Spring into Easter with this five-course menu that will delight your guests. Friends! Todays post is a little bit different from most. Instead
Spring into Easter with this five-course menu that will delight your guests.
Friends! Todays post is a little bit different from most. Instead of one recipe, there are six!
We all know that holiday menu-planning can be tricky and time-consuming. So I’ve partnered with my good friends at Sunset Grown to create an Easter menu that everyone will love. I’ve covered everything from apps to salad to main dish to (of course) dessert.
Let’s get to it!
First up are raw cucumber boats. I could snack on these things all day. They’re great for filling your stomach up with veggies, and are perfectly handheld.
Inside the cute cuke boat are chopped tomatoes, olives, and feta cheese. A light toss in homemade red wine vinaigrette finishes it all off 🙂
Easter calls for colorful dishes. I’m not sure if it’s because of springtime with its bright florals, but I love it.
So in keeping with the playfulness, I created these mini goat cheese tartlets made with goat cheese, caramelized shallots, and Zima tomatoes in a bite-sized tart shell. They’re great warm or cold, but preferably best piping hot and crispy right out of the oven. Pre-made mini pie shells keep prep super easy!
Who doesn’t like homemade tomato soup? Seeing as my last name is Fennel I may be biased, but adding fennel gives the soup a wonderful vegetal flavor and cuts the acidity of the tomatoes well.
This soup is also great for dipping big hunks of French bread in it. Oh how I love dipping bread in soup.
I just love this salad. It’s fresh and green and packed with flavor. It includes baby arugula, raw sugar snap peas (omg), pea shoots, mini cucumbers, mint, Campari tomatoes, and goat cheese. I could eat this every day.
What’s Easter without a show-stopping entree?
This whole chicken rubbed in homemade garlic herb butter will have your guests salivating before it hits the table. Under the bird sits roasted Wild Wonders tomatoes and halved onions, which look absolutely beautiful when cooked. Be sure to garnish with fresh herbs for a pop of green 🙂
A tart seemed appropriate as an Easter dessert on account of the multitude of courses preceding it. I didn’t want to finish with something heavy, but I still wanted something full of flavor.
The almond tart has a cookie texture to it, so it stays moist all day long, while the ricotta adds some heft to the whipped cream. Raw strawberries are perfectly reminiscent of spring and make for a gorgeous presentation.
Sunset Grown is gifting all of these Easter recipes in a convenient downloadable PDF. All you have to do is sign up for their mailing list here, and a link to download everything will pop up!
I’ve loved working on these recipes for Sunset, and can’t wait to hear what you all think of them. Enjoy, loves!