50+ Easy Easter Martha Stewart Dinner Recipes for a Memorable Feast

Easter is one of the most anticipated holidays of the year, offering a time to gather with loved ones, celebrate, and indulge in delicious meals.

If you’re looking to impress your family and guests this Easter, look no further than the ever-inspiring Martha Stewart.

Known for her impeccable culinary skills, Martha Stewart’s Easter dinner recipes are a perfect blend of elegance, flavor, and tradition.

From succulent main courses like glazed ham and roasted lamb to mouthwatering side dishes, salads, and desserts, Martha’s Easter recipes cover every angle to create a memorable holiday feast.

Whether you’re hosting a large gathering or preparing a small, intimate dinner, these 50+ Martha Stewart dinner recipes will help elevate your Easter celebration to a new level.

In this blog, we’ve gathered some of the best Easter recipes from Martha Stewart that will guide you through each step of creating a stunning holiday meal.

Get ready for a feast that will leave everyone asking for seconds!

50+ Easy Easter Martha Stewart Dinner Recipes for a Memorable Feast

Martha Stewart’s Easter dinner recipes bring a touch of sophistication and comfort to your holiday table.

Whether you’re preparing a traditional roast, a fresh spring salad, or a decadent dessert, these recipes are designed to delight and impress.

With over 50 recipes to choose from, you’ll be sure to find the perfect dishes to complement your Easter celebration, no matter your taste or preference.

Follow these tried-and-true recipes, and you’ll create a memorable Easter feast that will be talked about for years to come.

So, put on your apron, gather your ingredients, and get ready to celebrate Easter with Martha Stewart’s iconic flavors and timeless recipes!

Herb-Crusted Leg of Lamb with Mint Pesto

This Herb-Crusted Leg of Lamb with Mint Pesto is an elegant and flavorful centerpiece for your Easter dinner. The tender leg of lamb is seasoned with a fragrant blend of fresh herbs, garlic, and lemon zest, creating a mouthwatering crust. Paired with a bright and fresh mint pesto, this dish offers a perfect balance of savory and herbal notes that will surely impress your guests.

Ingredients:

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

For the Mint Pesto:

• 1 cup fresh mint leaves
• 1/2 cup fresh parsley leaves
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 garlic clove
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine garlic, rosemary, thyme, lemon zest, olive oil, salt, and pepper. Rub this mixture all over the lamb, ensuring it’s evenly coated.
3. Place the lamb on a rack in a roasting pan and roast for 1.5-2 hours, or until the internal temperature reaches 135°F for medium-rare.
4. While the lamb is roasting, prepare the mint pesto. In a food processor, combine the mint, parsley, olive oil, lemon juice, garlic, and Parmesan. Process until smooth, adding salt and pepper to taste.
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 with a generous drizzle of mint pesto on top.

This Herb-Crusted Leg of Lamb with Mint Pesto is a sophisticated and flavorful dish that’s perfect for an Easter celebration. The combination of tender, herb-seasoned lamb and fresh, zesty mint pesto creates a memorable dining experience that your guests will rave about. It’s a great dish to make ahead, allowing you to enjoy more time with your family while the lamb roasts to perfection.

Roasted Asparagus with Lemon and Parmesan

Roasted Asparagus with Lemon and Parmesan is a simple yet elegant side dish that will complement any Easter feast. The natural sweetness of the asparagus is enhanced by the bright citrusy lemon, while the Parmesan adds a savory, nutty richness. This recipe is quick to prepare and will add a touch of freshness and color to your holiday table.

Ingredients:

• 1 bunch of fresh asparagus, trimmed
• 2 tbsp olive oil
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus in a single layer on a baking sheet. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle with lemon zest, lemon juice, salt, and pepper.
4. Roast for 15-20 minutes, or until the asparagus is tender and slightly caramelized at the tips.
5. Remove from the oven and immediately sprinkle with grated Parmesan cheese.
6. Serve hot, garnished with additional lemon zest or fresh herbs if desired.

This Roasted Asparagus with Lemon and Parmesan is a light, flavorful dish that brings a burst of freshness to your Easter dinner. The combination of roasted asparagus, tangy lemon, and umami-rich Parmesan is a perfect balance of flavors. It’s a simple yet elegant side that requires minimal effort and is sure to elevate your meal. Whether served alongside lamb, chicken, or a vegetarian main course, this dish will be a crowd-pleaser.

Carrot Cake with Cream Cheese Frosting

No Easter celebration is complete without a sweet dessert, and this Carrot Cake with Cream Cheese Frosting is the perfect choice. The moist, spiced cake made with grated carrots and warm spices like cinnamon and nutmeg is balanced by a rich and tangy cream cheese frosting. This beloved classic is sure to impress your guests and become a staple for future Easter gatherings.

Ingredients:

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

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 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 medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs, oil, sugar, and vanilla until smooth. Gradually add the dry ingredients and mix until just combined. Stir in the grated carrots and walnuts (if using).
4. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
6. To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla, and salt, and beat until fluffy.
7. Frost the cooled cakes, spreading a generous amount of cream cheese frosting between the layers and on top. Garnish with additional walnuts or grated carrots, if desired.

This Carrot Cake with Cream Cheese Frosting is the ultimate Easter dessert, offering the perfect blend of spices, sweetness, and rich cream cheese frosting. It’s a comforting, crowd-pleasing dessert that pairs beautifully with a cup of tea or coffee after your Easter meal. The cake is moist and flavorful, while the creamy frosting adds just the right amount of tang. With its beautiful presentation and irresistible taste, it’s a treat that will leave your guests eagerly anticipating next year’s celebration.

Lemon and Herb Roasted Chicken

Lemon and Herb Roasted Chicken is a flavorful and juicy dish that makes for a stunning centerpiece at your Easter dinner table. The chicken is seasoned with a fragrant blend of fresh herbs, garlic, and lemon, and roasted to perfection. The citrus and herb infusion creates a succulent bird with a crisp, golden skin that will have your guests coming back for more. This easy-to-make recipe is ideal for a relaxed yet impressive Easter celebration.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tbsp olive oil
• 1 lemon, quartered
• 4 garlic cloves, smashed
• 1/4 cup fresh rosemary, chopped
• 1/4 cup fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels. Drizzle with olive oil and rub the oil evenly over the chicken.
3. Stuff the cavity of the chicken with lemon quarters, garlic, rosemary, and thyme.
4. Season the outside of the chicken generously with salt and pepper.
5. Place the chicken breast-side up on a rack in a roasting pan. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving.
7. Serve with the pan juices drizzled over the chicken for extra flavor.

This Lemon and Herb Roasted Chicken is a perfect option for an Easter dinner, offering a balance of freshness from the lemon and herbs with the savory richness of roasted chicken. The crispy skin and juicy meat make it a crowd-pleaser, and the simplicity of the recipe allows the natural flavors of the chicken to shine. Paired with your favorite sides, this dish is sure to be a highlight of the holiday feast.

Scalloped Potatoes with Gruyère and Thyme

Scalloped Potatoes with Gruyère and Thyme is a rich, creamy side dish that pairs beautifully with your Easter main course. The thinly sliced potatoes are layered with a velvety cheese sauce, infused with fresh thyme, and baked until golden and bubbly. The Gruyère adds a nutty, slightly sharp flavor, making each bite irresistibly comforting. This dish is the perfect balance of indulgence and elegance, and it will undoubtedly be a hit at your holiday gathering.

Ingredients:

• 2 pounds russet potatoes, peeled and thinly sliced
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cups heavy cream
• 1 cup whole milk
• 1 1/2 cups Gruyère cheese, grated
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a medium saucepan, melt butter over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Stir in the heavy cream and milk, bringing the mixture to a simmer. Season with salt, pepper, and thyme. Let the sauce simmer for 5-7 minutes until slightly thickened.
4. Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cream sauce over the potatoes and sprinkle with half of the grated Gruyère cheese. Repeat with the remaining potatoes, sauce, and cheese.
5. If desired, top with breadcrumbs for extra crunch.
6. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden and the potatoes are tender.
7. Let the dish cool for 5 minutes before serving.

These Scalloped Potatoes with Gruyère and Thyme are a decadent side dish that will elevate your Easter meal. The creamy sauce, rich cheese, and fragrant thyme provide a depth of flavor that complements any main course, from roast lamb to glazed ham. This dish is a crowd favorite and will add a comforting, indulgent touch to your holiday table. It can also be made ahead, making it convenient for busy cooks who want to enjoy their time with family and friends.

Spring Vegetable Risotto

Spring Vegetable Risotto is a light and flavorful dish that showcases the best of the season’s fresh produce. This creamy risotto is made with tender asparagus, peas, and leeks, offering a refreshing balance of textures and flavors. With a touch of Parmesan cheese and fresh herbs, this dish is both comforting and elegant. It’s the perfect vegetarian option for your Easter spread and a great way to incorporate seasonal vegetables into your meal.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 leek, cleaned and sliced
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup frozen peas
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat olive oil over medium heat. Add the onion and leek and cook until softened, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
3. Add the white wine and cook until mostly absorbed by the rice.
4. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked to your desired texture (about 18-20 minutes).
5. In the final few minutes of cooking, add the asparagus and peas, and stir until heated through.
6. Remove from heat and stir in the Parmesan cheese, basil, salt, and pepper.
7. Serve the risotto warm, garnished with extra Parmesan and fresh herbs if desired.

Spring Vegetable Risotto is a perfect dish to celebrate the vibrant, fresh flavors of Easter. The combination of creamy Arborio rice, bright asparagus, sweet peas, and tender leeks creates a comforting and satisfying dish that’s both light and indulgent. It’s a great side or a vegetarian main course that highlights the best of the season. The fresh herbs and Parmesan cheese add a depth of flavor, making this risotto an elegant addition to your Easter meal.

Honey Glazed Carrots with Brown Butter and Thyme

Honey Glazed Carrots with Brown Butter and Thyme is a simple yet sophisticated side dish perfect for Easter. The natural sweetness of the carrots is enhanced by a honey glaze, while brown butter adds a nutty richness that complements the fresh thyme. This dish offers a delightful balance of sweet and savory flavors, making it a crowd-pleasing addition to any Easter dinner. Its vibrant color and aromatic scent will make it a standout on your holiday table.

Ingredients:

• 2 pounds carrots, peeled and cut into 1-inch pieces
• 4 tbsp unsalted butter
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the carrots and cook for about 10-12 minutes, or until tender. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Continue to cook the butter, swirling the pan occasionally, until it turns golden brown and has a nutty aroma.
3. Add the honey and thyme to the skillet, stirring to combine.
4. Add the cooked carrots and toss to coat them in the glaze. Cook for an additional 3-4 minutes, allowing the glaze to thicken slightly and coat the carrots evenly.
5. Season with salt and pepper to taste and serve immediately.

These Honey Glazed Carrots with Brown Butter and Thyme are a flavorful and elegant side dish that will add both color and depth to your Easter meal. The brown butter brings a savory richness to the naturally sweet carrots, while the honey glaze adds a touch of warmth and sweetness. This dish is not only quick to prepare but also looks beautiful on the plate, making it a fantastic option for holiday dinners.

Baked Ham with Maple and Mustard Glaze

Baked Ham with Maple and Mustard Glaze is a show-stopping main dish for your Easter dinner. The ham is slowly roasted to perfection, creating a juicy and flavorful centerpiece. The glaze, made with maple syrup and Dijon mustard, provides a perfect balance of sweetness and tang, caramelizing beautifully on the ham’s surface. This recipe is easy to make but delivers an impressive result, perfect for serving a crowd.

Ingredients:

• 1 bone-in ham (6-8 pounds)
• 1/2 cup maple syrup
• 1/4 cup Dijon mustard
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 325°F (163°C). Place the ham in a roasting pan, fat-side up.
2. In a small saucepan, combine the maple syrup, Dijon mustard, brown sugar, apple cider vinegar, cinnamon, and cloves. Bring to a simmer over medium heat and cook for 5-7 minutes until the glaze thickens slightly.
3. Season the ham with salt and pepper. Brush a generous amount of the glaze over the ham, making sure to coat it evenly.
4. Roast the ham for about 1.5 to 2 hours, basting every 30 minutes with the glaze. The ham is done when the internal temperature reaches 140°F (60°C).
5. Remove from the oven and let rest for 10 minutes before slicing. Serve with any remaining glaze.

Baked Ham with Maple and Mustard Glaze is a timeless dish that brings a savory-sweet contrast to your Easter feast. The maple syrup adds richness, while the Dijon mustard gives the glaze a tangy kick, creating a deliciously caramelized crust on the ham. This dish is perfect for a family celebration, as it serves a crowd and pairs well with a variety of sides. It’s a classic Easter recipe that will leave a lasting impression.

Spring Salad with Goat Cheese, Peas, and Lemon Vinaigrette

This Spring Salad with Goat Cheese, Peas, and Lemon Vinaigrette is a light, refreshing dish that perfectly captures the essence of the season. The salad combines crisp mixed greens with creamy goat cheese, sweet peas, and a tangy homemade lemon vinaigrette. The flavors are fresh and bright, offering a vibrant contrast to the richer, heavier dishes typically served at Easter. This salad is a wonderful starter or side to complement your main course.

Ingredients:

• 4 cups mixed salad greens (arugula, spinach, and lettuce)
• 1 cup fresh peas (or frozen, thawed)
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the salad greens, peas, goat cheese, and toasted walnuts.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad just before serving and toss gently to combine.
4. Serve immediately, garnished with additional walnuts or goat cheese if desired.

This Spring Salad with Goat Cheese, Peas, and Lemon Vinaigrette is a refreshing, light option for your Easter meal. The creamy goat cheese contrasts beautifully with the sweetness of the peas and the tangy lemon dressing, creating a well-balanced dish that’s perfect for the season. The toasted walnuts add a crunchy texture, making the salad more satisfying. It’s a simple yet elegant dish that adds brightness to any Easter table.

Herb-Crusted Rack of Lamb

Herb-Crusted Rack of Lamb is a luxurious and flavorful main dish that’s perfect for an Easter celebration. The rack of lamb is seasoned with a fragrant blend of fresh herbs, garlic, and Dijon mustard, creating a beautifully golden crust as it roasts. The tender meat is juicy and flavorful, making it a perfect centerpiece for your holiday table. This recipe is elegant yet simple enough to make your Easter dinner feel extra special.

Ingredients:

• 1 rack of lamb (about 8 ribs)
• 2 tbsp olive oil
• 1/4 cup Dijon mustard
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Pat the lamb dry with paper towels. Season the lamb with salt and pepper.
3. In a small bowl, combine the Dijon mustard, olive oil, rosemary, thyme, and garlic. Brush the mustard mixture all over the lamb, coating it evenly.
4. If using breadcrumbs, sprinkle them over the mustard-coated lamb for extra crunch.
5. Place the lamb in a roasting pan and roast for 20-25 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
6. Let the lamb rest for 10 minutes before slicing between the ribs. Serve immediately.

Herb-Crusted Rack of Lamb is the epitome of a special Easter meal. The fresh herbs and mustard create a deliciously aromatic crust, and the tender lamb inside is perfectly cooked. This dish pairs wonderfully with roasted vegetables or mashed potatoes, making it an excellent choice for an unforgettable Easter dinner. It’s a dish that will impress your guests and leave everyone asking for seconds.

Asparagus with Hollandaise Sauce

Asparagus with Hollandaise Sauce is a classic Easter side dish that brings a touch of elegance to your meal. The asparagus is perfectly tender and bright green, and the creamy, buttery hollandaise sauce adds richness and depth of flavor. The balance of the slight bitterness of asparagus with the velvety hollandaise makes for a dish that feels both luxurious and comforting. This recipe is perfect for showcasing the freshness of spring vegetables.

Ingredients:

• 1 bunch asparagus, trimmed
• 4 large egg yolks
• 1/2 cup unsalted butter, melted
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the asparagus and cook for 3-5 minutes, or until just tender but still vibrant green. Drain and set aside.
2. In a medium heatproof bowl, whisk the egg yolks, lemon juice, and Dijon mustard together until smooth.
3. Place the bowl over a pot of simmering water (double boiler method). Whisk constantly as you slowly drizzle in the melted butter. Continue whisking until the sauce thickens and is smooth.
4. Season the hollandaise sauce with salt and pepper.
5. Serve the asparagus on a platter and drizzle with the hollandaise sauce.

Asparagus with Hollandaise Sauce is a timeless, elegant dish that adds a touch of sophistication to your Easter meal. The bright, fresh asparagus pairs beautifully with the creamy, tangy hollandaise, creating a delicious contrast of flavors. This dish is sure to be a favorite among your guests, and its vibrant color will make your table look even more inviting. It’s a fantastic choice to complement your Easter main course.

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a quintessential spring dessert that perfectly balances sweet and tart flavors. The combination of strawberries and rhubarb creates a vibrant filling, while the buttery, oat-based topping adds a delightful crunch. This dessert is not only delicious but also a perfect way to use the fresh, seasonal ingredients that come with the spring season. It’s a comforting, easy-to-make treat that will cap off your Easter dinner beautifully.

Ingredients:

• 2 cups fresh strawberries, hulled and halved
• 2 cups rhubarb, chopped
• 3/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

For the topping:

• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.
2. In a large bowl, combine the strawberries, rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir to combine, then pour into the prepared baking dish.
3. In a separate bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and use a pastry cutter or your fingers to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the fruit filling.
5. Bake for 40-45 minutes, or until the topping is golden and the filling is bubbling.
6. Let cool slightly before serving.

Strawberry Rhubarb Crisp is the perfect way to end your Easter meal on a sweet note. The combination of juicy strawberries and tangy rhubarb creates a wonderful filling that’s balanced by the rich, oat-based topping. This dessert is comforting, satisfying, and embodies the flavors of spring. Whether served warm with a scoop of vanilla ice cream or on its own, it’s sure to be a hit at your Easter dinner.

Lemon Herb Roasted Chicken

Lemon Herb Roasted Chicken is a perfect Easter main dish that brings both vibrant flavors and a crispy golden skin. The chicken is marinated with a fragrant mixture of lemon, garlic, and fresh herbs, which enhances the natural flavors of the bird. As it roasts, the chicken becomes incredibly tender and juicy, while the skin crisps up beautifully. This recipe is simple, yet full of flavor, making it a wonderful option for your holiday dinner.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 lemons, quartered
• 4 garlic cloves, smashed
• 1/4 cup olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and season generously with salt and pepper inside and out.
3. Stuff the cavity of the chicken with the lemon quarters and smashed garlic cloves.
4. In a small bowl, combine olive oil, rosemary, thyme, parsley, and a pinch of salt and pepper. Rub this mixture all over the chicken, ensuring it’s evenly coated.
5. Place the chicken in a roasting pan and roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving. Serve with roasted vegetables or your favorite sides.

Lemon Herb Roasted Chicken is a classic Easter dish that’s easy to prepare yet bursting with flavor. The combination of citrus and herbs infuses the chicken with fresh, aromatic notes, while the roasting process ensures a juicy, tender interior with crispy skin. This recipe makes for a beautiful and satisfying centerpiece at your holiday table, perfect for impressing guests while keeping the preparation simple.

Spring Pea and Mint Risotto

Spring Pea and Mint Risotto is a creamy and flavorful side dish that highlights the freshness of spring vegetables. The sweet peas and refreshing mint create a vibrant contrast against the rich, creamy texture of the risotto. This dish pairs wonderfully with lighter Easter main courses, adding both color and flavor to your plate. The methodical stirring of the risotto ensures a luxurious, velvety texture, making this a dish that feels special and satisfying.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 2 cups fresh peas (or frozen peas, thawed)
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
3. Pour in the white wine and cook, stirring constantly, until the liquid is absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
5. In the final few minutes of cooking, stir in the peas and chopped mint.
6. Remove the risotto from heat and stir in the Parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Spring Pea and Mint Risotto is a delightful and elegant side dish that captures the flavors of spring. The peas add sweetness, while the mint brings a refreshing brightness that balances the creamy richness of the risotto. It’s a dish that pairs beautifully with Easter lamb, chicken, or fish, and the creamy texture makes it a luxurious addition to your holiday table. Whether served as a side or a light main course, this risotto is sure to impress.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting is a beloved Easter dessert that’s both comforting and festive. The spiced carrot cake is moist and tender, with a perfect balance of cinnamon, nutmeg, and fresh carrots. The rich cream cheese frosting adds a tangy sweetness that perfectly complements the cake. This dessert not only tastes amazing but also has a beautiful texture that makes it a showstopper for your Easter celebration.

Ingredients:

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

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 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 medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat the eggs and sugar until light and fluffy. Add the oil and vanilla extract, and continue beating until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots and walnuts (if using).
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla, and salt, and beat until fluffy.
8. Frost the cooled cakes with the cream cheese frosting, then slice and serve.

Carrot Cake with Cream Cheese Frosting is a decadent and festive dessert that perfectly captures the spirit of Easter. The spiced cake is rich and moist, while the creamy frosting adds the perfect amount of sweetness and tang. This dessert is ideal for Easter brunch or dinner, offering a comforting and crowd-pleasing treat. It’s a timeless recipe that’s sure to be a highlight of your holiday meal.

Note: More recipes are coming soon!