16 Easter Menu Ideas Recipes Try These Culinary Delights!

Easter Brunch Menu

Start off your Easter celebration with a delectable brunch menu. Impress your guests with a savory ham and cheese quiche, made with a flaky homemade crust and filled with a creamy mixture of eggs, ham, and cheese. Serve alongside a refreshing spring salad made with fresh greens, colorful vegetables, and a tangy lemon vinaigrette. For a sweet treat, try making some carrot cake pancakes topped with a cream cheese frosting and chopped walnuts. Your guests will be coming back for seconds!

Main Dish:

Ham and Cheese Quiche: Preheat your oven to 375 degrees. Roll out a pie crust in a 9-inch pie dish. In a separate bowl, beat together 3 eggs, 1 cup of diced ham, 1 cup of shredded cheddar cheese, and 1/2 cup of milk. Pour the mixture into the pie crust and bake for 35-40 minutes, or until the filling is set. Let cool before serving.

Side Dish:

Spring Salad: In a large bowl, mix together 6 cups of mixed greens, 1 cup of cherry tomatoes, 1/2 cup of sliced cucumbers, and 1/4 cup of sliced red onion. In a separate bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of dijon mustard, and a pinch of salt and pepper. Pour the dressing over the salad and toss to coat.

Dessert:

Carrot Cake Pancakes: In a large bowl, mix together 1 1/2 cups of flour, 3 tablespoons of brown sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. In a separate bowl, beat together 1 egg, 1 cup of buttermilk, 1/2 cup of shredded carrots, and 1/4 cup of melted butter. Combine the wet and dry ingredients and mix until just combined. Cook the pancakes on a greased griddle until golden brown. Serve with a cream cheese frosting and chopped walnuts on top.

Easter Dinner Menu

For your Easter dinner, wow your guests with a flavorful and elegant menu. Start with a deviled eggs appetizer, but with a twist! Instead of the traditional filling, try using avocado and bacon for a unique and delicious flavor. For the main course, serve a succulent herb roasted lamb with a side of roasted root vegetables and garlic mashed potatoes. End the meal with an indulgent lemon blueberry trifle that combines layers of lemon pound cake, creamy custard, and fresh blueberries.

Appetizer:

Avocado Bacon Deviled Eggs: Cut 6 hard-boiled eggs in half and remove the yolks. In a bowl, mash together the yolks, 1 avocado, 2 tablespoons of mayo, 1 teaspoon of dijon mustard, and 1/4 teaspoon of garlic powder. Spoon the filling back into the egg whites and top with crumbled bacon.

Main Dish:

Herb Roasted Lamb: Preheat your oven to 375 degrees. In a small bowl, mix together 2 tablespoons of chopped rosemary, 2 tablespoons of chopped thyme, 1 tablespoon of minced garlic, and 1 tablespoon of olive oil. Rub the mixture all over a boneless leg of lamb and place in a roasting pan. Roast for 1 1/2 to 2 hours, or until the internal temperature reaches 145 degrees for medium rare. Let rest before slicing.

Side Dish:

Roasted Root Vegetables: Preheat your oven to 400 degrees. Cut 4 cups of assorted root vegetables (such as carrots, parsnips, and sweet potatoes) into bite-sized pieces and toss with 2 tablespoons of olive oil, 1 teaspoon of dried thyme, and 1/2 teaspoon of salt and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until tender.

Garlic Mashed Potatoes: Peel and dice 4 large potatoes and place in a pot of boiling water. Cook until fork-tender, then drain and mash with 1/4 cup of milk, 2 tablespoons of butter, and 3 cloves of minced garlic. Season with salt and pepper to taste.

Dessert:

Lemon Blueberry Trifle: In a trifle dish, layer lemon pound cake, vanilla custard, and fresh blueberries. Repeat layers until the dish is full. Top with whipped cream and additional blueberries. Refrigerate until ready to serve.