35+ Delicious Easter Banquet Recipes That Will Wow Your Guests

Easter is the perfect time to gather with family and friends, celebrate new beginnings, and enjoy a delicious feast.

Whether you’re hosting a grand Easter banquet or an intimate spring gathering, the right recipes can elevate the occasion and make your meal unforgettable.

From appetizers that set the tone to decadent desserts that leave everyone satisfied, this collection of 35+ Easter banquet recipes offers a variety of dishes that will suit any palate

In this blog, we’ll share a wide range of ideas that cover every course—salads, main dishes, sides, and sweets—so you can curate a menu that is as beautiful as it is tasty.

Get ready to bring joy to your Easter celebration with mouthwatering recipes that will delight your guests and create lasting memories.

35+ Delicious Easter Banquet Recipes That Will Wow Your Guests

With so many delicious and diverse Easter banquet recipes to choose from, you’re sure to find the perfect dishes to make your celebration truly special.

From fresh spring salads and hearty main courses to indulgent desserts, these 35+ recipes will inspire you to create a banquet that reflects the warmth and joy of the season.

By adding a mix of classic favorites and new twists, you’ll be able to surprise and delight your guests with every course.

As you prepare for Easter, remember that it’s not just about the food—it’s about creating a moment of togetherness, joy, and celebration.

So, roll up your sleeves, try out these recipes, and let the feast begin!

Honey Glazed Ham with Roasted Vegetables

This Honey Glazed Ham is the perfect centerpiece for an Easter banquet, offering a perfect balance of sweet and savory flavors. Paired with roasted vegetables, it makes a stunning and hearty dish that will satisfy every guest. The glaze adds a caramelized finish, while the vegetables bring warmth and richness to the meal.

Ingredients:

• 1 boneless ham (about 6-8 lbs)
• 1 cup honey
• 1/2 cup Dijon mustard
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 tsp ground cloves
• 2 tbsp olive oil
• 2 carrots, peeled and sliced
• 1 lb baby potatoes, halved
• 1 lb Brussels sprouts, trimmed and halved
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Place the ham on a roasting rack inside a roasting pan. In a small saucepan, combine honey, Dijon mustard, brown sugar, apple cider vinegar, and ground cloves. Heat over medium heat, stirring constantly until the mixture is smooth and bubbling. Simmer for 5 minutes.
3. Brush the glaze generously over the ham, ensuring it is well-coated. Reserve some glaze for later.
4. In a separate bowl, toss the carrots, potatoes, and Brussels sprouts with olive oil, salt, and pepper. Arrange the vegetables around the ham in the roasting pan.
5. Roast the ham and vegetables for 1 1/2 to 2 hours, basting the ham with glaze every 30 minutes. The ham is ready when it reaches an internal temperature of 140°F (60°C).
6. Remove from the oven and allow the ham to rest for 10 minutes before slicing. Serve with roasted vegetables on the side.

This Honey Glazed Ham with Roasted Vegetables is an ideal choice for Easter, combining the rich, comforting flavors of ham with a touch of sweetness from the glaze. The roasted vegetables add an earthy, savory complement, making it a complete and satisfying dish for any festive table. The dish is sure to be a showstopper and will leave your guests craving more.

Creamy Garlic Parmesan Asparagus

Creamy Garlic Parmesan Asparagus is a simple yet elegant side dish that is perfect for an Easter banquet. The rich garlic cream sauce, infused with parmesan, pairs beautifully with the freshness of tender asparagus. It’s an ideal dish to complement the heavier mains, offering a burst of flavor and a pop of green to your plate.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Bring a large pot of salted water to a boil. Blanch the asparagus by placing it into the water for 2-3 minutes until tender but still crisp. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the heavy cream and bring it to a simmer, stirring constantly. Allow the sauce to thicken for about 3-4 minutes.
4. Stir in the grated parmesan cheese and continue to cook for another 2-3 minutes, until the sauce is smooth and creamy. Season with salt and pepper to taste.
5. Add the cooked asparagus to the skillet and toss to coat in the creamy sauce. Cook for an additional 2-3 minutes until the asparagus is fully coated and heated through.
6. Garnish with fresh parsley and serve immediately.

This Creamy Garlic Parmesan Asparagus is a delectable side dish that brings richness and a burst of flavor to your Easter banquet. The creamy sauce adds depth, while the tender asparagus offers a light and fresh contrast. It’s quick to prepare, yet indulgent enough to impress guests, making it a perfect accompaniment to any festive meal.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting is a beloved dessert that’s perfect for an Easter banquet. Moist and spiced with cinnamon and nutmeg, this cake is the ultimate comfort food. The tangy cream cheese frosting adds a rich, creamy layer that complements the cake’s sweetness, making it an unforgettable treat to end the celebration.

Ingredients for Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 4 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Ingredients for Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs, oil, and vanilla extract until well combined. Gradually add the dry ingredients and mix until smooth. Fold in the grated carrots, pineapple, and walnuts (if using).
4. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt. Beat until fluffy.
7. Frost the cooled cakes with the cream cheese frosting, spreading evenly. If desired, garnish with extra walnuts or shredded coconut.

Carrot Cake with Cream Cheese Frosting is a delightful and festive dessert that perfectly complements the flavors of an Easter banquet. The moist and flavorful cake paired with the creamy frosting is the ultimate indulgence. This cake not only tastes delicious but also offers a beautiful and rustic presentation, making it a showstopper that will leave your guests in awe.

Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken is a flavorful and aromatic main course that brings a burst of freshness to your Easter banquet. The combination of zesty lemon, fragrant herbs, and golden, crispy skin creates a deliciously balanced dish. It pairs perfectly with light sides and adds a beautiful touch to the centerpiece of your meal.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 2 lemons, halved
• 6 cloves garlic, smashed
• 1/4 cup olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rinse the chicken and pat it dry with paper towels. Season the inside of the chicken with salt and pepper. Stuff the cavity with the halved lemons and smashed garlic cloves.
3. In a small bowl, mix the olive oil, chopped rosemary, thyme, salt, and pepper. Rub this mixture generously over the entire chicken, ensuring it’s well-coated.
4. Place the chicken breast-side up on a roasting rack in a roasting pan. Pour the chicken broth into the bottom of the pan to help keep the chicken moist during cooking.
5. Roast the chicken for about 1 hour and 20 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165°F (75°C). Baste the chicken with the pan juices every 30 minutes.
6. Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with fresh parsley and serve.

This Lemon Herb Roasted Chicken is an incredibly juicy and tender dish that makes a stunning addition to your Easter banquet. The fresh lemon and herbs enhance the natural flavor of the chicken, while the crispy skin and succulent meat provide a mouthwatering experience. It’s an easy yet impressive dish that your guests will enjoy thoroughly.

Spring Pea and Mint Salad

Spring Pea and Mint Salad is a refreshing and vibrant side dish, perfect for an Easter gathering. The combination of sweet peas, fresh mint, and a tangy lemon dressing creates a light and flavorful salad. It’s simple to make, yet offers a delightful contrast to heavier dishes, making it the ideal addition to a festive spring meal.

Ingredients:

• 4 cups fresh peas (or frozen peas, thawed)
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Add the peas and cook for 2-3 minutes, until tender. Drain and immediately plunge the peas into ice water to stop the cooking process. Drain again and set aside.
2. In a large mixing bowl, combine the peas, chopped mint, sliced red onion, and crumbled feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Spring Pea and Mint Salad brings a fresh and crisp element to your Easter banquet. The sweet peas, cool mint, and tangy dressing create a balance of flavors that are both satisfying and refreshing. It’s an easy-to-make salad that provides a light and colorful contrast to the richness of other dishes, making it an essential addition to your spring celebration.

Hot Cross Buns

Hot Cross Buns are a classic Easter treat that are both sweet and spiced, perfect for an Easter breakfast or as an accompaniment to your banquet. With a soft, fluffy texture, studded with raisins and topped with a traditional cross, these buns offer both a delicious flavor and a festive touch to your meal. The subtle spices and sweetness make them irresistible.

Ingredients:

• 1 cup warm milk (110°F)
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 4 cups all-purpose flour
• 1/2 cup raisins
• 1 egg, beaten (for egg wash)
• For the cross: 1/4 cup flour, 1/4 cup water, and a pinch of salt

Instructions:

1. In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes, until frothy.
2. In a large mixing bowl, whisk together the melted butter, eggs, salt, cinnamon, and nutmeg. Add the yeast mixture and stir to combine.
3. Gradually add the flour, one cup at a time, until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic. Add the raisins and knead them into the dough.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour, or until doubled in size.
5. Preheat the oven to 375°F (190°C). Punch the dough down and divide it into 12 equal portions. Shape the portions into balls and place them on a greased baking sheet, making sure they are close together.
6. For the cross, mix 1/4 cup flour, 1/4 cup water, and a pinch of salt to form a thick paste. Transfer to a piping bag and pipe a cross over each bun.
7. Brush the buns with the beaten egg for a shiny finish. Bake for 15-20 minutes, until golden brown.
8. Once the buns are baked, remove them from the oven and let them cool slightly. Serve warm or at room temperature.

Hot Cross Buns are a delightful and traditional treat that will enhance your Easter banquet with their spiced, soft texture and sweet flavor. They are perfect for breakfast or served alongside other dishes. The distinctive cross on top adds a beautiful and meaningful touch to this beloved Easter classic. They’re a sure hit for your guests, evoking both nostalgia and joy with every bite.

Scalloped Potatoes with Gruyère and Rosemary

Scalloped Potatoes with Gruyère and Rosemary is a rich and indulgent side dish, perfect for an Easter banquet. The creamy layers of tender potatoes are infused with the nutty flavor of Gruyère cheese and aromatic rosemary. This dish is both comforting and sophisticated, making it a perfect match for a spring holiday meal.

Ingredients:

• 4 large russet potatoes, thinly sliced
• 1 1/2 cups grated Gruyère cheese
• 2 cups heavy cream
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C) and butter a 9×13-inch baking dish.
2. In a saucepan, melt butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Pour in the heavy cream and bring it to a simmer. Stir in the chopped rosemary, salt, and pepper. Allow the cream to simmer for 5 minutes, stirring occasionally.
4. Arrange a layer of potato slices at the bottom of the prepared baking dish. Pour a small amount of the cream mixture over the potatoes, then sprinkle with a generous amount of grated Gruyère cheese.
5. Repeat the layering process, alternating between potatoes, cream, and cheese, until all ingredients are used.
6. Finish with a final layer of cheese and pour any remaining cream mixture over the top.
7. Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and sprinkle the Parmesan cheese on top, then bake for an additional 20 minutes, or until the top is golden brown and the potatoes are tender.
8. Let the dish cool for a few minutes before serving.

Scalloped Potatoes with Gruyère and Rosemary offer a perfect balance of rich, creamy goodness with the earthy aroma of rosemary. This luxurious dish is a must-have for any Easter banquet, providing a hearty and comforting complement to lighter spring dishes. The layers of cheese and the smooth, velvety sauce make it a showstopping side that will keep guests coming back for more.

Baked Salmon with Dijon and Honey Glaze

Baked Salmon with Dijon and Honey Glaze is a simple yet elegant main dish, ideal for an Easter banquet. The tangy Dijon mustard paired with the sweetness of honey creates a beautiful glaze that enhances the natural flavor of the salmon. This dish is both healthy and flavorful, offering a light yet indulgent option for your celebration.

Ingredients:

• 4 salmon fillets (6 oz each)
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, salt, and pepper until well combined.
3. Place the salmon fillets on the prepared baking sheet, skin-side down. Brush the tops of the fillets generously with the Dijon-honey glaze.
4. Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Remove from the oven and garnish with fresh dill or parsley before serving.

Baked Salmon with Dijon and Honey Glaze is a light, flavorful, and visually appealing dish that will stand out on your Easter banquet table. The combination of tangy Dijon and sweet honey creates a perfect balance that highlights the delicate flavor of the salmon. This dish is easy to prepare, yet impressive enough to serve as the centerpiece of your meal, offering a healthy and elegant option for your guests.

Strawberry Shortcake with Fresh Whipped Cream

Strawberry Shortcake with Fresh Whipped Cream is a classic dessert that perfectly captures the essence of spring. The sweet, juicy strawberries paired with light, flaky biscuits and a dollop of fresh whipped cream create a delightful combination of textures and flavors. This dessert is a perfect way to end your Easter banquet on a refreshing and sweet note.

Ingredients:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk
• 1 lb fresh strawberries, hulled and sliced
• 1/4 cup sugar (for strawberries)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Add the milk and stir until just combined. Do not overmix. Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle, then use a biscuit cutter to cut out round biscuits.
4. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
5. While the biscuits bake, toss the sliced strawberries with 1/4 cup sugar and set aside to macerate for 10-15 minutes.
6. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
7. To assemble, split the warm biscuits in half. Layer with sweetened strawberries and a generous spoonful of whipped cream. Serve immediately.

Strawberry Shortcake with Fresh Whipped Cream is a timeless dessert that embodies the sweet flavors of spring. The flaky, buttery biscuits provide a perfect base for the juicy strawberries, and the freshly whipped cream adds a light, airy finish. It’s an ideal dessert for an Easter banquet, offering both elegance and simplicity, and is sure to be a crowd-pleaser. This dessert is as beautiful as it is delicious, leaving your guests with a smile after the meal.

Spinach and Artichoke Stuffed Mushrooms

Spinach and Artichoke Stuffed Mushrooms are a savory and bite-sized appetizer that adds a touch of sophistication to your Easter banquet. These mushrooms are filled with a creamy, flavorful spinach and artichoke mixture that’s baked to perfection. The combination of earthy mushrooms and rich filling makes them a crowd-pleaser and a great way to start the celebration.

Ingredients:

• 20 large white button mushrooms, stems removed and cleaned
• 1 cup frozen spinach, thawed and drained
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet lined with parchment paper.
2. In a medium bowl, combine the spinach, artichokes, cream cheese, Parmesan, mozzarella, garlic, olive oil, salt, and pepper. Mix until everything is well incorporated.
3. Spoon the spinach and artichoke mixture into each mushroom cap, pressing gently to pack the filling.
4. Bake the stuffed mushrooms for 15-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
5. Garnish with freshly chopped parsley before serving.

Spinach and Artichoke Stuffed Mushrooms are an elegant and indulgent appetizer that offers a delicious balance of savory flavors and creamy textures. These bite-sized treats will surely delight your guests and add a sophisticated touch to your Easter banquet. Their versatility and crowd appeal make them the perfect starter for any special occasion.

Roasted Carrot and Beet Salad with Goat Cheese

Roasted Carrot and Beet Salad with Goat Cheese is a colorful and vibrant salad that brings freshness and earthiness to your Easter banquet. Roasting the carrots and beets enhances their natural sweetness, and when paired with creamy goat cheese and a tangy dressing, the dish becomes a beautifully balanced salad. It’s the perfect side dish for a light yet flavorful addition to your meal.

Ingredients:

• 4 medium carrots, peeled and sliced
• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sliced carrots and beet wedges in olive oil, salt, and pepper. Spread them in a single layer on the baking sheet.
3. Roast the vegetables for 30-35 minutes, stirring once halfway through, until tender and caramelized.
4. While the vegetables roast, whisk together the balsamic vinegar and honey to make the dressing.
5. Once the carrots and beets are roasted, remove them from the oven and let them cool slightly.
6. In a large bowl, toss the mixed greens with the dressing. Add the roasted carrots and beets, then top with crumbled goat cheese and toasted walnuts.
7. Serve immediately or chill for 10-15 minutes before serving.

Roasted Carrot and Beet Salad with Goat Cheese is a stunning and flavorful addition to your Easter banquet table. The earthy sweetness of the roasted vegetables, the creaminess of the goat cheese, and the crunch of the toasted walnuts come together beautifully in this dish. It’s fresh, colorful, and full of contrasting textures that make it an ideal side dish for your spring celebration.

Vanilla Bean Panna Cotta with Berry Compote

Vanilla Bean Panna Cotta with Berry Compote is a light and creamy Italian dessert that’s perfect for an Easter banquet. The panna cotta is silky and smooth, flavored with fragrant vanilla beans, while the berry compote adds a sweet and tart contrast. This dessert is simple to prepare yet incredibly elegant, making it an ideal way to end your Easter feast.

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
• 2 1/2 tsp unflavored gelatin powder
• 3 tbsp water
• 1 1/2 cups mixed berries (strawberries, raspberries, blueberries)
• 2 tbsp sugar (for compote)
• 1 tbsp lemon juice

Instructions:

1. In a small bowl, sprinkle the gelatin over the water and let it bloom for 5 minutes.
2. In a saucepan, combine the heavy cream, milk, and sugar. Add the vanilla bean seeds (or vanilla extract) and the split bean pod. Heat over medium heat until the sugar dissolves and the mixture begins to steam, but do not let it boil.
3. Remove from heat and stir in the bloomed gelatin until completely dissolved. Remove the vanilla pod if using.
4. Pour the mixture into 6 ramekins or small glasses. Allow the panna cotta to cool slightly, then refrigerate for at least 4 hours, or until set.
5. While the panna cotta sets, prepare the berry compote by combining the berries, sugar, and lemon juice in a saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly. Let cool.
6. Once the panna cotta has set, spoon the berry compote over the top of each serving and serve chilled.

Vanilla Bean Panna Cotta with Berry Compote is a luxurious and refreshing dessert that’s perfect for an Easter banquet. The rich, creamy panna cotta balances beautifully with the sweet-tart berry compote, offering a light yet indulgent treat to end your meal. It’s an elegant and simple dessert that will impress your guests while bringing the flavors of spring to the forefront of your celebration.

Grilled Lamb Chops with Garlic and Rosemary Marinade

Grilled Lamb Chops with Garlic and Rosemary Marinade is a bold and flavorful main dish that will make a stunning centerpiece for your Easter banquet. The marinade of garlic, rosemary, and olive oil infuses the lamb with aromatic flavors, and grilling gives the chops a perfectly charred exterior while keeping the meat tender and juicy inside. This dish is a sophisticated and festive choice for your spring meal.

Ingredients:

• 8 lamb chops (about 1 inch thick)
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 1/4 cup olive oil
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish

Instructions:

1. In a bowl, combine the garlic, chopped rosemary, olive oil, lemon zest, lemon juice, salt, and pepper. Whisk to create the marinade.
2. Place the lamb chops in a shallow dish or resealable plastic bag, and pour the marinade over the chops. Seal and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and let them come to room temperature before grilling.
4. Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to check for doneness—lamb should reach 145°F (63°C) for medium-rare.
5. Remove the chops from the grill and let them rest for 5 minutes before serving. Garnish with fresh rosemary sprigs.

Grilled Lamb Chops with Garlic and Rosemary Marinade are a show-stopping main dish for your Easter banquet. The rich flavor of the lamb, enhanced by the fragrant garlic and rosemary, makes each bite a memorable experience. This dish is perfect for a spring celebration, bringing elegance, flavor, and sophistication to your table. It’s a dish that will leave your guests impressed and satisfied.

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars offer a delightful twist on traditional cheesecake, with a fresh, tangy lemon flavor and the sweetness of blueberries. The creamy cheesecake filling sits atop a buttery graham cracker crust, and the blueberry topping adds a burst of color and flavor. These bars are easy to slice and serve, making them a great addition to your Easter dessert table.

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tsp vanilla extract

For the blueberry topping:

• 1 cup fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes, then remove from the oven and set aside.
3. In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon zest, lemon juice, and vanilla extract.
4. Pour the cheesecake mixture over the cooled crust, spreading it into an even layer. Bake for 25-30 minutes, or until the center is set and the top is lightly golden.
5. While the cheesecake is baking, prepare the blueberry topping by combining the blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes until the berries release their juices and the mixture thickens slightly. Let cool.
6. Once the cheesecake has cooled completely, spread the blueberry topping over the top. Refrigerate for at least 2 hours before cutting into bars.

Lemon Blueberry Cheesecake Bars are a light, refreshing dessert that perfectly captures the essence of spring. The creamy texture of the cheesecake, combined with the tangy lemon and sweet blueberries, creates a delightful balance of flavors. These bars are an easy and elegant way to end your Easter banquet, offering a crowd-pleasing treat that will be enjoyed by all.

Asparagus with Lemon and Parmesan

Asparagus with Lemon and Parmesan is a simple yet elegant side dish that highlights the fresh, crisp flavor of asparagus. The combination of tangy lemon juice, aromatic lemon zest, and nutty Parmesan cheese creates a deliciously savory accompaniment to any Easter banquet meal. It’s an easy-to-make dish that adds both color and flavor to your table.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the trimmed asparagus on the baking sheet in a single layer. Drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper. Toss to coat evenly.
3. Roast the asparagus for 12-15 minutes, or until tender and lightly browned.
4. Remove from the oven and immediately sprinkle with grated Parmesan cheese, lemon zest, and lemon juice.
5. Garnish with fresh parsley, if desired, and serve warm.

Asparagus with Lemon and Parmesan is a light, fresh, and flavorful side dish that brings a pop of color and zest to your Easter banquet. The bright lemon and savory Parmesan complement the natural flavor of the asparagus, creating a simple yet sophisticated dish. This recipe is quick to prepare and adds a refreshing and healthy option to your festive meal

Note: More recipes are coming soon!