30+ Delicious Easter Family Lunch Recipes to Impress Your Guests

Easter is a time to gather with family and friends, celebrate the season, and enjoy a delicious meal together. Whether you’re hosting a grand feast or preparing a casual lunch, planning the perfect Easter meal can be both exciting and challenging.

From savory main dishes to vibrant sides and indulgent desserts, Easter lunch is all about creating a menu that pleases every palate.

To help you make your Easter celebration even more memorable, we’ve compiled a list of 30+ Easter family lunch recipes that are sure to impress your guests.

These recipes range from traditional favorites to modern twists, ensuring there’s something for everyone at your table. Let’s dive into these mouthwatering dishes that will make this Easter unforgettable!

30+ Delicious Easter Family Lunch Recipes to Impress Your Guests

This Easter, let your family enjoy a meal filled with delicious flavors, comforting classics, and fresh seasonal ingredients.

Whether you opt for a succulent roast, light and refreshing salads, or indulgent desserts, these 30+ Easter family lunch recipes are sure to make your holiday gathering a success.

The variety of options allows you to tailor your menu to suit your family’s tastes, dietary preferences, and traditions.

After all, Easter is about coming together, sharing great food, and creating lasting memories.

So, roll up your sleeves, get cooking, and enjoy every moment of this special day with loved ones around the table.

Roast Lamb with Garlic and Rosemary

A classic Easter dish, roast lamb with garlic and rosemary is the perfect centerpiece for a family lunch. The lamb is marinated with fragrant garlic, rosemary, olive oil, and seasoning, then roasted to tender perfection. The savory flavor of the lamb pairs wonderfully with a rich, herb-infused gravy or mint sauce, making it a memorable dish for any Easter gathering.

Ingredients:

• 1 boneless leg of lamb (about 4-5 lbs)
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 cup vegetable broth
• 1/2 cup red wine (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, combine minced garlic, chopped rosemary, olive oil, salt, pepper, and lemon juice to form a paste.
3. Rub the garlic-rosemary paste all over the leg of lamb. Allow it to marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
4. Place the lamb in a roasting pan. Pour the vegetable broth (and wine, if using) around the lamb.
5. Roast the lamb for 1.5 to 2 hours, depending on the size and preferred doneness. Use a meat thermometer to ensure it reaches 135°F for medium-rare, 145°F for medium, or 160°F for well-done.
6. Let the lamb rest for 10-15 minutes before slicing. Serve with the pan juices or your favorite sauce.

This roast lamb with garlic and rosemary is an iconic Easter dish that delivers a rich, comforting meal perfect for family lunches. The tender lamb, infused with aromatic garlic and rosemary, offers layers of flavor that your guests will adore. Paired with seasonal vegetables or roasted potatoes, this dish is sure to become a cherished tradition in your Easter celebrations. The leftover lamb can also be used for sandwiches or salads the next day, making it a versatile and family-friendly meal.

Honey Glazed Ham with Pineapple

This honey-glazed ham with pineapple is a deliciously sweet and savory dish that makes a stunning addition to your Easter family lunch. The ham is coated in a glossy honey glaze, enhanced by the tangy sweetness of pineapple, and then baked to golden perfection. It’s a crowd-pleasing dish that pairs well with mashed potatoes, green beans, or a fresh spring salad.

Ingredients:

• 1 pre-cooked ham (5-6 lbs)
• 1 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup pineapple juice
• 1 cup pineapple chunks (fresh or canned)
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Score the surface of the ham in a diamond pattern and place it in a roasting pan.
3. In a medium saucepan, combine honey, brown sugar, Dijon mustard, and pineapple juice. Heat over medium heat, stirring occasionally, until the sugar dissolves and the glaze thickens (about 5-7 minutes).
4. Pour the glaze over the ham, making sure it seeps into the scored cuts.
5. Bake the ham for about 1.5 to 2 hours, basting every 30 minutes with the remaining glaze. Add the pineapple chunks during the last 30 minutes of baking.
6. If the glaze needs thickening, mix 1 tablespoon of cornstarch with water and stir it into the pan juices.
7. Once the ham is heated through and the glaze is caramelized, remove it from the oven and let it rest for 10-15 minutes before slicing.

The honey-glazed ham with pineapple is a sweet and savory dish that adds a festive touch to your Easter spread. The caramelized glaze gives the ham a glossy, irresistible sheen, while the pineapple chunks offer a refreshing burst of sweetness. This dish is sure to be the star of your Easter lunch, satisfying both adults and children alike. The leftovers make excellent additions to sandwiches or salads, ensuring this dish is as practical as it is delicious.

Vegetarian Easter Quiche with Asparagus and Spinach

For a lighter and vegetarian-friendly option for your Easter lunch, this quiche with asparagus and spinach offers a delightful combination of fresh spring vegetables, eggs, and creamy cheese. The flaky pie crust holds together a rich filling that’s both satisfying and refreshing. This dish is perfect for brunch or as a savory side to complement your main course.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
3. Add the asparagus and spinach to the skillet, cooking for an additional 5 minutes until the vegetables are tender. Remove from heat and set aside to cool.
4. In a mixing bowl, whisk together eggs, heavy cream, cheddar cheese, Parmesan, salt, pepper, and nutmeg.
5. Spread the sautéed vegetables evenly over the pie crust, then pour the egg mixture over the vegetables.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
7. Let the quiche cool for 10 minutes before slicing and serving.

This asparagus and spinach quiche is a light yet flavorful dish that brings the fresh flavors of spring to your Easter table. The creamy, cheesy filling pairs wonderfully with the earthy vegetables, creating a balance that both vegetarians and meat-lovers will enjoy. It’s a versatile dish that can be served warm or at room temperature, making it perfect for a family lunch. The combination of fresh ingredients and rich textures ensures that this quiche will be a hit at your Easter gathering.

Baked Stuffed Chicken Breast with Spinach and Ricotta

Baked stuffed chicken breasts with spinach and ricotta is a delightful and elegant dish that brings both flavor and sophistication to your Easter lunch. The tender chicken breasts are filled with a creamy spinach and ricotta mixture, then baked to perfection, ensuring a juicy and flavorful result. This dish pairs well with roasted potatoes or a light salad, making it an ideal choice for a festive meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/2 cup chicken broth

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat and sauté garlic for 1-2 minutes until fragrant. Add spinach and cook until wilted, about 3 minutes. Remove from heat and allow to cool.
3. In a mixing bowl, combine ricotta cheese, mozzarella, cooked spinach, oregano, salt, and pepper. Stir until well combined.
4. Slice a pocket into each chicken breast, being careful not to cut all the way through. Stuff the pockets with the spinach and ricotta mixture, then secure with toothpicks.
5. Place the stuffed chicken breasts in a baking dish. Pour chicken broth into the dish and sprinkle with grated Parmesan cheese.
6. Bake for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving.

Baked stuffed chicken breast with spinach and ricotta is a crowd-pleasing dish that combines creamy, savory flavors with the lean protein of chicken. This recipe is easy to prepare yet feels luxurious, making it an ideal choice for Easter lunch. The spinach and ricotta stuffing adds richness, while the Parmesan on top gives it a delightful crisp finish. Paired with a light side, this dish will surely impress your guests and become a favorite in your Easter meal rotation.

Lemon and Herb Roasted Salmon

Lemon and herb roasted salmon is a simple, healthy, and flavorful dish that adds a fresh touch to your Easter table. The salmon is marinated with a zesty lemon mixture and seasoned with aromatic herbs, then roasted to perfection. This dish is not only easy to prepare but also provides a lighter alternative to heavier meats, making it a perfect choice for a springtime feast.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• Zest of 1 lemon
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, dill, parsley, garlic, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Spoon the lemon and herb mixture evenly over the fillets.
4. Roast the salmon in the preheated oven for 12-15 minutes, or until the salmon is opaque and easily flakes with a fork.
5. Serve the roasted salmon with lemon wedges on the side.

This lemon and herb roasted salmon is a bright and flavorful dish that perfectly complements the light and fresh nature of spring. The combination of lemon, garlic, and fresh herbs creates a refreshing flavor profile, while the salmon remains tender and flaky. It’s a quick and easy dish to prepare, making it perfect for an Easter lunch when you’re looking for something light but satisfying. Serve this dish with roasted vegetables or a crisp salad for a balanced and healthy meal.

Creamy Potato Salad with Mustard and Dill

Creamy potato salad with mustard and dill is a classic side dish that is always a hit at family gatherings, especially during Easter. The combination of tender boiled potatoes, tangy mustard, and fresh dill creates a perfect balance of flavors. This potato salad is creamy without being overly rich, making it the ideal accompaniment to your main courses.

Ingredients:

• 2 lbs baby potatoes, scrubbed
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar
• 1/4 cup fresh dill, chopped
• 2 hard-boiled eggs, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, cover the potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
2. While the potatoes are cooling, in a small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper.
3. Once the potatoes are cool enough to handle, cut them into bite-sized pieces and place them in a large mixing bowl.
4. Add the chopped hard-boiled eggs, fresh dill, and the prepared dressing to the potatoes. Toss gently to coat everything evenly.
5. Chill the potato salad in the refrigerator for at least 1 hour before serving, allowing the flavors to meld.

This creamy potato salad with mustard and dill is the perfect side dish to accompany any Easter feast. The creamy dressing, combined with the tanginess of mustard and the freshness of dill, gives the dish a delightful zing that enhances the flavor of the tender potatoes. It’s a versatile dish that pairs well with meats, seafood, or vegetarian options, and can be made ahead of time for added convenience. Whether you’re hosting a large family lunch or a small gathering, this potato salad is sure to be a crowd-pleaser.

Carrot and Pea Salad with Lemon Dressing

This vibrant carrot and pea salad with lemon dressing brings together fresh, crunchy vegetables for a light and refreshing side dish perfect for Easter. The sweetness of the peas complements the earthy flavor of the carrots, while the zesty lemon dressing ties everything together. It’s a colorful, healthy, and easy-to-make dish that adds brightness to your holiday table.

Ingredients:

• 3 large carrots, peeled and cut into thin rounds
• 1 cup fresh or frozen peas
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 1 teaspoon honey
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Bring a pot of salted water to a boil. Add the carrots and cook for 5-7 minutes, or until they are tender but still slightly crisp. Add the peas in the last 2 minutes of cooking. Drain and rinse under cold water to stop the cooking process.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, salt, and pepper to create the dressing.
3. Toss the cooled carrots and peas in the dressing until evenly coated.
4. Garnish with fresh parsley and serve chilled or at room temperature.

This carrot and pea salad with lemon dressing is a simple yet flavorful side dish that is perfect for an Easter family lunch. The light, zesty dressing enhances the natural sweetness of the vegetables, making it a great contrast to richer dishes like roast lamb or glazed ham. The fresh parsley adds a touch of color and freshness, making this salad as pleasing to the eye as it is to the palate. It’s a great option for anyone looking for a lighter, vegetable-centric dish that still delivers on taste.

Spinach and Mushroom Stuffed Portobello Mushrooms

Spinach and mushroom stuffed Portobello mushrooms offer a delicious vegetarian option for your Easter meal. The large, meaty mushrooms are filled with a savory mixture of spinach, garlic, and cheese, then baked to golden perfection. These stuffed mushrooms are satisfying and flavorful, making them a great side dish or a main course for those looking for a meatless alternative.

Ingredients:

• 4 large Portobello mushrooms, stems removed and gills scraped out
• 2 tablespoons olive oil
• 1 cup fresh spinach, chopped
• 1/2 cup cremini mushrooms, finely chopped
• 2 cloves garlic, minced
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant. Add chopped mushrooms and spinach, cooking for about 5 minutes, until the spinach is wilted and the mushrooms release their moisture. Season with salt, pepper, and thyme.
3. Remove from heat and stir in ricotta cheese and Parmesan cheese until the mixture is creamy and well combined.
4. Spoon the spinach and mushroom mixture into the cleaned Portobello mushroom caps, pressing lightly to pack the filling.
5. Place the stuffed mushrooms on a baking sheet and sprinkle with breadcrumbs, if desired.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden and bubbly.

Spinach and mushroom stuffed Portobello mushrooms are a flavorful, filling dish that can be served as a side or as a main course for vegetarians at your Easter lunch. The rich combination of spinach, garlic, and cheese creates a savory filling, while the Portobello mushrooms themselves provide a satisfying texture. Whether served alongside roasted meats or as a stand-alone option, these stuffed mushrooms are sure to be a hit, offering a lighter yet satisfying option for your Easter celebration.

Sweet Potato Casserole with Marshmallows and Pecans

Sweet potato casserole with marshmallows and pecans is a classic comfort food dish that adds sweetness and richness to your Easter table. The mashed sweet potatoes are seasoned with brown sugar, cinnamon, and butter, then topped with fluffy marshmallows and crunchy pecans. This dish is a perfect balance of textures and flavors, making it a beloved addition to any holiday meal.

Ingredients:

• 4 medium sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup mini marshmallows
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large pot, boil the cubed sweet potatoes until tender, about 15-20 minutes. Drain and mash the potatoes until smooth.
3. Add butter, brown sugar, cinnamon, nutmeg, vanilla extract, and milk to the mashed sweet potatoes. Stir until well combined and creamy. Season with salt and pepper to taste.
4. Transfer the mashed sweet potatoes to a greased baking dish and smooth the top with a spatula.
5. Top with mini marshmallows and chopped pecans.
6. Bake for 20-25 minutes, or until the marshmallows are golden brown and the casserole is heated through.

This sweet potato casserole with marshmallows and pecans is a beloved dish that brings a touch of sweetness to your Easter lunch. The creamy, spiced sweet potatoes contrast beautifully with the toasted marshmallows and crunchy pecans, creating a dish that’s both comforting and indulgent. Whether served alongside a savory roast or enjoyed as a stand-alone dish, this casserole is guaranteed to be a favorite at your Easter celebration. It’s a wonderful way to highlight the natural sweetness of sweet potatoes while adding a festive flair to your holiday meal.

Herb-Crusted Roast Lamb with Garlic and Rosemary

Herb-crusted roast lamb with garlic and rosemary is a classic Easter main course that never fails to impress. The lamb is seasoned with a fragrant blend of fresh herbs, garlic, and olive oil, then roasted to tender perfection. The result is a succulent and flavorful dish that brings out the natural richness of the lamb. This dish pairs wonderfully with roasted vegetables or a fresh salad for a complete Easter feast.

Ingredients:

• 1 (4-5 lbs) bone-in leg of lamb
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup red wine (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine garlic, rosemary, thyme, olive oil, Dijon mustard, salt, and pepper to create the herb crust mixture.
3. Rub the herb mixture all over the leg of lamb, making sure it is well-coated.
4. Place the lamb in a roasting pan and roast for 20 minutes to sear the outside.
5. Lower the oven temperature to 350°F (175°C) and continue roasting for 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. If desired, deglaze the roasting pan with red wine and pour the juices over the lamb before serving.

This herb-crusted roast lamb with garlic and rosemary is the epitome of a festive Easter meal. The combination of fresh herbs and garlic creates an aromatic crust that enhances the natural flavor of the lamb. The slow roasting ensures the meat remains tender and juicy. This dish is perfect for family gatherings, offering a flavorful centerpiece that will delight your guests and create lasting memories. Serve it with your favorite sides, such as mashed potatoes or roasted vegetables, for a complete, satisfying meal.

Asparagus and Parmesan Gratin

Asparagus and Parmesan gratin is a rich and creamy side dish that perfectly complements any Easter meal. The asparagus is lightly blanched, then smothered in a luscious cream sauce and topped with a generous amount of Parmesan cheese and breadcrumbs. Baked until golden and bubbling, this gratin provides a satisfying combination of creamy and crunchy textures, making it a standout side for your Easter lunch.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons unsalted butter
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately place the asparagus in a bowl of ice water to stop the cooking process.
3. In a medium saucepan, heat the heavy cream over medium heat. Stir in Parmesan cheese, garlic powder, salt, and pepper, and cook until the sauce thickens, about 5 minutes.
4. Arrange the blanched asparagus in a greased baking dish and pour the cream sauce over the asparagus.
5. In a small bowl, mix breadcrumbs with butter, then sprinkle over the asparagus.
6. Bake for 20-25 minutes, until the top is golden and the gratin is bubbling.
7. Garnish with fresh parsley before serving.

Asparagus and Parmesan gratin is a luxurious and flavorful side dish that makes a beautiful addition to your Easter table. The creamy sauce, combined with the crisp breadcrumbs and the nutty flavor of Parmesan, creates a perfect balance of textures. The asparagus retains its freshness, adding a vibrant green color and a slight bite to the dish. This gratin pairs perfectly with roasted meats like lamb or ham and is sure to be a favorite at your holiday meal, offering a satisfying yet elegant option for your guests.

Strawberry and Spinach Salad with Poppy Seed Dressing

Strawberry and spinach salad with poppy seed dressing is a fresh and vibrant dish that adds a sweet and tangy contrast to your Easter spread. The combination of juicy strawberries, tender spinach, and crunchy almonds, paired with a creamy, slightly sweet poppy seed dressing, makes this salad both refreshing and satisfying. It’s a great choice for a light starter or as a side dish to balance out heavier main courses.

Ingredients:

• 4 cups fresh spinach, washed and torn into pieces
• 1 cup fresh strawberries, hulled and sliced
• 1/4 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine spinach, strawberries, toasted almonds, and red onion.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to coat.
4. Serve immediately or refrigerate for up to 30 minutes before serving for a chilled salad.

This strawberry and spinach salad with poppy seed dressing is a deliciously fresh dish that will brighten up your Easter meal. The sweet strawberries and creamy dressing are balanced perfectly by the spinach and crunchy almonds, creating a well-rounded flavor profile. The poppy seed dressing adds a delightful tang that complements the natural sweetness of the fruit. This salad is not only a feast for the eyes but also for the palate, making it an excellent choice for a light, refreshing addition to your Easter lunch.

Baked Honey-Glazed Carrots with Fresh Thyme

Baked honey-glazed carrots with fresh thyme are a simple yet delicious side dish that brings out the natural sweetness of the carrots, enhanced by the rich, aromatic glaze. The combination of honey, butter, and fresh thyme creates a savory-sweet coating that caramelizes as it bakes, making the carrots tender and flavorful. This dish is an excellent complement to Easter mains like ham or roast lamb.

Ingredients:

• 1 lb baby carrots, peeled
• 2 tablespoons unsalted butter
• 3 tablespoons honey
• 1 tablespoon fresh thyme leaves, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, melt butter over medium heat. Add honey and chopped thyme, stirring until the mixture is smooth and slightly thickened. Season with salt and pepper to taste.
3. Toss the peeled carrots in olive oil and spread them out evenly on a baking sheet.
4. Pour the honey-thyme glaze over the carrots, making sure they are evenly coated.
5. Roast the carrots for 25-30 minutes, stirring halfway through, until the carrots are tender and lightly caramelized.
6. Serve warm, garnished with additional thyme if desired.

Baked honey-glazed carrots with fresh thyme are a flavorful and visually appealing side dish that adds a touch of elegance to your Easter table. The natural sweetness of the carrots is perfectly complemented by the honey glaze, while the thyme infuses the dish with a subtle herbal aroma. This dish is easy to prepare yet feels special, making it an ideal choice for your Easter meal. Whether served with lamb, chicken, or a vegetarian option, these carrots will be a hit with your guests.

Mediterranean Quinoa Salad

Mediterranean quinoa salad is a light, healthy, and flavorful side dish that combines protein-rich quinoa with fresh vegetables and Mediterranean-inspired ingredients. The combination of crunchy cucumbers, juicy tomatoes, olives, and feta cheese, dressed with a tangy lemon vinaigrette, creates a refreshing and satisfying salad. It’s perfect for a family lunch, offering a vibrant, colorful option alongside other heavier dishes.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a medium pot, combine quinoa and water (or vegetable broth). Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork. Let cool.
2. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, olives, feta, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the quinoa mixture and toss to combine. Serve chilled or at room temperature.

Mediterranean quinoa salad is a bright, healthy dish that adds both flavor and texture to your Easter meal. The quinoa provides a nutty base, while the fresh vegetables and briny olives add layers of taste. The feta cheese offers a creamy element, and the lemon vinaigrette gives the salad a tangy kick that ties everything together. This salad is not only a delicious addition to your lunch but also a great make-ahead option that can be served as a side or light main course.

Creamy Garlic Mashed Potatoes with Chives

Creamy garlic mashed potatoes with chives are the ultimate comfort food, making them a perfect side for any Easter gathering. The rich, velvety mashed potatoes are infused with roasted garlic, butter, and cream, creating a smooth texture and a savory depth of flavor. Fresh chives are sprinkled on top for a burst of color and a mild oniony kick, making this dish a crowd-pleaser.

Ingredients:

• 2 lbs russet potatoes, peeled and cut into chunks
• 4 cloves garlic, peeled
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 cup fresh chives, chopped
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the potatoes and garlic cloves and cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and garlic, then return them to the pot. Mash with a potato masher until smooth.
3. In a small saucepan, heat the butter, heavy cream, and milk over medium heat until the butter is melted and the mixture is warm.
4. Gradually add the warm butter mixture to the mashed potatoes, stirring until smooth and creamy. Season with salt and pepper to taste.
5. Stir in the chopped chives and serve warm.

Creamy garlic mashed potatoes with chives are the perfect side dish for your Easter meal, offering a rich, velvety texture with a delicious, savory flavor. The garlic infuses the mashed potatoes with depth, while the butter and cream create a luxurious, smooth consistency. The fresh chives add a touch of brightness and color, making this dish not only flavorful but visually appealing. These mashed potatoes are sure to be a favorite at your Easter table, pairing beautifully with roasted meats or vegetable dishes.

Note: More recipes are coming soon!