Hello. Heather here from Real: The Kitchen and Beyond to share my favorite Easter menu. Easter is one of my favorite holidays. Christmas edges it out just a bit but I love Easter – the time when life is celebrated and all things are made new, when our family celebrates the resurrection of our Savior.
I also love memories of waking up and finding a new cereal bowl with Easter candy in it at each place setting. We were often up bright and early for Easter Sunrise services and always hopeful that we would get to eat a piece of candy before we left. However, church clothes and candy don’t go well together so the candy was tucked away for Easter dinner dessert.
Easter dinner is another favorite part of my Easter Sunday. I still love gathering around a big table with my family and that exhilarating feeling of newness of life. Cooking a big Easter Dinner can be a lot of work for the cook but I believe it should be kept delicious and simple.
With many people coming home from Easter services or morning festivities for a big family meal, I want men and women everywhere to enjoy quality time with their families, rather than hours working in the kitchen.
This doesn’t mean no cooking. No, it just means making simple but amazing dishes. It means prepping ahead.
Here is my favorite Easter dinner menu and tips to help you get Easter dinner on the table with less hassle.
Ham – I love a good baked ham served with horseradish on the side – loads of fresh zesty horseradish. Buy your ham precooked at one of those many grocery sales or cook it ahead of time so it just needs to be reheated.
Mashed potatoes – In my humble opinion, mashed potatoes belong on every holiday table. I have a recipe to take that everyday mashed potato to new levels of flavor with my much sought after Amish Mashed Potatoes recipe. Peel and cut your potatoes ahead of time. Stick them in a pot of water and refrigerate overnight, or, if prepping them Sunday morning, set on the back of the stove with the lid on. There you go. One less step of time consuming prep work.
Sautéed Lemony Dill Asparagus – Spring and fresh asparagus go hand in hand here on the East Coast. This simple side can be whipped up in no time and is light and refreshing next to salty ham and rich mashed potatoes. Make sure you check out the recipe at the end of this post.
Of course we can’t skip dessert. We’re raiding the candy bowl and serving up the homemade peanut butter eggs for dessert. Peanut Butter Eggs are my favorite Easter Candy. Bet you can’t eat just one.
Does your family have an Easter Dinner tradition? Share it with us in the comments. We’d love to hear from you.
Lemony Dill Asparagus
1 pound fresh asparagus
¼ cup water
½ teaspoon dried dill
Salt (I use ½ teaspoon) and pepper (I use 1/8 teaspoon) to taste
Snap tough ends off asparagus.
Put into a sauté pan with water.
Top with dill, salt, and pepper.
Cover and cook over medium heat, 5-10 minutes, until desired tenderness.
Squeeze half of lemon over cooked asparagus and toss.
Heather writes at Real: The Kitchen and Beyond where the food is (mostly) real and the making’s easy. She believes any one can cook. Just follow the steps, starting at #1. Read, follow, taste, venture out. Don’t be afraid to fail, then try again. Her other hats are homeschooling, editing fiction, ghostwriting, and culinary marketing. Oh, and she believes life is always better with dessert.