Category Archives: Easter

How to Make the Most of Your Easter Leftovers

When it comes to Easter, most of us are either going to roast a big, beautifully glazed ham or some succulent lamb. Rabbit is also a possibility (for those of us with a strange sense of humour, like myself), but let’s stick with the common denominator: a satisfying Easter ham dinner with all of the fixings.

As delicious as reheated leftovers can be the day after a big holiday meal, it’s a lot more fun to get creative with whatever traces of yesterday’s feast you have lingering in your fridge. It’s probably safe to assume you’ve got plenty of sliced ham, mashed potatoes, a mix of roasted root vegetables (i.e. carrots, squash or parsnips) and some greens, too. Now let’s see what you can do with them!

Easter-leftovers-3

Grilled Cheese Sandwiches: There are few things you can’t do when assembling a grilled cheese sandwich. Slices of ham, some roasted vegetables and a mild cheese like provolone, along with some honey mustard, make for an delicious, gooey sandwich, especially for kids.

Soups: The humble potato makes a great thickener for soups. Combine leftover mashed potatoes with some chicken stock, then puree until you’ve got a smooth consistency. Give your leftover meat and vegetables a quick chop, add them to the pot along with desired spices, and once they’re heated through (10 minutes or so), you’ve got a big batch of soup on your hands.

Casseroles: Layered leftovers can give the illusion of a brand new dish, while it’s basically the same as reheating them (shh, it will be our secret!). Try layering your roasted vegetables, followed by ham (pour on some leftover glaze or gravy if you’ve got it) and a layer of mashed potatoes, then bake until golden brown on top. Dinner is served!

Easter-leftovers-1

Last, but not least, try taking your Easter dinner odds and ends, and transforming them into this dinner-worthy quiche that actually uses mashed potatoes and cheese to make a gluten-free crust.

Who knew leftovers could be so impressive? You did, of course!

Easter Dinner Leftovers Casserole

Cook and Prep Time: 50 minutes
Serves: 4-5

Easter-leftovers-8

Ingredients:

Mashed Potato Crust:
4 cups leftover mashed potatoes (room temperature)
2 cups finely grated Parmesan cheese
1 1/2 Tbsp canola oil
9 inch cast iron skillet

Quiche Filling:
2/3 cup leftover ham roast, diced
1/2 cup leftover roasted carrots, diced
1/2 cup leftover braised kale, finely sliced
1/3 cup half and half cream
4 large eggs
1 Tbsp grainy mustard
1 tsp maple syrup (optional, only suggested if the leftover ham was not glazed)
1/2 tsp sea salt
1/2 tsp ground black pepper

Easter-leftovers-4

Directions:

Mashed Potato Crust:
1. Preheat oven to 400°F
2. Place potatoes and cheese in a medium bowl and mix well to combine.
3. Brush skillet with canola oil thoroughly, covering bottom of pan and sides.
4. Gently press the potato mixture into the skillet until it’s a fairly even thickness throughout the pan and sides.
5. Bake in oven until it starts to turn golden brown, approximately 18-20 minutes. (Note: potato “crust” will fluff up slightly while baking, don’t worry about that.)
6. Remove, reduce oven heat to 375°F and let cool for a few minutes before adding filling.

Quiche Filling:
1. Place all ingredients in a medium bowl and stir well with a spoon to combine.

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2. Pour egg mixture into pre-baked potato crust and return skillet to oven.

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3. Cook for 25 minutes or until a toothpick placed in the centre of quiche comes out clean.

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4. If serving right away, allow to cool slightly before slicing. Will keep in the fridge for up to four days.

Looking for more post-holiday dinner ideas? Here are 20 delicious ways to reinvent your Easter leftovers.

Last-Minute Easter Brunch Menu

Putting together an unforgettable Easter brunch doesn’t mean hours spent prepping in the kitchen. If you’re shackled for time, we’ve got the dishes to create a flavourful spread without a hassle. The best part? Compliments galore and full appetites for a fun Easter egg hunt!

Starters:
Carrot Pear Mini Loaves

This sweet mini loaf can be made the day before and make the perfect starter to a hearty brunch. Put it out on the table before everyone sits down to have brunch and serve with a side of fresh butter or creme fraiche. If you’re feeling like going the extra mile, whip up this 10-minute mascarpone cream cheese icing in the morning then spread over the top of the cooled carrot pear loaf before serving.

carrot-pear-mini-loaves

Fresh Fruit Salad with Honey Vanilla Yogurt
Ina Garten’s fruit salad recipe is so simple to make and can be easily prepared ahead of time. With notes of honey, vanilla, and a variety of delicious berries, banana and grapes, it’s a simple and healthy dish that packs a lot of punch.

Main:

Potato Crusted Mushroom and Swiss Quiche
This fresh take on quiche using a potato crust adds a flavourful twist on the classic. To make this main ahead of time, simply prepare the crust the day before. Get creative with the fillings and substitute or add different ingredient combinations to suit your family’s palate. Got more meat lovers in the brood? Ham or bacon will make a nice addition.

tess-potato-crust-mushroom-and-swiss-quiche

Sides:

Arugula Salad with Pear and Prosciutto
The mixture of the peppery arugula with the sweetness of the pear and the saltiness of the parmesan and prosciutto are a perfect balance in this delectable salad.

Ham and Scallion Scones with Lemon Herb Chèvre Dip
These savoury breakfast scones by Anna Olson make a yummy side on their own, but with the lemon herb chèvre dip, they are simply irresistible. Make the dough a week before and freeze until you’re ready to bake on Easter morning.

ham-and-scallion-scones-with-lemon-herb-chevre

Desserts:

Chocolate Crêpes
Although this dish takes longer to make, it’s well worth it – and the kids will certainly appreciate it! Don’t get stuck on just using sliced bananas in this recipe. From fresh strawberries to mint leaves, set out a small spread of different toppings for people to create their own unique concoction. Don’t have the time to spare? Try making this cheater 10-minute shot glass crêpes instead.

chocolate-crepes

Drinks:

Starbucks Salted Caramel Cafe au Lait
This combo of sweet and savoury is a delicious end to a great Easter Brunch menu. The mixture of salt and caramel are a perfect combo, making it a delicious après le dejeuner dessert on its own.

recipes-salted-caramel-cafeaulait2

Ina Garten's Last-Minute Orange Easter Ham

Ina Garten’s Elegant Easter Menu

It’s tempting to believe that the best meals are the most complicated, but memorable dinners are more than a series of gourmet recipes — good food and good company work together to create good ambiance and good memories. So if you’re feeling pressured to craft a complicated dinner this Easter, don’t. With some help from Ina Garten, Easter will be an easy and elegant affair.

This menu focuses on ingredients you probably have in your fridge or pantry, while the rest can be found at most grocery stores.

Before you start, review the menu and recipes, check your supplies to see what you’ve already got on hand, and make a list of the items you don’t. Assuming you live within ten minutes of a grocery and liquor store, the entire process — from assessing to arriving back at home with the food — shouldn’t take more than an hour and a half.

Assemble the dishes in the order they’re presented here, and budget two hours for complete prep: cooking, setting the table, plus a 30-minute buffer so you can enjoy a breather before guests arrive. You’ve got this!

Ina Garten Cheese Board

Cheese Board

A selection of cheese, fruit and a sweet jam is an easy crowd-pleaser. Better yet, a good cheese board will stave off hanger in case guests arrive early or dinner needs more cooking time. This recipe calls for ham, but feel free to switch it up with salami, prosciutto or any other favourite deli meats. The key is variety: aim for a soft, creamy cheese like Brie or chèvre, a hard aged cheese like cheddar or Asiago, and a strong cheese, like your favourite blue. Add contrast with fresh fruit, honey and fig jam or red pepper jelly, and include a selection of crackers and bread. Cheeses will taste better if they’re set out 30 minutes to an hour before eating.

Ina Garten Champagne Cocktail

Champagne Cocktails

Champagne or sparkling white wine mixed with crème de cassis is a classic French aperitif known as Kir Royale. Ina Garten’s make-your-own champagne cocktail bar also includes framboise liqueur, brandy and fresh berries. Keep your crowd occupied by challenging them to see who can come up with the most delightful mix and the best cocktail name.

Ina Garten Orange Baked Ham

Orange Baked Ham

Ina Garten’s Orange Baked Ham is one of those miracle dishes that looks and tastes impressive, but only takes an hour to cook and very little time to prep. It can easily be scaled up or down, depending on the number of guests, and is a classic Easter main to boot. Pop it in the oven at 350ºF, ensuring there’s room in there for the next dish, the risotto.

Ina Garten's Easy Parmesan Risotto

Easy Parmesan “Risotto”

Risotto has gained a reputation for being labour-intensive, but Ina Garten’s recipe reduces stir-time down to three minutes, while preserving the dish’s classic creamy Parmesan flavour and melt-in-your-mouth texture. Pop this one in the oven about 20 minutes after the ham has gone in, and you’ll have five minutes to remove the ham before you start your three minutes of stirring.

Ina Garten Garlic Sauteed Spinach

Garlic Sautéed Spinach

Garlic sautéed spinach adds a dash of springtime colour to the menu, not to mention delicately earthy flavour. Prepare the spinach and garlic while your ham and risotto are cooking, then sauté in the final minutes before serving.

Ina Garten Limoncello and Biscotti Ice Cream

Limoncello and Ice Cream with Biscotti

Vanilla ice cream is a comforting, classic way to cap off a meal — serve with a crunchy biscotti on the side for kids and non-drinkers. For everyone else, a drizzle of Limoncello adds a delightful zing.

Looking for more delicious recipes? Check out Ina Garten’s 14 Best Easter Recipes.

Nest Cake Feature Image

Show-Stopping Easter Nest Cake

Impress your guests with this show stopper of a cake that celebrates Easter and the coming of spring. Not only does this dessert make a stunning centrepiece, the buttery, fluffy sponge cake is a light and tasty treat that gets added texture and flavour thanks to the toasted almonds and coconut. Don’t forget the egg-cellent chocolate filling!

Easter nest Cake

Prep time: 25 minutes
Total time: 1 hour, 30 minutes
Serves: 8

Ingredients:
3 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup butter, softened
1 1/2 cup sugar
1 1/2 tsp vanilla
3 eggs
1 cup buttermilk
1 1/4 cup icing sugar
2-3 Tbsp milk
1/2 cup desiccated coconut, toasted
1/3 cup sliced almonds, toasted
1 cup of chocolate mini eggs

nest cake

Directions:
1. Preheat oven to 350°F.
2. In a bowl combine flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer beat butter with sugar, until light and fluffy, about 2 minutes.
4. Add in eggs 1 at a time and then vanilla. Continue to beat until mixture is fluffy.
5. Stir in 1/3 of the flour mixture, then 1/2 the buttermilk. Repeat, then stir in last 1/3 of flour mixture. Stir just until combined.
Pour batter into a greased 10 cup Bundt pan.
6. Bake in oven until golden on top and a toothpick inserted into the centre comes out clean, about 55 minutes.
7. Let cool for 15 minutes then invert pan to release cake.
8. To make glaze, whisk milk with icing sugar. Add more milk to thin if necessary. Drizzle glaze over cooled cake. Sprinkle coconut and almonds over glaze. Fill centre of the Bundt with chocolate mini eggs.

Looking for more delicious Easter ideas? Try our 50 Fantastic Easter Desserts from Anna Olson.

Easy Easter Egg Chocolate Chip Cookies

Every family kitchen needs a go-to chocolate chip cookie recipe. One day, a couple of years ago, the kids and I decided to add some leftover mini chocolate eggs to our chocolate chip cookie dough.

We were pleasantly surprised at how well they turned out — and it was so easy! It has now become our family’s Easter tradition. They are perfect for an Easter potluck or as a bright addition to your own Easter table.

Easter-egg-chocolate-chip-cookie-recipe

Chocolate Easter Egg Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 36 cookies

Ingredients:
1 cup butter
1 cup sugar
½ cup brown sugar, packed
2 eggs
1 Tbsp vanilla
2¾ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups semisweet chocolate chips
1 to 2 cups Cadbury Mini Easter Eggs

Easter-egg-chocolate-chip-cookie-recipe1

Directions:
1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
2. In a large bowl beat together butter and both sugars until smooth. Mix in your eggs and vanilla.
3. In a smaller bowl whisk together flour, baking soda, cinnamon and salt. Stir into wet ingredients. Pour in your chocolate chips and mix well.
4. Drop rounded teaspoonfuls of mixture onto parchment lined baking sheets about 1 to 2 inches apart. Next gently press 2 chocolate eggs on each cookie.
5. Bake in oven for 8 to 9 minutes, turning and rotating pans half way through until edges are lightly browned.
6. Let cool completely on racks. Can be frozen for up to two weeks.

Mini Easter Brunch Quiches

Hosting Easter brunch this year? Don’t panic. What we have here is your little saving grace.

Mini spinach quiches are healthy, delicious and totally easy to make…and that’s not even the best part. They can be made ahead of time then re-heated when guests arrive so you don’t spend all morning hidden away in the kitchen. If those aren’t good enough reasons to make mini quiches then how about this: they’ll cost you well under $10.

Ingredients:
1 dozen eggs
1 (6-8 ounce) bag of baby spinach
1 small onion, chopped
1 /4 cup grated cheddar cheese
1 Tbsp extra virgin olive oil

Directions:
1. Preheat oven to 375, and lightly grease muffin pan with butter or oil.
2. Saute chopped onions in a pan with the oil until onions are translucent.
3. Crack eggs into a bowl and whisk. Fill about ? of muffin cups with spinach, and sprinkle about a teaspoon of the sauteed onions on top.
4. Pour whipped eggs into muffin cups and fill them about two-thirds full, then add a pinch of grated cheddar cheese.
5. Bake for about 15 minutes, until golden on top.
6. Gently remove them from pan with butter knife, then serve.

Naturally Coloured Easter Eggs from The Hot Plate

This year forget the artificial dyes. With such a strong focus on buying local, natural, and seasonal, it’s a wonder that come Easter each year we all love to get down and dirty with messy dyes. This year I got to thinking about all of the great ways I add colour to dishes using vegetables. Beets, for instance, add a wonderful and vibrant pink colour to an otherwise beige risotto. Cabbage adds crunch and colour to dishes when used as a slaw or side dish. While these dyes might be slightly less potent, the results are beautiful and seasonal pastel colours.

EasterEggs_TheHotPlate_Main

One of my favourite reasons for loving this dye is that once you’ve finished the craft, these eggs can be enjoyed free of any concerns about artificial ingredients. After finishing this fun tea time craft, we used the leftovers to make deviled eggs and egg salad sandwiches. So, maybe it isn’t a long lasting craft, but it’s rewarding and economical for people looking to have some fun in the kitchen. When crafting with kids, this is also a fun science experiment to educate kids on vegetables and just how cool eating your greens can be!

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 12 eggs

Ingredients:
12 large white eggs
2 large red beets, cut into 2 inch pieces
2 large yellow or orange beets, cut into 2 inch pieces
1/2 head purple cabbage, cut into wedges

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Directions:
1. Fill three pots with three cups of cold water. Add one type of vegetable to each of the pots, cover, and bring to a simmer.
2. Simmer the vegetables in each of the pots for 15-20 minutes. Pour each of the liquids through a fine mesh sieve into a clean bowl.
3. Let the vegetable liquid cool to room temperature.
4. While the vegetable liquids are cooling, hard boil the eggs. Add the eggs to a large pot and cover with water. Cover the pot and bring to a boil. Uncover and boil the eggs for 7 minutes. Remove the eggs from the pot, careful they will be hot. Let the eggs cool for 10 minutes.
5. Add your eggs to the dyes and let them sit for 5-6 minutes in the dye. The colors will be soft pastels.
6. Eggs will keep in the fridge for 5 days.

Top 10 Recipes for Your Easter Bread Basket

With Easter just over a week away, it’s time to start prepping for all of the yummy things you’ll be filling your table with. One part of Easter brunch that we feel is horribly underrated is the bread basket. This year, let your bread shine with these 10 fantastic recipes.

bread basket

1. Rosemary Onion Focaccia 

2. Morning Glory Yogurt Loaf 

3. Braided Egg Buns

4. Currant Whole Wheat English Muffin Bread 

5. Grilled Flat Bread 

6. Bread Machine Bread 

7. Ciabatta Bread 

8. Naan Bread

9. Rye Bread 

10. Banana Nut Bread

Amazing Easter Recipes from Breakfast to Dessert

Want to step up your game this Easter and serve up dishes that will totally blow your guests away? Check out our suggestions for breakfast, lunch, dinner and dessert!

Click on the image below to watch the video.

easter-meals

Recipes from the video:

Poppy Seed Buckwheat Crepes Recipe
Fresh Spring Veggie Pasta with Rustic Pancetta and Fresh Cheese Recipe
Apricot Pistachio BBQ Grilled Rack of Lamb Recipe
Floating Islands Recipe

3 Ways to Use Leftover Eggs

Lots of fun activities come with Easter. There are the egg hunts we still beg our parents to set up for us, the chocolate-filled baskets we request from our significant others, and the egg-decorating parties we insist our friends attend. But with all the excitement in the air, it can be a little too easy to get carried away. Take the egg-decorating party for example. Do we really expect to paint, stencil, dye and sparkle each one of those three-dozen eggs? Probably not.

leftover egg recipes

If you find yourself with a few too many leftover eggs from Easter this year, just trust us, it’s a total blessing in disguise. Now’s your chance to try out some amazing egg-centered recipes that we think will become your go-to meals for weeks to come.

Whether you’re in the mood for something indulgent, healthy or somewhere in between, we’ve gathered three (beware: cheesiness ahead) egg-celent ways to cook with eggs.

Egg Sandwiches

For a delicious, energizing meal after an intense workout, try this Open-Faced Eggs Florentine Recipe.

Opt for an indulgent brunch with this recipe for Eggs Benedict with Peameal Bacon and Scallion Waffles.

Fried Egg Salad

Try my Fried Egg Spring Mix Salad recipe for a quick, easy and totally healthy lunch or dinner power meal.

Ingredients (serves 1):
1 cup organic spring mix
1-2 large eggs (based on preference)
1 Tbsp extra virgin olive oil
1/2 Tbsp lemon juice
½ red bell pepper, sliced
1 tsp sesame seeds
Coarse black pepper to taste

Directions
1. In a small bowl, whisk lemon juice with olive oil, pour over spring
mix and red bell pepper and toss until evenly coated.
2. With a little butter in the pan, fry egg over medium heat until whites
are set (about 3 minutes).
3. Plate coated spring mix and red bell pepper, and top with the fried
egg. Sprinkle sesame seeds on top, season with pepper, and serve immediately.

Colourful Easter Popcorn

Decorations you can eat, that are aesthetically pleasing with no clean up — what makes more sense than that? This year I decided to give coloured popcorn a go. I put some in a simple white dish as a colourful table centerpiece, but also used it to fill up mini Easter baskets for gifts.

Popcorn

Recipe: Colourful Easter Popcorn
Makes about 8 cups

Ingredients
½ cup popcorn kernels
½ cup sugar
1 tbsp butter
½ teaspoon salt
1/3 cup water
few drops food colouring

Popcorn_Kernels

Pop a ½ cup of kernels, you’ll get about 8-9 cups of popcorn.

Popcorn_Popped

Once the corn has popped, put it into a deep bowl. You want enough room to give it a good stir or toss once the coating goes on.

Popcorn_Sugar_Butter

In a small pot, combine 1/2 cup sugar, 1 tbsp butter and a ½ teaspoon salt with 1/3 cup water. Bring to a boil and make sure all the sugar has dissolved.

Popcorn_Colouring

Take the mixture off the heat and add a few drops of food colouring (I used gel colours). Combine well, and drizzle the mixture on the popcorn while you stir. Keep stirring to coat all the popcorn but also to make sure none of the liquid hits like a tidal wave in just one spot, which would make your popcorn soggy.

Popcorn_Tray

You’ll want to stir until the popcorn is evenly coated and then spread it onto a baking sheet. I have tried several versions of this recipe and each time found that I needed to dry out the popcorn in the oven a bit — which is easy, of course, but just be ready to hold off pigging out (or delicately eating one kernel at a time) for a little while longer.

Popcorn_Oven

With the oven at its lowest temperature (or in “warming” mode — I had mine at 180°F), leave the popcorn inside for about 30-40 minutes or until just lightly tacky. Remove and allow to cool. Now pig out! You can store the popcorn in a sealed container but I find it is best eaten within the first couple days of making. Happy Easter, everyone. Remember to save the chocolate bunny’s ears for yourself. The best part!

Popcorn_Tupperware

Recipe: Colourful Easter Popcorn
Makes about 8 cups

Ingredients
½ cup popcorn kernels
½ cup sugar
1 tbsp butter
½ teaspoon salt
1/3 cup water
few drops food colouring

Instructions

  1. Preheat the oven to 180°F.
  2. Pop your kernels to make about 8-12 cups plain popcorn and set aside in a large bowl-you want enough room to mix the popcorn and glaze well.
  3. In a small pan bring the sugar, butter, salt and water to a boil and make sure all the sugar is dissolved.
  4. Remove the liquid from the heat and add a few drops food colouring. Stir the mixture well until the colour is even and now drizzle onto the popcorn, stirring the popcorn so that the liquid is not hitting only in one spot.
  5. Keep mixing the popcorn until the fully and evenly coated and the glaze has cooled.
  6. Spread onto a parchment lined cookie sheet and dry in the oven for 30-40 minutes or until popcorn is just slightly tacky.
  7. Cool on the cookie sheet and store in an airtight container if not eating immediately.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

Related:

Good Friday Fish Menu

For those of you who celebrate Easter, eating fish on Good Friday is a well-known and widely-practiced tradition. Everyone has a go-to fish recipe, but this year we want you to think outside your comfort zone and maybe start a new tradition. Here are a few fish recipes (plus sides and desserts) that you can rely on this Good Friday.

 

Mains

Grilled Fillet of Grouper with Roasted Cipollinis and Tomatoes

Herb and Vegetable Stuffed Striped Bass

Grilled Halibut with Tomato Vinaigrette

Lettuce-wrapped Halibut with Dill Cream Sauce, Radishes, and Peas

Trout Amandine

Salmon with Warm Tomato Basil Oil

 

Sides

Crunchy Cauliflower Salad

Warm Broccoli Salad

Chuck’s Candied Pecans

Mediterranean Potato Salad

 

Desserts

Baby Cherry Pies

Warm Lemon Sponge

Raspberry and White Chocolate Pie

Top 10 Ham Recipes for Easter

Easter Ham

Easter is quickly approaching, and we all know what that means… big family gatherings and lots of food! But to make this holiday extra special this year, we have come up with the best Easter ham recipes for breakfast, lunch and dinner!

  1.  Deep Dish Ham Quiche
  2.  Ham ‘n’ Swiss Croissants
  3.  Green Eggs and Ham
  4.  Ham Mini Scones
  5.  Ham Fam-Wich
  6.  Grilled Ham and Cheese Sandwich
  7.  Fully Festive Ham
  8.  Slow-Roasted Holiday Ham and Vinetara Icelandic Holiday Cake
  9.  Ham and Cheddar Chicken Rolls
  10.  Onion Roasted Ham

Related:

Gluten-Free Easter Menu

If you or some of your guests have a gluten sensitivity or allergy, planning an Easter feast might seem like a challenge, but it doesn’t have to be. So many people are adopting a gluten-free diet these days, so recipes are quite easy to come by. Here are some of our favourites.

 

 

Sides and Starters

Arugula Salad with Pear and Prosciutto

Roasted Corn and Pepper Potato Salad

Gluten-Free Focaccia Bread

 

Mains

Gluten-Free Spiced Tourtiere Meat Pie Filling

Gluten-Free Chicken Pot Pie

Gluten-Free Spinach Lasagna

 

Desserts

Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Chip Cookies

Gluten-Free Crullers

Vegan Easter Menu

Hosting an Easter gathering and need some vegan options on the menu? Don’t fret; there are so many delicious dishes that are meat and dairy-free. Here are some of our suggestions.

 

 

Sides and Starters

Wild Rice Pilaf

Sauteed Cauliflower with Black Mustard Seeds

Green Bean and Potato Salad

 

Mains

Fully-Stuffed Sweet Potatoes

Vegan Pot Pie

Spaghetti Squash with Pinenut Parm

 

Desserts

Banana Orange Sorbet

Vegan Baked Chocolate Almond Doughnuts

Sweet Orange Stir Fry

Easter Desserts by Anna Olson

Easter traditions focus a whole lot on desserts and this year, you’ll impress your guests with these Anna Olson-created and approved recipes. There’s no such thing as too much dessert, right? So go ahead and indulge in these yummy treats.

 

Frozen White Chocolate Souffle

Strawberry Banana Muffin Petit Fours

Jazzy Platz

Chocolate Truffles

Boston Cream Pie

Lemon Meringue Pie

Butterscotch White Chocolate Brownie Bites

Creme Brulee Cheesecakes

Vanilla Pound Cake with Peach Vanilla Freezer Jam

Classic Cinnamon Sticky Buns

 

Orange and Grapefruit Salad with a Twist

Easter Brunch Menu

No other holiday puts as much of an emphasis on breakfast and brunch as Easter does. From delicious omelettes to French toast and muffins, there’s nothing as comforting as a warm Sunday brunch. Here are some options that will definitely please your family.

 

 

Starters and Sides

Orange and Grapefruit Salad with a Twist

Bacon-Wrapped Olives

Angel Biscuits

 

Mains

Roasted Cherry Tomato and Avocado Omelettes

Arnold Bennettish Omelette

Cheezy Mushroom Melt

Green Eggs and Ham

Soufleed Spinach Omelette

Buckwheat Blinus with Scrambled Eggs

 

Desserts

Breakfast Bread Pudding

Berry Ricotta Muffins

Sticky Maple Pudding with Maple Compound Butter

Michael Smith’s Easter Lamb Recipes

Michael had a little lamb…and he cooked it to perfection!

Take this Easter staple and make it sing with Michael Smith‘s techniques for braising, searing and roasting lamb.

Both of the these menus will impress your guests and your taste buds.

 

BRAISED LAMB DINNER

Michael’s Braised Lamb Shanks 

Roasted Cauliflower with Almonds 

Orange Juice-Braised Sweet Potatoes 

Caramel Crème Brûlée
 

ROASTED RACK OF LAMB DINNER

Michael Smith’s Herb Crusted Rack of Lamb 

Grandma’s Brown Butter Mashed Potatoes 

Fennel Apple Salad 

Affogato Ice Cream & Coffee

 

Hungry for more lamb ideas? Check out Chuck‘s recipe for Stuffed Lamb Shoulder in Garlic Sauce in our Easter Guide.

 

Chuck Hughes’ Easter Dinners

Chuck may be taking the day off from his restaurant on Easter Sunday, but he’ll still be hard at work preparing a delicious holiday meal for his family and friends! Two of the most popular mains on the Easter table are lamb and ham, and it just so happens that Chuck’s a big fan of those proteins as well. If you celebrated Christmas with Chuck, then you’ll remember that he knows how to pull together the perfect spread for a festive gathering. So we dug through the Food Network Canada recipe collection and crafted two takes on the Easter menu, a la Chuck!

 

LAMB DINNER

Stuffed Lamb Shoulder with Garlic Sauce

Chuck’s Green Salad

Bone Marrow Mash

Chuck’s Banoffee Pie

 

HAM DINNER

Chuck’s Cheddar Biscuits

Apple Butter Glazed Ham

Scalloped Potatoes

Sauteed Leeks

Pear Sorbet

 

Want more lamb and ham options? Check out Michael Smith’s Lamb Menus and Food Network Canada’s Guide to Ham.

Spring Chicken: Easter Poultry

When winter thaws, shed those heavy, hearty cold-night menus and dress your table with light, lean and luscious meals.

We’ve gathered our favourite poultry recipes from the Food Network Canada kitchen and paired them with healthy sides and festive desserts that will make your Spring dinner the talk of the season! These menus are perfect for Easter, a typical Tuesday, or any night in between.

 

 

THE BOLD & THE BUTTERED

Mustard Roasted Chicken  

Green Beans with Toasted Almonds 

Ginger Butter Potatoes  

Orange Cake 

 

LEMONY “CHICKET

Lemon Roasted Chicken & Boulangere Potatoes 

Grilled Asparagus with Parsley Pesto 

Warm Lemon Sponge  

AUTUMN IN THE SPRING

Roasted Turkey with Herb Gravy 

Crisped Brussels Sprouts with Pine Nuts 

Apple Caramel Cakes 

 

PROVENCAL-INSPIRED POUSSIN

Anna Olson’s Provencal Grilled Chicken Breasts 

Tarragon Potato Salad  

Honey Roasted Carrots  

Lemon Madeleines   

 

SPICY & SWEET

Spice Roast Turkey Breast 

Vichy Carrots 

Chocolate Cream Cake 

Hungry for more? Check out more Easter menu ideas here.