Easter is just around the corner, and with it comes a time to celebrate with family and friends. But let’s be real – the traditional Easter feast can be heavy on the calories and light on the nutrients. This year, why not shake things up with some healthier and more flavorful options? We’ve got 20 delicious and wholesome Easter recipes that are sure to please even the pickiest of eaters.
From savory main courses like Herb-Roasted Lemon Garlic Chicken and Baked Salmon with Asparagus and Dill, to sweet treats like Greek Yogurt Lemon Poppy Seed Muffins and Dark Chocolate Avocado Mousse, we’ve got you covered. And don’t worry – these recipes are just as tasty as they are nutritious, so you can indulge without the guilt.
In this article, we’ll take a closer look at each of these 20 Easter recipes, sharing tips, tricks, and variations to help you make them your own. Whether you’re hosting an Easter dinner for a crowd or just looking for some new ideas to spice up your holiday meal, you won’t want to miss out on these healthy and delicious options.
So grab a cup of coffee (or a glass of sparkling water), get cozy, and let’s dive into the world of wholesome Easter cooking!
Herb-Roasted Lemon Garlic Chicken
Elevate your meal game with this flavorful and aromatic chicken dish, perfect for a weeknight dinner or special occasion. The combination of lemon zest, garlic, and herbs creates a mouthwatering aroma that’s sure to please.
Ingredients:
– 2 lbs boneless, skinless chicken breasts
– 1/4 cup olive oil
– 2 lemons, zested and juiced
– 3 cloves garlic, minced
– 1 tbsp chopped fresh rosemary
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, lemon zest, garlic, rosemary, thyme, salt, and pepper.
3. Place the chicken breasts in a large baking dish and brush the herb mixture evenly over both sides of the chicken.
4. Roast the chicken for 35-40 minutes or until cooked through.
5. Remove from oven and let rest for 10 minutes before serving.
Cooking Time: 35-40 minutes
Quinoa-Stuffed Bell Peppers
A flavorful and nutritious vegetarian main dish that’s perfect for a quick weeknight dinner or special occasion. This recipe combines the nutty flavor of quinoa with the sweetness of bell peppers, all wrapped up in a delicious package.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cooked quinoa, olive oil, onion, garlic, and cumin.
3. Stuff each bell pepper with the quinoa mixture, filling to the top.
4. Place stuffed peppers on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until bell peppers are tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 25-30 minutes
Baked Salmon with Asparagus and Dill
This recipe combines the richness of salmon with the brightness of asparagus and the freshness of dill, all wrapped up in a simple baked dish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the asparagus in a single layer on one half of the baking sheet.
4. Drizzle with olive oil, sprinkle with garlic, and season with salt and pepper.
5. Place the salmon fillets on the other half of the baking sheet.
6. Sprinkle the dill over the salmon.
7. Bake for 12-15 minutes or until the salmon is cooked through and the asparagus is tender.
Cooking Time: 12-15 minutes
Avocado Deviled Eggs
Elevate your deviled egg game with the creamy richness of ripe avocados! This recipe combines the familiar flavors of traditional deviled eggs with the silky smoothness of avocado, creating a unique and addictive snack.
Ingredients:
– 6 large eggs, hard-boiled and peeled
– 1 ripe avocado, mashed
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Chopped chives or paprika for garnish (optional)
Instructions:
1. Cut the eggs in half lengthwise and carefully remove the yolks.
2. In a medium bowl, combine the yolks, mashed avocado, mayonnaise, Dijon mustard, and lemon juice. Mix until smooth.
3. Season the yolk mixture with salt and pepper to taste.
4. Spoon the yolk mixture evenly into the egg white halves.
5. Sprinkle with chives or paprika if desired.
6. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None, as this recipe is a simple assembly of ingredients!
Spinach and Feta Stuffed Mushrooms
Elevate your appetizers with this savory recipe featuring earthy mushrooms, tangy feta cheese, and a hint of spinach. Perfect for gatherings or a quick weeknight dinner.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth and remove stems. Stuff each cap with the spinach-feta mixture, dividing it evenly among the mushrooms.
4. Drizzle tops with olive oil and sprinkle with chopped parsley (if using).
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Roasted Sweet Potato and Chickpea Salad
This flavorful salad combines the natural sweetness of roasted sweet potatoes with the nutty taste of chickpeas, all wrapped up in a refreshing citrus vinaigrette. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (14.5 oz)
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce the sweet potatoes several times with a fork and roast for 45-50 minutes, or until tender.
3. In a large bowl, combine roasted sweet potatoes, chickpeas, olive oil, lemon juice, garlic, salt, and pepper. Toss to combine.
4. Garnish with chopped parsley, if desired.
5. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Greek Yogurt Lemon Poppy Seed Muffins
These Greek Yogurt Lemon Poppy Seed Muffins are a perfect blend of tangy and sweet, packed with the brightness of lemon zest and the subtle crunch of poppy seeds.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup Greek yogurt
– 1/2 cup granulated sugar
– 2 large eggs
– 1/4 cup unsalted butter, melted
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1/4 cup poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together yogurt, eggs, melted butter, lemon juice, and zest.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in poppy seeds.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Cauliflower Mash with Garlic and Chives
Transform ordinary cauliflower into a rich and flavorful side dish by mashing it with garlic, chives, and a hint of cream. This recipe is perfect for accompanying roasted meats or as a vegan alternative to mashed potatoes.
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic, minced
– 2 tablespoons butter
– 1/4 cup heavy cream
– 1 tablespoon chopped fresh chives
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem. Cut it into florets.
3. Toss the cauliflower with butter, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and lightly browned.
4. Remove from oven and let cool slightly.
5. Transfer the roasted cauliflower to a blender or food processor. Add heavy cream and blend until smooth.
6. Stir in chopped chives. Season with salt and pepper to taste.
7. Serve hot.
Cooking Time: 25-30 minutes
Grilled Lamb Chops with Mint Pesto
Elevate your summer gatherings with this refreshing twist on traditional lamb chops. The bright, herby flavor of mint pesto pairs perfectly with the rich taste of grilled lamb.
Ingredients:
– 4 lamb chops (1-1.5 inches thick)
– 1/2 cup fresh mint leaves
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a food processor or blender, combine mint leaves, garlic, olive oil, and lemon juice. Process until smooth.
3. Season lamb chops with salt and pepper.
4. Grill lamb chops for 4-5 minutes per side, or until they reach your desired level of doneness.
5. Brush mint pesto on lamb chops during the last minute of grilling.
6. Let lamb rest for 5 minutes before serving.
Cooking Time: 12-15 minutes total
Zucchini Noodles with Pesto and Cherry Tomatoes
Transform summer’s bounty into a vibrant, flavorful dish that’s both healthy and delicious! This recipe combines zucchini noodles, rich pesto sauce, and sweet cherry tomatoes for a taste sensation you’ll crave.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto (or store-bought)
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Spiralize the zucchinis into noodles.
2. Cook the noodles according to package instructions or steam them for 3-4 minutes until tender.
3. In a small bowl, mix together pesto and a pinch of salt and pepper.
4. Toss cooked zucchini noodles with the pesto sauce until well coated.
5. Add cherry tomatoes to the noodle mixture and toss gently to combine.
6. Season with additional salt and pepper if needed.
7. Top with Parmesan cheese shavings, if desired.
Cooking Time: 15-20 minutes
Baked Cod with Lemon and Herbs
Elevate your weeknight dinner game with this simple yet impressive baked cod recipe, infused with bright citrus and fragrant herbs. Perfect for a quick and healthy meal that’s sure to please.
Ingredients:
– 4 cod fillets (6 oz each)
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 tbsp chopped fresh parsley
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place cod fillets on the prepared baking sheet.
4. In a small bowl, whisk together lemon juice, olive oil, parsley, dill, garlic, salt, and pepper.
5. Brush the mixture evenly over each cod fillet.
6. Bake for 12-15 minutes or until cooked through.
7. Serve hot and enjoy!
Cooking Time: 12-15 minutes
Mediterranean Quinoa Salad
This refreshing salad combines the nutty flavor of quinoa with the vibrant colors and textures of the Mediterranean, perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 cup cooked quinoa
– 2 cups mixed greens (such as arugula, spinach, and parsley)
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 tbsp lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, mixed greens, cherry tomatoes, and Kalamata olives.
2. Drizzle with olive oil and lemon juice, tossing to coat.
3. Sprinkle feta cheese over the top and season with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes (quinoa cooking time)
Roasted Carrot and Beetroot Hummus
A sweet and earthy twist on the classic hummus, this roasted carrot and beetroot version is perfect for a healthy snack or appetizer.
Ingredients:
– 2 large carrots, peeled and chopped into 1-inch pieces
– 2 large beetroots, peeled and chopped into 1-inch pieces
– 1/4 cup chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots and beetroots with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 45 minutes or until tender.
3. Drain chickpeas and add to a blender with roasted carrot and beetroot mixture, lemon juice, tahini, garlic, and remaining 2 tablespoons olive oil.
4. Blend until smooth and creamy.
5. Serve warm or at room temperature with pita chips, vegetables, or crackers.
Cooking Time: 1 hour
Stuffed Acorn Squash with Wild Rice
This hearty vegetarian dish combines the natural sweetness of roasted acorn squash with the nutty flavor of wild rice, perfect for a cozy dinner or special occasion.
Ingredients:
– 2 medium-sized acorn squash
– 1 cup cooked wild rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half lengthwise and scoop out the seeds.
3. In a bowl, mix together wild rice, chopped onion, minced garlic, thyme, salt, and pepper.
4. Stuff each squash half with the wild rice mixture, dividing it evenly between the two.
5. Drizzle olive oil over the squash and sprinkle with grated cheddar cheese (if using).
6. Roast in the preheated oven for 45-50 minutes or until the squash is tender and caramelized.
Cooking Time: 45-50 minutes
Chia Seed Pudding with Fresh Berries
Start your day with a nutritious and delicious breakfast, made easy by combining chia seeds with fresh berries. This recipe is perfect for those looking for a gluten-free, vegan-friendly option.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons honey or maple syrup (optional)
– Fresh berries of your choice (such as blueberries, strawberries, raspberries)
Instructions:
1. In a small bowl, mix together the chia seeds and almond milk. Stir well to combine.
2. Add the honey or maple syrup if desired, stirring until dissolved.
3. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
4. Just before serving, top the chia seed pudding with your chosen fresh berries.
Cooking Time: 2 hours (or overnight)
Lentil and Vegetable Soup
Warm up with this hearty and nutritious soup, packed with fiber-rich lentils and a medley of colorful vegetables.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the sliced carrots and chopped celery; cook until tender, about 10 minutes.
5. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste. Garnish with fresh parsley or thyme, if desired.
Cooking Time: 45-50 minutes
Enjoy your delicious and nutritious Lentil and Vegetable Soup!
Baked Apples with Cinnamon and Walnuts
A simple yet satisfying dessert that combines the natural sweetness of apples with the warmth of cinnamon and crunch of walnuts. Perfect for a chilly evening or as a snack to brighten up your day.
Ingredients:
– 4-6 baking apples (any variety, cored)
– 2 tbsp brown sugar
– 1 tsp ground cinnamon
– 1/4 cup chopped walnuts
– 1/4 cup butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Core the apples, leaving the stem intact.
3. In a small bowl, mix together brown sugar and cinnamon.
4. Stuff each apple with the sugar-cinnamon mixture, dividing it evenly among the apples.
5. Place the chopped walnuts on top of the sugar mixture in each apple.
6. Drizzle melted butter over the walnuts.
7. Bake for 30-40 minutes or until the apples are tender and caramelized.
Cooking Time: 30-40 minutes
Kale and Brussels Sprouts Salad with Pomegranate
This refreshing salad combines the earthy flavors of kale and Brussels sprouts with the sweetness of pomegranate, perfect for a healthy and flavorful side dish or light lunch.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup Brussels sprouts, trimmed and halved
– 1/4 cup pomegranate seeds
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kale and Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until greens are tender and slightly caramelized.
4. In a large bowl, combine roasted greens, pomegranate seeds, and remaining 1 tablespoon olive oil.
5. Drizzle with apple cider vinegar to taste.
6. Serve immediately.
Cooking Time: 25-30 minutes
Turmeric Roasted Cauliflower
Turmeric Roasted Cauliflower: A Flavorful Twist on a Classic Side Dish
Transform the humble cauliflower into a vibrant and aromatic side dish with this easy recipe.
Ingredients:
– 1 head of cauliflower, broken into florets
– 2 tablespoons olive oil
– 1 teaspoon ground turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower florets with olive oil, turmeric, salt, and black pepper until evenly coated.
3. Spread the cauliflower mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. If using chicken broth, drizzle over the cauliflower during the last 5 minutes of roasting.
Cooking Time: 20-25 minutes
Dark Chocolate Avocado Mousse
Transform avocados into a decadent dessert with this unique mousse recipe. The creamy avocado pairs perfectly with the deep, rich flavor of dark chocolate.
Ingredients:
– 3 ripe avocados
– 1/2 cup unsalted butter, softened
– 1 cup dark chocolate chips (at least 70% cocoa)
– 1 tablespoon granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Peel and pit the avocados and place them in a blender or food processor.
2. Add the softened butter, dark chocolate chips, sugar, and vanilla extract to the blender.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. Spoon the mousse into individual serving cups or a large serving dish.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: None
Summary
Get ready for a healthy and delicious Easter celebration! This article features 20 mouth-watering recipes that are sure to please. From savory dishes like Herb-Roasted Lemon Garlic Chicken, Quinoa-Stuffed Bell Peppers, and Baked Salmon with Asparagus and Dill, to sweet treats like Greek Yogurt Lemon Poppy Seed Muffins and Chia Seed Pudding with Fresh Berries, there’s something for everyone. Whether you’re looking for a light and refreshing salad or a satisfying main course, these recipes are sure to bring joy and nourishment to your Easter gathering.
