30+ Delicious Easter Friday Dinner Recipes for a Meaningful Meal

Easter Friday, also known as Good Friday, is a day that holds special significance for many people around the world. It’s a time for reflection, solemnity, and, for some, a day of fasting or enjoying lighter meals.

Whether you’re looking for meatless dishes or just want to serve something special for the family, Easter Friday dinner is an opportunity to get creative in the kitchen.

If you’re searching for ideas that combine both tradition and freshness, you’re in the right place.

In this blog article, we’ve gathered over 30 delicious Easter Friday dinner recipes that range from light seafood options to hearty vegetable dishes, all designed to bring flavor and warmth to your Good Friday table.

These recipes are not only easy to prepare but also full of vibrant flavors and nutritious ingredients.

Whether you’re planning a family feast or a quiet dinner for two, there’s something in here for everyone.

30+ Delicious Easter Friday Dinner Recipes for a Meaningful Meal

From grilled seafood and hearty vegetable dishes to light salads and rich sides, Easter Friday dinner doesn’t have to be complicated to be extraordinary.

These 30+ Easter Friday dinner recipes offer a range of flavors and ingredients that will leave you satisfied without overwhelming your menu.

Perfect for reflecting on the significance of the day, these meals highlight seasonal vegetables, fresh fish, and simple yet vibrant flavors.

So, gather your loved ones and enjoy a delicious and meaningful meal this Easter Friday with these fantastic recipes.

Herb-Crusted Salmon with Lemon Butter Sauce

This Herb-Crusted Salmon with Lemon Butter Sauce is a flavorful and healthy choice for Good Friday dinner. The salmon is coated with a fresh blend of herbs and spices, baked to perfection, and then topped with a rich and tangy lemon butter sauce. The combination of the salmon’s natural richness and the zesty sauce creates a satisfying dish that will impress your guests. It’s a perfect dish for those looking for a lighter, yet indulgent meal during the Lenten season.

Ingredients:

• 4 salmon fillets
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 lemon (for juice and zest)
• 4 tbsp unsalted butter
• 1 tbsp capers (optional)
• 1 tbsp fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the salmon fillets, then season them with salt, pepper, garlic, parsley, dill, and thyme.
4. Zest the lemon and sprinkle the zest over the salmon.
5. Bake for 15-18 minutes, or until the salmon is fully cooked and flakes easily with a fork.
6. While the salmon bakes, melt the butter in a small saucepan over medium heat.
7. Once melted, add the lemon juice and capers (if using). Stir until combined and heated through.
8. Once the salmon is done, remove it from the oven and drizzle the lemon butter sauce over the top.
9. Garnish with fresh parsley and serve immediately.

Herb-Crusted Salmon with Lemon Butter Sauce is an ideal dish for Good Friday dinners, offering a healthy yet indulgent option that perfectly balances freshness and richness. The lemon butter sauce adds a burst of brightness that complements the savory herbs on the salmon, making this dish both vibrant and satisfying. It’s quick to prepare and sure to be a crowd-pleaser, perfect for a special occasion like Easter Friday.

Baked Cod with Garlic and Herb Crust

This Baked Cod with Garlic and Herb Crust is a simple yet elegant dish that’s perfect for Good Friday. The cod is topped with a delicious crust made from garlic, breadcrumbs, and fresh herbs, then baked to golden perfection. The mild, flaky fish is enhanced by the savory crust, making it a standout dish for those looking for a lighter seafood option that’s still full of flavor. It’s easy to make and perfect for feeding a crowd.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1 cup panko breadcrumbs
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh lemon juice
• 3 tbsp melted butter
• Salt and pepper to taste
• 1 tbsp olive oil
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the panko breadcrumbs, garlic, parsley, thyme, melted butter, lemon juice, salt, and pepper.
3. Place the cod fillets on the prepared baking sheet and drizzle with olive oil.
4. Generously top each fillet with the breadcrumb mixture, pressing lightly to ensure it adheres.
5. Bake the cod for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
6. Serve the baked cod with lemon wedges on the side.

Baked Cod with Garlic and Herb Crust is an elegant and light dish that’s perfect for Good Friday dinners. The crispy, golden breadcrumb crust adds a satisfying texture to the tender cod, while the fresh herbs and garlic provide a burst of flavor. This dish is incredibly easy to prepare, making it ideal for a busy holiday meal. It pairs wonderfully with a light salad or roasted vegetables, offering a wholesome and satisfying meal that will please everyone at the table.

Vegetarian Stuffed Bell Peppers

Vegetarian Stuffed Bell Peppers are a colorful, nutritious, and filling option for a Good Friday dinner. These bell peppers are stuffed with a flavorful mixture of quinoa, black beans, corn, tomatoes, and spices, then baked until tender. Topped with a little cheese, they are both hearty and healthy, making them a great choice for those observing Lent or anyone looking to enjoy a wholesome meal. This dish is easy to prepare and can be made ahead of time for a stress-free dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your 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 bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, packing it in tightly.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil.
6. Cover the dish with foil and bake for 25 minutes.
7. Remove the foil, sprinkle the cheese on top of each pepper, and bake for an additional 10 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

Vegetarian Stuffed Bell Peppers are a vibrant and flavorful dish that makes a satisfying meal for Good Friday. Packed with plant-based ingredients like quinoa, black beans, and corn, this dish offers a rich, fulfilling combination of flavors and textures. The cheesy topping adds just the right amount of indulgence without compromising the meal’s lightness. This dish is not only perfect for vegetarians but also a great option for anyone looking to enjoy a wholesome and delicious dinner during Lent or any time of the year.

Lemon and Herb Grilled Shrimp Skewers

Lemon and Herb Grilled Shrimp Skewers are a refreshing and light option for Good Friday dinner. Marinated in a zesty mixture of lemon, garlic, and fresh herbs, these shrimp are threaded onto skewers and grilled to perfection. The result is a dish that’s full of fresh flavors and vibrant textures, ideal for a special holiday meal. This quick and easy recipe offers a beautiful presentation and is sure to be a hit at your Easter Friday dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp lemon zest
• Salt and pepper to taste
• Wooden or metal skewers

Instructions:

1. Preheat the grill to medium-high heat.
2. In a bowl, whisk together olive oil, lemon juice, garlic, parsley, basil, lemon zest, salt, and pepper.
3. Add the shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for 15-30 minutes in the fridge.
4. Thread the marinated shrimp onto skewers.
5. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are opaque and cooked through.
6. Serve the shrimp skewers with extra lemon wedges on the side.

Lemon and Herb Grilled Shrimp Skewers are a light and vibrant choice for Good Friday, offering fresh, citrusy flavors and a satisfying seafood option. The marinade enhances the shrimp’s natural sweetness while adding aromatic herbs and a tangy lemon kick. Grilled to perfection, these skewers are perfect for a simple yet elegant dinner. They can also be paired with a light salad or roasted vegetables for a complete, refreshing meal.

Mediterranean Baked Trout with Olives and Capers

Mediterranean Baked Trout with Olives and Capers brings the rich, bold flavors of the Mediterranean to your Good Friday dinner. The trout is seasoned with a blend of herbs, then topped with olives, capers, and a squeeze of lemon before being baked to flaky perfection. This dish offers a balanced combination of salty, tangy, and fresh flavors, making it both light and deeply satisfying. It’s an excellent choice for a healthy yet indulgent meal to enjoy with family and friends.

Ingredients:

• 4 trout fillets
• 2 tbsp olive oil
• 1/2 cup kalamata olives, pitted and sliced
• 2 tbsp capers
• 1 lemon, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Drizzle olive oil over the bottom of a baking dish. Place the trout fillets in the dish, skin-side down.
3. Sprinkle the minced garlic, oregano, salt, and pepper evenly over the trout.
4. Top the fillets with sliced olives, capers, and lemon slices.
5. Bake for 12-15 minutes, or until the trout flakes easily with a fork.
6. Serve immediately, garnished with fresh herbs if desired.

Mediterranean Baked Trout with Olives and Capers offers a wonderfully flavorful dish for Good Friday, with the fish infused with the briny, tangy flavors of olives and capers. This simple yet elegant recipe is quick to prepare and provides a satisfying main course that’s both healthy and delicious. The bright lemon slices and fresh herbs tie everything together, creating a dish that’s perfect for any special occasion, particularly during the Lenten season.

Roasted Vegetable and Quinoa Salad with Feta

Roasted Vegetable and Quinoa Salad with Feta is a hearty, nutrient-packed dish that makes a perfect accompaniment to a Good Friday dinner. The roasted vegetables—sweet potatoes, zucchini, and bell peppers—are paired with quinoa and topped with creamy feta cheese for added richness. The warm salad is dressed in a tangy vinaigrette that brings all the flavors together. This dish is not only full of vibrant colors but also full of essential nutrients, making it a wholesome and satisfying choice.

Ingredients:

• 1 cup quinoa
• 2 medium sweet potatoes, peeled and diced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes, zucchini, and bell pepper with olive oil, salt, and pepper. Spread them out on a baking sheet.
3. Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized.
4. Meanwhile, cook the quinoa according to the package instructions and set aside to cool slightly.
5. In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.
6. Once the vegetables are roasted and quinoa is ready, combine them in a large bowl.
7. Add the feta cheese and fresh parsley, then drizzle with the vinaigrette. Toss everything to combine.
8. Serve warm or at room temperature.

Roasted Vegetable and Quinoa Salad with Feta is a perfect, healthy addition to your Good Friday dinner spread. The combination of roasted vegetables and quinoa provides a satisfying, nutrient-rich base, while the feta adds a creamy and slightly salty touch that elevates the dish. The tangy balsamic vinaigrette ties everything together, creating a balanced and vibrant flavor profile. This dish can be enjoyed as a main course for vegetarians or a side dish for any seafood or meat entrée. It’s a great way to enjoy seasonal produce while keeping your meal light and fresh.

Grilled Lemon-Garlic Swordfish Steaks

Grilled Lemon-Garlic Swordfish Steaks are a flavorful, hearty, and satisfying dish that’s perfect for Good Friday dinner. The swordfish steaks are marinated in a mixture of lemon, garlic, and herbs, then grilled to perfection. Swordfish has a firm texture that holds up well on the grill, and the lemon-garlic marinade adds a fresh, zesty flavor that enhances the natural sweetness of the fish. It’s an easy-to-make, elegant dish that can be paired with a variety of sides for a complete meal.

Ingredients:

• 4 swordfish steaks (about 6 oz each)
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, thyme, salt, and pepper.
2. Place the swordfish steaks in a shallow dish and pour the marinade over the fish. Refrigerate for 20-30 minutes, occasionally turning the steaks to ensure even marination.
3. Preheat the grill to medium-high heat and brush the grates with oil to prevent sticking.
4. Grill the swordfish steaks for about 4-5 minutes per side, or until the fish is cooked through and has grill marks.
5. Serve the grilled swordfish with fresh lemon wedges on the side.

Grilled Lemon-Garlic Swordfish Steaks are a perfect dish for Good Friday, offering a robust flavor without being too heavy. The marinade infuses the swordfish with a tangy brightness, while grilling brings out the fish’s natural sweetness and smoky char. The lemon wedges add an extra burst of citrusy freshness, making this dish a delicious and light option that will complement any sides you choose, from roasted vegetables to a crisp salad. It’s a great choice for a quick yet impressive meal.

Spinach and Ricotta Stuffed Portobello Mushrooms

Spinach and Ricotta Stuffed Portobello Mushrooms are a savory, vegetarian-friendly dish that’s perfect for Good Friday dinner. These large, meaty mushrooms are filled with a creamy mixture of spinach and ricotta cheese, then baked until golden and bubbling. The mushrooms provide a satisfying, hearty base, while the spinach and ricotta stuffing offers a comforting, cheesy filling. This dish is simple to prepare yet full of flavor, making it a great meatless option for those observing Lent.

Ingredients:

• 4 large Portobello mushroom caps
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the Portobello mushrooms and remove the stems. Place the mushroom caps on a baking sheet, gill-side up.
3. In a skillet, heat the olive oil over medium heat and sauté the garlic for 1-2 minutes until fragrant.
4. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let it cool for a few minutes.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, spinach, oregano, salt, pepper, and red pepper flakes (if using).
6. Stuff the mushroom caps with the spinach and ricotta mixture, pressing it down gently.
7. Bake the stuffed mushrooms for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
8. Serve warm as a main dish or side.

Spinach and Ricotta Stuffed Portobello Mushrooms are a delightful, satisfying dish that’s perfect for a meatless Good Friday meal. The combination of creamy ricotta and wilted spinach is rich and comforting, while the Portobello mushrooms provide a substantial base that adds depth and earthiness. This dish is not only flavorful but also versatile, making it a great choice for any occasion. Serve it alongside a fresh salad or roasted vegetables to complete the meal.

Baked Salmon with Dill and Mustard Glaze

Baked Salmon with Dill and Mustard Glaze is a fresh and vibrant dish that is ideal for Good Friday. The salmon is topped with a flavorful glaze made from Dijon mustard, honey, and fresh dill, then baked to flaky perfection. The mustard adds a tangy bite, while the honey balances the flavor with a touch of sweetness. The dill brings a fresh herbaceous note, making this dish both delicious and aromatic. It’s a simple yet elegant recipe that’s perfect for a holiday meal.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 lemon, sliced
• 1 tbsp fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or foil.
3. In a small bowl, whisk together Dijon mustard, honey, dill, olive oil, salt, and pepper.
4. Spoon the mustard glaze evenly over each salmon fillet, spreading it to coat the fish.
5. Place a few lemon slices on top of each fillet.
6. Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork.
7. Garnish with fresh parsley before serving.

Baked Salmon with Dill and Mustard Glaze is a wonderfully flavorful and easy-to-make dish for Good Friday. The combination of mustard and honey creates a perfect balance of tangy and sweet, while the fresh dill adds a refreshing herby element. The salmon remains moist and tender, making each bite satisfying and rich. This dish pairs beautifully with a side of roasted potatoes or a light green salad, offering a well-rounded meal that is both healthy and indulgent for the holiday.

Coconut-Crusted Cod with Mango Salsa

Coconut-Crusted Cod with Mango Salsa is a tropical-inspired dish that brings a burst of flavor to your Good Friday dinner. The mild cod fillets are coated in a crunchy coconut crust and baked to golden perfection. Paired with a fresh and zesty mango salsa made with ripe mango, red onion, cilantro, and lime, this dish is a perfect balance of sweet, savory, and citrusy notes. The lightness of the cod combined with the tropical salsa makes it a refreshing and satisfying meal that’s perfect for a special occasion.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• Salt and pepper to taste

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together the shredded coconut and panko breadcrumbs.
3. Season the cod fillets with salt and pepper, then dip each fillet into the beaten egg, allowing any excess to drip off, and coat with the coconut-breadcrumb mixture.
4. Place the coated fillets on a baking sheet lined with parchment paper. Drizzle the fillets with olive oil.
5. Bake for 12-15 minutes, or until the cod is cooked through and the crust is golden and crispy.
6. While the fish is baking, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, salt, and pepper in a bowl. Toss gently to combine.
7. Serve the coconut-crusted cod topped with the fresh mango salsa.

Coconut-Crusted Cod with Mango Salsa is a light and flavorful dish that brings the taste of the tropics to your table. The crunchy coconut crust adds texture and richness to the mild cod, while the bright mango salsa offers a burst of sweetness and acidity that complements the fish perfectly. This dish is a great option for a lighter, refreshing Good Friday dinner and pairs wonderfully with a side of steamed vegetables or a simple rice pilaf. It’s sure to impress with its beautiful colors and delicious combination of flavors.

Mediterranean Stuffed Peppers with Quinoa and Feta

Mediterranean Stuffed Peppers with Quinoa and Feta is a wholesome and colorful dish that’s perfect for a Good Friday meal. Bell peppers are stuffed with a flavorful mixture of quinoa, tomatoes, olives, and feta cheese, then baked until tender. The quinoa provides a protein-packed base, while the olives and feta add salty, briny notes that perfectly complement the sweetness of the roasted peppers. This dish is not only satisfying but also full of vibrant Mediterranean flavors, making it a great choice for a meatless, nutritious holiday dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, diced
• 1/4 cup kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, diced tomatoes, olives, feta cheese, olive oil, oregano, garlic powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, pressing gently to pack the filling.
4. Place the stuffed peppers upright in a baking dish and drizzle with a little olive oil.
5. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5 minutes to allow the tops to brown slightly.
7. Garnish with fresh parsley before serving.

Mediterranean Stuffed Peppers with Quinoa and Feta is a vibrant, nutrient-rich dish that makes for a perfect Good Friday meal. The combination of quinoa, olives, tomatoes, and feta creates a hearty and flavorful stuffing that enhances the natural sweetness of the peppers. This dish is both filling and light, making it an excellent choice for anyone observing Lent or looking for a healthy, plant-based dinner. Serve it with a light salad or a side of roasted vegetables for a complete, satisfying meal.

Baked Tilapia with Pesto and Cherry Tomatoes

Baked Tilapia with Pesto and Cherry Tomatoes is a simple yet flavorful dish that’s perfect for Good Friday. The mild tilapia fillets are topped with a vibrant basil pesto and baked until perfectly flaky. The cherry tomatoes, roasted alongside the fish, add a burst of sweetness and acidity that balances the richness of the pesto. This dish is light, refreshing, and easy to prepare, making it an excellent choice for a quick and elegant Good Friday dinner.

Ingredients:

• 4 tilapia fillets (about 6 oz each)
• 1/4 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the tilapia fillets on a baking sheet lined with parchment paper.
3. Spread a generous amount of pesto over each fillet, covering them evenly.
4. Arrange the halved cherry tomatoes around the tilapia fillets on the baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper.
5. Bake for 12-15 minutes, or until the tilapia flakes easily with a fork and the tomatoes are tender.
6. Garnish with fresh basil before serving.

Baked Tilapia with Pesto and Cherry Tomatoes is a light and flavorful option for Good Friday. The pesto provides a fresh and herby base, perfectly complementing the delicate flavor of the tilapia. The roasted cherry tomatoes add a sweet and tangy contrast that elevates the dish. This meal is quick and easy to prepare, yet feels special enough for a holiday dinner. It pairs wonderfully with a side of quinoa, couscous, or a simple green salad, offering a well-balanced and satisfying meal.

Grilled Shrimp Skewers with Lemon and Garlic

Grilled Shrimp Skewers with Lemon and Garlic is a light and flavorful dish that offers a perfect balance of savory, citrusy, and garlicky flavors. The shrimp are marinated in a blend of olive oil, garlic, lemon juice, and fresh herbs, then skewered and grilled to perfection. This dish is not only easy to prepare but also quick to cook, making it ideal for a simple yet elegant Good Friday dinner. Serve these shrimp skewers with a side of grilled vegetables or a fresh salad for a complete, refreshing meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish
• Wooden or metal skewers

Instructions:

1. In a bowl, combine olive oil, garlic, lemon juice, oregano, salt, and pepper.
2. Add the shrimp to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to marinate.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the shrimp onto skewers, making sure they are evenly spaced.
5. Grill the shrimp for 2-3 minutes per side, or until they turn pink and opaque.
6. Remove from the grill and garnish with fresh parsley before serving.

Grilled Shrimp Skewers with Lemon and Garlic is a simple yet flavorful dish that makes for a light and refreshing Good Friday meal. The shrimp are tender and juicy, with a delightful combination of lemon and garlic that adds a burst of fresh flavor. This dish is perfect for those looking for a quick and healthy seafood option. Paired with a side of steamed rice, quinoa, or a crisp vegetable salad, these shrimp skewers are sure to impress your guests with their bold and zesty flavors.

Roasted Vegetable Medley with Balsamic Glaze

Roasted Vegetable Medley with Balsamic Glaze is a hearty, nutrient-packed dish perfect for a flavorful and satisfying Good Friday dinner. This dish features a colorful assortment of vegetables such as bell peppers, zucchini, carrots, and red onion, all roasted to perfection with olive oil, herbs, and a rich balsamic glaze. The sweetness of the roasted vegetables is enhanced by the tangy balsamic reduction, making this dish a savory yet slightly sweet side that complements any main course. It’s versatile, easy to make, and full of wholesome goodness.

Ingredients:

• 2 bell peppers, cut into chunks
• 1 zucchini, sliced
• 2 carrots, peeled and cut into sticks
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the bell peppers, zucchini, carrots, and red onion with olive oil, dried thyme, garlic powder, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
5. While the vegetables are roasting, prepare the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat, and cook for 5-7 minutes, or until the mixture has reduced by half and thickened.
6. Once the vegetables are done, drizzle the balsamic glaze over them and toss gently to coat.
7. Serve immediately, garnished with fresh herbs if desired.

Roasted Vegetable Medley with Balsamic Glaze is a simple yet flavorful side dish that pairs perfectly with any main course, especially for Good Friday. The roasting process caramelizes the natural sweetness of the vegetables, while the balsamic glaze adds a tangy and slightly sweet finish. This dish is a great way to incorporate a variety of vegetables into your meal while keeping things light and healthy. Whether you serve it alongside fish, chicken, or as a standalone dish, the vibrant colors and rich flavors will make it a standout addition to your Easter table.

Spinach and Ricotta Stuffed Portobello Mushrooms

Spinach and Ricotta Stuffed Portobello Mushrooms are a satisfying and flavorful meatless dish perfect for Good Friday. The large portobello mushroom caps are filled with a creamy mixture of ricotta cheese, fresh spinach, garlic, and Parmesan, then baked until golden and bubbly. These stuffed mushrooms are rich, savory, and delicious, offering a wonderful alternative to traditional meat-based dishes. They are ideal as a main or side dish, and their earthy flavor pairs well with a light salad or roasted vegetables.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 cup ricotta cheese
• 1 1/2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium skillet, heat olive oil over medium heat. Add the garlic and spinach, cooking for 2-3 minutes until the spinach is wilted.
3. In a bowl, combine the cooked spinach and garlic with ricotta cheese, Parmesan, breadcrumbs, salt, and pepper. Stir until well combined.
4. Place the mushroom caps on a baking sheet and stuff each cap with the ricotta-spinach mixture.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden on top.
6. Garnish with fresh basil before serving.

Spinach and Ricotta Stuffed Portobello Mushrooms are an elegant and delicious dish that makes for a perfect Good Friday meal. The mushrooms are rich and earthy, while the creamy ricotta and spinach filling provides a burst of flavor in every bite. This dish is versatile enough to be served as a hearty appetizer, a side dish, or even as the main event. It’s a great way to incorporate more vegetables into your meal while keeping the flavors light and satisfying.

Note: More recipes are coming soon!