I don’t know about you, but after all the colored eggs have been found and the chocolate bunnies have been nibbled, I find that Easter dinner is a welcome break from the long parade of Easter sugar.
Easter Sunday’s big meal is presented differently across cultures, but it’s always an opportunity to embrace rebirth, renewal and delicious springtime ingredients.
And unlike some holidays (I’m looking at you, Thanksgiving!) Easter tends to have fewer “rules” about what’s required on the dinner table. So whether you choose to cook lamb, ham or a vegetarian entrée, it’s easy to accompany the main course with something a little something special that invites conversation (and compliments!) at the table.
To mark the occasion, I’ve chosen five inspiring Easter recipes: two steeped in old-world traditions and three more simple side dishes that salute the season. Bon appétit!
- Italian Easter Soup from “New York Cookbook”
- Bread with Red Eggs from “The Olive and the Caper”
- Light Spring Soup with Peas and Asparagus from “Vegetable Love”
- Creamed Spinach Gratin from “Real Simple Magazine”
- Mild-Mannered Deviled Eggs from “FreshDirect Recipes”