50+ Easy Easter Monday Lunch Recipes for a Relaxed Day

Easter Monday is the perfect opportunity to extend the joy of the Easter weekend with family and friends. After the festive Easter Sunday meal, a lighter, more casual lunch on Monday can be a wonderful way to keep the celebration going without the heavy lifting.

Whether you’re looking for fresh, vibrant dishes that embrace the season, or comforting meals to use up your Easter leftovers, we’ve got you covered.

This collection of 50+ Easter Monday lunch recipes includes a variety of dishes to suit every taste, from vegetarian and gluten-free options to indulgent comfort foods.

With easy-to-follow recipes and ideas for dishes that can be made ahead of time, you can spend less time in the kitchen and more time enjoying your company.

Let’s make this Easter Monday a memorable one with delicious, satisfying lunches!

50+ Easy Easter Monday Lunch Recipes for a Relaxed Day

From light and healthy meals to comforting and indulgent dishes, Easter Monday lunch offers the perfect opportunity to enjoy flavorful food with your loved ones.

Whether you’re craving something fresh and vibrant or a comforting dish to savor, these 50+ recipes provide endless options for making the day special.

These recipes are designed to be easy to prepare and perfect for feeding a crowd or just a few.

So, as you gather with family and friends this Easter Monday, let the delicious dishes you serve add to the warmth and joy of the occasion.

Smoked Ham and Cheese Croissant Sandwiches

Smoked Ham and Cheese Croissant Sandwiches are an indulgent yet easy-to-make option for your Easter Monday lunch. With buttery, flaky croissants, a savory layer of smoked ham, and melted cheese, this sandwich offers the perfect combination of flavor and texture. You can even elevate it with a tangy mustard or a dollop of creamy mayonnaise for extra depth. This recipe is quick, satisfying, and ideal for serving a crowd, making it a perfect choice for your holiday lunch.

Ingredients:

• 6 large croissants (preferably freshly baked)
• 12 slices of smoked ham
• 6 slices of Swiss cheese
• 2 tablespoons Dijon mustard (optional)
• 2 tablespoons mayonnaise (optional)
• 2 tablespoons butter, softened
• Fresh parsley (for garnish, optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the croissants in half horizontally, being careful not to slice all the way through.
3. Spread butter on the cut sides of the croissants and place them on a baking sheet.
4. Toast the croissants in the oven for 5 minutes or until they are golden and slightly crispy.
5. Layer each croissant bottom with a slice of Swiss cheese, followed by 2 slices of smoked ham.
6. If you like, add a thin layer of Dijon mustard or mayonnaise to the top of the croissant top.
7. Place the croissant tops onto the sandwich and bake for an additional 5-7 minutes, or until the cheese is melted and the croissants are fully heated.
8. Remove from the oven and garnish with freshly chopped parsley, if desired.
9. Serve immediately with a side of fresh salad or pickles.

These Smoked Ham and Cheese Croissant Sandwiches are the perfect comfort food for Easter Monday lunch. The combination of warm, toasted croissants with the smoky flavor of ham and the gooey melted cheese creates a satisfying meal that will please everyone. Plus, they are easy to prepare and can be made ahead for a hassle-free lunch, allowing you to enjoy more time with family and friends. Whether you serve them as individual sandwiches or cut them into smaller portions for a crowd, these croissants are sure to be a hit!

Spring Vegetable Quiche with Feta and Spinach

A Spring Vegetable Quiche with Feta and Spinach is a light yet filling dish that celebrates the fresh flavors of the season. Packed with a variety of spring vegetables, creamy feta, and a hearty spinach base, this quiche offers a satisfying, flavorful option for your Easter Monday lunch. It can be served warm or at room temperature, making it incredibly versatile for your holiday spread.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 1 zucchini, thinly sliced
• 1 bell pepper, diced
• 2 cups fresh spinach, chopped
• 1 cup crumbled feta cheese
• 4 large eggs
• 1/2 cup whole milk
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh herbs (like thyme or rosemary) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the zucchini and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in the spinach and cook until wilted, then remove from heat and set aside to cool slightly.
4. In a large bowl, whisk together the eggs, milk, and cream. Season with salt and pepper.
5. Stir in the sautéed vegetables and crumbled feta into the egg mixture.
6. Pour the mixture into the pie crust and smooth the top with a spatula.
7. Bake the quiche for 35-40 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
8. Let the quiche cool for a few minutes before slicing.
9. Garnish with fresh herbs and serve warm or at room temperature.

This Spring Vegetable Quiche with Feta and Spinach is a delightful and fresh dish for Easter Monday. The combination of tender, sautéed vegetables and creamy feta creates a flavorful, wholesome meal that is perfect for a brunch or lunch gathering. It’s also a great option for anyone looking to prepare a make-ahead dish that is versatile and easily adaptable—feel free to swap in other spring vegetables or your favorite cheese. Whether served as the centerpiece of your table or alongside a light salad, this quiche will be a crowd-pleaser.

Lemon Herb Chicken Salad with Roasted Asparagus

A refreshing Lemon Herb Chicken Salad with Roasted Asparagus is the perfect balance of zesty flavors and hearty ingredients. The lemony marinade on the chicken infuses it with fresh brightness, while the roasted asparagus adds a rich, slightly charred flavor that pairs beautifully with a light vinaigrette. This dish is not only flavorful and satisfying but also light enough for an Easter Monday lunch that won’t leave you feeling weighed down.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 4 cups mixed greens (arugula, spinach, etc.)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled goat cheese
• 2 tablespoons olive oil (for the dressing)
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon juice, zest, garlic powder, thyme, salt, and pepper. Rub the marinade onto the chicken breasts and set aside to marinate for at least 15 minutes.
3. While the chicken marinates, toss the asparagus with a tablespoon of olive oil and season with salt and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes, or until tender and slightly browned.
4. In a grill pan or skillet, cook the marinated chicken breasts over medium heat for 6-7 minutes on each side, or until fully cooked and golden brown. Let the chicken rest for a few minutes before slicing it into thin strips.
5. In a small bowl, whisk together the dressing ingredients—olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
6. To assemble, toss the mixed greens, roasted asparagus, cherry tomatoes, and goat cheese in a large bowl. Drizzle the dressing over the salad and toss to combine.
7. Top the salad with the sliced chicken and serve immediately.

The Lemon Herb Chicken Salad with Roasted Asparagus is a vibrant, nutrient-packed dish that is perfect for Easter Monday lunch. The zesty lemon dressing ties together the fresh flavors of the salad while the roasted asparagus and grilled chicken provide satisfying, hearty components. This dish is not only light and refreshing but also rich in protein and vegetables, making it a well-rounded meal. Serve it as a main or alongside a light soup for an elegant and healthy holiday meal that will leave everyone feeling nourished and satisfied.

Grilled Shrimp and Avocado Salad

The Grilled Shrimp and Avocado Salad is a bright, light, and refreshing dish, perfect for an Easter Monday lunch. Succulent shrimp are marinated in a flavorful citrus dressing and grilled to perfection, then paired with creamy avocado, mixed greens, and a zesty vinaigrette. This salad is the ideal balance of fresh, vibrant ingredients and satisfying protein, making it an excellent choice for a springtime meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice and zest of 1 lime
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed salad greens (arugula, spinach, or butter lettuce)
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, lime juice, lime zest, smoked paprika, garlic powder, salt, and pepper. Let marinate for 10-15 minutes.
3. While the shrimp marinates, prepare the dressing by whisking together olive oil, lime juice, honey, Dijon mustard, salt, and pepper in a small bowl.
4. Grill the shrimp for 2-3 minutes on each side, or until they are opaque and cooked through.
5. In a large bowl, combine the mixed greens, diced avocado, red onion, cherry tomatoes, and cilantro.
6. Add the grilled shrimp to the salad and drizzle with the prepared dressing.
7. Toss gently to combine and serve immediately.

The Grilled Shrimp and Avocado Salad is a delightful and healthy choice for your Easter Monday lunch. The smoky shrimp combined with creamy avocado and crisp greens creates a balanced and satisfying meal. The zesty dressing brings a refreshing brightness to the salad, making it a perfect dish for a warm spring day. Whether served as a main or as a side, this salad will impress guests with its vibrant colors and bold flavors, leaving everyone feeling energized and satisfied.

Roasted Carrot and Hummus Wraps

Roasted Carrot and Hummus Wraps are a delicious and plant-based option for your Easter Monday lunch. The sweetness of the roasted carrots pairs beautifully with creamy hummus and fresh greens wrapped in a soft tortilla. This vegetarian dish is easy to make, full of flavor, and incredibly versatile—perfect for anyone looking for a healthy, satisfying meal that’s also light and refreshing.

Ingredients:

• 4 medium carrots, peeled and cut into thin strips
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1/2 cup hummus (store-bought or homemade)
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1/4 cup cucumber, thinly sliced
• 2 large whole wheat tortillas

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the carrot strips with olive oil, cumin, coriander, salt, and pepper. Spread them out in a single layer on a baking sheet.
3. Roast the carrots in the oven for 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.
4. While the carrots roast, prepare the wraps by spreading a generous amount of hummus on each tortilla.
5. Once the carrots are done, let them cool slightly before adding them to the center of the tortilla.
6. Top with mixed greens and cucumber slices.
7. Carefully roll up the tortilla into a wrap, folding in the sides as you go to secure the filling.
8. Slice the wraps in half and serve immediately, or wrap them tightly in foil for an easy-to-go lunch.

Roasted Carrot and Hummus Wraps are a healthy, satisfying lunch that’s packed with flavors and textures. The sweetness of the roasted carrots complements the creaminess of the hummus, while the fresh greens and cucumber provide a crisp contrast. This easy-to-make wrap is not only delicious but also customizable—feel free to add your favorite veggies or protein for a personalized twist. Whether served as a quick meal or as part of a larger spread, these wraps are a nutritious and delicious choice for your Easter Monday lunch.

Baked Salmon with Dill and Lemon

Baked Salmon with Dill and Lemon is a simple yet elegant dish that’s perfect for a light, flavorful Easter Monday lunch. The fresh salmon is infused with bright lemon and fragrant dill, making it the ideal combination of refreshing and savory. This dish is both easy to prepare and full of nutrients, making it a wonderful addition to your holiday meal.

Ingredients:

• 4 salmon fillets, skin-on
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 tablespoons fresh dill, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper.
3. In a small bowl, mix together olive oil, lemon juice, lemon zest, dill, garlic, salt, and pepper.
4. Brush the salmon fillets with the lemon-dill mixture, ensuring they are evenly coated.
5. Bake the salmon for 12-15 minutes, or until it flakes easily with a fork and is cooked through.
6. Remove the salmon from the oven and let it rest for a few minutes.
7. Serve with lemon wedges on the side for extra flavor.

Baked Salmon with Dill and Lemon is a light, healthy, and flavorful dish that’s perfect for your Easter Monday lunch. The bright citrus and fragrant dill enhance the natural richness of the salmon, creating a beautifully balanced meal. This dish is quick to prepare, making it ideal for a hassle-free lunch that doesn’t compromise on taste or elegance. Pair it with a side of roasted vegetables or a fresh salad for a complete, satisfying meal that everyone will enjoy.

Spinach and Ricotta Stuffed Chicken Breast

The Spinach and Ricotta Stuffed Chicken Breast is a savory and comforting dish that combines lean chicken with a creamy spinach and ricotta filling. Perfect for Easter Monday lunch, this dish is both healthy and indulgent, with a crispy golden exterior and a rich, flavorful interior. It pairs beautifully with roasted vegetables or a simple salad, making it an ideal choice for a balanced and satisfying meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 cup fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the spinach and garlic, sautéing for 2-3 minutes until the spinach wilts.
3. In a bowl, combine the sautéed spinach, ricotta cheese, Parmesan cheese, oregano, salt, and pepper. Mix well to create the stuffing.
4. Carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
5. Stuff each chicken breast with the spinach and ricotta mixture, securing the edges with toothpicks if needed.
6. Heat a bit more olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
7. Transfer the chicken breasts to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the filling is hot.
8. Garnish with fresh parsley before serving.

Spinach and Ricotta Stuffed Chicken Breast is a rich and flavorful dish that’s perfect for Easter Monday lunch. The combination of creamy ricotta and sautéed spinach inside the tender chicken provides a satisfying contrast of textures, while the Parmesan adds a savory touch. This dish is both elegant and easy to prepare, making it a great choice for a family meal or a small gathering. Serve it with roasted vegetables or a light salad for a well-rounded meal that will leave everyone impressed.

Lemon Herb Quinoa with Roasted Vegetables

Lemon Herb Quinoa with Roasted Vegetables is a vibrant and wholesome dish that’s full of flavor and nutrition. The quinoa is cooked in a citrusy broth and tossed with fresh herbs, providing a zesty base for a variety of roasted vegetables. This dish is not only gluten-free and plant-based but also highly customizable, making it a perfect option for anyone seeking a light yet filling Easter Monday lunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• Zest and juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, lemon zest, and thyme. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa is cooking, prepare the roasted vegetables. Toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
4. Roast the vegetables for 20-25 minutes, or until tender and slightly charred.
5. Once the quinoa is cooked, fluff it again and mix in the lemon juice, adding more salt and pepper to taste.
6. Serve the quinoa on a platter or individual plates, topped with the roasted vegetables and garnished with fresh parsley.

Lemon Herb Quinoa with Roasted Vegetables is a light yet filling dish that offers a burst of freshness and flavor. The quinoa, infused with lemon and thyme, serves as the perfect backdrop for the caramelized sweetness of the roasted vegetables. This dish is not only nutritious but also incredibly versatile—you can swap in any of your favorite vegetables or even add a protein like grilled chicken or chickpeas. It’s a perfect Easter Monday lunch for those looking for a satisfying, plant-based meal that doesn’t compromise on flavor.

Creamy Tomato Basil Soup with Grilled Cheese Croutons

Creamy Tomato Basil Soup with Grilled Cheese Croutons is a comforting and nostalgic dish that is sure to satisfy. This homemade tomato soup is rich, creamy, and bursting with fresh basil, while the grilled cheese croutons add a crispy, melty twist to the classic pairing. It’s an indulgent yet simple dish that’s perfect for a cozy Easter Monday lunch.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 slices of bread (your choice of type)
• 4 slices of cheddar cheese
• Butter, for grilling

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the crushed tomatoes and vegetable broth. Stir in the dried basil, salt, and pepper. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld together.
4. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Return to the pot and stir in the heavy cream.
5. While the soup simmers, make the grilled cheese croutons. Butter one side of each slice of bread and place a slice of cheese in between two slices. Grill the sandwich in a skillet over medium heat until golden brown and the cheese is melted. Cut the grilled cheese into small cubes.
6. Serve the soup hot, topped with the grilled cheese croutons for a fun and delicious twist.

Creamy Tomato Basil Soup with Grilled Cheese Croutons is the ultimate comfort food, combining two classic favorites into one delicious meal. The rich, velvety tomato soup is perfectly complemented by the crispy, melty grilled cheese croutons, offering a playful and satisfying way to enjoy this beloved combo. Whether you’re serving it as a comforting lunch or as a starter to a larger meal, this dish is sure to bring smiles to the table. Perfect for an Easter Monday lunch, it’s a warm and indulgent choice that will leave everyone satisfied.

Roasted Salmon with Asparagus and Dill Sauce

Roasted Salmon with Asparagus and Dill Sauce is a light yet flavorful dish that combines the rich taste of salmon with the freshness of asparagus. The creamy dill sauce adds a tangy, herbaceous note, making this a perfect Easter Monday lunch that’s both healthy and elegant. It’s a simple yet satisfying recipe that pairs well with a side of roasted potatoes or a fresh green salad.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/2 cup sour cream
• 2 tablespoons fresh dill, chopped
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the salmon fillets and asparagus on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and the asparagus is tender.
3. While the salmon and asparagus roast, make the dill sauce. In a small bowl, combine the sour cream, dill, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
4. Serve the roasted salmon and asparagus with a generous dollop of the dill sauce on top or on the side for dipping.

Roasted Salmon with Asparagus and Dill Sauce is a light yet indulgent dish that brings out the best in both the fish and the vegetables. The combination of tender, flaky salmon with perfectly roasted asparagus creates a balanced and satisfying meal, while the creamy dill sauce enhances the flavors with its fresh, tangy notes. It’s an excellent choice for a healthy Easter Monday lunch, offering a gourmet experience with minimal preparation.

Mediterranean Chickpea Salad with Lemon Vinaigrette

Mediterranean Chickpea Salad with Lemon Vinaigrette is a refreshing and hearty dish packed with vibrant flavors. The chickpeas provide a substantial base, while the combination of cucumbers, tomatoes, red onions, and olives adds freshness and crunch. The zesty lemon vinaigrette ties everything together, making this an ideal Easter Monday lunch for those seeking a light, yet satisfying, plant-based meal.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, and feta cheese (if using).
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper to create the vinaigrette.
3. Pour the vinaigrette over the salad and toss to combine. Garnish with fresh parsley.
4. Serve immediately or refrigerate for 30 minutes to allow the flavors to marinate before serving.

Mediterranean Chickpea Salad with Lemon Vinaigrette is a vibrant and nutritious dish that’s perfect for a light and satisfying Easter Monday lunch. The chickpeas add protein and texture, while the fresh vegetables and tangy lemon vinaigrette create a refreshing and flavorful experience. This dish can easily be customized with other ingredients, like roasted peppers or avocado, making it a versatile option for any dietary preference. Whether served as a main or a side, it’s sure to please everyone at the table.

Egg Salad with Avocado and Arugula

Egg Salad with Avocado and Arugula offers a creamy and nutritious twist on the classic egg salad. The addition of ripe avocado adds richness and healthy fats, while the peppery arugula provides a touch of freshness and bite. This easy-to-make salad is perfect for a casual Easter Monday lunch, and it’s great for meal prepping as well, offering a balanced mix of protein, fiber, and healthy fats.

Ingredients:

• 6 large eggs
• 1 ripe avocado, mashed
• 1/4 cup plain Greek yogurt
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 2 cups arugula
• 1 tablespoon fresh chives, chopped

Instructions:

1. Boil the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10-12 minutes. Remove the eggs from the pot and let them cool. Peel and chop the eggs into small pieces.
2. In a bowl, combine the mashed avocado, Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth and creamy.
3. Add the chopped eggs to the avocado mixture and gently stir to combine.
4. To serve, place a handful of arugula on each plate and top with the egg salad. Garnish with fresh chives.
5. Serve immediately or refrigerate for later.

Egg Salad with Avocado and Arugula is a delightful and satisfying dish that combines creamy textures with a burst of freshness. The avocado adds a creamy richness to the egg salad, while the arugula gives the dish a peppery, crisp contrast. This meal is not only delicious but also packed with nutrients, making it an excellent choice for a wholesome Easter Monday lunch. It can be enjoyed on its own or served in a sandwich or wrap for added convenience.

Lemon Herb Grilled Chicken with Quinoa Salad

Lemon Herb Grilled Chicken with Quinoa Salad is a refreshing, protein-packed meal perfect for an Easter Monday lunch. The grilled chicken is marinated in a blend of lemon, garlic, and fresh herbs, which infuse it with a bright and aromatic flavor. Paired with a light quinoa salad that includes colorful veggies, this dish is both wholesome and satisfying. It’s a great way to kick off the spring season with a light yet filling meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups water or chicken broth
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Prepare the chicken: In a small bowl, combine olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Coat the chicken breasts in the marinade and let them sit for at least 30 minutes.
2. Cook the quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring the quinoa and water (or chicken broth) to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.
3. Grill the chicken: Preheat the grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
4. Make the quinoa salad: In a large bowl, combine the cooked quinoa, cucumber, bell pepper, red onion, and parsley. Toss gently to combine.
5. Serve: Slice the grilled chicken and serve over the quinoa salad. Drizzle with additional lemon juice or olive oil if desired.

Lemon Herb Grilled Chicken with Quinoa Salad is a perfect balance of flavors and textures. The tender, grilled chicken is infused with a zesty, herbaceous marinade that complements the light and crunchy quinoa salad. This dish is not only delicious but also packed with nutrients, making it a great option for a healthy Easter Monday lunch. The quinoa provides a good source of plant-based protein, while the fresh vegetables add a burst of color and freshness, creating a well-rounded, satisfying meal.

Spinach and Mushroom Stuffed Chicken Breasts

Spinach and Mushroom Stuffed Chicken Breasts is a flavorful and elegant dish that makes for an impressive Easter Monday lunch. The chicken breasts are filled with a creamy mixture of sautéed spinach, mushrooms, and garlic, then baked until tender and juicy. This dish is rich in flavor but still light enough for a springtime celebration. Serve it alongside roasted vegetables or a light salad for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, chopped
• 1/2 cup cream cheese, softened
• 1/4 cup Parmesan cheese, grated
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary

Instructions:

1. Prepare the filling: In a large skillet, heat olive oil over medium heat. Add the garlic and mushrooms, cooking for 4-5 minutes until the mushrooms are soft. Add the spinach and cook until wilted. Remove from heat and let cool slightly. Stir in the cream cheese, Parmesan, thyme, and rosemary. Season with salt and pepper to taste.
2. Stuff the chicken: Using a sharp knife, cut a pocket into each chicken breast. Stuff the pocket with the spinach and mushroom mixture, securing the opening with toothpicks.
3. Cook the chicken: Preheat your oven to 375°F (190°C). Place the stuffed chicken breasts in a greased baking dish and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4. Serve: Once cooked, remove the toothpicks and serve the stuffed chicken breasts with your favorite side dishes.

Spinach and Mushroom Stuffed Chicken Breasts is a savory and satisfying dish that’s perfect for an elegant Easter Monday lunch. The creamy filling of spinach, mushrooms, and cheese creates a rich and flavorful contrast to the tender chicken. It’s a great way to enjoy a classic protein-packed dish with a twist. The stuffing keeps the chicken moist and juicy, while the spices and herbs infuse the dish with depth and fragrance. This recipe pairs beautifully with roasted vegetables, a fresh salad, or even a side of quinoa for a complete and wholesome meal.

Roasted Sweet Potato and Black Bean Tacos

Roasted Sweet Potato and Black Bean Tacos are a vibrant, vegetarian option for an Easter Monday lunch. Roasted sweet potatoes add a naturally sweet and savory element, while black beans provide protein and fiber. The combination of fresh toppings, such as avocado, cilantro, and a zesty lime crema, elevates this dish into something truly satisfying. These tacos are light yet filling and perfect for a casual spring meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder

Instructions:

1. Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. Prepare the lime crema: In a small bowl, combine the sour cream, lime juice, chili powder, and a pinch of salt. Stir until smooth.
3. Warm the tortillas: Heat the tortillas on a dry skillet over medium heat for 1-2 minutes on each side, until warm and slightly crispy.
4. Assemble the tacos: Once the sweet potatoes are roasted, assemble the tacos by placing a few spoonfuls of black beans and roasted sweet potatoes onto each tortilla. Top with slices of avocado, a drizzle of lime crema, and a sprinkle of cilantro.
5. Serve: Serve immediately with a side of lime wedges.

Roasted Sweet Potato and Black Bean Tacos are a delightful and nutritious option for your Easter Monday lunch. The sweetness of the roasted sweet potatoes complements the earthy black beans, creating a balanced and hearty filling. The fresh avocado, zesty lime crema, and cilantro provide vibrant flavors and textures that elevate these tacos. Whether you’re looking for a vegetarian option or simply want something light and flavorful, these tacos are an excellent choice. They are quick to prepare and perfect for a casual, yet delicious, spring meal.

Note: More recipes are coming soon!