An Easy Easter Dinner Menu
I think Easter gets the best holiday award. It’s easier to prep and plan for than Christmas. It stands alone unlike Thankgiving, Christmas and New Year’s Eve. The weather is starting to perk up, and spring’s bounty awaits. Yep, Easter trips the light fantastic.
I’ve been the one that wears the Easter-hosting crown in my family, but this year, we’re heading up to Pennsylvania to share the weekend with Jon’s family. Sorry Barnes-clan. I’ve had calls from both sides (Harding’s and Barnes’) with questions regarding what to put on the Easter menu, so to help them AND YOU, I thought I’d just put together what I love to make for Easter dinner in a post.
Over the years, I’ve learned to minimize what goes in the oven, maximize what you can do ahead of time, and to always, always have one extra bottle of champagne on hand. That Barnes clan knows how to put back a mimosa. Good plan, huh? Let’s get started:
Mimosas and Champagne
Red and White wine
Appetizers: Something light to nosh on while the lamb cooks
Curried Shrimp Tarts with Mango Chutney (make shrimp filling and prep toppings a day in advance): From Cooking Light
Smoked Salmon Dip with Crudite (make dip and prep veggies one day in advance): From Ina Garten
Herb Roasted Leg of Lamb with Potatoes (I always pull out the lamb and bring it to room temperature with the rub on it while at church and put it in the oven when I get back!): From Ina Garten
Anytime Vegetable Salad (prep vegetables and make dressing one day in advance. Combine right before serving): From Giada DeLaurentis
Primavera Orzo (prep veggies ahead of time, make 30 minutes before serving on stovetop): From Rachael Ray
Sister Schubert Parker House Rolls (freezer section of bread aisle)
If you have any go to recipes you’d like to add, feel free to share them using the Linky Tool below. We’re always looking for some menu inspiration!!!