Essential Easter Recipes

We suggest using a bone-in smoked and cured ham for the recipe. Before baking in the oven, we boil the ham to tenderize it and then slather it with a marinade of three mustards, brown sugar, honey and cloves. Family approved! Pair with GARLIC MASHED POTATOES.

Fingers crossed for a fair weather forecast Easter weekend. If so, fire up the grill and prepare our rack of lamb seasoned with a blend of smoked salt and black pepper. We then grill the racks to perfection, slice them into individual lamb chops and brush them with a garlic and herb vinaigrette. Pair with GRILLED CARROTS.

The premier cut of beef is rubbed with dry seasoning and a touch of brown sugar. As with the racks of lamb, sear the beef on the grill before cooking to your liking. Added bonus; serve with our flavourful, easy-to-make REGULAR or MINT CHIMICHURRI SAUCE.

Leg of lamb rubbed with crushed garlic and a blend of chopped fresh herbs and anchovies. The marinated leg is oven-roasted until tender and juicy. Pair with PARMESAN MASHED POTATOES.

Our famous dry-brined holiday turkey recipe where the bird marinates in kosher salt before we add some pleasing flavours with finely chopped fresh herbs including sage, rosemary, and thyme.  Serve with this CRANBERRY SAUCE.

Oven-roasted fresh springtime asparagus lightly peeled and baked with a drizzle of oil, plus a sprinkle of kosher salt and black pepper. Serve with a squeeze of fresh lemon and a sprinkle of freshly grated lemon zest. Big flavour with barely any prep required. Elevate with HOLLANDAISE.

Thin slices of potato layered with a creamy sauce made with cheddar and Emmental cheese, then oven-baked until bubbly and golden. Every single person who has ever tried this recipe loves it, just saying! Partner with SIMPLE SALAD.

Green and yellow wax beans blanched to maintain their crunch, then tossed with freshly chopped dill, lemon juice, extra virgin olive oil, salt, and pepper. Prep tip! You can blanch the beans and then refrigerate them until you intend to serve. Alternate bean dish; BEAN CASSEROLE.

One of our most colourful sides features gently steamed turnips, snow peas, radishes, and carrots tossed in a hot skillet with butter, shallots, and white wine vinegar. Elevate with BEURRE BLANC.

Everyone absolutely loves this classic, easy-to-make casserole side dish. Made with cubed hash brown-style potatoes, cream of mushroom soup and sour cream. It then gets oven baked with a bubbly, cheesy, crisp crumb-topped finish. Serve with just a sprinkle of chopped green onion. It’s always a hit at every holiday dinner.

Steamed leeks covered in a creamy, shallot-flavoured Gruyère cheese sauce, then sprinkled with breadcrumbs and Parmesan before going in the oven. If you have a gorgeous crock or fancy oven-safe baking dish, here’s your chance to use it. Make these BISCUITS to sop up the sauce.

Although we have a CLASSIC POTATO SALAD and our famous THIS IS NOT POTATO SALAD on the website, this is the one that has my heart! We toss some still-warm red new potatoes in a tangy dressing with a mix of crunchy celery, onions and radish.

This pasta side dish is perfect for Easter entertaining as it has few ingredients but loads of fresh flavour. The assembly is quite fabulous as well, where we add freshly cooked orzo into a bowl with raw asparagus, garlic, butter and lemon. Then it’s just a sprinkle with fresh dill and Parmesan, a quick toss and serve. Wait until you taste it!

This hugely popular recipe will keep the dessert portion of your Easter menu easy. Our rich, moist carrot cake is made with shredded carrots, fragrant spices and walnuts, stirred up in one bowl before getting transferred to a glass casserole to bake. We finish this homemade dessert with tangy lemon cream cheese icing. Ice it while still in the baking dish and serve. Easy!

Pucker up, buttercup! One of my favourite desserts for springtime entertaining begins by making a tangy lemon curd. It’s then rolled up in a lavender-scented sponge cake and dusted with icing sugar.

This show-stopping dessert begins with a coconut-scented white cake. We then add a creamy coconut custard between the layers and finish with a billowy SEVEN-MINUTE FROSTING. This dessert is truly one of my favourites.

The classic 80’s cheat cake is made with a box of yellow cake mix and a pouch of instant vanilla pudding. Once baked, the entire cake is soaked with a buttery glaze of orange juice and Galliano liqueur. This IRISH WHISKY CAKE is a cousin!

Sometimes it’s okay to serve a less-than-fancy dessert, and this is it. A buttery shortbread base topped with a richly flavoured, extra tangy layer of golden lemon goodness. Feel like square dancing? Try these BUTTER TART SQUARES.

Puff pastry brushed with a Dijon-flavoured egg wash and topped with a sauté of fresh springtime leeks, asparagus and grated Parmesan. You can also serve this delicious dish as a meal with scrambled eggs and a healthy tossed salad. Pair with HEALTHY FRUIT SALAD.

Make sure to also watch the VIDEO attached to this post where we show you the perfect way to compose your board with smoked and cured meats, plus a variety of cheese, fruit, nuts and crackers. Serve with PECAN BLUE CHEESE SHORTBREADS.

This lovely appetizer recipe is an ideal starter whenever guests are coming. We crafted the recipe using cremini mushrooms stuffed with a mix of panko, Parmesan and flavourful prosciutto. Serve with GARLIC SHRIMP.

Sautéed spinach, feta and green onions blended with fresh dill and eggs, baked between layers of flaky, crisp phyllo pastry. Serve this as a light snack or a side dish with your main course.

This treasured family recipe features a sweet, orange-scented egg bread that can easily be crafted into individual buns or a larger loaf. Make sure to read the full post where we also show how to tuck coloured eggs in the dough before baking. It’s an Easter classic.

One great recipe, two ifs; if you make our GLAZED HAM and if there are leftovers, you’ve got to try this lovely spread. Morsels of cooked ham creamed with mayonnaise, cream cheese and butter, then flavoured with mustard, garlic and onion.

Ever wonder how they used to dye eggs back in the day? Well, here’s a nifty trick for all the cottage-core and homestead enthusiasts! We show you the old-fashioned way to dye eggs naturally using onion skins.