At the Table

Easter Recipes to Grace the Holiday Feast

Easter recipes veer a bit from the typical holiday cooking associated with Thanksgiving and winter occasions. Appetizers lean into chilled and no-cook territory. Instead of cooking down vegetables into mush, seasonal produce and herbs shine in snappy salads. Basting meat in butter and spices switches to citrus spritzes and bright herbs. And, of course, we have the Easter bunny to thank for the abundance of carrots and eggs.

And so things play out similarly in these Easter recipes from restaurants and chefs around the South. Between colorful veggies, simple appetizers, and inspiration for all those leftover eggs, these Easter recipes will dazzle guests without requiring you to spend all day in the kitchen.

Easter Recipes for Appetizers, Mains, and Sweets

Pickled Shrimp Deviled Eggs

Quick-pickled shrimp offset the rich filling in these deviled eggs. Be sure to reserve the pickled vegetables alongside the shrimp—you’ll fine-chop them into a topping to add a little color and texture.

Spinach, Feta, and Prosciutto Quichelettes

A “crust” made from cauliflower, parmesan, and eggs creates a crispy, salty, and gluten-free shell for these bite-sized appetizers. The spinach and feta filling feels light, like you could eat ten of these guys before dinner. But the rolled prosciutto in the center gives them elegance.

Tsourekia

This traditional Greek bread is a hallmark of orthodox Easter celebrations. The enriched dough is reminiscent of challah bread, and the addition of mastiff powder or anise seed gives it a subtle spiced flavor.

Asparagus, Golden Beet, and Grilled Scallion Salad

Springtime produce shines in this salad, complete with asparagus, beets, and ramps tossed in a zingy lemon vinaigrette. The vegetables get cooked prior to assembly, making this a perfect side dish on a spring evening when the weather still has a slight chill in the air.

Roasted Carrots with Sumac Yogurt

This Easter recipe from chef John Ondo puts Mediterranean flavors in the spotlight with the sumac-tinged greek yogurt. After everyone ooo’s and ah’s over the dish’s presentation, toss the carrots with the yogurt to give them a creamy, tangy coating.

Asparagus with Peas 

Punchy english peas, snow peas, and green asparagus get a little richness from feta chunks, a little tang from  homemade pickled red onions, and bittersweet complexity from a generous handful of tarragon. If you have any salad leftover, you’re in luck—it only gets better with each day.

Rack of Lamb with Parsley and Lemon

If you believe the Easter table isn’t complete until a rack of lamb graces the spread, then this recipe is for you. Finishing it with a simple sauce of lemon, olive oil, and parsley makes this preparation dramatically different from the heavy roasts and stews of winter.

Mojo Ham

Lamb not your jam? We got you covered with a ham recipe where flavor explodes. Nina Compton’s preparation combines elements of citrus, heat, and spice with orange, lemons, limes, cumin, and habanero peppers. The recipe as written serves ten, so if you aren’t having a big gathering, you’re in for a week of killer ham sandwiches.

Lemon Cheese Cake

Don’t let the name confuse you. This cake contains no cheese, but its filling takes on a cheesy appearance by reducing the creamed butter, eggs, and sugar with Meyer lemon zest and juice until thick and gooey-looking. The four layers make it a showstopper that needs no skilled decorating. Simply heaping fresh strawberries on top strikes a balance between fresh and indulgent.

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