25 Delightful Easter Lunch Ideas to Celebrate Spring

If you’re gearing up for Easter lunch and need some fresh ideas to impress your family and friends, you’ve come to the right place. We’ve compiled a list of 25 delicious dishes that are perfect for the occasion. From savory mains to delightful sides and sweet treats, get ready to make your meal a memorable one!

Spring Salad: Mixed greens, strawberries, goat cheese.

This vibrant spring salad is a delightful mix of fresh greens, juicy strawberries, and creamy goat cheese. The sweetness of the strawberries pairs perfectly with the tanginess of the goat cheese, creating a refreshing and light dish that’s perfect for an Easter lunch. Plus, it’s super easy to prepare, making it a great choice for busy hosts.

The combination of flavors not only makes this salad delicious but also visually appealing. It’s a great way to showcase seasonal produce and can serve as a lovely side or a light main dish. You can even customize it by adding nuts or a drizzle of balsamic glaze for an extra touch!

Ingredients

• 4 cups mixed greens (such as spinach and arugula)
• 1 cup strawberries, hulled and sliced
• 4 oz goat cheese, crumbled
• 1/4 cup walnuts or pecans, toasted (optional)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens and sliced strawberries.
2. Add the crumbled goat cheese and toasted nuts if using.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Drizzle the dressing over the salad and gently toss to combine.
5. Serve immediately and enjoy the fresh flavors!

Deviled Eggs: Hard-boiled eggs, mayonnaise, mustard.

Deviled eggs are a classic dish that never fails to impress. Creamy and tangy, these bite-sized delights add a festive touch to any Easter lunch. Their simplicity makes them easy to whip up, allowing you to focus on enjoying time with family and friends.

The combination of hard-boiled eggs, mayonnaise, and mustard creates a rich filling that’s perfectly seasoned. You can customize the flavor with spices or herbs to suit your taste. They’re not just tasty; they also make for a colorful presentation on your table, bringing a cheerful vibe to your celebration.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• Paprika for garnish
• Fresh herbs (optional, for garnish)

Instructions

1. Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes.
2. Cool and Peel: Transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and slice them in half lengthwise.
3. Prepare the Filling: Remove the yolks and place them in a bowl. Mash with a fork and mix in mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
4. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with paprika and garnish with fresh herbs if desired.
5. Serve: Arrange the deviled eggs on a platter and enjoy!

Carrot Soup: Carrots, vegetable broth, cream.

Carrot soup is a delightful dish that warms the soul with its natural sweetness and creamy texture. Simple to make, it combines fresh carrots with vegetable broth and a splash of cream for a silky finish. This soup is not only comforting but also packed with nutrients, making it a perfect choice for an Easter lunch.

The bright orange color and rich flavor make it visually appealing and delicious. Pair it with crusty bread for a complete meal that everyone will enjoy. Here’s how to make it:

Ingredients

• 1 pound carrots, peeled and chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or cilantro)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
2. Add the chopped carrots and vegetable broth. Bring to a boil, then reduce heat and simmer until the carrots are tender, about 20 minutes.
3. Using an immersion blender, blend the soup until smooth. If you don’t have one, carefully transfer the soup to a blender in batches.
4. Stir in the heavy cream and season with salt and pepper. Heat through for another 5 minutes.
5. Serve hot, garnished with fresh herbs and accompanied by crusty bread.

Roasted Lamb Chops: Lamb chops, garlic, rosemary.

Roasted lamb chops are a delightful dish that brings a burst of flavor to your Easter lunch. The tender meat, combined with the aromatic essence of garlic and rosemary, creates a mouthwatering experience that’s both comforting and sophisticated. Plus, it’s surprisingly simple to prepare, making it perfect for a festive gathering.

These lamb chops are not just a treat for the palate; they’re also visually appealing, adding a touch of elegance to your table. Quick to cook and packed with flavor, this dish will impress your guests without demanding too much of your time in the kitchen.

Ingredients

• 4 lamb chops
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice

Instructions

1. Marinate the Lamb: In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon juice, salt, and pepper. Add the lamb chops, ensuring they’re well coated. Let marinate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 400°F (200°C).
3. Sear the Lamb: In an oven-safe skillet over medium-high heat, sear the lamb chops for about 2-3 minutes on each side until browned.
4. Roast: Transfer the skillet to the preheated oven and roast the lamb chops for 8-10 minutes for medium-rare, or until they reach your desired doneness.
5. Rest and Serve: Remove from the oven, let the chops rest for a few minutes, then serve with your favorite sides.

Scalloped Potatoes: Potatoes, heavy cream, cheddar cheese.

Scalloped potatoes are a creamy, cheesy delight perfect for Easter lunch. The layers of thinly sliced potatoes soaked in heavy cream create a comforting side dish that pairs wonderfully with any main course. The melted cheddar cheese adds a rich flavor, making this dish a family favorite.

This recipe is simple to make and requires minimal prep time, allowing you to enjoy more time with your loved ones. With just a few ingredients, you can create a dish that’s both satisfying and delicious!

Ingredients

• 4 cups potatoes, thinly sliced
• 2 cups heavy cream
• 2 cups cheddar cheese, shredded
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a greased baking dish, layer half of the sliced potatoes evenly across the bottom.
3. Sprinkle half of the garlic powder, salt, and pepper over the potatoes.
4. Add half of the heavy cream followed by one cup of shredded cheddar cheese.
5. Repeat the layers with the remaining potatoes, seasoning, cream, and top with the remaining cheese.
6. Cover the dish with aluminum foil and bake for 45 minutes, then remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
7. Let it cool for a few minutes before serving, and garnish with fresh parsley.

Grilled Asparagus: Asparagus, olive oil, Parmesan cheese.

Grilled asparagus is a simple yet delicious side dish that perfectly complements any Easter lunch. The fresh, crisp flavor of asparagus is enhanced by a light drizzle of olive oil and a sprinkle of Parmesan cheese, creating a delightful dish that’s both elegant and easy to prepare.

This recipe is not only quick to make but also offers a wonderful balance of savory and slightly nutty flavors. Whether you’re serving it alongside a hearty main dish or as part of a lighter spread, grilled asparagus is sure to impress your guests.

Ingredients

• 1 pound fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground pepper, to taste
• 1 tablespoon lemon juice (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. In a large bowl, toss the trimmed asparagus with olive oil, salt, and pepper until evenly coated.
3. Place the asparagus directly on the grill grates. Grill for about 5-7 minutes, turning occasionally, until the asparagus is tender and has grill marks.
4. Once cooked, remove the asparagus from the grill and transfer to a serving platter.
5. Sprinkle the grilled asparagus with grated Parmesan cheese and drizzle with lemon juice if desired. Serve warm.

Glazed Honey Ham: Ham, honey, brown sugar.

Glazed honey ham is a delightful centerpiece for any Easter lunch, combining sweet and savory flavors that appeal to everyone. This dish features a succulent ham coated in a glossy honey and brown sugar glaze, resulting in a tender and juicy meal that practically melts in your mouth.

Making glazed honey ham is surprisingly simple. With just a few ingredients and a little time in the oven, you can create a stunning dish that brings warmth and joy to your holiday table. It’s perfect for feeding a crowd and pairs beautifully with a variety of sides, making it a go-to recipe for festive gatherings.

Ingredients

• 1 fully cooked bone-in ham (about 8-10 pounds)
• 1 cup honey
• 1/2 cup brown sugar, packed
• 1/4 cup Dijon mustard
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 1/4 cup apple cider vinegar

Instructions

1. Preheat your oven to 325°F (165°C).
2. In a saucepan over medium heat, combine honey, brown sugar, Dijon mustard, ground cloves, black pepper, and apple cider vinegar. Stir until the mixture is well combined and sugar is dissolved. Allow to simmer for a few minutes to thicken slightly.
3. Place the ham in a roasting pan, cut side down. Score the surface of the ham in a diamond pattern and brush with a portion of the glaze.
4. Cover the ham loosely with foil and bake for about 1.5 to 2 hours, basting with the glaze every 30 minutes.
5. During the last 30 minutes of baking, remove the foil to allow the glaze to caramelize and give the ham a beautiful brown color.
6. Once done, let the ham rest for about 15 minutes before slicing and serving.

Herbed Roast Chicken: Whole chicken, butter, fresh herbs.

Herbed roast chicken is a fantastic centerpiece for any Easter lunch. The combination of tender meat, crispy skin, and aromatic herbs creates a dish that is both comforting and elegant. It’s surprisingly simple to make, requiring just a few ingredients and minimal hands-on time, making it a perfect choice for busy hosts.

This roast chicken bursts with flavor from fresh herbs and butter, resulting in a juicy and succulent meal that will impress your guests. Pair it with seasonal vegetables or a light salad for a balanced and festive spread.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 1/2 cup unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, quartered
• 2 cups chicken broth

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a bowl, mix the softened butter with the chopped herbs, minced garlic, salt, and pepper.
3. Pat the chicken dry with paper towels and gently loosen the skin over the chicken breast and thighs. Spread half of the herb butter under the skin.
4. Rub the remaining butter over the outside of the chicken. Season generously with salt and pepper.
5. Place the lemon quarters inside the cavity of the chicken. Set the chicken in a roasting pan and pour the chicken broth around it.
6. Roast in the preheated oven for 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Let the chicken rest for about 15 minutes before carving. Serve with the pan juices drizzled over the top.

Quiche Lorraine: Pie crust, eggs, bacon.

Quiche Lorraine is a classic savory dish that’s perfect for any Easter lunch. This delightful quiche combines a flaky pie crust with a rich filling of eggs, crispy bacon, and creamy cheese. It’s not just tasty; it’s also a simple recipe that’s easy to whip up, making it a favorite for both novice and experienced cooks.

The combination of smoky bacon and creamy, custardy eggs creates a mouthwatering flavor that your guests will love. Whether served warm or at room temperature, this quiche is sure to impress everyone at your table. Pair it with a fresh salad or some fruit for a complete meal!

Ingredients

• 1 pie crust (store-bought or homemade)
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• 6 strips of bacon, cooked and crumbled
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Preheat your oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch pie dish, trimming the edges as necessary.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until well combined.
4. Sprinkle the shredded Swiss cheese and crumbled bacon evenly over the pie crust.
5. Pour the egg mixture over the cheese and bacon.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly browned.
7. Let it cool for a few minutes before slicing. Serve warm or at room temperature.

Spinach and Feta Puff Pastry: Puff pastry, spinach, feta cheese.

Spinach and feta puff pastry is a delightful and easy-to-make dish that’s perfect for an Easter lunch. The flaky, buttery pastry pairs wonderfully with the savory filling of fresh spinach and crumbly feta cheese, creating a tasty balance of flavors. This recipe is not only simple but also quick to prepare, making it a great option for anyone looking to impress guests without spending hours in the kitchen.

The combination of spinach and feta offers a fresh, earthy taste, complemented by the crispness of the pastry. Each bite delivers a satisfying crunch followed by the creamy, tangy flavor of the cheese. Plus, this dish can be served warm or at room temperature, making it versatile for any spring gathering.

Ingredients

• 1 sheet of puff pastry, thawed
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 egg, beaten (for egg wash)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a skillet, heat olive oil over medium heat. Add chopped spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
3. In a bowl, combine the sautéed spinach and crumbled feta cheese.
4. Roll out the puff pastry on a lightly floured surface. Cut into squares, about 4×4 inches.
5. Place a spoonful of the spinach and feta mixture in the center of each pastry square. Fold the corners of the pastry over the filling to create a pocket.
6. Brush the tops with beaten egg for a golden finish.
7. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
8. Remove from the oven and let cool slightly before serving.

Easter Bunny Rolls: Bread dough, butter, sugar (shaped like bunnies).

Easter Bunny Rolls are a delightful treat that brings a playful touch to your holiday table. These soft, sweet rolls shaped like adorable bunnies are perfect for your Easter lunch. With a buttery flavor and a hint of sweetness, they pair wonderfully with savory dishes or can be enjoyed on their own. Plus, they’re simple to make, making them a fun activity for the whole family.

Shaping the dough into bunny forms adds an element of whimsy that kids and adults alike will love. Whether served warm straight from the oven or at room temperature, these rolls are sure to be a hit. Get ready to impress your guests with these charming and delicious Easter Bunny Rolls!

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 cup milk, warmed
• 2 large eggs
• 1/4 cup raisins (for bunny eyes)
• 1 egg (for egg wash)

Instructions

1. Prepare the Dough: In a large bowl, mix the warmed milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy. Stir in the melted butter and eggs, followed by the salt. Gradually add the flour, mixing until a soft dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, roughly 1 hour.
3. Shape the Bunnies: Punch down the risen dough and divide it into smaller pieces. Shape each piece into a bunny, using extra dough to form the ears and body. Place raisins for eyes.
4. Let Rise: Place the shaped bunnies on a greased baking sheet and let them rise for another 30 minutes. Preheat the oven to 375°F (190°C).
5. Bake: Brush the bunnies with beaten egg for a golden finish. Bake for 15-20 minutes until golden brown and cooked through.

Glazed Carrots: Carrots, honey, butter.

Glazed carrots are a delightful addition to any Easter lunch. Their sweet and buttery flavor is irresistible, making them a perfect side dish. Simple to prepare, these carrots shine with just a few ingredients, allowing their natural sweetness to come forward.

The combination of honey and butter coats the carrots, creating a glossy finish that makes them look as good as they taste. Plus, they can be ready in about 30 minutes, making them a great choice for a busy holiday meal.

Ingredients

• 1 pound baby carrots
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Carrots: In a pot, bring water to a boil and add the baby carrots. Cook for about 5 minutes until tender, then drain.
2. Make the Glaze: In the same pot, melt the butter over medium heat. Add the honey, stirring until well combined.
3. Coat the Carrots: Return the carrots to the pot and toss them in the honey-butter mixture. Season with salt and pepper to taste.
4. Serve: Cook for an additional 2-3 minutes until the carrots are nicely glazed. Garnish with fresh parsley before serving.

Deviled Egg Salad: Hard-boiled eggs, mayonnaise, mustard.

Deviled egg salad is a delightful twist on the classic deviled eggs. It combines the creamy texture of mayonnaise with the tang of mustard, creating a rich and flavorful dish that’s perfect for Easter lunch. This salad is not only tasty but also incredibly simple to prepare, making it an ideal choice for gatherings with friends and family.

The combination of hard-boiled eggs, combined into a creamy mixture, offers a satisfying bite that can be served on its own, in a sandwich, or as a side dish. The hint of mustard adds just the right amount of zing, while the mayonnaise ensures a smooth, decadent texture. It’s a crowd-pleaser that brings that comforting, homestyle flavor to your table.

Ingredients

• 6 large hard-boiled eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Prepare the Eggs: Peel the hard-boiled eggs and cut them in half. Scoop the yolks into a mixing bowl and set the whites aside.
2. Make the Mixture: Mash the yolks with a fork, then add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy.
3. Combine: Gently fold in the chopped egg whites into the yolk mixture. If desired, mix in fresh parsley for added flavor.
4. Serve: Spoon the mixture into a serving bowl and enjoy on its own or as a filling for sandwiches.

Lemon Herb Salmon: Salmon, lemon, dill.

Lemon Herb Salmon is a refreshing and tasty dish that’s perfect for an Easter lunch. This recipe features tender salmon fillets seasoned with zesty lemon and fragrant dill, creating a delightful balance of flavors. Not only does it taste incredible, but it’s also simple to make, making it a great choice for both novice cooks and seasoned chefs.

The vibrant citrus notes from the lemon complement the rich salmon, while the dill adds a fresh herbaceous touch. It’s a light dish that can easily be paired with a range of sides, such as roasted vegetables or a crisp salad. Impress your guests with this easy yet elegant dish!

Ingredients

• 2 salmon fillets
• 1 lemon, sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup mixed vegetables (zucchini, carrots, bell peppers)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over the fillets and season with salt and pepper.
3. Lay lemon slices on top of the salmon and sprinkle with chopped dill.
4. Arrange mixed vegetables around the salmon, drizzling with a bit of olive oil and seasoning with salt and pepper.
5. Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
6. Serve immediately, garnished with extra dill and lemon slices if desired.

Ham and Swiss Sliders: Slider rolls, ham, Swiss cheese.

Ham and Swiss sliders are a delightful addition to any Easter lunch menu. These mini sandwiches combine the savory flavors of ham and the creamy richness of Swiss cheese, all nestled between soft, fluffy slider rolls. They are perfect for gatherings, easy to prepare, and sure to please both kids and adults alike.

With just a few simple ingredients, you can whip up these tasty sliders in no time. Their combination of gooey cheese and tender ham creates a mouthwatering bite that’s both satisfying and comforting. Serve them warm from the oven for the best experience!

Ingredients

• 12 slider rolls
• 1 pound deli ham, thinly sliced
• 12 slices Swiss cheese
• 1/2 cup unsalted butter, melted
• 2 tablespoons Dijon mustard
• 1 tablespoon poppy seeds
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a baking dish and place the bottom halves of the slider rolls in it.
3. Layer the ham and Swiss cheese evenly over the rolls.
4. Place the top halves of the rolls on top.
5. In a bowl, mix together the melted butter, Dijon mustard, poppy seeds, garlic powder, and onion powder. Brush this mixture generously over the top of the slider rolls.
6. Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and the tops are golden brown.
7. Remove from the oven, slice, and serve warm.

Potato Salad: Potatoes, mayonnaise, celery.

Potato salad is a classic side dish that brings a creamy and comforting flavor to any Easter lunch. With tender potatoes, crunchy celery, and a rich mayonnaise dressing, this dish is simple to prepare and sure to please everyone at the table. It’s the perfect balance of textures and flavors, making it a delightful addition to your meal.

The freshness of the celery complements the smoothness of the potatoes, while the mayonnaise adds a tangy richness. Best of all, this recipe is easy to make ahead of time, allowing you to enjoy your holiday with less stress. Here’s how to whip up this tasty potato salad!

Ingredients

• 2 pounds of potatoes
• 1 cup mayonnaise
• 1 cup celery, finely chopped
• 1/2 cup red onion, diced
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Cook the Potatoes: Peel and cut the potatoes into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and let cool.
2. Mix the Dressing: In a large bowl, combine the mayonnaise, Dijon mustard, salt, and pepper.
3. Add the Vegetables: Once the potatoes are cool, add them to the dressing along with the chopped celery and red onion. Stir gently to combine.
4. Chill: Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld.
5. Serve: Give it a quick stir before serving and enjoy your creamy potato salad!

Pea and Mint Soup: Green peas, fresh mint, vegetable broth.

Pea and mint soup is a refreshing and vibrant dish, perfect for an Easter lunch. This simple recipe brings together the sweetness of green peas and the coolness of fresh mint, creating a delightful blend of flavors. It’s light yet satisfying, making it a great starter or a light main course.

Making this soup is a breeze! With just a few ingredients—green peas, fresh mint, and vegetable broth—you can whip up a bowl of this tasty goodness in no time. The result is a creamy, comforting soup that’s both delicious and visually appealing.

Ingredients

• 4 cups fresh or frozen green peas
• 1 cup fresh mint leaves
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the green peas and vegetable broth to the pot. Bring to a boil and then reduce the heat, letting it simmer for about 10 minutes.
3. Remove the pot from heat and stir in the fresh mint leaves.
4. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender, then return it to the pot.
5. Season with salt and pepper to taste. Serve warm, optionally garnished with a swirl of cream and a mint leaf.

Herb Roasted Potatoes: Baby potatoes, olive oil, rosemary.

Herb roasted potatoes are a delightful side dish that perfectly complements any Easter lunch. With their crispy exterior and tender inside, these baby potatoes are flavored with olive oil and fresh rosemary, making them a crowd-pleaser. The combination of herbs brings a lovely aroma to your table, making this dish not only delicious but also visually appealing.

This recipe is simple to make, requiring minimal ingredients and effort. Just toss the potatoes with olive oil and rosemary, roast them to perfection, and you have a dish that everyone will enjoy.

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the halved baby potatoes, olive oil, chopped rosemary, garlic powder, salt, and pepper. Toss until the potatoes are well coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for about 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.
5. Remove from the oven and let them cool slightly before serving. Enjoy your delicious herb roasted potatoes!

Pasta Primavera: Pasta, mixed vegetables, Parmesan cheese.

Pasta Primavera is a delightful dish that celebrates fresh vegetables and the vibrant flavors of spring. It’s light yet satisfying, making it a perfect choice for an Easter lunch. With colorful veggies mixed in with perfectly al dente pasta, this dish bursts with freshness and flavor. Plus, it’s simple to prepare, so you can enjoy more time with your guests!

This recipe features a variety of mixed vegetables that can be customized based on what’s in season or what you have on hand. Tossed with a sprinkle of Parmesan cheese, Pasta Primavera is not only a feast for the eyes but also a treat for the taste buds. Serve it warm or at room temperature for maximum enjoyment!

Ingredients

• 12 oz pasta (fettuccine or linguine works well)
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

Instructions

1. Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the bell pepper, zucchini, green beans, and garlic, and sauté for about 5-7 minutes until the vegetables are tender.
3. Add Cherry Tomatoes: Stir in the cherry tomatoes and red pepper flakes, cooking for an additional 2-3 minutes until the tomatoes are slightly softened.
4. Combine: Add the cooked pasta to the skillet and toss everything together. Season with salt and pepper to taste.
5. Serve: Serve hot, garnished with grated Parmesan cheese and fresh basil.

Cheesy Broccoli Casserole: Broccoli, cheddar cheese, cream of mushroom soup.

This Cheesy Broccoli Casserole is a delightful side dish that combines the fresh taste of broccoli with the creamy richness of cheddar cheese and mushroom soup. It’s easy to prepare and makes for a comforting addition to any Easter lunch. The cheesy goodness paired with tender broccoli makes it a hit for both kids and adults alike. Plus, you can whip it up in just a short time, making it perfect for busy holiday cooking!

The dish features a crunchy topping that adds a nice texture, and it’s a great way to sneak in some veggies. Whether enjoyed by itself or alongside your favorite main courses, this casserole is sure to bring smiles to the table. Let’s get cooking!

Ingredients

• 4 cups fresh broccoli florets
• 2 cups shredded cheddar cheese
• 1 can (10.5 oz) cream of mushroom soup
• 1/2 cup milk
• 1 cup crushed crackers (like Ritz)
• 1/4 cup melted butter
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the cream of mushroom soup and milk. Mix well.
3. Add the broccoli florets, garlic powder, salt, and pepper, and stir until everything is coated.
4. Fold in 1 cup of the cheddar cheese.
5. Transfer the mixture into a greased baking dish.
6. In a separate bowl, mix the crushed crackers with melted butter. Sprinkle this topping evenly over the broccoli mixture.
7. Top with the remaining cheddar cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
9. Let it cool for a few minutes before serving. Enjoy your delicious cheesy broccoli casserole!

Easter Egg Pizza: Pizza dough, tomato sauce, mozzarella (decorate with veggies like eggs).

Easter Egg Pizza is a fun and colorful dish perfect for your holiday lunch. With a delightful combination of soft pizza dough, tangy tomato sauce, and gooey mozzarella, this pizza brings a festive twist to a classic favorite. The real magic happens when you decorate it with vibrant vegetables, creating an eye-catching design that mimics the look of Easter eggs.

This recipe is simple to make and allows for creativity in decoration. Children will love helping with the toppings, and you can customize it with their favorite veggies. It’s a tasty way to celebrate Easter that everyone will enjoy!

Ingredients

• 1 pound pizza dough
• 1 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• Olives, sliced
• Fresh basil leaves

Instructions

1. Preheat your oven to 475°F (245°C).
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Transfer the dough to a pizza stone or baking sheet.
4. Spread the tomato sauce evenly over the dough.
5. Sprinkle the mozzarella cheese generously on top.
6. Arrange the sliced vegetables to create your desired egg design.
7. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly.
8. Garnish with fresh basil leaves before serving.

Fruit Salad: Mixed fruit, honey, lime juice.

This refreshing fruit salad is a delightful addition to your Easter lunch. It’s a colorful mix of sweet and juicy fruits, drizzled with honey and a splash of lime juice for a zingy finish. It’s not only tasty but also super easy to make, allowing you to spend more time enjoying the holiday with loved ones.

The combination of flavors in this salad is simply irresistible. The honey adds a natural sweetness, while the lime juice brightens it all up, making each bite refreshing. Perfect for a light side dish or a vibrant dessert, this fruit salad is sure to be a hit!

Ingredients

• 2 cups diced watermelon
• 1 cup chopped pineapple
• 1 cup sliced strawberries
• 1 cup blueberries
• 1 cup diced cantaloupe
• 2 tablespoons honey
• 1 tablespoon lime juice

Instructions

1. Prepare the Fruit: Wash and chop all the fruits into bite-sized pieces.
2. Mix the Dressing: In a small bowl, whisk together honey and lime juice until well combined.
3. Combine: In a large bowl, add all the fruit and gently toss with the honey-lime dressing.
4. Serve: Chill for about 30 minutes before serving to let the flavors meld together.

Grilled Lamb Skewers: Lamb chunks, olive oil, garlic.

Grilled lamb skewers are a delightful addition to any Easter lunch. They’re simple to prepare and bursting with flavor, making them a favorite for gatherings. The tender chunks of lamb, marinated in olive oil and garlic, create a savory and aromatic dish that pairs beautifully with a variety of sides.

The best part? These skewers are versatile! You can grill them to perfection on an outdoor barbecue or use a grill pan indoors. Each bite offers a smoky, juicy taste that is sure to impress your guests.

Ingredients

• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• Skewers (wooden or metal)

Instructions

1. Marinate the Lamb: In a bowl, combine olive oil, garlic, rosemary, salt, pepper, and lemon juice. Add lamb cubes and mix well. Cover and refrigerate for at least 1 hour, or up to overnight for more flavor.
2. Prepare the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread marinated lamb cubes onto the skewers, leaving a little space between each piece.
3. Grill the Skewers: Preheat the grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally until the lamb is browned and cooked to your liking.
4. Serve: Remove from the grill and let them rest for a few minutes. Serve hot with your favorite dipping sauce or alongside fresh salad.

Hot Cross Buns: Sweet dough, raisins, icing.

Hot cross buns are a delightful treat, perfect for Easter lunch. These sweet, spiced buns are filled with plump raisins and topped with a simple icing cross, making them both tasty and visually appealing. The soft, fragrant dough is easy to work with, making this recipe a fun option for bakers of all skill levels.

The combination of warm spices and sweet fruit gives hot cross buns their unique flavor. Enjoy them fresh out of the oven, or toasted with a bit of butter for extra indulgence. They’re great for sharing with family and friends during your Easter celebrations!

Ingredients

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, melted
• 1 cup milk, warmed
• 2 large eggs
• 1 cup raisins
• 1/2 cup powdered sugar
• 1 tablespoon milk (for icing)

Instructions

1. Prepare the Dough: In a large bowl, combine warmed milk, sugar, and yeast. Let it sit for about 5 minutes until foamy. Stir in melted butter, eggs, salt, cinnamon, nutmeg, and flour gradually until a soft dough forms.
2. Knead the Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Incorporate the raisins as you knead. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
3. Shape the Buns: Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a greased baking tray. Let them rise for another 30 minutes.
4. Bake the Buns: Preheat the oven to 350°F (175°C) and bake the buns for 20-25 minutes until golden brown.
5. Make the Icing: In a small bowl, mix powdered sugar with 1 tablespoon of milk until smooth. Drizzle the icing over the cooled buns, creating a cross pattern.

Cauliflower Gratin: Cauliflower, heavy cream, Gruyère cheese.

Cauliflower gratin is a creamy, cheesy dish that brings comfort to any Easter lunch. With tender cauliflower enveloped in a rich sauce made from heavy cream and Gruyère cheese, it’s a side dish that’s both satisfying and indulgent. The flavors meld together beautifully, creating a warm and inviting dish that pairs well with any main course.

This recipe is simple to prepare, making it a great addition to your holiday table. Whether you’re hosting a large gathering or enjoying a quiet family meal, this gratin is sure to impress. Plus, it’s a delicious way to enjoy vegetables!

Ingredients

• 1 large head of cauliflower, cut into florets
• 2 cups heavy cream
• 2 cups Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until just tender, about 5-7 minutes. Drain and set aside.
3. In a saucepan, heat the heavy cream over medium heat. Add the minced garlic, salt, black pepper, and nutmeg. Stir until combined.
4. Gradually add the Gruyère cheese to the cream mixture, stirring until melted and smooth.
5. In a baking dish, combine the steamed cauliflower and cheese sauce, ensuring the cauliflower is well coated.
6. Sprinkle the Parmesan cheese on top.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
8. Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving.