I imagine some of you are in the throes of preparing for Easter brunch or lunch or supper, while others are coming and going from spring break. Either way, some ease is in order, so I put together a meal plan with a few Easter-worthy recipes and some lighter, simpler meals.
Instant Pot Chicken in Salsa Verde
Pull out your Instant Pot and get a batch of this savory chicken going. It’s tasty tucked into blistered corn or flour tortillas with all your favorite taco fixings. This Mexican Street Corn Salad would be terrific as a side dish.
Pasta with Asparagus, Peas, Lemon, and Crème Fraîche
A bright, springy pasta that’s packed with vegetables and just enough luscious crème fraîche to make you want seconds. Pair it with a simple arugula or green salad with this vinaigrette. For dessert? How about the first strawberries of spring?
Little Lamb Chops with Mint Gremolata
We always have lamb at the center of our Easter table. This year, we will be doing a boneless roast instead of chops, but will serve this herby sauce to finish things off. I like to serve lamb with a side of red or yellow potatoes tossed with olive oil, salt, pepper, and maybe chopped rosemary roasted in a 425 degree oven until golden. A crisp salad with a simple dressing like this one will do nicely as well. The sauce is easily doubled and pairs just as well with salmon as it does with lamb. A mini food processor is ideal for making the gremolata, but you can also do it by hand.
Asparagus and Smoked Salmon Tart
I’m crazy about this savory tart. It looks far fancier than it is. The recipe has just five core ingredients and puff pastry is pretty darn easy to work with. It’s ideal for Easter brunch, can be cut into appetizer-size bites, but also works for lunch or a light supper. I posted a “how-to” video on Instagram, which you can find here.
Warm Spinach Salad with Crispy Prosciutto and Soft Egg
Gently cooked spinach with a balsamic splash, crispy bacon, and a soft egg are enough to make a light supper. Serve with a crusty baguette for soaking up that oozy yolk.
Fancy Pea Toast
I’m starting to see fresh English peas at the market and this is a tasty way to use them. They’re cooked and smashed onto crostini with marinated feta. I like to serve these as a appetizer or as part of a light lunch. Delish!
Lemon Yogurt Olive Oil Cake
This is the ultimate spring cake. It’s simple, lightly sweetened, and terrific with fresh fruit and whipped cream. Make it a day ahead, if desired, since it holds up well overnight.
Shopping List
Instant Pot Chicken in Salsa Verde
1/2 large yellow onion
1 1/2 teaspoons extra-virgin olive oil
2 large garlic cloves
1/2 small jalapeño pepper
3/4 pound tomatillos
1 lime
2 pounds boneless, skinless chicken thighs
1/2 cup cilantro
Any optional ingredients for serving such as taco fixings or cooked rice
Pasta with Asparagus, Peas, Lemon, and Crème Fraîche
12 ounces dried pasta, such as penne, fusilli, or rigatoni
1 tablespoon extra-virgin olive oil
¾ cup thinly sliced spring onions (or red onion or shallots)
1 pound asparagus
6 ounces snap peas
2/3 cup fresh or frozen English peas
1 lemon
3 tablespoons crème fraîche
3 tablespoons roughly chopped fresh mint
1/4 cup Parmesan cheese, plus more to garnish, Crushed red pepper flakes
Little Lamb Chops
4 to 8 loin or rib lamb chops (the number depends on size of the chops and size of your appetite)
1/2 cup roughly chopped fresh mint
1/2 cup roughly chopped fresh Italian parsley
1 large clove garlic
2 tablespoons capers
1 anchovy
1/4 cup extra-virgin olive oil , plus more for cooking the lamb
1 tablespoon lemon juice
Salt
Freshly ground black pepper
Asparagus & Smoked Salmon Tart
One 14-ounce sheet puff pastry (thawed in refrigerator for 3 hours)
All-purpose flour for rolling out the pastry
4 ounces thinly sliced smoked salmon
4 ounces chèvre (goat cheese) softened to room temperature
3 large eggs
2 tablespoons fresh chives
1 tablespoon fresh dill
1 large bunch asparagus
Warm Spinach Salad with Crispy Prosciutto and Egg
4 thin slices prosciutto
4 eggs
1 tablespoon extra-virgin olive oil
1 medium shallot
1 large clove garlic
1 pound fresh spinach (not baby spinach)
1-2 teaspoons red wine vinegar
1-2 teaspoons balsamic vinegar
Fancy Smashed Pea Toast
1/3 cup extra-virgin olive oil, plus more for brushing the crostini
1 baguette, cut diagonally into 1/3-inch-thick slices
1/2 cup feta, preferably sheep’s milk
1 teaspoon fresh thyme leaves
¼ teaspoon red pepper flakes
Zest and juice of 1 lemon
1 cup shelled fresh or frozen peas (defrosted)
5 mint leaves
Lemon Olive Oil Cake
1 ½ cups whole-wheat pastry flour (alternatively, use white whole-wheat flour)
½ cup almond flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
1 cup sugar
¾ cup plain low-fat yogurt (or plain Greek yogurt)
¾ cup extra-virgin olive oil
3 tablespoons lemon juice
2 tablespoons finely grated lemon zest
Powdered sugar
2 to 3 cups fresh or frozen defrosted berries of any variety (slice strawberries, if using)
Optional for serving: lightly sweetened yogurt or whipped cream or yogurt whipped cream (see notes)
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