Easter dinner is one of the easiest holiday menus to make. My challenge this year is finding ways to add more fruits and vegetables to the menu but still have a feast so they feel like it’s a holiday dinner.
- Salad (with artisan lettuces, green peppers, broccoli, cucumbers, celery, and carrots)
- Fresh strawberries and pineapple
- Deviled eggs - note the how to peel hard boiled eggs on this site – the techniques will result in prettier eggs
- Glazed ham (I buy Appleton Farms hams from Aldi’s that are spiral sliced and use the glaze that comes with the ham. When I bought one last year, my family said it was one of the best-tasting hams I had ever made. This year, they are on sale for $1.69.)
- Dinner rolls (Tomorrow morning, I’ll grind Prairie Gold Montana wheat and make them from scratch)
- Oven Roasted Asparagus
- Mashed Yukon Gold Potatoes
- Turtle Cake – this is my daughter’s contribution this year – layers of chocolate cake with pecan halves and a caramel glaze drizzled on top
- Lemonade and southern iced tea
The salad vegetables and fruit can be prepared the day before, as can the deviled eggs and to-die-for dessert. That means the only real work tomorrow is to make the ham, rolls, asparagus, and mashed potatoes.
My rule of thumb for holiday meals is my kids are each assigned a dish to make the day before a holiday and one to make the day of. They can choose from our menu and decide what they want to make. That decreases my workload, gives them practical cooking experiences, and gives us all more time in the kitchen.