30 Best Easter Recipes

A bone-in leg of spring lamb rubbed with chopped herbs, garlic and anchovies, then roasted tender and juicy. 

Smoked and cured ham marinated with three mustards, brown sugar, honey and cloves. Enjoy it with this SPICED APPLE SAUCE.

High quality beef rubbed with dry seasoning and a touch of brown sugar, then grilled to your liking.

Finely chopped fresh herbs including thyme, rosemary and sage, kosher salt and oil rubbed over a whole turkey that’s been marinated in brine for three days. Serve it with this CRANBERRY SAUCE.

Racks of lamb rubbed with a blend of smoked salt and black pepper, brushed with a garlic and herb vinaigrette, then grilled to perfection.

Colourful bell peppers filled with quinoa and a mélange of assorted veggies including zucchini, carrots and sweet potatoes, topped with a flavoured tomato sauce.

Creamy hard-boiled egg yolks blended with mayo, sour cream, dijon and a splash of lemon juice, then served with a selection of garnishes.

Butter, flour, salt and a dry cottage cheese is all you need to make these light, flaky cheese puffs.

Chopped spinach and artichoke blended with garlic and shallot, then baked with Parmesan, Swiss, mozzarella and cream cheese.

A silky, smooth, fresh-tasting blend of asparagus, leeks, Bosc pears, sage and lemon, finished with either cream or coconut milk.

Spinach, feta and green onions blended with fresh dill and eggs, baked between layers of flaky, crisp phyllo pastry.

Puff pastry brushed with Dijon-flavoured egg and topped with sautéed leeks, fresh asparagus and Parmesan.

Baby arugula tossed in a tangy balsamic dressing, topped with toasted pecans and sliced strawberries.

Oven-roasted beets tossed in a bright citrus vinaigrette, nestled on greens with a sprinkle of spiced pecans and crumbled goat’s cheese.

Chop up some romaine and toss it with whatever veggies you have on hand before finishing it with our flavourful GREEN GODDESS DRESSING.

Strawberries and red onions nestled in Boston lettuce with fresh dill and a drizzle of honey-Dijon dressing.

Bosc pears poached in a spiced red wine and served on a bed of greens dressed with a tangy vinaigrette.

AKA Funeral Potatoes, but let’s not use that downer of a name! Cubed hash brown-style potatoes oven baked with a bubbly, cheesy, crisp crumb-topped finish.

Steamed leeks covered in a creamy shallot-flavoured Gruyère cheese sauce, then sprinkled with breadcrumbs and Parmesan before going in the oven.

Fresh asparagus oven roasted with a drizzle of oil, a sprinkle of lemon zest, kosher salt and black pepper, and a squeeze of fresh lemon juice.

Gently steamed assorted vegetables tossed in a hot skillet with butter, shallots and white wine vinegar.

Tender-crisp broccoli enveloped in a rich, creamy cheese sauce then baked in the oven with a cheesy, crispy topping.

Yukon Golds mashed up with butter, a splash of cream and a sprinkle of Parmesan.

A reduction of shallot-infused white wine and white wine vinegar whisked into a light sauce with butter and a pop of lemon. Serve with veggies and main courses.

Tangy lemon curd rolled up in a lavender-scented sponge cake, dusted with icing sugar.

A rich, moist carrot cake made with grated carrots, fragrant spices and walnuts topped with a tangy LEMON CREAM CHEESE ICING.

A buttery, moist poppyseed and orange crumb cake drizzled with orange icing.

Triangles of buttery cookie dough rolled up crescent-style with a filling of jam and spiced sugared nuts.

Almond-flavoured cookies dotted with sun-dried cherries, rolled in sliced almonds and baked golden brown.

A buttery shortbread base topped with a richly flavoured, extra tangy layer of golden lemon goodness.

A box of cake mix, instant pudding and premium Irish whisky help create this easy “cheat cake” recipe.

A traditional family recipe for a soft, sweetened egg bread, rich in flavour and scented with orange.

An easy, old-fashioned way of dyeing eggs naturally using onion skins and a splash of vinegar.