As with any holiday meal, Easter Dinner is steeped in tradition. Many families stick with the same set of recipes every year and woe to the person who breaks it. Several years ago my aunt showed up at Easter Dinner with something new. “It’s the traditional family lemon cake,” she said. “The what?” we all responded. None of us had ever seen it before, but supposedly she had found it in “an old family cookbook”. The next year she made it again, with similar eye-brow raises from the rest of the family. Now, 10 years later, it IS the traditional family lemon cake, which I guess is how traditions get started.
Below you’ll find our 3 favorite menus for Easter Dinner, including some old stand-bys and a few to shake it up. Whether you start a new tradition like my aunt or stick with your favorites these recipes are sure to please!
Menu 1: Rack of Lamb with Fresh, Simple Sides
- Rack of Lamb inspired by Spoonful Blog – This traditional Easter staple is so delicious in its simplicity.
- Green Peas Duet adapted from from The Food Channel
- Lemon Asparagus adapted from Real Simple
- French Potato Salad adapted from James Beard
- Lemon Pudding Cake adapted from Martha Stewart
Menu 2: Traditional Ham with Modern Side Dishes
- Thyme and Honey Glazed Ham adapted from Gourmet – One of our favorite holiday dishes, this slightly sweet and savory ham is perfect for a big family dinner. Use leftovers in our Ham and Asparagus Quiche.
- Arugula, Fennel, and Orange Salad adapted from Williams Sonoma
- Asparagus with Toasted Almonds inspired by Tastebook
- Herbed Potatoes in Cream adapted from The Herbfarm Cookbook
- Shortcut Strawberry Tart adapted from Pop Sugar
Menu 3: Vegetarian Lasagna with Seasonal Influences
- Delicious Asparagus Lasagna adapted from Marcus Samuelsson – This delicious vegetarian lasagna is a perfect bridge between winter and spring. Still warm and comforting, but full of the promise of spring.
- Butter Lettuce Herb Salad adapted from The Whale Wins
- Garlic Bread adapted from Rachael Ray
- Carrot Tea Cake adapted from Martha Stewart