Rob and I typically celebrate Easter just the two of us with a simple meal of seasonal foods, perhaps centered on a roast spring chicken or grilled salmon filet. With such an uncomplicated main dish, I like to prepare side dishes or salads that are a little dressier, and still perfectly seasonal.
Here are a few recipe ideas for Easter brunch or dinner:
salad of roasted sugar snap peas and shallots—Ditch the lettuce for a change and compose a salad of roasted seasonal vegetables with a light dressing.
arugula salad with cranberries and pistachios—Peppery arugula plays so nicely with sweet and salty add-ins like dried fruit and nuts. Other ideas: dried apricots, raisins, sunflower seeds.
spaghetti squash with garlic and parmesan—Did you know that a full serving of spaghetti squash has just about 45 calories? Here’s the best way to cook spaghetti squash; toss it with sautéed garlic and Parmesan cheese for a light side dish.
zucchini ribbon salad—You’ll find good-quality zucchini in the grocery at this time of year. This beautiful salad recipe is delicious and healthful.
almond-oat buttermilk scones—For an Easter brunch, you’ll want a yummy baked good that’s not too heavy or sweet. This buttermilk scone recipe with almonds and oats fits that bill perfectly.
toasted pecan granola—Another brunch idea: Set out a bowl of fresh berries, some plain nonfat Greek yogurt and let your family scoop on some homemade granola.