Easter is the perfect excuse to cook the ultimate Springtime feast, and of course break out all of my favorite floral tops. To me, Easter means eating all of the delicious greens, deviled eggs, and glazed ham! For anyone who gave up their favorite foods for lent, this is a time to indulge and let all of your cravings inspire your recipes.
My Easter feast may have evolved over the years, but this year it’s all about veggies. I think it’s so important that we’re eating nutrient-rich foods to keep up our immune systems. I hope you’ll take a page out of my book this year and check out the best Easter recipes of 2024.
Easter Dinner Menu
Bourbon and Mustard Glazed Ham
Dairy-Free Leek and Asparagus Bisque
Deviled Eggs and Caviar, Two Ways
Beet Salad with Candied Pecans and Crumbled Goat Cheese
Shiitake, Asparagus, and Boursin Cheese Frittata
A frittata is the ultimate brunch food. Cooked slowly over a low flame, a frittata is basically a crustless quiche. You can make it with any combination of eggs, vegetables, herbs, and cheese. For this vegetable-packed frittata, I’m using a combination of asparagus with earthy shiitake mushrooms and creamy Boursin cheese. Find the recipe here.
I don’t know about you, but when I hear the word gratin, my ears perk up. At its core, gratin is a dish of melted cheese and butter with a crust of breadcrumbs on top. My cauliflower gratin is made with gruyere cheese (always a must have for gratin), Cauli Crunch, cream, butter, and onion. This comfort food dish is gluten-free and healthier than the classic potato version. If you want to go lighter on the dairy, almond milk works just as well here and it’ll add a nice nutty flavor to the dish. Click here for the recipe.
Blackberry Crème Brûlée
If you really want to impress your dinner guests, torch your crème brûlée right at the table! This classic French treat, aka burnt cream, is a rich custard topped with hardened caramelized sugar. The best part about eating crème brûlée is cracking through that layer of caramelized sugar on top and plunging your spoon into that silky sweet custard below. The slightly tart flavor of the blackberries works so well with the decadent custard. You’ll never go wrong with crème brûlée on the menu! Click here for the recipe.
There’s no time like the present to spice up your holiday menu. I hope these recipes inspire you to have fun in the kitchen and incorporate vegetables in any way you can. Like always, I’d love to hear your thoughts in the comments section below.
XO,
Pamela
