30+ Easy Easter Dinner Main Dish Recipes for a Memorable Celebration

Easter is the perfect time to gather friends and family for a memorable meal, and the centerpiece of that meal is often the main dish.

Whether you’re planning a traditional feast or looking for something a little more unique, finding the right main course can set the tone for the entire holiday.

From tender roasts and succulent casseroles to flavorful vegetarian options, there are endless possibilities to make your Easter dinner a culinary celebration.

In this blog post, we’ve rounded up 30+ Easter dinner main dish recipes that will wow your guests and make your holiday meal unforgettable.

Get ready to impress with a variety of delicious and satisfying dishes that cater to all tastes and preferences!

30+ Easy Easter Dinner Main Dish Recipes for a Memorable Celebration

With these 30+ Easter dinner main dish recipes, you’re sure to find the perfect dish to serve at your holiday celebration.

Whether you prefer the rich flavors of a classic roast, the fresh taste of seasonal vegetables, or something creative and new, these recipes will inspire you to create a memorable and delicious Easter dinner.

Don’t forget to pair your main course with your favorite sides and desserts for a complete and satisfying feast.

Happy Easter cooking, and may your meal be as joyful as the occasion!

Herb-Crusted Lamb Roast with Mint Sauce

This Herb-Crusted Lamb Roast with Mint Sauce is a perfect centerpiece for any Easter dinner table. The lamb is coated in a fragrant blend of rosemary, thyme, garlic, and Dijon mustard, then roasted to a tender perfection. Paired with a tangy homemade mint sauce, this dish offers a delightful balance of savory and fresh flavors, making it a classic choice for a festive meal. The mint sauce complements the rich flavors of the lamb and adds a refreshing touch to the dish.

Ingredients:

• 1 (4 to 5 lb) bone-in lamb leg roast
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp Dijon mustard
• Salt and pepper to taste

For the Mint Sauce:

• 1 cup fresh mint leaves, finely chopped
• 2 tbsp white wine vinegar
• 1/4 cup sugar
• 1/2 cup water
• Pinch of salt

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine the olive oil, garlic, rosemary, thyme, Dijon mustard, salt, and pepper.
3. Rub the herb mixture evenly over the surface of the lamb roast.
4. Place the lamb on a roasting rack in a roasting pan and cook for about 1.5 to 2 hours, or until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
5. While the lamb roasts, prepare the mint sauce: In a small saucepan, combine the mint, vinegar, sugar, water, and a pinch of salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the sauce is slightly reduced (about 5-7 minutes). Remove from heat and set aside.
6. Once the lamb is done, remove it from the oven and let it rest for 10 minutes before carving.
7. Serve the lamb slices with the minted sauce on the side.

This Herb-Crusted Lamb Roast with Mint Sauce is not only a delicious and visually stunning main dish but also an incredibly flavorful way to celebrate Easter. The combination of aromatic herbs and the vibrant mint sauce creates a dish that is both comforting and refreshing, making it the ideal choice for a festive holiday dinner. Whether you’re serving it for a large family gathering or an intimate Easter meal, this roast will undoubtedly become a new tradition on your table.

Glazed Honey Baked Ham

A glazed honey baked ham is a quintessential Easter main dish that combines the perfect balance of sweetness and savory flavors. The ham is baked with a golden, sticky honey glaze and a touch of mustard, brown sugar, and spices, creating a crispy, caramelized exterior while keeping the meat moist and tender. It’s an easy-to-make recipe that requires minimal preparation and offers a stunning, delicious centerpiece that’s sure to impress guests.

Ingredients:

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup honey
• 1/2 cup Dijon mustard
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp black pepper

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Place the ham on a rack in a roasting pan. Score the surface of the ham in a diamond pattern, being careful not to cut too deep into the meat.
3. In a small saucepan, combine the honey, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, cloves, and pepper. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar has dissolved and the glaze is smooth.
4. Brush the glaze generously over the ham, making sure to coat the scored areas.
5. Roast the ham for 1.5 to 2 hours, basting with the glaze every 30 minutes, until the ham is golden brown and caramelized.
6. Once the ham reaches an internal temperature of 140°F, remove it from the oven and let it rest for 15 minutes before slicing.
7. Serve with additional glaze on the side.

This Glazed Honey Baked Ham is a show-stopping main dish that will become the star of your Easter dinner. The glaze caramelizes beautifully, creating a sticky, sweet crust that perfectly contrasts the savory flavors of the ham. The honey and mustard provide a delicious balance of sweetness and tang, making each bite irresistible. This dish is not only a crowd-pleaser but also a fantastic choice for feeding a group, as the leftovers can be used in sandwiches or salads.

Lemon and Garlic Roasted Chicken

Lemon and Garlic Roasted Chicken is a flavorful and simple dish that’s perfect for Easter. The chicken is seasoned with garlic, lemon, fresh herbs, and olive oil, then roasted until golden brown and juicy. The citrusy aroma and tender meat make this dish a perfect balance of bright flavors and comforting textures. It’s an easy-to-make recipe that’s full of vibrant taste, ideal for an Easter feast.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons (1 halved, 1 sliced)
• 6 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chicken dry with paper towels, then place it on a roasting rack in a roasting pan.
3. Season the chicken inside and out with salt, pepper, and minced garlic.
4. Stuff the cavity of the chicken with the halved lemon and a few sprigs of thyme and rosemary.
5. Drizzle the chicken with olive oil, and place the lemon slices around the chicken in the roasting pan. Sprinkle the remaining thyme and rosemary over the top.
6. Roast the chicken for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F and the skin is crispy and golden brown.
7. Let the chicken rest for 10 minutes before carving.
8. Serve with the roasted lemon slices and pan juices.

Lemon and Garlic Roasted Chicken is a fresh and vibrant dish that brings a delightful burst of citrus to your Easter table. The lemon infuses the chicken with a light, tangy flavor while the garlic and herbs create a savory depth. This recipe is wonderfully versatile and pairs well with various sides, from roasted vegetables to mashed potatoes. It’s simple to prepare yet bursting with flavor, making it a perfect main dish for any Easter celebration.

Stuffed Leg of Lamb with Spinach and Feta

The Stuffed Leg of Lamb with Spinach and Feta is a show-stopping Easter main dish that combines rich, tender lamb with a flavorful spinach and feta stuffing. The lamb is butterflied, filled with a mixture of sautéed spinach, garlic, and feta cheese, then rolled and tied to create a visually stunning and mouth-watering roast. This dish is both impressive and full of savory, herby flavors, perfect for an Easter gathering.

Ingredients:

• 1 (4-5 lb) boneless leg of lamb, butterflied
• 2 tbsp olive oil
• 2 cups fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp fresh lemon zest
• Salt and pepper to taste
• 1/2 cup white wine or chicken broth (for roasting)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the garlic and spinach, sautéing until the spinach is wilted and any excess moisture evaporates (about 4 minutes). Remove from heat and let cool slightly.
3. Stir in the crumbled feta, oregano, lemon zest, salt, and pepper into the spinach mixture.
4. Lay the butterflied lamb flat on a clean surface. Spread the spinach-feta mixture evenly across the lamb.
5. Carefully roll the lamb up into a log shape, then tie it with kitchen twine to secure the stuffing.
6. Place the stuffed lamb in a roasting pan and pour the white wine or chicken broth around the lamb.
7. Roast for about 1.5 to 2 hours, basting with the pan juices every 30 minutes, until the internal temperature reaches 135°F for medium-rare, or 145°F for medium.
8. Let the lamb rest for 10 minutes before slicing into rounds to serve.

This Stuffed Leg of Lamb with Spinach and Feta is an elegant and delicious way to elevate your Easter meal. The combination of tender lamb and the rich, savory spinach-feta stuffing makes each bite bursting with flavor. It’s an impressive yet easy-to-make main dish that will become a favorite centerpiece for your holiday meals. Whether you’re hosting a large group or a family dinner, this dish is sure to leave everyone asking for seconds.

Roasted Salmon with Dill and Lemon

Roasted Salmon with Dill and Lemon is a light, healthy, and flavorful main dish that’s perfect for Easter. The salmon is seasoned simply with fresh dill, lemon slices, and olive oil, then roasted until tender and flaky. This dish is refreshing and aromatic, offering a zesty contrast to the richness of the fish. It’s an ideal choice for those who prefer seafood or are looking for a lighter alternative to traditional Easter meats.

Ingredients:

• 4 (6 oz) salmon fillets, skin on
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 lemon, sliced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or aluminum foil, skin-side down.
3. Drizzle olive oil over the fillets and season with salt and pepper.
4. Sprinkle the chopped dill over the fish and arrange the lemon slices on top of each fillet.
5. Roast the salmon for 12-15 minutes, depending on the thickness of the fillets, or until the fish flakes easily with a fork.
6. Serve the salmon with additional fresh dill and lemon wedges on the side.

Roasted Salmon with Dill and Lemon is a refreshing and elegant option for your Easter feast. The delicate flavors of the salmon paired with the bright notes of dill and lemon make this dish both simple and sophisticated. It’s not only a healthy choice but also a light and flavorful way to enjoy Easter dinner. This dish pairs beautifully with a variety of sides, from roasted potatoes to a light salad, and will certainly be a crowd-pleaser for anyone seeking a seafood alternative to the usual holiday fare.

Easter Brisket with Sweet and Spicy BBQ Glaze

For a hearty and satisfying Easter main dish, look no further than this Easter Brisket with Sweet and Spicy BBQ Glaze. The brisket is slow-cooked to perfection, tender and juicy, with a flavorful BBQ glaze that offers a perfect balance of sweetness and heat. This dish is perfect for those who love bold flavors and want something a little different for their Easter dinner. Paired with classic sides, this brisket will steal the show.

Ingredients:

• 1 (5-6 lb) beef brisket
• 1 tbsp olive oil
• Salt and pepper to taste

For the BBQ Glaze:

• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to heat preference)

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Heat the olive oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then sear it on all sides until browned (about 5 minutes per side).
3. Transfer the brisket to a roasting pan and set aside.
4. In a small saucepan, combine all the BBQ glaze ingredients. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves and the sauce thickens (about 5-7 minutes).
5. Brush half of the glaze over the brisket, covering it completely.
6. Cover the roasting pan with foil and bake for 3 to 4 hours, or until the brisket is tender and easy to shred.
7. After cooking, remove the foil and brush the remaining glaze over the brisket. Return it to the oven for an additional 30 minutes to caramelize the glaze.
8. Let the brisket rest for 15 minutes before slicing against the grain and serving with extra sauce.

This Easter Brisket with Sweet and Spicy BBQ Glaze is a flavorful and impressive dish that will satisfy your guests with its tender texture and bold flavors. The combination of the smoky BBQ glaze with the richness of the brisket creates an unforgettable meal. This dish pairs wonderfully with classic sides such as mashed potatoes, coleslaw, or roasted vegetables, making it a perfect choice for a hearty and festive Easter dinner. It’s ideal for feeding a crowd, and leftovers are just as delicious the next day.

Honey Glazed Ham with Pineapple

The Honey Glazed Ham with Pineapple is a classic Easter dish that combines the rich, savory flavor of ham with a sweet and tangy glaze. The ham is roasted until perfectly tender, and the glaze—made from honey, brown sugar, and pineapple—adds a delicious caramelized finish. The pineapple rings give the dish a touch of tropical sweetness and create a beautiful presentation. This recipe is an easy way to create a flavorful centerpiece for your Easter dinner.

Ingredients:

• 1 (8-10 lb) bone-in ham
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1 can (20 oz) pineapple rings, drained (reserve juice)
• Whole cloves (optional)

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Place the ham in a roasting pan, fat side up. Score the surface of the ham in a diamond pattern and insert whole cloves into the intersections (optional).
3. In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and 1/4 cup of the reserved pineapple juice. Bring to a simmer over medium heat, stirring until the sugar dissolves and the glaze thickens (about 5 minutes).
4. Brush the ham with the glaze, making sure to coat it thoroughly. Place the pineapple rings on top of the ham and secure them with toothpicks.
5. Roast the ham for 1.5 to 2 hours, basting every 30 minutes with more glaze, until the ham reaches an internal temperature of 140°F (60°C).
6. Once done, let the ham rest for 15 minutes before slicing and serving with the glazed pineapple rings.

Honey Glazed Ham with Pineapple is a quintessential Easter dish that balances savory, sweet, and tangy flavors in every bite. The caramelized glaze paired with the juicy pineapple creates a mouthwatering contrast with the tender ham. This dish is easy to prepare, making it ideal for a busy holiday, and it pairs beautifully with sides like roasted vegetables, mashed potatoes, or a fresh green salad. Your guests will love the combination of flavors, and this ham will become a go-to recipe for future celebrations.

Roasted Chicken with Lemon and Rosemary

Roasted Chicken with Lemon and Rosemary is a light and aromatic dish that makes a perfect Easter main course. The chicken is seasoned with fresh rosemary, garlic, and lemon, which infuses the meat with incredible flavor. Roasting the chicken results in crispy skin and juicy, tender meat. This simple yet elegant dish is a crowd-pleaser, offering a balance of fresh herb flavors with a bright citrus twist.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 2 lemons, quartered
• 6 sprigs fresh rosemary
• 4 cloves garlic, smashed
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels, then rub it with olive oil and season generously with salt and pepper.
3. Stuff the chicken cavity with the lemon quarters, garlic, and fresh rosemary sprigs.
4. Tie the legs of the chicken together with kitchen twine and tuck the wing tips under the bird.
5. Place the chicken on a roasting rack in a baking dish or roasting pan.
6. Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
7. Remove the chicken from the oven and let it rest for 10 minutes before carving and serving with additional lemon wedges and rosemary sprigs.

Roasted Chicken with Lemon and Rosemary is a simple yet flavorful dish that brings elegance to your Easter meal. The fresh herbs and citrus infuse the chicken with bright, aromatic flavors, while the roasting process ensures the meat remains juicy and tender. This recipe is perfect for a smaller Easter gathering or as a lighter alternative to lamb or ham. Pair it with roasted potatoes, a fresh green salad, or seasonal vegetables for a balanced and delicious meal that will leave everyone satisfied.

Slow Cooker Beef Tenderloin Roast

If you want an effortless yet impressive Easter main dish, the Slow Cooker Beef Tenderloin Roast is the perfect choice. This recipe allows you to cook a tender, juicy beef roast without having to hover over the stove. The beef is seasoned with a rich blend of herbs and spices, then slow-cooked in the crockpot until it’s fall-apart tender. The result is a flavorful roast that requires minimal effort while delivering a melt-in-your-mouth texture.

Ingredients:

• 3-4 lb beef tenderloin roast
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth
• 1/4 cup red wine (optional)
• 1 tbsp butter

Instructions:

1. Season the beef tenderloin roast with salt, pepper, minced garlic, thyme, and rosemary.
2. Heat olive oil in a skillet over medium-high heat. Sear the beef roast on all sides until browned (about 3-4 minutes per side).
3. Transfer the beef roast to the slow cooker. Add beef broth and red wine (if using), and place a small pat of butter on top of the roast.
4. Cover and cook on low for 4-5 hours, or until the beef reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
5. Once cooked, remove the beef from the slow cooker and let it rest for 10 minutes before slicing.
6. Serve the beef with the pan juices from the slow cooker, spooning over the top.

The Slow Cooker Beef Tenderloin Roast offers an elegant solution for an effortless yet flavorful Easter meal. The slow cooking process ensures that the beef is incredibly tender and juicy, while the herbs and garlic infuse it with rich, savory flavors. This is a fantastic dish for those who want to spend more time with family and guests rather than in the kitchen. Pair it with roasted vegetables, mashed potatoes, or a creamy horseradish sauce to complete this luxurious meal. Your Easter dinner will feel both special and stress-free with this recipe.

Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb is a sophisticated yet easy-to-make Easter main dish that impresses with its vibrant flavors and elegant presentation. The lamb is seasoned with a fragrant mixture of fresh herbs, garlic, and mustard, then roasted to perfection. The result is a juicy, tender roast with a golden, crispy crust that makes a beautiful centerpiece for your holiday table. This dish pairs wonderfully with a variety of sides and elevates any Easter feast.

Ingredients:

• 1 rack of lamb (8 ribs, about 1.5-2 lbs)
• 2 tbsp Dijon mustard
• 1 cup fresh breadcrumbs
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Preheat the oven to 450°F (230°C).
2. Trim excess fat from the rack of lamb and season it generously with salt and pepper.
3. Rub Dijon mustard over the lamb to create a thin coat on the meat.
4. In a bowl, mix breadcrumbs, rosemary, thyme, garlic, and a pinch of salt and pepper. Press the breadcrumb mixture onto the lamb, coating it evenly.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the rack of lamb for 2-3 minutes on each side, until browned.
6. Transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes for medium-rare, or until the internal temperature reaches 125°F (52°C). For medium, cook for 20-25 minutes, or until the internal temperature reaches 135°F (57°C).
7. Remove from the oven and let the lamb rest for 10 minutes before slicing between the ribs to serve.

Herb-Crusted Rack of Lamb is a flavorful, show-stopping dish perfect for Easter dinner. The crust of fresh herbs, garlic, and mustard adds complexity and depth, complementing the rich, tender lamb. This recipe requires minimal preparation, allowing you to enjoy the elegance of lamb without the complexity. Serve this dish with roasted potatoes, sautéed greens, or a minty yogurt sauce for an unforgettable meal that will make your Easter celebration even more memorable.

Baked Salmon with Lemon and Dill

Baked Salmon with Lemon and Dill is a light, fresh, and healthy option for Easter dinner. The combination of citrus and dill enhances the delicate flavor of the salmon, while baking the fish ensures it stays moist and tender. This dish is quick to prepare, making it a great choice for those looking to keep the focus on fresh, seasonal flavors without spending too much time in the kitchen. Pair it with your favorite seasonal sides for a well-rounded and nutritious Easter meal.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup white wine or vegetable broth (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the fillets and season with salt and pepper.
4. Lay lemon slices over the salmon and sprinkle with fresh dill.
5. If desired, pour white wine or vegetable broth around the salmon for extra moisture.
6. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork and is cooked through.
7. Remove from the oven and serve with additional fresh dill and lemon wedges.

Baked Salmon with Lemon and Dill is a light, flavorful dish that makes an excellent choice for Easter, especially for those who prefer seafood or a lighter main course. The lemon and dill bring out the natural flavors of the fish, while baking ensures a perfectly tender result every time. This recipe is incredibly easy to prepare, allowing you to focus on other elements of your Easter dinner. Pair it with roasted vegetables, a green salad, or a simple rice pilaf to create a balanced, delicious meal.

Sweet Glazed Carrot and Pecan-Stuffed Chicken Breast

Sweet Glazed Carrot and Pecan-Stuffed Chicken Breast is a hearty and unique main dish perfect for Easter dinner. The chicken breasts are stuffed with a savory-sweet mixture of caramelized carrots, pecans, and herbs, offering a delightful contrast in textures and flavors. The chicken is then glazed with a rich, slightly tangy sauce that adds depth and complexity to the dish. It’s an elegant choice for those seeking a creative take on traditional Easter poultry dishes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large carrots, grated
• 1/2 cup pecans, chopped
• 1/4 cup cream cheese, softened
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/2 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add grated carrots and cook for 4-5 minutes, until softened. Stir in the chopped pecans and cinnamon, and cook for another 2-3 minutes.
3. Remove from heat and stir in the cream cheese, honey, and Dijon mustard. Season with salt and pepper. Let the mixture cool slightly.
4. Using a sharp knife, create a pocket in each chicken breast by cutting horizontally through the thickest part of the breast.
5. Stuff the chicken breasts with the carrot and pecan mixture, securing the opening with toothpicks or kitchen twine.
6. Place the stuffed chicken breasts in a baking dish. Drizzle with additional honey and a pinch of salt.
7. Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (75°C).
8. Remove from the oven, garnish with fresh parsley, and serve.

Sweet Glazed Carrot and Pecan-Stuffed Chicken Breast offers a wonderful balance of savory and sweet flavors, making it an exciting and crowd-pleasing option for Easter dinner. The stuffed chicken is both tender and flavorful, while the glaze adds a rich, slightly sweet finish that enhances the dish. This recipe can be easily adapted with different nuts or spices, allowing you to personalize it to suit your preferences. Serve it with roasted potatoes, sautéed greens, or a light salad for a delicious and festive Easter meal.

Slow-Roasted Pork Shoulder with Apple Cider Glaze

Slow-Roasted Pork Shoulder with Apple Cider Glaze is a savory, tender, and flavorful dish that makes an excellent choice for Easter dinner. The pork shoulder is seasoned with a perfect blend of spices, then slow-roasted until it’s melt-in-your-mouth tender. The apple cider glaze, with its sweet and tangy notes, adds an irresistible finish. This recipe requires minimal hands-on time, making it ideal for a busy holiday meal while delivering maximum flavor and tenderness.

Ingredients:

• 4-5 lbs pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 1 1/2 cups apple cider
• 1/4 cup apple cider vinegar
• 1/4 cup Dijon mustard
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Rub the pork shoulder with olive oil, then season generously with brown sugar, paprika, cumin, garlic powder, onion powder, salt, and pepper.
3. Place the pork shoulder on a rack in a roasting pan and roast for 3-4 hours, or until the meat is fork-tender and easily pulls apart.
4. While the pork roasts, make the apple cider glaze: In a saucepan, combine apple cider, apple cider vinegar, Dijon mustard, and thyme. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the sauce thickens.
5. About 20 minutes before the pork is done, brush the apple cider glaze generously over the roast.
6. Remove the pork from the oven and let it rest for 10-15 minutes before slicing or pulling apart to serve.

Slow-Roasted Pork Shoulder with Apple Cider Glaze is a show-stopping, flavorful dish that’s both hearty and easy to prepare. The long roasting time results in an incredibly tender roast, while the apple cider glaze adds a delightful sweetness and tang that complements the pork perfectly. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh spring salad. It’s a perfect main course for an Easter dinner that will leave everyone coming back for seconds.

Roasted Vegetable and Quinoa Stuffed Bell Peppers

Roasted Vegetable and Quinoa Stuffed Bell Peppers are a colorful, healthy, and vibrant Easter main dish. These stuffed peppers are filled with a mixture of roasted vegetables, quinoa, and savory spices, creating a satisfying and nutritious meal. The peppers are baked until tender, and the filling absorbs all the wonderful flavors. This dish is perfect for vegetarians or anyone looking for a lighter, but still flavorful, option for Easter dinner.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 cup quinoa, cooked
• 1 zucchini, diced
• 1 red onion, diced
• 1 cup cherry tomatoes, halved
• 1 cup corn kernels (fresh or frozen)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheese (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the zucchini, onion, and tomatoes. Sauté for 5-7 minutes, until softened.
4. Stir in the cooked quinoa, corn, cumin, paprika, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Remove the skillet from heat and stir in the chopped cilantro.
6. Stuff the bell peppers with the quinoa and vegetable mixture, packing them tightly. Place the stuffed peppers in a baking dish.
7. If desired, sprinkle shredded cheese over the top of each stuffed pepper.
8. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender. For a golden cheese topping, uncover the peppers during the last 10 minutes of baking.
9. Serve warm, garnished with additional cilantro if desired.

Roasted Vegetable and Quinoa Stuffed Bell Peppers are a nutritious, hearty, and visually stunning choice for an Easter main dish. The combination of quinoa and roasted vegetables creates a filling, satisfying meal that is full of flavor, while the bell peppers add a burst of color and freshness. This dish is both vegetarian and gluten-free, making it a versatile option for any dietary preferences. Pair it with a light salad or a side of roasted potatoes for a balanced and vibrant Easter dinner.

Braised Beef Brisket with Red Wine and Herbs

Braised Beef Brisket with Red Wine and Herbs is a flavorful, tender, and aromatic main dish that’s perfect for Easter. The beef brisket is slowly braised in a rich broth made with red wine, herbs, and vegetables, allowing the meat to become incredibly tender and infused with deep, complex flavors. This dish is ideal for family gatherings, as it can be made in advance and reheated, making it both convenient and impressive for an Easter celebration.

Ingredients:

• 4-5 lbs beef brisket
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine (such as Cabernet Sauvignon)
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme, chopped
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season the brisket with salt and pepper, then sear it on all sides until browned, about 3-4 minutes per side. Remove the brisket and set aside.
3. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are softened.
4. Stir in the tomato paste and cook for 1 minute. Add red wine and scrape the bottom of the pot to release any browned bits.
5. Return the brisket to the pot and add beef broth, thyme, and bay leaf. Bring to a simmer.
6. Cover the pot with a lid and transfer it to the oven. Braise for 3-4 hours, or until the brisket is fork-tender.
7. Remove the brisket from the pot and let it rest for 10-15 minutes before slicing against the grain. Serve with the braising liquid and vegetables.

Braised Beef Brisket with Red Wine and Herbs is a comforting and robust main dish perfect for Easter dinner. The slow braising process ensures that the meat is incredibly tender and full of flavor, while the rich red wine sauce adds depth and complexity to each bite. This dish pairs beautifully with mashed potatoes, roasted vegetables, or a fresh green salad. Its make-ahead convenience makes it ideal for a stress-free Easter feast, allowing you to enjoy the day without worrying about last-minute preparations.

Note: More recipes are coming soon!