Easter Menu

Easter is just around the corner and that means it’s time to plan your Easter menu!

Let’s first go over some simple tips for planning a menu for any special occasion.

1. First and foremost: Keep It Simple!
   • Our tendency is to pull out the cookbooks and prepare something new and fancy for every single course. Don’t do it! Most likely, something will flop, and even if it doesn’t, you will! Leave the flops for Mr. Bunny’s ears.
   • Use some new recipes and some that are tried and true.
2. Just as important: Keep it Balanced!
   • You don’t want too many conflicting flavors, so have a balance between dishes with special sauces, dressings or marinades and plain foods.
   • Have some light and some heavy foods. Once again, balance is key.
3. Don’t wait until the day of!
   • Plan your menu 3-7 days earlier.  Add the recipes to the Meal Planner (See the Start Planning tab) and adjust for the correct number of servings. Now you’re ready to generate a shopping list, which you can edit according to items you already have or other items you need. Decide when you should go to the store. We usually plan for the morning of the day before.
   • Include some dishes that can be made ahead of time.
4. Enjoy yourself!
   • Of course, you want your guests to be happy, but they won’t be if you aren’t. Make sure you have a menu that doesn’t require you to be in the kitchen the entire time, but allows you to spend some time talking with friends and family.
5. Let people help!
   • Have a few jobs in mind to give out to those who want to help, including kids. Washing the dishes is a good job to dish out!

With all of the above in mind, here’s our Bare Bones Easter menu that anyone can make!

EASTER MENU

Appetizer: (Can make eggs the day before)
Deviled Eggs with Southern Relish Tray

Salad: (Make the day before)
Kale Salad with Avocado Orange Dressing

Main Meal: (Make the day of)
Pan-Seared Salmon with Creamy Dill Sauce
Steamed Asparagus
Quinoa or Rice with Butter

Dessert: (Make the day before)
Chocolate Strawberry Icebox Cake or Lemon Icebox Cake

You will definitely need to make the cake the day before, but the deviled eggs and kale salad could be made the morning of Easter day, if that’s easier for you. We like to get as much done the day before as possible, because the day of the dinner is always hectic, no matter how well you prepare. Put drinks in the refrigerator that need to be chilled and make sure you have plenty of ice.

Before your guests arrive, trim the asparagus and place in the steamer so the only thing you need to do is turn it on. (Don’t forget the water!) Arrange the Relish Tray. Cover with plastic and keep in the refrigerator. Set the table and pull out all of the serving dishes you want to use. Make sure everything is clean.

One hour before dinnertime:
Start quinoa or rice and keep warm. You can also transfer it to an oven-proof dish and keep warm in the oven. This is probably a good time to set out the deviled eggs and relish tray if you haven’t already.

About 30 minutes before:
Take out the salmon and season. Leave out at room temperature for 15-30 minutes.

About 20 minutes before:
Start preparing the dill sauce. You can reheat it right before serving.

About 10 minutes before:
You will need to cook the salmon and asparagus at about the same time, since they both cook quickly and you’ll want to serve them as soon as possible once they’re done. Make sure everything else is ready.

Serve the food in bowls and on platters family or buffet style, or plate the food in the kitchen and take filled plates to the table.

Enjoy, and don’t forget dessert!

Happy Easter!