50+ Easy Easter Main Dish Recipes for Your Family Feast

Easter is the perfect time to gather with loved ones and indulge in a memorable meal that celebrates both the season and tradition. Whether you’re hosting a lavish feast or enjoying a more intimate gathering, the main dish often sets the tone for the entire meal.

From succulent roasts and glazed hams to creative vegetarian options, Easter provides an opportunity to showcase a variety of delicious dishes that everyone will enjoy.

In this collection of 50+ Easter main dish recipes, we’ve compiled a diverse selection that offers something for every taste and dietary preference.

These recipes are perfect for those seeking classic flavors with a modern twist, or for those looking to explore new and unique dishes for their Easter table.

Whether you’re cooking for a crowd or preparing a smaller feast, you’ll find the perfect main dish to suit your celebration.

Let’s dive into the festive flavors and discover your new favorite Easter centerpiece!

50+ Easy Easter Main Dish Recipes for Your Family Feast

Choosing the right main dish for Easter can be both exciting and overwhelming, with so many options to consider.

From juicy roasts and tender hams to vibrant vegetarian dishes and seafood options, there’s no shortage of possibilities to make your Easter meal unforgettable.

By exploring these 50+ Easter main dish recipes, you can ensure that your celebration is filled with mouthwatering flavors that will delight your guests.

No matter what you choose to prepare, these recipes will help you create a memorable meal that brings everyone together around the table.

So, get ready to roll up your sleeves and start cooking—your Easter feast awaits!

Baked Honey Glazed Ham

This Baked Honey Glazed Ham recipe is the perfect centerpiece for your Easter feast. The ham is slow-cooked to tender perfection and glazed with a sweet and savory honey-mustard sauce. It’s easy to prepare yet packed with flavor, making it a crowd-pleaser that will delight your family and friends.

Ingredients:

• 1 (8-10 lbs) bone-in ham
• 1 cup honey
• 1/2 cup Dijon mustard
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp whole grain mustard
• 1 tbsp fresh thyme (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Place the ham on a roasting rack in a large roasting pan. Score the top of the ham in a diamond pattern.
3. In a saucepan over medium heat, combine honey, Dijon mustard, brown sugar, apple cider vinegar, and whole grain mustard. Stir occasionally until the sugar dissolves and the glaze is smooth, about 5-7 minutes.
4. Season the ham with salt and pepper, then pour half of the glaze over the ham, making sure to coat it well.
5. Cover the ham with foil and bake for 1.5 to 2 hours, basting with the remaining glaze every 30 minutes. Remove the foil during the last 20 minutes of cooking to allow the glaze to caramelize.
6. Once the ham reaches an internal temperature of 140°F (60°C), remove it from the oven.
7. Let the ham rest for 15 minutes before slicing. Garnish with fresh thyme, if desired, and serve with your favorite sides.

This Baked Honey Glazed Ham offers a delightful balance of sweetness and tang, making it the ultimate dish for your Easter celebration. The tender, flavorful meat combined with the rich glaze creates an irresistible aroma and taste that will have your guests coming back for seconds. Paired with sides like roasted vegetables or mashed potatoes, this ham will surely become a family favorite for every Easter gathering.

Herb-Crusted Leg of Lamb

A Herb-Crusted Leg of Lamb is a classic and elegant Easter main dish that’s easy to prepare yet impressive to serve. The tender lamb is seasoned with a blend of fresh herbs, garlic, and lemon, then roasted to perfection. The herb crust locks in flavor, making each bite savory and succulent. It’s a guaranteed hit for Easter or any special occasion.

Ingredients:

• 1 (5-6 lbs) bone-in leg of lamb
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Zest of 1 lemon
• 2 tbsp Dijon mustard
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the leg of lamb dry with paper towels. Rub the lamb with olive oil, then season generously with salt and pepper.
3. In a small bowl, combine the minced garlic, rosemary, thyme, lemon zest, and Dijon mustard. Rub this herb mixture all over the lamb, ensuring it’s well coated.
4. Place the lamb on a roasting rack in a roasting pan. Roast the lamb for 20 minutes at 400°F to develop a rich crust.
5. Reduce the temperature to 350°F (175°C) and continue roasting for about 1 hour and 15 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Once done, remove the lamb from the oven and let it rest for 10-15 minutes before slicing.

This Herb-Crusted Leg of Lamb is an outstanding choice for an Easter feast, offering rich flavors and a perfect, juicy texture. The aromatic herb crust enhances the lamb’s natural taste, making each bite a delightful experience. Whether you serve it with roasted potatoes, a fresh salad, or a classic mint sauce, this dish will elevate your Easter table and leave your guests impressed and satisfied.

Garlic and Parmesan Roasted Chicken

Garlic and Parmesan Roasted Chicken is a flavorful and easy-to-make dish that will impress your guests without a lot of effort. The crispy, golden skin is packed with garlic and Parmesan cheese, while the meat stays juicy and tender. This simple yet savory main dish is perfect for those who prefer a chicken-centered Easter meal.

Ingredients:

• 1 whole chicken (about 4-5 lbs)
• 6 garlic cloves, minced
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken and pat it dry with paper towels. Place the chicken on a roasting pan.
3. In a small bowl, mix the minced garlic, grated Parmesan, olive oil, parsley, oregano, paprika, salt, and pepper. Rub this mixture all over the chicken, ensuring it’s well-coated, including under the skin if possible.
4. Roast the chicken for 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
5. Let the chicken rest for 10 minutes before carving and serving.

This Garlic and Parmesan Roasted Chicken is a flavorful, comforting dish that will quickly become a family favorite. The combination of garlic and Parmesan creates a savory, irresistible crust, while the tender meat ensures a juicy and satisfying meal. Whether you pair it with mashed potatoes, green beans, or a simple salad, this dish offers an easy yet impressive solution for your Easter dinner. Its simplicity and taste make it a standout choice for those looking for a delicious and hassle-free main course.

Lemon and Dill Salmon Fillet

This Lemon and Dill Salmon Fillet is a light and flavorful Easter main dish that’s perfect for those seeking a fresh, healthy option. The salmon is infused with the bright, zesty flavors of lemon and dill, then roasted until tender and flaky. It’s a refreshing, vibrant dish that pairs beautifully with spring vegetables or a light salad.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 lemon, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 garlic clove, minced
• Salt and pepper to taste
• Lemon wedges 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 or foil. Drizzle olive oil over the fillets and rub it in gently.
3. Sprinkle the minced garlic, fresh dill, salt, and pepper evenly over the salmon fillets.
4. Place lemon slices on top of the fillets, ensuring each piece gets a few slices of lemon.
5. Roast the salmon for 12-15 minutes, or until the fish easily flakes with a fork and is cooked through.
6. Serve immediately with fresh lemon wedges for garnish.

This Lemon and Dill Salmon Fillet is a beautifully light yet flavorful option for Easter. The combination of fresh dill and zesty lemon elevates the natural richness of the salmon, creating a dish that is both refreshing and satisfying. This recipe is not only easy to prepare but also looks stunning when served, making it an excellent choice for a springtime celebration. Pair it with roasted asparagus or a fresh cucumber salad to create a well-rounded, delicious meal.

Sweet and Spicy BBQ Ribs

For those who love bold flavors, Sweet and Spicy BBQ Ribs are an excellent Easter main dish. The ribs are slow-cooked until tender, then coated with a homemade BBQ sauce that strikes the perfect balance between sweet and spicy. These ribs are a great way to add a little excitement to your Easter table and are perfect for serving a crowd.

Ingredients:

• 2 racks of baby back ribs
• 1 cup ketchup
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce (adjust to taste)
• 2 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top.
2. Remove the membrane from the back of the ribs and season both sides generously with salt, pepper, smoked paprika, and garlic powder.
3. Place the ribs on the rack, bone-side down. Cover the ribs with foil and bake for 2.5 to 3 hours, or until the meat is tender.
4. While the ribs are baking, prepare the BBQ sauce by combining ketchup, brown sugar, apple cider vinegar, Dijon mustard, hot sauce, and a pinch of salt in a saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens (about 15 minutes).
5. Preheat your grill to medium-high heat. Once the ribs are done baking, brush them generously with the BBQ sauce.
6. Grill the ribs for 5-7 minutes on each side, basting with more sauce as needed, until the ribs develop a caramelized glaze.
7. Slice the ribs and serve with extra sauce on the side.

These Sweet and Spicy BBQ Ribs are sure to steal the spotlight at your Easter gathering. The slow-cooked tender meat combined with the bold, tangy, and slightly spicy BBQ sauce creates a mouthwatering experience that will have everyone coming back for more. Whether served with a side of coleslaw or cornbread, these ribs are perfect for casual yet memorable Easter meals.

Stuffed Pork Tenderloin with Spinach and Feta

A Stuffed Pork Tenderloin with Spinach and Feta is an elegant yet easy-to-make dish that’s perfect for Easter. The tenderloin is stuffed with a flavorful mixture of sautéed spinach, feta cheese, garlic, and herbs, then roasted to perfection. The savory stuffing pairs beautifully with the juicy pork, making this dish both flavorful and visually appealing.

Ingredients:

• 2 pork tenderloins (about 1 lb each)
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp Dijon mustard
• 1 tbsp olive oil (for roasting)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp of olive oil in a skillet over medium heat. Add the garlic and spinach and sauté until the spinach is wilted, about 2-3 minutes.
3. Remove the skillet from the heat and stir in the crumbled feta cheese, oregano, salt, and pepper.
4. Slice each pork tenderloin lengthwise, being careful not to cut all the way through, to create a pocket for the stuffing.
5. Stuff the pork tenderloins with the spinach and feta mixture, then secure with kitchen twine or toothpicks.
6. Rub the outside of the tenderloin with Dijon mustard and season with salt and pepper.
7. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides until golden brown, about 5-7 minutes.
8. Transfer the skillet to the oven and roast for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
9. Let the pork rest for 10 minutes before slicing and serving.

This Stuffed Pork Tenderloin with Spinach and Feta makes for an impressive and flavorful Easter main dish. The combination of tender pork with the savory, tangy spinach and feta stuffing creates a beautifully balanced meal that is both rich in flavor and light on the palate. It’s a perfect dish to serve when you want something elegant yet simple to prepare. Serve it with roasted potatoes or a crisp green salad for a well-rounded Easter meal.

Roasted Stuffed Chicken Breast with Prosciutto and Mozzarella

This Roasted Stuffed Chicken Breast with Prosciutto and Mozzarella is an easy yet sophisticated dish for your Easter table. The chicken breasts are stuffed with a delicious filling of creamy mozzarella cheese and savory prosciutto, then roasted to perfection. The result is a juicy, flavorful main course that pairs beautifully with a variety of sides.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 slices of prosciutto
• 8 oz mozzarella cheese, sliced
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 1/2 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into each chicken breast. Be sure not to cut all the way through.
3. Stuff each chicken breast with two slices of prosciutto and a few slices of mozzarella. Sprinkle some fresh basil inside for added flavor.
4. Rub the chicken breasts with olive oil and season with salt and pepper. Brush with Dijon mustard for extra tanginess.
5. Heat an oven-safe skillet over medium-high heat and sear the chicken breasts on both sides for 2-3 minutes until golden brown.
6. Once seared, pour the chicken broth into the skillet and transfer it to the oven. Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
7. Let the chicken rest for a few minutes before slicing and serving.

This Roasted Stuffed Chicken Breast with Prosciutto and Mozzarella is a delightful and elegant dish perfect for Easter. The combination of prosciutto and mozzarella creates a rich, flavorful filling, while the searing and roasting process ensures a perfectly cooked, juicy chicken breast. It’s a crowd-pleaser that’s both easy to make and impressive to serve, making it a great choice for your festive meal. Pair it with roasted vegetables or a crisp salad for a balanced, flavorful Easter feast.

Baked Ziti with Italian Sausage and Ricotta

Baked Ziti with Italian Sausage and Ricotta is a hearty, comforting dish that’s perfect for Easter gatherings. The ziti pasta is baked with a rich and flavorful sauce made from Italian sausage, tomatoes, and a blend of ricotta and mozzarella cheeses. This dish is guaranteed to satisfy everyone at the table, and it’s easy to make in advance, making it a stress-free option for your Easter meal.

Ingredients:

• 1 lb ziti pasta
• 1 lb Italian sausage (casings removed)
• 1 (24 oz) jar marinara sauce
• 1 cup ricotta cheese
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the ziti pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook the Italian sausage over medium heat, breaking it up into small pieces as it cooks. Once browned, drain any excess fat and add the marinara sauce. Stir in oregano, basil, salt, and pepper. Simmer for 10 minutes to combine the flavors.
4. In a separate bowl, combine the ricotta cheese with half of the mozzarella and Parmesan. Season with a pinch of salt and pepper.
5. In a large baking dish, layer the cooked pasta, sausage sauce, and ricotta mixture. Top with the remaining mozzarella and Parmesan.
6. Bake the dish for 25-30 minutes, or until the cheese is bubbly and golden brown.
7. Garnish with fresh basil and serve.

Baked Ziti with Italian Sausage and Ricotta is the ultimate comfort food for your Easter meal. The combination of savory sausage, creamy ricotta, and melted mozzarella cheese creates a rich and satisfying dish that pairs wonderfully with a side salad or garlic bread. Whether you’re serving a small group or a crowd, this dish is a perfect way to feed everyone with minimal fuss while still offering big flavors. Its heartiness and satisfying nature make it an ideal choice for Easter or any family gathering.

Grilled Vegetable and Quinoa Salad with Lemon Vinaigrette

This Grilled Vegetable and Quinoa Salad with Lemon Vinaigrette is a light and vibrant option for your Easter main dish. Full of roasted seasonal vegetables, protein-packed quinoa, and drizzled with a zesty lemon vinaigrette, this salad is both nutritious and flavorful. It’s the perfect choice for anyone looking for a vegetarian or healthier Easter main course.

Ingredients:

• 1 cup quinoa
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

For the Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions, then fluff with a fork and set aside to cool.
2. Preheat the grill to medium-high heat. Drizzle the sliced vegetables (bell pepper, zucchini, squash, onion) with olive oil and season with salt and pepper. Grill the vegetables for 5-7 minutes per side, or until tender and slightly charred. Remove from the grill and set aside to cool slightly.
3. For the vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until combined.
4. Once the vegetables have cooled slightly, chop them into bite-sized pieces and combine them with the quinoa in a large bowl.
5. Pour the lemon vinaigrette over the quinoa and vegetable mixture and toss to combine.
6. Garnish with fresh parsley and crumbled feta cheese, if desired. Serve at room temperature or chilled.

This Grilled Vegetable and Quinoa Salad with Lemon Vinaigrette offers a light, fresh alternative to heavier Easter dishes. The smoky flavor of the grilled vegetables complements the nutty quinoa, while the tangy lemon vinaigrette ties everything together beautifully. It’s a healthy, vibrant option that’s full of flavor and texture, making it a great choice for those looking for a lighter main dish. Pair it with some roasted chicken or serve it as a stand-alone meal for a satisfying, nutrient-packed Easter meal.

Herb-Crusted Leg of Lamb with Mint Yogurt Sauce

This Herb-Crusted Leg of Lamb with Mint Yogurt Sauce is a show-stopping main dish for Easter. The lamb is seasoned with a fragrant blend of herbs, garlic, and lemon zest, then roasted to a perfect medium-rare, offering a juicy, tender roast. Paired with a cool and tangy mint yogurt sauce, this dish delivers a memorable flavor experience for your holiday celebration.

Ingredients:

• 1 (5-6 lb) bone-in leg of lamb
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Zest of 1 lemon
• Salt and pepper to taste

For the Mint Yogurt Sauce:

• 1 cup plain Greek yogurt
• 1/4 cup fresh mint, finely chopped
• 2 tbsp lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, combine olive oil, garlic, rosemary, thyme, lemon zest, salt, and pepper. Rub this herb mixture all over the leg of lamb, making sure it’s evenly coated.
3. Place the lamb on a rack in a roasting pan and roast for about 1.5 to 2 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
4. While the lamb roasts, prepare the mint yogurt sauce. In a small bowl, combine the Greek yogurt, chopped mint, lemon juice, honey, salt, and pepper. Mix well and refrigerate until ready to serve.
5. Once the lamb is done, remove it from the oven and let it rest for 10-15 minutes before carving.
6. Serve the lamb slices with a generous drizzle of the mint yogurt sauce.

The Herb-Crusted Leg of Lamb with Mint Yogurt Sauce is a vibrant and flavorful centerpiece for your Easter meal. The crusted herbs bring out the natural richness of the lamb, while the mint yogurt sauce provides a refreshing balance to the savory roast. This dish is guaranteed to impress guests and offers a perfect blend of textures and flavors. Serve it with roasted vegetables or potatoes for a complete and festive Easter dinner.

Grilled Salmon with Asparagus and Lemon Dill Sauce

A lighter yet flavorful choice for Easter, this Grilled Salmon with Asparagus and Lemon Dill Sauce is fresh, vibrant, and healthy. The salmon fillets are grilled to perfection, offering a smoky char, while the asparagus adds a crisp, earthy contrast. Paired with a bright and tangy lemon dill sauce, this dish provides a delightful burst of spring flavors that are perfect for an Easter feast.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped

For the Lemon Dill Sauce:

• 1/2 cup sour cream
• 2 tbsp mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle the salmon fillets and asparagus with olive oil, then season with salt and pepper.
3. Grill the salmon for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Grill the asparagus for 5-7 minutes, turning occasionally, until tender and slightly charred.
4. While the salmon and asparagus are grilling, prepare the lemon dill sauce by combining sour cream, mayonnaise, dill, lemon juice, lemon zest, salt, and pepper in a small bowl. Stir until smooth.
5. Once everything is grilled, plate the salmon fillets and asparagus, and drizzle with the lemon dill sauce.
6. Garnish with fresh parsley before serving.

The Grilled Salmon with Asparagus and Lemon Dill Sauce is a light and flavorful Easter main dish that highlights the freshness of spring. The smoky grilled salmon paired with the charred asparagus creates a perfect balance, while the creamy lemon dill sauce adds a refreshing zing. This dish is easy to prepare and offers a lighter option for those looking for a healthier Easter meal without sacrificing taste. It’s perfect for both seafood lovers and those seeking a refreshing, seasonal dish.

Roast Pork Loin with Apple-Cider Glaze

This Roast Pork Loin with Apple-Cider Glaze is a delicious and comforting main dish for Easter. The pork loin is roasted to perfection with a crispy, golden-brown crust and juicy interior. The apple-cider glaze adds a sweet and tangy contrast, making it a delightful choice to serve with your favorite side dishes. This recipe is simple yet packed with flavor, making it ideal for holiday dinners.

Ingredients:

• 4-5 lb boneless pork loin roast
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

For the Apple-Cider Glaze:

• 1 cup apple cider
• 1/4 cup brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rub the pork loin roast with olive oil, garlic, rosemary, thyme, salt, and pepper. Place the roast on a rack in a roasting pan.
3. Roast the pork for 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare, or longer for more well-done pork.
4. While the pork is roasting, prepare the apple-cider glaze. In a small saucepan, combine the apple cider, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, salt, and pepper. Bring to a boil, then reduce to a simmer and cook for about 15-20 minutes, until the glaze thickens.
5. During the last 20 minutes of roasting, brush the pork loin with the apple-cider glaze every 5 minutes to build up the flavor and create a shiny coating.
6. Once the pork is done, remove it from the oven and let it rest for 10 minutes before slicing.
7. Serve the sliced pork with extra apple-cider glaze on the side.

The Roast Pork Loin with Apple-Cider Glaze is a sweet and savory Easter dish that’s perfect for celebrating the season. The apple-cider glaze complements the richness of the pork, adding a delightful depth of flavor. This dish is simple to prepare, yet it feels incredibly festive and luxurious. Serve it with roasted root vegetables, mashed potatoes, or a light salad to complete a beautiful Easter spread. The combination of savory and sweet in this recipe will surely be a crowd favorite.

Baked Ham with Pineapple Brown Sugar Glaze

A classic Easter main dish, this Baked Ham with Pineapple Brown Sugar Glaze combines the rich flavors of succulent ham with a sweet and tangy pineapple glaze. The glaze, made from brown sugar, pineapple juice, and Dijon mustard, adds an irresistible caramelized finish to the tender ham, making it a perfect centerpiece for any Easter celebration. The dish is simple to prepare and ideal for serving a crowd, bringing both flavor and nostalgia to the table.

Ingredients:

• 1 (8-10 lb) bone-in ham
• 1 cup pineapple juice
• 1 cup brown sugar, packed
• 2 tbsp Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (165°C).
2. Score the surface of the ham in a diamond pattern, making sure to only cut through the fat layer. Place the ham on a rack in a roasting pan.
3. In a medium saucepan, combine pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, salt, and pepper. Bring to a simmer over medium heat, stirring occasionally until the glaze thickens, about 10-12 minutes.
4. Brush the ham with a generous amount of the glaze, making sure to coat the entire surface.
5. Roast the ham for about 2-3 hours, basting with the glaze every 30 minutes, until the internal temperature reaches 140°F (60°C).
6. Once the ham is done, remove it from the oven and let it rest for 10 minutes before carving.
7. Serve the ham with any remaining glaze.

The Baked Ham with Pineapple Brown Sugar Glaze is a sweet and savory showstopper that will delight your guests. The rich, flavorful glaze caramelizes beautifully over the ham, creating a sweet crust that enhances the smoky and salty meat. This dish is easy to prepare and perfect for serving a crowd, making it an ideal choice for your Easter dinner. Serve with mashed potatoes, roasted vegetables, or a crisp green salad for a satisfying, memorable meal.

Roasted Vegetable and Quinoa Stuffed Butternut Squash

This Roasted Vegetable and Quinoa Stuffed Butternut Squash is a vibrant, vegetarian-friendly option for Easter, packed with rich flavors and textures. The naturally sweet butternut squash halves are roasted to perfection, then filled with a mixture of quinoa, roasted vegetables, and herbs. The dish is healthy, filling, and bursting with the flavors of spring, making it a perfect centerpiece for a lighter, plant-based Easter dinner.

Ingredients:

• 2 medium butternut squash, halved and seeds removed
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup quinoa, cooked
• 1 cup diced carrots
• 1 cup diced bell peppers (any color)
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted sunflower seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the butternut squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes, or until the squash is tender and golden brown.
3. While the squash roasts, heat a bit of olive oil in a skillet over medium heat. Add the carrots, bell peppers, onion, and garlic. Sauté for about 8-10 minutes, until the vegetables are tender and slightly caramelized. Add the cooked quinoa and stir to combine. Season with salt, pepper, and fresh thyme.
4. Once the squash is done, carefully scoop out a bit of the flesh from the center, leaving a border to create a small cavity. Mix the scooped squash with the quinoa and vegetable mixture, then stuff the squash halves with the filling.
5. Return the stuffed squash to the oven for 10-15 minutes to warm through.
6. Once done, top with crumbled feta cheese and toasted sunflower seeds, if desired, and garnish with fresh parsley.

The Roasted Vegetable and Quinoa Stuffed Butternut Squash is a stunning, healthy main dish that’s perfect for vegetarians or those looking to balance their Easter meal. The sweetness of the roasted squash pairs beautifully with the savory quinoa and vegetable stuffing, creating a rich and satisfying dish. Whether served as the main dish or a hearty side, it’s packed with flavor and nutrients, offering a fresh, seasonal alternative for your holiday spread.

Lemon Herb Grilled Chicken with Mediterranean Salsa

Lemon Herb Grilled Chicken with Mediterranean Salsa brings a burst of citrus and fresh flavors to your Easter table. The chicken is marinated in a zesty lemon herb mixture, then grilled to juicy perfection. Topped with a refreshing Mediterranean salsa made of tomatoes, cucumber, olives, and feta, this dish is light, flavorful, and perfect for a springtime celebration.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste

For the Mediterranean Salsa:

• 1 cup cherry tomatoes, diced
• 1/2 cucumber, diced
• 1/4 cup Kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
3. While the chicken is grilling, prepare the Mediterranean salsa by combining the diced tomatoes, cucumber, olives, feta, parsley, olive oil, red wine vinegar, salt, and pepper in a bowl. Stir gently to combine.
4. Once the chicken is done, remove from the grill and let it rest for a few minutes before serving.
5. Top each chicken breast with the Mediterranean salsa and serve immediately.

The Lemon Herb Grilled Chicken with Mediterranean Salsa is a bright, flavorful dish that’s perfect for an Easter gathering. The citrusy marinade infuses the chicken with freshness, while the Mediterranean salsa adds a tangy, savory contrast. This dish is light and healthy but full of flavor, making it an excellent choice for a springtime meal. Whether paired with a crisp salad, grilled vegetables, or rice, it will be a refreshing and satisfying addition to your Easter menu.

Note: More recipes are coming soon!