What To Make For Easter Dinner

Stumped by the dilemma of what to make for Easter dinner? From appetizer to dessert, this menu of easy Easter recipes will take the guesswork out of preparing an Easter dinner full of culinary delights to satisfy the hardest core foodie at your Easter table. Fresh spring greens, herbs and early berries bring a freshness to your Easter menu that leaves no question that you truly have the art of what to make for Easter dinner mastered par excellence.

1. Appetizer: Cream-Filled Strawberries

Ingredients:

• 18 large strawberries
• 1 cup cold milk
• 1 package sugar-free instant vanilla pudding mix
• 2 cups whipped topping
• 1/4 tsp. almond extract

1. Remove strawberry stems and cut deep criss-cross slits in the tops.
2. Prepare pudding mix with milk. Combine with whipped topping and almond flavoring.
3. Fill each strawberry with the pudding mix. Chill until ready to serve.

2. Salad: Almond-Orange Tossed Salad

Ingredients:

• 2 tbsp. sugar
• 1/2 cup sliced almonds
• 4 cups torn iceberg lettuce
• 4 cups torn romaine
• 11 ozs. mandarin oranges, drained
• 1 large ripe avocado, peeled and cubed
• 1/2 cup diced celery
• 2 green onions, sliced

Dressing:

• 1/4 cup canola oil
• 2 tbsp. sugar
• 2 tbsp. cider vinegar
• 2 tsp. minced fresh parsley
• 1/4 tsp. salt
• 1/4 tsp. pepper

1. Melt sugar over medium-low heat. Stir in almonds until coated. Let it cool.
2. Toss together the iceberg lettuce, romaine, oranges avocado, celery, onions and almonds.
3. Pour all the dressing ingredients into a covered jar or dressing decanter. Shake well to combine
4. Pour over salad and stir, or serve on the side.

3. Entree: Roasted Rack of Lamb

Ingredients:

• 1/2 cup fresh bread crumbs
• 2 tbsp. minced garlic
• 2 tbsp. chopped fresh rosemary
• 1 tsp. salt
• 1/4 tsp. black pepper
• 2 tbsp. olive oil
• 1 rack of lamb, trimmed and frenched
• 1 tsp. salt
• 1 tsp. black pepper
• 2 tbsp. olive oil
• 1 tbsp. Dijon mustard

1. Preheat oven to 450 degrees. Chop the rosemary and mince the garlic.
2. Stir together the breadcrumbs, garlic, rosemary, salt and pepper, and olive oil.
3. Salt and pepper the lamb and sear in olive oil on all sides. Brush with mustard and coat with breadcrumbs mixture. Wrap the exposed bones in foil.
4. Roast, bone side down, for twelve to eighteen minutes. Measure internal temperature with a meat thermometer. Meat should be cooked to between 145 to 170 degrees depending on desired doneness.
5. Remove from oven and let it sit covered for five to seven minutes before carving and serving.

Tip: Ask the butcher to french the rack of lamb for you when you buy it.

4. Side Dish: Roasted Asparagus and Fingerling Potatoes with Rosemary Infused Olive Oil

Ingredients:

• 2 tbsp. rosemary
• 1/4 cup extra virgin olive oil
• 1 lb. asparagus
• 1/2 lb. fingerling potatoes
• 1/4 tsp. iodized sea salt
• Freshly ground black pepper to taste

1. Preheat the oven to 400 degrees.
2. Mince the rosemary, cut the potatoes into 1-inch cubes and trim the asparagus.
3. Mix rosemary in olive oil and heat to sizzling over medium-low heat. Remove from heat and let it sit for twenty minutes. Strain the oil into a bowl and set aside the rosemary.
4. Toss potatoes and asparagus in the olive oil. Roast potatoes until firm but tender. Add the asparagus and continue roasting. Potatoes are done when they are golden brown and asparagus when it is tender. Season with salt and pepper to taste.

5. Dessert: Peanut Butter Striped Delight

Ingredients:

• 35 Oreo cookies
• 6 tbsp. melted butter
• 8 ozs. cream cheese, softened
• 1/4 cup sugar
• 3 cups plus 2 tbsp. cold milk, divided
• 8 ozs. whipped topping, divided
• 2 pkg. (3.4 ozs. each) instant vanilla pudding
• 1/3 cup peanut butter

1. Crush the cookies to fine crumbs and combine with melted butter. Flatten mixture in a 9x13 baking dish to form the crust and refrigerate.
2. Blend cream cheese, sugar, two tablespoons milk. Stir in 1 1/4 cups whipped topping and spread over crust.
3. Prepare pudding mixes with milk and add peanut butter. Spread over whipped cream layer. Let it stand until thickened and top with additional whipped topping. Refrigerate for four hours.