the care and attention that went into preparing it is evident in every bite. As you savor the delicious meal with your family and friends, you can’t help but feel grateful for the blessings of love, togetherness, and good food that this day has brought.
- 1 rack of lamb, frenched (about 1 1/2 to 2 lbs)
- Salt and pepper
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 4 cloves garlic, minced
- 1/2 cup breadcrumbs
- Preheat the oven to 400°F.
- Season the rack of lamb generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the lamb rack for 2-3 minutes on each side or until browned.
- In a small bowl, mix together the Dijon mustard, rosemary, thyme, and garlic.
- Spread the mustard mixture evenly over the lamb rack.
- Coat the lamb rack in breadcrumbs, pressing gently to adhere.
- Place the lamb rack in a baking dish and bake for 15-20 minutes or until a meat thermometer inserted into the thickest part of the meat reads 135°F for medium-rare or 145°F for medium.
- Let the lamb rack rest for 5 minutes before slicing and serving.
On this Easter Sunday, the centerpiece of your table is a beautifully glazed Honey Ham that brings warmth and comfort to your heart. The sweet aroma of the Honey Glazed Ham wafts through the air and beckons you to take a bite. The succulent meat is cooked to perfection, with a crispy golden crust that is brushed with a sweet and sticky honey glaze.
As you cut into the ham, the tender and juicy meat falls apart, releasing a burst of flavor that tantalizes your taste buds. The subtle sweetness of the honey glaze perfectly complements the saltiness of the ham, creating a harmonious balance that is both indulgent and satisfying.
As you gather with your loved ones to share in the joy and blessings of Easter, the Honey Glazed Ham is a reminder of the simple pleasures of life and the importance of coming together to share a meal. Each bite is a celebration of the love and warmth that permeate this special occasion.
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 2 tbsp Dijon mustard
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- In a medium saucepan, combine the honey, brown sugar, butter, Dijon mustard, cinnamon, nutmeg, and ground cloves.
- Cook over medium heat, stirring occasionally, until the butter is melted and the mixture is smooth.
- Reduce the heat to low and let the glaze simmer for 5-10 minutes or until thickened.
- Brush the glaze over the ham during the last 30 minutes of cooking.
- Continue baking the ham until the internal temperature reaches 140°F.
As the warmth of spring settles in, Easter Sunday is a perfect occasion to indulge in a delicious meal with family and friends. And what better way to celebrate than with a mouth-watering dish of grilled salmon with mango salsa?
As I take in the fresh aroma of the salmon on the grill, I can’t help but feel a sense of excitement for the flavors that await me. The smoky, charred exterior of the salmon perfectly complements the juicy, tender flesh within. And when paired with the tangy sweetness of the fresh mango salsa, the combination is simply divine.
This dish is not only a treat for the taste buds, but also for the eyes – the vibrant colors of the salmon and mango salsa make for a beautiful presentation on the table. It’s the perfect centerpiece for a festive Easter Sunday gathering, and I can’t wait to share it with my loved ones.
Ingredients for Grilled Lime Salmon:
- 4 (6 oz) skinless salmon fillets
- 3 Tbsp olive oil, plus more for grill
- 1 tsp lime zest
- 3 Tbsp fresh lime juice
- 3 cloves garlic, minced
- Salt and freshly ground black pepper
Ingredients for Avocado-Mango Salsa:
- 1 medium avocado, diced
- 1 small mango, peeled and diced
- 1/2 small red onion, diced
- 1 small jalapeño, seeded and minced
- 2 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
Ingredients for Coconut Rice:
- 1 cup canned coconut milk (not lite)
- 3/4 cup water
- 1 cup jasmine rice
- Preheat a grill over medium-high heat.
- For the salmon, whisk together olive oil, lime zest, lime juice, garlic, salt and pepper in a small bowl.
- Place salmon in a baking dish, then brush top with lime mixture.
- Let salmon marinate for 10 minutes.
- Meanwhile, for the salsa, in a medium bowl, toss together avocado, mango, red onion, jalapeño, lime juice and cilantro.
- For the rice, in a medium saucepan, bring coconut milk, water, rice, and salt to a full boil.
- Reduce heat to low, then cover and simmer until tender, about 18 – 20 minutes.
- Brush grill grates lightly with oil, then place salmon on grill.
- Grill until cooked through, about 3 – 4 minutes per side.
- Serve grilled salmon warm with avocado-mango salsa and coconut rice.
As Easter Sunday approaches, my taste buds yearn for something hearty and wholesome. This is where the Roasted Vegetable Medley comes in – a dish that is both satisfying and delicious. It is a harmonious blend of flavors and textures that will leave you wanting more.
The star of this dish is the roasted vegetables – sweet potatoes, carrots, onions, and brussels sprouts – all seasoned with herbs and spices that elevate their natural flavors. The sweet and earthy notes of the sweet potatoes complement the slightly bitter brussels sprouts, while the carrots add a pleasant crunch. The caramelized onions tie everything together, lending a deep, savory richness.
This Roasted Vegetable Medley is not only a feast for the palate but also a feast for the eyes, with its vibrant colors and textures. It is a dish that celebrates the bounty of the season and is perfect for sharing with loved ones. Whether as a side dish or a main course, it is sure to be a hit at your Easter Sunday table.
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb baby potatoes, halved
- 3 medium carrots, peeled and sliced into rounds
- 1 medium onion, sliced
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and black pepper, to taste
- Preheat the oven to 400°F.
- In a large mixing bowl, combine Brussels sprouts, baby potatoes, carrots, onion, olive oil, balsamic vinegar, garlic powder, thyme, salt, and black pepper.
- Toss everything together until well coated.
- Spread the vegetables out in a single layer on a baking sheet.
- Roast for 30-40 minutes, stirring occasionally, or until vegetables are tender and lightly browned.
- Serve roasted vegetables hot as a side dish.
When Easter Sunday approaches, my thoughts turn to spring and all of the new stuff that comes with it. What better way to ring in the new season than with a bowl of creamy asparagus soup? With a velvety texture and a bright, herbaceous taste, this soup strikes the perfect combination of comfort and elegance.
The highlight of this soup is, of course, asparagus, which is soft, delicate, and packed with nutrients. The asparagus is perfectly cooked and blended with milk and spices to create a lovely and velvety soup. Fresh herbs such as parsley and chives offer a burst of freshness, while a splash of lemon juice enhances the tastes and balances the creaminess.
Creamy asparagus soup is a wonderful starter or main course for your Easter Sunday feast, and is sure to impress your guests with its sophisticated flavors and vibrant color. It is a celebration of the season’s bounty and a perfect way to welcome the new beginnings that come with springtime.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 4 cups chicken broth or vegetable broth
- 2 pounds asparagus, woody ends removed and cut into 1-inch pieces
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley
- In a large saucepan, melt the butter and oil over medium heat.
- Add the onion and cook until softened, stirring occasionally.
- Add the garlic and cook for 1 minute.
- Stir in the flour and cook for 1 minute.
- Add the broth, asparagus, thyme, salt, and pepper; bring to a boil.
- Reduce the heat to low, cover, and simmer until the asparagus is tender, about 20 minutes.
- Remove from heat and let cool for 5 minutes.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and parsley.
- Return to the heat and cook until heated through, about 5 minutes.
- Serve hot.