21 Traditional Easter Dinner Recipes That Are Easier to Make Than They Look

 
 
21 Traditional Easter Dinner Recipes That Are Easier to Make Than They Look
Ashley Manila | Tieghan Gerard | Shaina Olmanson

Getting together with friends and family to celebrate Easter just wouldn't be the same without a delicious meal to feast on. From appetizers to dessert, planning a grand meal that everyone will enjoy doesn't have to be a daunting task, especially with so many tasty options to choose from. Here are 21 dishes you and your guests are sure to love!

Asparagus and Herbed Goat Cheese Crostini
Jennifer Farley

Asparagus and Herbed Goat Cheese Crostini

Start your dinner party off with creamy goat cheese mixed with fresh herbs and steamed asparagus all piled on a soft crostini. Top with a sprinkle of sea salt right before serving and enjoy.

Warmed Brie Cheese
Jennifer Farley

Warmed Brie Cheese

Perfectly warmed and melty brie is a great appetizer to start any meal. Drizzle with maple syrup and add toasted walnuts for a sweet and savory twist. Look for and eight-ounce double cream variety for best results. A triple cream may end up being too runny after it's baked.

Cheesy Kale and Artichoke Dip
Jennifer Farley

Cheesy Kale and Artichoke Dip

A can of artichoke hearts makes whipping up this dip quick and easy. This recipe serves two to four people so be sure to double it if you're expecting more guests.

Artichoke Dip Stuffed Mushrooms
Ashley Manila

Artichoke Dip Stuffed Mushrooms

This bite-sized appetizer packs a punch of flavor thanks to the parmesan and asiago cheeses, cayenne pepper and fresh parsley. The marinated artichoke hearts add a delicious Mediterranean twist to this classic dish.

Brown Sugar Glazed Ham
Tieghan Gerard

Brown Sugar Glazed Ham

Make a glaze way better than any store-bought one with a combination of brown sugar, honey, spicy mustard and apple cider. Garnish the ham with orange slices and parsley before serving.

Roasted Leg of Lamb
Tieghan Gerard

Roasted Leg of Lamb

This traditional Easter main course is a classic for a reason. Covered with lemon zest, garlic, rosemary and salt and pepper, this tender leg of lamb is melt-in-your-mouth delicious. Add chopped vegetables to the bottom of your roasting pan and the lamb drippings will give them a delicious flavor.

Pork Tenderloin
Tieghan Gerard

Pork Tenderloin

Master this technique and then get creative with your spice rubs and make a cajun, BBQ, Asian-inspired or a Caribbean seasoning. One your pork tenderloin is cooked, let it rest for 5 to 10 minutes to allow the juices to reabsorb back into the meat.

Rack of Lamb
Tieghan Gerard

Rack of Lamb

This rack of lamb is not only tasty, it's easy to make since it only takes a quick 30 minutes in an oven set to 450 degrees Fahrenheit. Marinate in a blend of olive oil, rosemary, thyme, parsley and garlic for one hour before roasting.

Roasted Chicken and Root Vegetables
Maggie Jones

Roasted Chicken and Root Vegetables

This one-pan meal will quickly become a weeknight staple once you taste how tender and juicy the chicken is. Add vegetables with a low water content like potatoes, parsnips, carrots and onions to keep things from getting soggy.

Stuffed Salmon
Julia Mueller

Stuffed Salmon

Infuse a salmon filet with tons of flavor by stuffing it with sun-dried tomatoes, spinach, basil and feta cheese before baking in the oven. Serve with a simple chopped salad for a healthy option.

Arugula Salad with Roasted Strawberry Vinaigrette
Jennifer Farley

Arugula Salad with Roasted Strawberry Vinaigrette

This arugula salad will take any meal to the next level and the roasted strawberry vinaigrette is like the cherry on top. Roast strawberries for 12 to 16 minutes and add to a blender with olive oil, balsamic vinegar, salt and pepper. Blend until smooth and enjoy.

Fresh Mint and Beet Salad
Amie Valpone

Fresh Mint and Beet Salad

Thinly sliced beets and chopped mint leaves add a scrumptious and unexpected twist to a typical side salad. Make this a main course by adding in cooked quinoa or a whole grain tortilla. Prepare this salad ahead of time and cover in the fridge until it's time to eat.

Spinach Farro Salad with Orange and Toasted Coriander Vinaigrette
Sala Kannan

Spinach Farro Salad with Orange and Toasted Coriander Vinaigrette

This festive and filling salad is bulked up with chewy farro and spicy sliced radishes. The farro can be cooked up to 4 days in advance, so it'll be ready whenever you are.

Honey and Rum Glazed Carrots
Shaina Olmanson

Honey and Rum Glazed Carrots

Dress up plain carrots with a sticky-sweet glaze made from honey, melted butter and a splash of dark rum. Remove the pan from the oven and serve while the carrots are still warm.

Crisped Prosciutto Green Bean Bundles
Shaina Olmanson

Crisped Prosciutto Green Bean Bundles

Turn ordinary green beans into a side dish your guests will be lining up to eat. Wrap a thin strip of prosciutto around five to seven green beans and grill or broil until the beans are cooked through and the prosciutto is nice and crispy.

Zucchini and Kale Frittata
Julia Mueller

Zucchini and Kale Frittata

This light and healthy side also makes a great dish to serve at brunch. Loaded with Monterey jack cheese, kale, zucchini, onions and eggs, this well-rounded frittata is sure to please all your guests. Feel free to change out the kale for spinach or the Monterey jack for gruyere or pepper jack cheese.

Popovers
Jennifer Farley

Popovers

Making perfect popovers may seem challenging but not when you make them in a standard size muffin tin. Just make sure you grease the tin well so the hollow popovers don't stick.

Wild Mushroom Quinoa Risotto
Sala Kannan

Wild Mushroom Quinoa Risotto

This red quinoa risotto is a great warm side dish to accompany your main course. Use a variety of different mushrooms, like oyster, shiitake and button, and grated parmesan cheese to make this worth raving about.

Bunny Cake
Sara Walk

Bunny Cake

No Easter dinner is complete without an adorable bunny cake for dessert. Make a standard loaf cake and decorate with pastel-colored icing, cardstock ears and a coconut-covered cake ball for the tail.

Coconut-Pecan Carrot Cake
Ashlae Warner

Coconut-Pecan Carrot Cake

A cinnamon-infused glaze, chopped pecans and coconut flakes gives traditional carrot cake a major upgrade. Bake the cake in a bundt pan to keep the amount of glaze needed to a minimum.

Old-Fashioned Carrot Cake
Ashley Manila

Old-Fashioned Carrot Cake

This Easter staple is hard to resist. Top with fluffy cream cheese frosting and a ring of chopped walnut along the outer edge and watch the entire cake disappear in seconds.

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