40+ Easy and Delicious Easter Fun Lunch Recipes for Your Holiday Table

Easter is a time for family, joy, and, of course, delicious food. If you’re looking to make your Easter lunch as fun and festive as it is flavorful, look no further.

We’ve rounded up 40+ creative, easy, and delicious Easter lunch recipes that will not only delight your taste buds but also bring a smile to everyone’s face.

Whether you’re hosting a family gathering, planning a spring picnic, or just looking for some fresh ideas to celebrate the season, these recipes are sure to inspire.

From bunny-shaped sandwiches to vibrant salads, savory main dishes, and sweet treats, there’s something for every age and taste in this collection of Easter lunch ideas.

40+ Easy and Delicious Easter Fun Lunch Recipes for Your Holiday Table

Easter is a time for family, joy, and, of course, delicious food. If you’re looking to make your Easter lunch as fun and festive as it is flavorful, look no further.

We’ve rounded up 40+ creative, easy, and delicious Easter lunch recipes that will not only delight your taste buds but also bring a smile to everyone’s face.

Whether you’re hosting a family gathering, planning a spring picnic, or just looking for some fresh ideas to celebrate the season, these recipes are sure to inspire.

From bunny-shaped sandwiches to vibrant salads, savory main dishes, and sweet treats, there’s something for every age and taste in this collection of Easter lunch ideas.

Easter Bunny Sandwiches

These fun, festive Easter Bunny Sandwiches are perfect for both kids and adults. A simple yet playful take on lunch, these sandwiches are shaped like bunnies and filled with tasty ingredients. A hit for Easter picnics, school lunches, or a special family meal, these sandwiches bring a touch of whimsy and creativity to the table.

Ingredients:

• 4 slices of whole grain bread (or your preferred sandwich bread)
• 4 tablespoons of cream cheese or hummus
• 4 slices of turkey or ham
• 2 slices of cheddar cheese
• 1 small cucumber
• 2 baby carrots
• 1 tablespoon of raisins
• Lettuce leaves (optional for garnish)

Instructions:

1. Start by spreading a thin layer of cream cheese or hummus on each slice of bread. This will help the fillings stick and give it a creamy texture.
2. Place a slice of turkey or ham on each piece of bread.
3. Cut the cheese into oval-shaped pieces for the bunny’s body and smaller circles for the bunny’s face. Place them on top of the bread.
4. Use a sharp knife to cut the cucumber into thin rounds to make the bunny’s ears. You can also use the cucumber to form the bunny’s eyes and nose.
5. Place two baby carrots on the sandwich to create the bunny’s whiskers. Use the raisins for small, fun eyes and a nose.
6. Assemble all the parts together, and for added decoration, place the sandwiches on a lettuce leaf or a plate that resembles grass.

These Easter Bunny Sandwiches are an adorable and fun way to get kids (and adults) excited about lunchtime. Whether you’re preparing a special meal for Easter or just want to add some charm to a typical sandwich, these bunny-shaped sandwiches are sure to bring smiles. You can experiment with various fillings like tuna, chicken salad, or veggie spreads to suit your tastes. This recipe is not only easy to make but also nutritious and fun—an excellent way to celebrate Easter!

Easter Egg Salad Croissant

An elevated twist on the classic egg salad, the Easter Egg Salad Croissant features a creamy, zesty egg salad nestled inside a buttery croissant. Perfect for springtime lunches, this recipe combines the comfort of traditional egg salad with a celebratory touch for Easter gatherings.

Ingredients:

• 6 large hard-boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh chives or parsley
• 4 croissants
• Lettuce leaves (optional)

Instructions:

1. Peel and chop the hard-boiled eggs into small pieces, placing them in a large bowl.
2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
3. Pour the dressing mixture over the chopped eggs and stir gently to combine.
4. Add the fresh chives or parsley and mix again for a burst of freshness.
5. Slice the croissants in half, being careful not to cut all the way through.
6. If desired, place a layer of lettuce on the bottom half of the croissant for extra crunch.
7. Spoon the egg salad into the croissant, spreading it evenly.
8. Top with the other half of the croissant and serve immediately.

The Easter Egg Salad Croissant brings a delightful balance of creamy egg salad and light, flaky croissants, making it an ideal choice for a spring-inspired Easter lunch. The bright flavors of mustard, lemon, and fresh herbs elevate the traditional egg salad, while the buttery croissant adds a touch of elegance. This recipe is versatile enough to be served at an Easter brunch or packed for a fun picnic. Whether enjoyed alone or with a side of fresh fruit, this sandwich is sure to be a crowd-pleaser at any Easter celebration.

Spring Veggie Pasta Salad

Celebrate the colors and flavors of spring with this vibrant Spring Veggie Pasta Salad. Packed with fresh vegetables, pasta, and a tangy lemon vinaigrette, this dish makes for a refreshing and light Easter lunch. It’s not only delicious but also quick and easy to prepare, perfect for busy Easter weekends.

Ingredients:

• 2 cups of rotini or bowtie pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup sweet corn kernels (fresh or frozen)
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced (optional)
• 1/4 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to the package instructions. Once cooked, drain and set aside to cool.
2. While the pasta is cooling, chop the vegetables and place them into a large mixing bowl. Add the olives and feta cheese if using.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until the dressing is smooth and combined.
4. Once the pasta has cooled, add it to the vegetable mixture.
5. Pour the dressing over the pasta salad and toss everything together gently until evenly coated.
6. Garnish with fresh basil or parsley, and serve chilled.

The Spring Veggie Pasta Salad is a refreshing and light option that celebrates the season’s freshest ingredients. With its burst of vibrant vegetables and a zesty lemon vinaigrette, it offers a perfect balance of flavors and textures. This recipe is easy to customize by adding your favorite spring vegetables or proteins, like grilled chicken or chickpeas, making it adaptable for any dietary needs. Whether served as a side dish or the main event, this pasta salad will bring a colorful and healthy touch to your Easter lunch. Plus, it’s great for leftovers or meal prepping for the week ahead.

Carrot and Hummus Wraps

Carrot and Hummus Wraps are a fun, healthy, and easy-to-make lunch for Easter. Packed with fresh carrots, crunchy cucumbers, creamy hummus, and a tangy dressing, these wraps are a delicious way to enjoy seasonal veggies while keeping lunch light and vibrant. They’re perfect for Easter gatherings or a refreshing spring meal on the go.

Ingredients:

• 4 whole wheat tortillas
• 1 cup hummus (your preferred flavor)
• 2 medium carrots, peeled and julienned
• 1 cucumber, thinly sliced
• 1/4 cup red bell pepper, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Lay out the tortillas on a flat surface and spread a generous layer of hummus on each.
2. Arrange the julienned carrots, cucumber slices, and red bell pepper evenly across the center of the tortilla.
3. Sprinkle the fresh parsley over the veggies and drizzle with lemon juice for extra freshness.
4. Season with salt and pepper to taste.
5. Carefully roll up each tortilla, folding in the sides as you go to form a wrap.
6. Slice the wraps in half diagonally, and serve immediately.

These Carrot and Hummus Wraps are a fantastic, healthful choice for an Easter lunch or a spring picnic. The creamy hummus complements the crunchy vegetables, creating a balanced and satisfying bite. The wraps are quick to assemble, making them ideal for busy days, yet they feel special enough for an Easter gathering. You can customize these wraps with other ingredients like avocado, sprouts, or a dash of hot sauce for added flavor. These wraps are not only tasty but also a colorful and nutritious way to enjoy the fresh vegetables of spring.

Ham and Cheese Flower Croissants

Ham and Cheese Flower Croissants are a delightful twist on the traditional sandwich. Shaped like flowers and filled with savory ham and melted cheese, these croissants make an adorable and flavorful addition to any Easter lunch or brunch. The flaky, buttery croissant paired with ham and cheese is always a crowd-pleaser.

Ingredients:

• 4 croissants (store-bought or homemade)
• 4 slices of ham
• 4 slices of Swiss or cheddar cheese
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon butter, melted
• Fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). If using store-bought croissants, bake them according to the package instructions until golden and flaky.
2. Once baked, slice each croissant in half horizontally, creating a top and bottom.
3. Spread a thin layer of Dijon mustard on the inside of each croissant (optional for added flavor).
4. Place a slice of ham and a slice of cheese on the bottom half of each croissant. Top with the other half of the croissant.
5. Using a sharp knife, cut the croissant in a flower shape, leaving the center intact for a more decorative presentation. You can make 4 to 6 cuts in the croissant to achieve this look.
6. Brush the tops of the croissants with melted butter for a golden, glossy finish.
7. Bake the assembled croissants for 5-7 minutes or until the cheese is melted and the croissant is golden brown.
8. Garnish with fresh parsley for a touch of color before serving.

Ham and Cheese Flower Croissants add a whimsical touch to your Easter table. The buttery croissant, savory ham, and gooey cheese come together to create a deliciously satisfying lunch that is both comforting and elegant. The flower shape makes them especially fun for Easter and springtime gatherings, while the Dijon mustard adds a hint of tang to balance the richness of the cheese. These croissants can be served warm as part of a brunch spread or packed for a picnic, making them versatile for any occasion. They’re a surefire way to impress guests and family alike!

Pesto and Roasted Veggie Flatbreads

Pesto and Roasted Veggie Flatbreads are a light yet flavorful lunch option that showcases the best of spring’s vegetables. With a base of crispy flatbread, creamy pesto sauce, and roasted seasonal vegetables like bell peppers, zucchini, and eggplant, these flatbreads are both satisfying and vibrant. A perfect choice for an Easter lunch, they’re easy to prepare and full of fresh, wholesome ingredients.

Ingredients:

• 4 flatbreads (store-bought or homemade)
• 1 cup pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 zucchini, sliced
• 1/2 eggplant, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish
• Optional: Grated Parmesan cheese for topping

Instructions:

1. Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet.
2. In a mixing bowl, toss the cherry tomatoes, red onion, zucchini, and eggplant with olive oil, salt, and pepper. Roast the vegetables on a baking sheet for 20-25 minutes, or until tender and lightly browned.
3. While the vegetables are roasting, spread a layer of pesto evenly over each flatbread.
4. Once the vegetables are roasted, remove them from the oven and set them aside to cool slightly.
5. Top the pesto-covered flatbreads with the roasted vegetables, spreading them evenly.
6. Return the flatbreads to the oven and bake for an additional 5-7 minutes, until the edges of the flatbreads are crispy and the pesto is fragrant.
7. Garnish with fresh basil and a sprinkle of grated Parmesan cheese before serving.

Pesto and Roasted Veggie Flatbreads are an incredibly tasty and nutritious choice for your Easter lunch. The roasted vegetables bring a smoky sweetness that pairs beautifully with the rich, herbaceous pesto. The flatbread base adds a crisp texture that complements the creamy pesto, creating a balanced dish. These flatbreads are not only packed with flavor but also offer a colorful, healthy option for springtime gatherings. Whether served as a light lunch or as part of a larger Easter spread, these flatbreads are sure to be a hit with vegetarians and meat-eaters alike.

Easter Veggie Quiche Cups

These Easter Veggie Quiche Cups are a delightful, bite-sized version of a traditional quiche, filled with vibrant spring vegetables and creamy eggs. The mini quiche cups are perfect for an Easter brunch or a light lunch, offering the perfect balance of flavors in a portable and easy-to-serve format. With a crispy crust and a rich, savory filling, these quiche cups are bound to become a new Easter favorite.

Ingredients:

• 1 sheet of puff pastry (or 6 small tart shells)
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1/2 cup bell pepper, diced
• 1/2 cup spinach, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• Salt and pepper to taste
• Fresh thyme or basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry sheet and cut it into circles large enough to fit into a muffin tin. Press the pastry into the muffin tin and bake for 8-10 minutes or until slightly golden.
3. While the pastry is baking, whisk together the eggs, heavy cream, shredded cheese, salt, and pepper in a bowl.
4. Stir in the chopped vegetables (bell pepper, spinach, red onion, and cherry tomatoes).
5. Once the pastry crusts are slightly golden, remove them from the oven and pour the egg mixture into each cup, filling them nearly to the top.
6. Return the quiche cups to the oven and bake for 15-18 minutes or until the eggs are set and the tops are slightly browned.
7. Garnish with fresh thyme or basil before serving.

Easter Veggie Quiche Cups are a perfect balance of savory, creamy, and crispy. Their mini size makes them ideal for serving as appetizers or part of a larger Easter spread. The variety of vegetables adds color and flavor, while the cheese and eggs provide richness. These quiche cups can be easily customized with other vegetables, bacon, or herbs, depending on personal preferences. They’re also great for meal prep and can be enjoyed warm or at room temperature, making them a versatile and delicious option for Easter lunch.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delicious, plant-based lunch option for Easter, packed with flavor and nutrients. The combination of roasted sweet potatoes, hearty black beans, and vibrant toppings makes these tacos a fresh, colorful, and satisfying meal. Perfect for a meatless lunch or for serving alongside other Easter dishes, these tacos are a healthy yet indulgent option.

Ingredients:

• 4 small corn or flour tortillas
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 avocado, sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, sliced
• Optional: Sour cream or salsa for topping

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4. While the sweet potatoes are roasting, heat the black beans in a small pot over low heat until warmed through.
5. Warm the tortillas in a dry skillet or the oven for a few minutes.
6. Assemble the tacos by layering the roasted sweet potatoes and black beans onto each tortilla.
7. Top with sliced avocado, shredded cabbage, and fresh cilantro.
8. Squeeze lime juice over the tacos and add sour cream or salsa, if desired.

Sweet Potato and Black Bean Tacos are a flavorful and filling option for an Easter lunch that’s both healthy and satisfying. The sweetness of the roasted sweet potatoes pairs beautifully with the creamy black beans, while the fresh toppings add a crunchy, zesty contrast. These tacos are perfect for a meatless meal, but can also be served alongside grilled chicken or shrimp for additional protein. The combination of spices and fresh ingredients gives these tacos a bright, vibrant flavor that is perfect for the spring season. Easy to make and full of flavor, these tacos are sure to be a crowd-pleaser.

Lemon Garlic Shrimp Skewers

Lemon Garlic Shrimp Skewers are a light, flavorful, and easy-to-make Easter lunch option. Marinated in a tangy lemon-garlic sauce and grilled to perfection, these shrimp skewers are the ideal dish for anyone who loves seafood. The citrusy marinade and smoky grilled flavor make these shrimp both fresh and indulgent, perfect for a spring gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• Lemon wedges for serving

Instructions:

1. In a bowl, combine the olive oil, lemon juice, garlic, lemon zest, smoked paprika, salt, and pepper. Stir well to combine.
2. Add the shrimp to the marinade, making sure they are fully coated. Let the shrimp marinate for 15-30 minutes in the refrigerator.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the shrimp onto skewers, about 4-5 shrimp per skewer.
5. Grill the shrimp for 2-3 minutes per side, until pink and slightly charred.
6. Remove the shrimp from the skewers and arrange on a serving platter.
7. Garnish with fresh parsley and serve with lemon wedges on the side.

Lemon Garlic Shrimp Skewers are a delightful, seafood-centric option for your Easter lunch that’s as simple to prepare as it is delicious. The combination of garlic and lemon creates a bright, zesty flavor that complements the sweetness of the shrimp perfectly. These skewers can be served as a main dish or as an appetizer, paired with fresh salads or roasted vegetables for a complete meal. The shrimp cook quickly, making them a great choice for a stress-free lunch that doesn’t compromise on flavor. Whether you’re grilling outdoors or using a stovetop grill, these skewers will surely be a hit at your Easter gathering.

Honey Glazed Carrot Salad with Walnuts

This Honey Glazed Carrot Salad with Walnuts is a fresh, vibrant, and slightly sweet side dish perfect for an Easter lunch. The carrots are gently cooked in honey and olive oil, creating a glaze that enhances their natural sweetness. Paired with crunchy toasted walnuts and a sprinkle of fresh herbs, this salad is a wonderful balance of textures and flavors. The mild sweetness from the carrots and honey, combined with the nutty crunch of walnuts, makes for a delightful addition to any Easter meal.

Ingredients:

• 4 large carrots, peeled and sliced
• 1 tablespoon olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup walnuts, toasted
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Instructions:

1. Heat the olive oil in a skillet over medium heat.
2. Add the sliced carrots to the skillet and cook, stirring occasionally, for about 5-7 minutes, until they begin to soften.
3. Drizzle honey over the carrots and add cinnamon, salt, and pepper. Stir to coat the carrots evenly in the honey glaze.
4. Continue to cook for another 3-4 minutes, allowing the glaze to thicken slightly and the carrots to become tender.
5. Remove from heat and toss with lemon juice.
6. Transfer the carrots to a serving dish and sprinkle with toasted walnuts and fresh parsley.
7. Serve warm or at room temperature.

The Honey Glazed Carrot Salad with Walnuts is a beautifully simple dish that celebrates the flavors of spring. The honey adds a gentle sweetness that perfectly complements the earthiness of the carrots, while the toasted walnuts bring a satisfying crunch. The fresh parsley and lemon juice brighten the dish, making it a refreshing side for Easter. This salad is both flavorful and nutritious, offering a light yet indulgent addition to your Easter lunch spread. It’s easy to prepare and can be made ahead of time, making it a practical and delicious choice.

Spinach and Artichoke Stuffed Chicken Breasts

Spinach and Artichoke Stuffed Chicken Breasts are a savory, elegant dish that combines two beloved ingredients—spinach and artichokes—into a creamy, flavorful filling for chicken. The tender chicken breasts are stuffed with a cheesy spinach-artichoke mixture and baked to golden perfection. This dish offers a wonderful balance of creaminess from the filling and a light, lean protein from the chicken, making it a satisfying and delicious main course for your Easter celebration.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup frozen spinach, thawed and drained
• 1/2 cup artichoke hearts, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 1/2 cup mozzarella cheese, shredded
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the spinach, artichokes, cream cheese, Parmesan, mozzarella, garlic, salt, and pepper. Mix well until the filling is creamy and smooth.
3. Cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each chicken breast with the spinach-artichoke mixture, securing the opening with toothpicks if necessary.
5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
7. Remove the toothpicks and serve the stuffed chicken with your favorite sides.

Spinach and Artichoke Stuffed Chicken Breasts are an elegant yet easy-to-make dish that elevates any Easter lunch. The creamy filling of spinach, artichokes, and cheese creates a rich, flavorful contrast with the tender, perfectly cooked chicken. This dish can be paired with a variety of sides such as roasted potatoes, a fresh salad, or quinoa for a complete meal. It’s a wonderful way to showcase fresh, spring ingredients while keeping the preparation simple and stress-free. Your guests will be impressed by the combination of flavors and the deliciously creamy filling inside each chicken breast.

Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad is a vibrant, refreshing salad that captures the colors and flavors of spring. The earthy sweetness of roasted beets pairs beautifully with creamy, tangy goat cheese and a simple balsamic vinaigrette. Topped with crunchy nuts and peppery arugula, this salad is a delightful addition to any Easter lunch, offering a balance of flavors that’s both satisfying and light.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups arugula
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled goat cheese
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet wedges in olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Roast the beets for 25-30 minutes, turning once, until tender and slightly caramelized.
4. While the beets are roasting, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl.
5. Once the beets are done, remove them from the oven and allow them to cool slightly.
6. On a large platter, arrange the arugula, roasted beets, toasted walnuts, and crumbled goat cheese.
7. Drizzle the dressing over the salad and toss gently to combine.

Roasted Beet and Goat Cheese Salad is a stunning and flavorful dish that brings a sophisticated touch to your Easter lunch. The earthy beets, tangy goat cheese, and sweet honey-balsamic dressing create a harmonious balance of flavors. The walnuts add a satisfying crunch, while the arugula provides a fresh, peppery bite. This salad is not only a feast for the eyes but also for the taste buds, offering a light yet filling option for your Easter spread. It can be served as a side or even as a main dish for a lighter lunch option, making it versatile and easy to enjoy.

Lemon Herb Roasted Salmon with Asparagus

Lemon Herb Roasted Salmon with Asparagus is a light, flavorful, and elegant dish that is perfect for an Easter lunch. The fresh, citrusy lemon flavor paired with the aromatic herbs elevates the natural richness of the salmon, while the asparagus adds a vibrant and crunchy side. The simple roasting method allows the ingredients to shine, making this a quick yet impressive dish that everyone will enjoy.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, lemon juice, and sprinkle with lemon zest, minced garlic, thyme, rosemary, salt, and pepper.
3. Arrange the trimmed asparagus around the salmon fillets on the same baking sheet. Drizzle the asparagus with the remaining tablespoon of olive oil and season with salt and pepper.
4. Roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the asparagus is tender.
5. Garnish with chopped fresh parsley and serve immediately.

Lemon Herb Roasted Salmon with Asparagus is a delightful and healthy dish that’s full of flavor. The combination of lemon, garlic, and fresh herbs brings a refreshing brightness to the rich, tender salmon. The roasted asparagus adds a crisp and earthy element, making this dish a well-rounded and satisfying choice for Easter. It’s easy to prepare, visually stunning, and pairs well with a variety of sides, such as roasted potatoes or a light salad, making it a go-to for your festive meal.

Easter Egg Deviled Potatoes

Easter Egg Deviled Potatoes offer a fun twist on traditional deviled eggs, using small baby potatoes as the base. The creamy, tangy filling made with mashed potatoes, mustard, mayo, and seasonings mimics the rich texture of classic deviled eggs while offering a unique bite. These mini stuffed potatoes are perfect for Easter gatherings, easy to prepare in large batches, and offer a playful take on a traditional dish that both kids and adults will love.

Ingredients:

• 12 small baby potatoes
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh chives, chopped for garnish
• Paprika for garnish

Instructions:

1. Place the baby potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes and let them cool slightly. Once cool enough to handle, cut a small slice off the top of each potato and scoop out the flesh, leaving a small border around the edges.
3. In a bowl, mash the potato flesh with mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until smooth and creamy.
4. Spoon or pipe the mashed potato mixture back into the hollowed-out potatoes.
5. Garnish with chopped chives and a sprinkle of paprika.
6. Arrange on a platter and serve chilled or at room temperature.

Easter Egg Deviled Potatoes are a playful and delicious twist on a beloved classic. The creamy mashed potato filling inside the tender baby potatoes is rich and flavorful, with just the right amount of tang from the mustard and vinegar. These bite-sized treats are perfect for an Easter lunch, offering a unique and fun alternative to deviled eggs. They’re easy to make in large batches, making them a great appetizer or side dish for a crowd. Plus, their colorful and festive appearance makes them a hit at any spring gathering.

Spring Vegetable Quiche

Spring Vegetable Quiche is a versatile and colorful dish that showcases the fresh produce of the season. Filled with a medley of sautéed spring vegetables such as asparagus, peas, and spinach, this quiche is both light and satisfying. The creamy custard filling is perfectly set in a flaky pie crust, making this dish an ideal addition to your Easter lunch table. It’s easy to prepare and can be served warm or at room temperature, making it a convenient choice for entertaining.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 1 cup asparagus, chopped into small pieces
• 1/2 cup peas (fresh or frozen)
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh herbs (such as parsley or thyme), chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the asparagus and peas and sauté for another 5 minutes, until tender. Stir in the spinach and cook until wilted, about 1-2 minutes. Remove from heat and set aside to cool.
3. In a bowl, whisk together the eggs, heavy cream, milk, salt, and pepper. Stir in the shredded cheese.
4. Add the sautéed vegetables to the egg mixture and stir to combine. Pour the mixture into the pie crust.
5. Bake for 35-40 minutes, or until the quiche is set and lightly golden on top. Let it cool slightly before slicing.
6. Garnish with fresh herbs and serve warm or at room temperature.

Spring Vegetable Quiche is the perfect dish for an Easter lunch, bursting with fresh flavors and vibrant colors. The combination of spring vegetables and creamy custard is deliciously satisfying, while the flaky crust adds a comforting touch. This quiche can be made ahead of time and served either warm or at room temperature, making it an excellent option for a busy holiday meal. The versatility of the ingredients allows you to swap in other spring vegetables, ensuring that it can be tailored to your preferences. It’s a delicious and visually appealing dish that will undoubtedly be a crowd-pleaser.

Note: More recipes are coming soon!